Despite the unappealing exterior, this restaurant will spoil you for other food for days. Select the menu of the day and accept the suggestions of the charming and competent sommelier or choose from the à la carte options and you'll be treated to a feast that may include langostino with curry bok choy, mushrooms, and spicy coconut cream, a lightly smoked pigeon breast with goose liver, turbot with artichoke stock, and carré of lamb. No wonder Chef Hans Haas has kept his restaurant at the top of the critics' charts in Munich. When the last course of dessert arrives, you'll hesitate to disturb the inventive creation put before you. But not for long.
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