1898 game institution; Bavarian hunting fare under Hubert Buckl.
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.
Book the wood-panelled main room, not the modern annexe. Game season runs roughly September through January, that's when the kitchen is at full song. The mini blood sausage starter is non-negotiable. Order from the daily game card (handwritten, changes constantly) over the printed menu.
At a Glance
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Historic Monuments, Garden View
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Good
Awards
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