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A fashionable and lively restaurant in Munich's Glockenbachviertel, run by an enthusiastic young team. The secret of its success is the chefs' modern take on Alpine cuisine – sometimes creative, sometimes more traditional, but the presentation is always sharp, and the ingredients are the region's finest. Dishes such as the Tafelspitz-Sülze (jellied prime boiled beef) with horseradish, root vegetables and seed oil vinaigrette or the char with lentils, apple, trout caviar and beurre blanc can be ordered à la carte or together as a set menu comprising four or five courses. Wine is taken very seriously here and, consequently, the list is not only well curated in terms of quality, but also surprisingly extensive. Motorists should note that parking options are limited.