Always somewhat under the radar screen of gastronomic guides, the "Halali" near the English Garden in Munich is a fixed and reliable address for gourmets who prefer more than solidly cooked classic Central European cuisine to Euro-Asian fusion monotony. Everything here exudes dignified bourgeoisie, from the deer antlers on the cream-colored walls to the dark wood paneling and the friendly service staff dressed in traditional costume. The two managing directors Hubert Buckl and Hans Reisinger are at the stove in person. This guarantees continuity and helps make up for the occasional weakness in form, such as a fish fillet that was steamed a little too soft or a millefeuille puff pastry that was baked too dark. Otherwise, everything is impeccable. The homemade black pudding with horseradish, mashed potatoes and apple ragout is a hearty starter and can also be taken home as a preserve. If you want to take things a little easier, we recommend a balanced, not too salty venison consommé. After that, you can let it rip with roast foie gras before moving on to the main courses: Lamb, veal liver and veal kidneys, game, beef, Wiener schnitzel, all prepared without chichi with bombastic sauces. The noble fish and crustaceans baked with lobster sauce are reminiscent of the glory days of the Munich celebrity restaurant "Boettner" ("Hummer Thermidor"). Afterwards, the homemade pancakes are a must. The wine list offers interesting discoveries at reasonable prices on the German and Austrian pages.
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