This pleasant Schwabing eatery and wine bar has a comfortably rustic interior with a wood-fired grill, but if the weather is nice, sit outside in the beer garden under the chestnut trees. The menu reflects seasonal specialties such as Spargel (asparagus) in May and June, chanterelle mushrooms in late summer, and in the fall, pumpkin soup and game dishes like Rehpfeffer (venison) with egg Spätzle (German short egg pasta) or tagliatelle with venison ragout. Grilled lamb and steak are also smart choices here. For dessert, try the simple but delicious apple pie—its crust is made from a cinammon-infused beer batter, served warm with vanilla ice cream.