Restaurant Halali

Halali has been Munich's address for game since 1898 — wood-panelled rooms hung with antlers and hunting trophies a few blocks from the Englischer Garten, run today by chef-owner Hubert Buckl, a trained butcher who buys game whole and breaks it down in-house: fifty pheasants, twenty hares, five deer at a time. The kitchen turns out the kind of dishes that have nearly disappeared from German fine dining — stuffed oxtail, the legendary mini blood sausage, juniper-sauced venison, house-made liver sausages — alongside seasonal Bavarian morels, asparagus, and chanterelles. The wine list is deep across Austrian and German bottles; service is exemplary in the old-school sense, formal but warm. This is the room where Munich's old guard celebrate, and the closest thing the city has to a true game-institution dining experience.