Best in town for lunch! It’s less crowded than others, which leads to much sharper execution. It may look a bit too grand from the outside, and the stuffy French hotel interior in its Louis-something-style doesn’t prepare you for the culinary pleasures awaiting. But Chef Martin Fauster’s cuisine is mostly much more modern than one would expect. Check out the exceptionally good lobster Thermidor or the veal kidneys he serves as a whole piece, with the lard, all prepared with the right amount of table side action. This place is the go-to for rare local sweet water fish like burbot, a variety from the cod family, served with its tasty liver fried in small cubes. This is also one of the few places having a constant supply of „Huchen“, a rare salmon variety that lives in the Isar river. Even something traditional like the waller im wurzelsud, which is a sheatfish in horseradish cream, is better than anywhere else in Bavaria or even Austria. The hotel will undergo a massive reconstruction at the end of he year, so hopefully Fausters talent will find a new interior more apt to his outstanding talent.