PRICE:
Frommer's Highly Recommended

Few Italian restaurants would have had the nerve to adopt as their name a pejorative German term referring to Italians. This one did, however, and its sense of humor has helped make it beloved by loyal local fans. The setting is a postwar building near the university, whose dining rooms are evocative of an elegant and rustic mountain lodge high in the Italian Alps. Stylish and theatrical, and filled with well-dressed, prosperous-looking clients, it contains lavishly carved paneling, masses of artfully arranged flowers, and huge amounts of charm. The cooking is based on the culinary traditions of the Marches, Friuli, and Emilia-Romagna, all known for their fine cuisine and agrarian bounty. The owner is Claudio Zanuttigh, who supervises menu specialties that might include calzone stuffed with spinach and pine nuts, carpaccio of duck breast, a commendable grilled swordfish with red-wine vinaigrette, eel with champagne sauce, and a succulent version of fritto misto del pesce (mixed fried fish) based on whatever is in season.

Copyright: Excerpted from Frommer's Munich & the Bavarian Alps, 6th Edition, (c) 2008, Wiley Publishing, Inc.

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