Lindenhofkeller, led by Chef Sebastian Roesch, presents refined Bavarian classics in a modern setting. Under the management of Alexander Schmidt, the service and wine program, particularly Champagne and German Riesling, are notable. The restaurant's atmosphere and service are commendable, though some à la carte dishes, like the suckling pig, were overly salty, affecting the overall experience. Conversely, the chicken liver and Bavarian yeast pastry were exceptional. The staff's attentiveness and the beautifully presented plates enhance the dining experience. Despite some inconsistencies in dish execution and service coordination, the restaurant shows promise and could achieve greater acclaim with minor improvements.

Lindenhofkeller

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