Dichterstube/Hubertus-Stüberl

Description:

• Reaching these two restaurants requires a 20-minute trek on foot or a brief drive south of the town center. It's worth the effort, considering the quality of the food. The less expensive of the two, Hubertus-Stüberl is outfitted like the interior of a hunting lodge, with all the requisite references to "the hunt." Here, menu items include cream of garlic soup with croutons, goulash soup, carpaccio of bonito with a paprika-flavored vinaigrette, smoked filet of trout with horseradish sauce, and such main courses as ragout of venison with chive-flavored polenta, and veal schnitzel "in the style of the Tegernsee" with roasted potatoes.

  Meals are more formal, more ambitious, and more expensive in the Dichterstube, site of the best cuisine in town. The eight-course, fixed-price menu is a veritable banquet that requires serious gastronomic attention. Ordering a la carte might be wise for those with less hearty appetites. Depending on the season, menu items may include a galette of wild rice with tartare of salmon and caviar, braised zander with a ragout of crabs, glazed John Dory with chicory sauce, lobster salad with avocados and orange-pepper marmalade, and such desserts as stuffed chocolate cake with champagne-flavored mousse and lemon-flavored sorbet.

• © Frommer's 2012

Awards:

Frommer's

•  Recommended 2010