At the occasion of my granddaughter Viatrix's 10th birthday, Annette and I spent 3 days in Munich with my daughter Cornelia and her husband Chris.
One night, we stayed at home and celebrated Viatrix's birthday. See: Celebrating the 10th Birthday of Viatrix in Munich with, at Via's Request, Thai food to go and two 10-year old wines, a 2014 Weingut Schätzel, Hipping, Riesling, Rheinhessen and a 2014 Château Kirwan, Appellation Margaux, 3ième Grand Cru Classé en 1855, at Opa's Initiative
One night, we went to Jan, one of Germany's ten 3-star Michelin restaurants. See: Dinner at JAN in Munich, Germany, with Jan Hartwig, one of the ten German 3-star Michelin Chefs (September 2024)
And one night, we went for dinner to one of Munich`s numerous beer tavern. Also, before leaving Munich, we had a second breakfast including a glass of beer at a Munich beer tavern.
For dinner, we chose Schneider Weisses Bräuhaus im Tal. It is my cousin Matthias's favorite beer tavern and I have never been there.
For the second breakfast, we went to Zum Franziskaner.
Munich and Beer
Munich Insider: Munich is one of the beer capitals of Europe. Maybe it is the main
beer capital. The words “Munich” and “beer” are almost inseparable, such
as, for example, “France” and “wine” or “Russia” and “vodka”. The name
“München” is translated from the ancient German as “Monks”. European
monks brewed beer and used it as high-calorie drink, especially when
fasting. Therefore, it is probably right that Munich is considered an
unofficial champion in brewing. The tradition of beer drinking in the
Bavarian capital is a kind of cult. Five million liters of beer are
consumed during Oktoberfest only; can you imagine the quantity for the entire year? One can lose count.
Since long ago, there have been six major breweries in the city. They
are now famous all over the world: Augustiner, Hacker-Pschorr, Hofbräu,
Löwenbräu, Paulaner, and Spaten. Only they are allowed to supply their
products for the Oktoberfest. All brands are great, though all taste
differently.
Schneider Weisses Bräuhaus im Tal
Schneider Bräuhaus: The inn with a long history. Our Bavarian restaurant in Munich is one of the most traditional inns in the state capital. At the same place of work as today, in Tal 7, the first middle-class wheat beer was brewed around 150 years ago. Previously only the nobility were allowed to drink wheat beer (as it is also called). With the acquired brewing license, Georg I. Schneider managed to build up one of the most renowned Munich breweries. It has been brewed in Lower Bavaria since the end of the Second World War, but we serve the noble beer here in a cozy inn atmosphere. There is also typical Bavarian cuisine. Our specialty: the authentic Munich Kronfleisch cuisine! The location of our restaurant could hardly be better: From the Schneider Bräuhaus in Munich's historic old town, you can walk to some of the most important sights in just a few minutes. Located between Marienplatz and Isartor, you can admire the city in all its glory. Added to this is the great connection to public transport. Whether you head for our Bavarian restaurant for a morning pint before your city tour, for lunch in between or as the grand finale - you will be delighted.
Cremes Guides: For around 150 years now, the Weisse Bräuhaus has been enthroned in the heart of the lively valley not far from Marienplatz. The spacious, multi-storey tavern is not only known for its beer from the Schneider Weisse brewery, but also for its unique crown meat cuisine, i.e. offal such as liver and veal head in line with the nose-to-tail philosophy. The meat comes from the in-house butcher's shop. The menu also includes Bavarian classics such as veal sausages and Obazda, as well as vegetarian dishes such as cheese spaetzle and creamed mushrooms with homemade bread dumplings. Guests can take a seat in one of the seven different historic parlours and halls of the tavern. There is also regular live brass music at lunchtime - wonderfully rustic!
tripsavvy: An institution in Munich’s culinary scene since the 19th century, Weisses Bräuhaus specializes in Weissbier, wheat beer. Every beer is poetically described on the menu. For instance, Meine blonde Weisse is “refreshing like a dance in a summer breeze”. And Unser Aventinus is perfect for “relaxing moments by the fire”.
The menu offers good old-fashioned German food, salads, as well as vegetarian options. If you dare, try the traditional Munich dishes: sweet-sour lung of veal, pork liver with roasted onions, or pork kidneys with fried potatoes. Kids under 8 eat for free.
Weisses Bräuhaus has been carefully renovated, and the no-frills, down-to-earth atmosphere is just like it might have been 100 years ago.
Weisses Bräuhaus | Tal 7 | 80331 München-Altstadt
Zum Franziskaner
Laurel Robbins: Zum Franziskaner has a laid-back vibe that makes you feel like you’re dining in someone’s living room. The central location means it’s always full, and it’s a popular spot after the opera. There are two menus, a German one and an English one which doesn’t include all of the same dishes as the German ones, so if you want to try something *really* Bavarian ask for the German menu as well and see if your server can help you. Also worth noting is that the pretzels on the table are not free. They’re delicious, but you pay for each one that you eat.Residenzstrasse
TripSavvy Top 6 Munich Beer Taverns
Hofbräuhaus
People from all around the globe visit the Hofbräuhaus, which prides itself on being the world's most famous beer hall.
Established in 1589 as the Royal Brewery of the Kingdom of Bavaria, it is an essential part of Munich's history, culture, and cuisine and a popular hangout for tourists and locals alike. You’ll see many reserved tables for regulars, called Stammtisch. These special customers get permanent personalized beer steins locked in their own cases.
Expect oompah bands, waitresses in traditional dirndls, home-brewed beer in one-liter steins, and hearty Bavarian food such as veal sausage with sweet mustard and pork roast. On the weekend, it gets loud and jolly.
Address: Am Platzl 9, 80331 Munich
An institution in Munich’s culinary scene since the 19th century, Weisses Bräuhaus specializes in Weissbier, wheat beer. Every beer is poetically described on the menu. For instance, Meine blonde Weisse is “refreshing like a dance in a summer breeze”. And Unser Aventinus is perfect for “relaxing moments by the fire”.
The menu offers good old-fashioned German food, salads, as well as vegetarian options. If you dare, try the traditional Munich dishes: sweet-sour lung of veal, pork liver with roasted onions, or pork kidneys with fried potatoes. Kids under 8 eat for free.
Weisses Bräuhaus has been carefully renovated, and the no-frills, down-to-earth atmosphere is just like it might have been 100 years ago.
Der Pschorr
Located at Viktualienmarkt, Der Pschorr pours its Hacker-Pschorr-Edelhell beer straight from wooden barrels into your stein.
Besides its many different kinds of beers, Der Pschorr is famous for its fantastic quality of food. All ingredients are local, with produce from Bavarian orchards, cheeses from local dairy coops, and meats from Munich sausage makers. Highlights on the menu are the Murnau Werdenfelser beef, a rare breed of local cattle; Pressack, a sausage made from pork, studded with glistening shards of fat and seasoned with marjoram; and homemade Obatzda, a Bavarian cheese spread served with onions and chive bread.
Sounds too heavy? Look for the “healthy kitchen” section on the menu.
Address: Viktualienmarkt 15, 80331 Munich
Munich’s Augustinerkeller has been serving its mild Edelstoff beer freshly tapped from the wooden barrel since 1812. Today, the restaurant is many things at once: You can dine in the cozy and lively Bierstuebel with its old paintings and chandeliers; the beer cellar with its vaulted ceilings, brick walls, and wooden benches; the chestnut-shaded beer garden; or in the main beer hall, the bustling heart of the Augustinerkeller and a fun place for people watching.
The restaurant serves up traditional Bavarian cuisine, but you'll also find a couple of International and vegetarian dishes on the extensive menu.
The Paulaner Bräuhaus has a beer brewing tradition that goes back to 1889 when the brothers Eugen and Ludwig Thomas brewed their first full-bodied lager beer here. Today, the beer is brewed in traditional shiny copper tanks and even flavors some of the seasonal dishes on the menu, like the goulash in beer sauce. For the adventurous foodie, there is wheat beer sorbet. If you can’t get enough, come here on a Monday for an all-you-can-eat Bavarian buffet.
When the Löwenbräukeller opened in 1883 it was a sensation. Not only did it serve fresh Löwenbräubeer, but it was it the first beer hall in the city with tablecloth and napkins. The restaurant still features wooden floors, high vaulted ceilings, chandeliers, and oil paintings similar to its early days.
The menu celebrates classic Bavarian dishes such as roast pork in caraway gravy with bread dumplings and cabbage salad, and roasted pork knuckle with dumplings and sauerkraut.
For the 1867 Oktoberfest, the Löwenbräukeller set up the festival's first beer tent, the Schottenhamel. It became one of Oktoberfest's most famous beer tents and the place where Munich's mayor kicks off the festival every year.
Fallstaff Top 10 Munich Beer Taverns
1. Hofbräuhaus
The classic among all classics. The beer is foaming in the mugs, well-made Bavarian specialties come out of the kitchen, and the mood is always good. In addition, there are seasonal themed menus.
Beer rules here, and that's a tradition. Just like the cuisine, which also offers vegetarian dishes, but mainly Bavarian and Munich specialities in subtle portions on the plates.
In the traditional brewery, you can enjoy genuine Bavarian cuisine without frills. Munich white sausages are only available until noon, after which you can order roast suckling pig or the classic butcher's platter.
Munich pub culture is cultivated here and lived in an exemplary manner. Fresh sausage and meat come from the in-house butchery, and the kitchen offers a whole range of attractive, organic dishes.
Munich inn tradition belongs to the "Augustiner Keller" like the freshly tapped beers and the well-stocked menu. There is something for everyone, from the Bierstubenbrotzeit to the crispy Bauernente.
Pure Munich lifestyle. Brewing still takes place here, and beer can't be served any fresher. You can order Braumeister schnitzel, ox cheeks or simply crispy knuckle of pork with it. Weisswurst is available until 5 p.m.
An inn with a long tradition that has lost none of its charm to this day. Whoever stops in here gets fresh beer on tap, plus homemade delicacies and regional cuisine classics.
Just a few steps from Marienplatz, you can enjoy freshly tapped Tegernsee beer in a hearty atmosphere. And of course lots of hearty Bavarian dishes from meat loaf to venison goulash to sour Lüngerl.
The Spatenhaus opposite the opera house on May-Joseph-Platz is certainly one of the best places in Munich for traditional Bavarian cuisine. But the selection of classics and vegetarian dishes also holds its own.
Special attention should be paid to the daily recommendations on the slate boards above the kitchen. From the "Schweinszüngerl" to the "Voressen", you can enjoy real Altmünchen cuisine here - and, of course, beer on tap.
Cremes Guides: The Ayinger am Platzl was first mentioned in records in 1525 - today, it is run by the Inselkammer family in the third generation. The visually appealing furnishings are just as authentic as the historic building. Wood-panelled walls, chic metal elements, cosy seating niches, and rustic antlers create a cosy Bavarian flair - true to their motto, "living tavern tradition in a historic location". In addition to classics such as ox cheeks, roast pork and fried chicken, the kitchen also serves fish dishes and vegetarian-vegan dishes such as chickpea gnocchi and herb saitlings - outrageously delicious and with a modern twist. Good to know: The high quality of the food can also be found in the sister pub, the Ayinger in der Au.
Platzl 1A | 80331 Munich-Altstadt
Stehausschank
TimeOut: This secret beer bar is a time warp to bygone Bavaria: it’s a tiny wooden parlour with no seating, little personal space and only the finest Augustiner tapped fresh from oak barrels, Stehausschank, or ‘standing bars’, like this were once ubiquitous, but alas, here is Munich’s final original, attached to the restaurant Nuernberger Bratwurst Gloeckl am Dom (not to be confused with the new-age standing bars Giesinger Braeu). It doesn’t have a website of its own so find it via Google Maps. Duck in on a weekday night and expect to (literally) rub shoulders with office workers kicking back cold ones. The price is reasonable considering this place is on downtown touristy turf. Get cosy and dive straight into high-octane chatter, just be warned: if you ring the bell, you owe everyone in the room a pint.
Der Andechser am DomFrauenplatz 7
80331 München
schiller-wine: Related Postings
Upcoming ombiasy Wine Tours by Annette Schiller: 2nd Half of 2024 and Outlook for 2025
Summary: Germany "From Berlin to Frankfurt" 2023 (Saale Unstrut, Sachsen, Franken, Württemberg) by ombiasy WineTours
Summary: From Lyon to Paris - Total Immersion in Burgundy and Champagne 2023 by ombiasy WineTours (July 02 - 13, 2023)
Summary: Austria 2023 by ombiasy WineTours - 12 Days: May 28 - June 08, 2023
Visit at Domaine des Aubuisières, Bernard Fouquet, in Vouvray, Touraine - Loire Valley 2024 by ombiasy WineTours
Guided Visit of Château Chenonceau, Residence of Diana de Poitier and of Katharina de Medici, Mistress (the Former) and Wife (the Latter) of King Henry II - Loire Valley 2024 by ombiasy WineTours
Christian Schiller`s SCHILLER-WINE Blog on Corking Wines` Top 101 Wine Writers of 2020 List
The 2023 American Wine Society National Conference in St. Louis/ Missouri/ USA: Seen Through Christian Schiller's Camera Lens
Maison Guigal in Ampuis, Côte Rôtie, Northern Rhône: Cellar Tour, Tasting and Vineyard Tour - Rhône Valley Tour 2022 by ombiasy WineTours: Wine, Culture and History, France
Tour and Tasting at
Château Haut-Bailly, Graves, Appellation Pessac-Léognan, Grand Cru Classé, with Cellar Master Jean Christoph - Bordeaux Tour 2022 by
ombiasy WineTours, France
2022 Annual Riesling Party at the Schiller Residence in McLean, Virginia, USA
Massive Tasting of Bordeaux 1982 - the Vintage that made Robert Parker a Star, USA/ France
Kékfrankos - Blaufränkisch - Lemberger: A Grape’s Immigration Story From Central Europe To The US West Coast - Seminar at the 2023 American Wine Society National Conference in St. Louis/ Missouri/ USA led by Annette Schiller
All Sorts of Sparklers: How do the Bubbles get into that Bottle? - Tasting at the American Wine Society (NoVa Chapter) led by Annette Schiller
Christian Schiller: Re-elected to the Board of the "Weinfeder", the Association of German Wine Journalists
20 Best Washington DC (USA) Alcohol Blogs + Websites (December 31, 2023): #3 schiller-wine by Christian Schiller
2024 Annual Meeting of the Weinfreundeskreis Hochheim, a 45 Years Old Wine Brotherhood in the Famous Wine Village Hochheim, Rheingau, Germany, with Annette Schiller, Founding Member, and Christian Schiller
German Wine Society (Capital Chapter) Membership Meeting 2024: Carl Willner Re-elected President and Christian Schiller Re-elected Vice-president, USA/ Germany
Masterclass - The Wines of Germany: Presentation by Annette Schiller at the German Embassy in Washington DC/ Consular Conference March 2024
The New German Wine Law of 2021 - Shifting from the Sugar Level at Harvest to the Wine's Geographic Origin
Dinner at JAN in Munich, Germany, with Jan Hartwig, one of the ten German 3-star Michelin Chefs (September 2024)
No comments:
Post a Comment