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A long Standing favourite, Boettner's -- in business since 1901 when it first opened as a tea and oyster shop -- thrives at this new location where it has kept its old devotees but also gained new and younger fans. The restaurant today is housed in Orlandohaus, a Renaissance structure in the very heart of Munich. Culinary fans from yesterday will recognize its wood-paneled interior, which was dismantled and moved to the new site. If anything, the cookery seems better than ever -- at least it's lighter and more refined. Try the lobster stew in a cream sauce and almost any dish with white truffles. Pike balls appear delectably in a Chablis herb sauce, and succulent lamb or venison also appears enticingly in a woodsy morel sauce. Desserts are as sumptuous as can be with sumptuous soufflés and gastronimical gateaux’s. The French influence is very evident, as are many traditional Bavarian recipes.
Cuisine: MODERN EUROPEAN
Ambience: TRENDY INFORMAL
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