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The symmetrically twisted Brezel (pretzel) is most common in southern Germany, Austria and France. The name comes from the Latin term brachium ("the arm"; because it looks like crossed arms). According to a Swabian legend, the invention of the Brezel has saved the live of a baker in 1477. After being sentenced to death, he got the task to bake a bread through which the sun is shining. Since he managed to do this with the Brezel he was spared of his sentence.

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The Berlin potato soup belongs to the standard repertoire of traditional food in the north of Germany. We prepare it in a traditional way with potatoes, carrots, celery and onions, seasoned with salt, pepper, nutmeg, caraway, laurel, clove, allspice and marjoram. Consistent with the predominant practice in Berlin, it is refined with Kassler - curred and slightly smoked pork.

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Liver dumplings belong to the traditional domestic cuisine of Germany, Austria and the Czech Republic. The minced meat from beef and pork liver is mixed with soaked bread rolls and egg and is formed to dumplings after the seasoning. At our place the cooked liver dumplings are served in a beef bouillon with root vegetables.

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The origin of the goulash soup lies in Hungary. The hungarian term "Gulyás" actually means "made from a herder" since the dish should have been made for the first time from a cattle herder. At our place the goulash soup is prepared freshly every day according to a traditional recipe of the Viennese cuisine with potatoes.

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The cheese spread "Obatz'da" originating in Bavaria is prepared with camembert and/or brie, butter, onions and spices. The name comes from the Bavarian verb "obatz'n" which means something like mashing or mixing up. At our place the homemade beergarden classic is served either with freshly baked Brezel or house bread.

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The baked potato, also known as jacket potato, is a must on the menu of a German restaurant - at least, the Germans have the highest per capita consumption of the tuber which originally came from Peru. The potato which is cooked in foil is served in a traditional German way with a herbal sour cream at our place.

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• Milk
• Mustard

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• Fish
• Milk
• Mustard

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If a healthy diet is concerned including salad is inevitable. It contains hardly any calories, fills hungry stomachs and on top provides valuable plant compounds that prevent heart and circulatory diseases. Those who still want to enjoy a hearty traditional meal can also order a healthy side salad.

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If a healthy diet is concerned including salad is inevitable. It contains hardly any calories, fills hungry stomachs and on top provides valuable plant compounds that prevent heart and circulatory diseases. Treat yourself well with enjoying a light mixed salad.

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If a healthy diet is concerned including salad is inevitable. It contains hardly any calories, fills hungry stomachs and on top provides valuable plant compounds that prevent heart and circulatory diseases. Those who still don't want to eat without meat, are best advised with our mixed salad with grilled strips of turkey.

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• Eggs
• Fish
• Gluten
• Mustard

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The Munich sausage salad is a true Bavarian beergarden classic and especially popular at the Oktoberfest. Nowadays there are various different recipes for the refreshing and filling salad made out of pork sausage. We are preparing our sausage salad with peppers, pickled gherkins, red onions, rocket and homemade dressing and serve it with our house bread.

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Every "Matjes" is a herring, but not every herring is "Matjes" - only the young and virgin herrings are consideres as the especially tender pickled herring called "Matjes". This fish speciality is most popular in the north of Germany and the Netherlands. We serve it in a traditional way called "home-style" or literally translated from the German "à la house wife", which is a sauce made out of yoghurt, sour cream, apples and onions.

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Typical of the zander are the elongated body, the pointed head, the spiny dorsal fin and the large fangs in the mouth. Originally from Eastern Europe, this freshwater fish belongs to the perch family. It lives in slow-moving rivers and lakes in Europe and prefers waters with a high oxygen content. The firm, white meat of the zander is aromatic and low in fat and bones. It can be prepared in many ways and is traditionally fried on the skin in Germany.

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Our brewhouse selection is the embodiment of traditional German food: a slice of roast pork, a slice of roasted Leberkäse (Bavarian meat loaf), grilled sausages, a bread dumpling slice, sauerkraut and brussels sprouts rounded off with a hearty beer gravy served in a rustic pan.

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The crispy grilled pork knuckle is a classic in the south of Germany and a hit at Oktoberfest. Whereas in the north and west of Germany the pork knuckle is usually cooked or cured this variant is characterised by a crispy crackling wrapping the tender meat inside. At our place the Bavarian meat speciality is served in a traditional way with bread dumpling, sauerkraut and a hearty beer gravy.

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The "Berlin style" pork knuckle is made out of the ham hock. The difference to the roast pork knuckle is that the Berlin style version is cured and afterwards cooked what makes the meat even more tender. At our place this speciality of Berlin is served in a traditional way with boiled potatoes, sauerkraut and mashed peas.

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The original "Wiener Schnitzel" (breaded escalope of veal tenderloin) was originally created in Italy according to a legend. Field marshal Radetzky is supposed to have imported the costoletta milanese into the former Austrian empire. At the Viennese Court the recipe was reworked and from there the dish was conquering the whole empire. At our place the Austrian national dish is served as in Austria with potato-cucumber salad and cranberries.

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The original Hungarian "Gulyás" is today better known as goulash soup. The goulash as we know it today has its origins rather in the Austrian cuisine. There it was introduced at the beginning of the 19th century when the Hungarian Infantry Regiment was quartered in Vienna. Our goulash made with organic beef can be considered as North German interpretation of the dish where it is typically served with potato dumpling and red cabbage.

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It is today no longer possible to think about the Bavarian, Austrian or Swiss cuisine without this absolute brewery classic made out of the pork shoulder. Since the pork was considered as symbol of fertility and of food wealth as well as of luck, the roast pork was a traditional festive food in the earlier days. At our place the roast pork is served in the traditional Bavarian brewery style with potato dumpling and slaw in a hearty beer gravy.

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Our Almschnitzel, also known as Jägerschnitzel, is a particularly thin and juicy roasted piece of leg of veal served in a fine creamy mushroom sauce with spaetzle. A tasty, non-breaded alternative to Wiener Schnitzel.

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• Antioxidants
• Dye
• Eggs
• Gluten
• Milk
• Mustard

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The small grilled sausages from Nuremberg (Germany) are made out of pork and are only 7 to 9 cm long. The first grilled sausages are supposed to be produced already in 1313 in Nuremberg. Today the sausage steeped in history is an integral part of traditional German food. We serve it in a traditional way with sauerkraut, our house bread and medium-hot mustard.

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The invention of the Berlin curry sausage is often attributed to Herta Heuwer, who is supposed to have sold cooked and then roasted sausages in a sauce of tomato mark, curry powder, Worcestershire sauce and various other ingredients already in 1949 at her snack bar in the Berlin district Charlottenburg. Of course also we are offering the probably most popular dish of Berlin: in an especially big version with homemade curry sauce and french fries. To complete your Berlin experience we suggest to order it with a Berliner Pilsner beer and a Berliner Luft afterwards.

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The original Munich white sausage is made out of veal and pork and is the embodiment of the Bavarian cuisine. According to a legend it was invented in 1857 from Moser Sepp in Munich. Since he was out of sheep intestines he put the sausage meat into pork intestines which were to big for the originally planned grilled sausages. In order to avoid the sausages bursting he boiled it in water instead. Following the tradition we serve it in a terrine with a brezel and sweet mustard. Drinking a wheat beer with it is a must!

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The sausage nation Germany is supposed to have around 1500 different kinds of sausages. This variety we obviously cannot offer to you. However, a fine selection is available at our place: knackwurst, wieners, grilled sausages and white sausage served in a traditional German way with potatoes and sauerkraut.

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The Bavarian meat loaf "Leberkäse" (literally translated from the German "liver cheese") does neither contain liver nor cheese. The name of the Bavarian speciality comes from the old-German word stems "Lab" for loaf and "Kasi" for solid mass. The delicacy made out of finely minced pork and beef baked in the shape of a loaf of bread is supposed to be first produced in Bavaria around 200 years ago. At our place the "Leberkäse" is served in the common Bavarian way: roasted with a fried egg and potato-cucumber salad.

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Our alpine "Gröstl" is a true alpine delicacy. The term "Gröstl" comes from the German verb "rösten" (roasting) and thus means "something roasted". At our place we remove the chicken meat from the bones and roast it together with potatoes and onions and serve it with a fried egg in a pan. So simple, yet so delicious...

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The "delicacy plate" is the best our house has to offer for a group of meat lovers who want to truely experience the traditional German cuisine. With this plate you have the possibility to feast right across the brewery inn cuisine of Germany. A culinary journey through Germany starting in the south with Leberkäse (Bavarian meat loaf) and roast pork knuckle up to the north with the Berlin style pork knuckle. After such a hearty festive meal, the obligatory digestif, a German schnapps, is already included.

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Cheese spaetzle is a vegetarian dish made out of spaetzle (a noodle speciality) and mountain cheese and is especially common in Swabian, the Alllgäu (Bavaria), Swiss and Austria. Whereas the dish is made in the oven in most regions, we stick to a traditional way of preparing them in a pan like they do in Tyrol (Austria). Our old tyrolean recipe also intends the addition of garlic. Obviously, you can also order our cheese spaetzle without garlic. This alpine dish is perfectly complemented with a side salad.

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The delicious slices of bread dumpling dough are popular in both German and Austrian cuisine. In parts of Thuringia and Upper Franconia, they were once considered a wedding dish together with a festive roast. We serve you entirely vegetarian with a fine creamy mushroom sauce.

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The finger-shaped potato noodles come from Austrian and Swabian cuisine. While they are usually served sweet as poppy seed noodles in Austria, savory dishes are predominant in Germany. We have created a vegan brewery dish out of it: vegan potato noodles (without egg) with pointed cabbage and soy cream served in the pan.

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The apple strudle, a rolling pin filled with apples, raisins, breadcrumbs, cinnamon and sugar is a national dish in Austria. The dessert originating in the Habsburg Empire has its origins in the Turkish Baklava. Our homemade apple strudle is served with vanilla sauce and whipped cream.

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The first records of recipes for a Bavarian cream date back to the 14th century and go back to the Bavarian "cream soup". Since then, it has been further developed and is now considered a southern German dessert classic. Enjoy the pudding-like vanilla cream topped with fine forest berry compote.

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• Eggs
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• Milk
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The "Kaiserschmarr'n" (literally translated meaning "emperor's mess") is one of the most popular desserts in Austria. According to legends it was served the first time to emperor Franz Josef I. during the 18th century. It is supposed to be created by a mistake of the chef of the emperor who failed the imperial pancake. The emperor commented the served dessert with "such a mess". Our homemade "Kaiserschmarr'n" is prepared freshly every time, served in a traditional way with stewed plums and apple sauce. Especially recommendable to it is the homemade Alpen Shot.

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The "Kaiserschmarr'n" (literally translated meaning "emperor's mess") is one of the most popular desserts in Austria. According to legends it was served the first time to emperor Franz Josef I. during the 18th century. It is supposed to be created by a mistake of the chef of the emperor who failed the imperial pancake. The emperor commented the served dessert with "such a mess". Our homemade "Kaiserschmarr'n" is prepared freshly every time, served in a traditional way with stewed plums and apple sauce.

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The Berliner Pilsner can be considered as German-style Pilsner with a medium amount of earthy bitterness brewed according to the purity law with water, barley malt and hops, refined with yeast. This bottom-fermented beer speciality has a high content of hops in comparison to our other kind of beers. Berliner Pilsner has a wort content of 11.2° Plato and an alcoholic content of 5.0 % by volume.

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Our naturally cloudy "Zwickel" is brewed in the Berliner Kindl Brewery and tastes full-bodied, well-balanced and refreshing aromatic. The completely natural and unfiltered Zwickel, also known as "Kellerbier" (beer out of the cellar) has a special story: since the beginning of beer brewing it was a privilege of the brewing master to taste the beer directly from the barrel with a special siphon called the Zwickelhahn - Now this very special moment is available for all beer lovers.

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The fresh and fruity "Edelweissbier" (noble wheat beer) from the Allgäu is characterised by the elegant golden colour structure in conjunction with the characteristical natural cloudiness of the yeast. The top-fermented beer speciality has a wort content of 12.8° Plato and an alcoholic content of 5.3 % by volume.

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The full-bodied dark beer "Märkischer Landmann" is brewed in a traditional way in the east of Germany. The special taste of this dark beer comes from the use of aromaticly roasted malt. This bottom-fermented beer has a wort content of 11.6° Plato and an alcoholic content of 4.9 % by volume.

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A noble, naturally cloudy beer brewed from purely organic raw materials and according to an in-house recipe. Our unfiltered and fermented beer gets its unique character through a handpicked composition of different types of organic malt. With 5.2% alcohol and around 12% original wort, it promises a full-bodied beer enjoyment.

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With 1 Meter Beer you have the possibility to taste four of our draught beers together. You will get 2 glasses à 0,2 l of Berliner Pilsner, our traditional Bavarian wheat beer, our dark beer and the naturally cloudy Zwickel.

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The Brale is a craft beer from BraufactuM with a dark colour and a fruity hoppy aroma. A blend of caramel malts with a new American and a traditional British hop variety assures the unique aroma with its strong malt note.

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• Gluten

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• Gluten

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• Gluten

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• Gluten

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• Gluten

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• Gluten

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• Gluten

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• Gluten

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• Gluten

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• Gluten

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• Antioxidants
• Dye
• Gluten
• Preservatives

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• Dye
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• Caffeine
• Dye
• Gluten

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• Benzoic acid
• Gluten
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• Dye
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Radler (Shandy) is considered as the forerunner of the beer mixed drinks and as summer hit in all beer gardens. The mix of Pilsner beer and lemonade was allegedly invented by a Bavarian host by necessity. One beautiful summer day the host did not have enough beer for all the cyclists (in german: Radler), so he decided to mix it with lemonade.

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• Caffeine
• Dye
• Gluten

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• Gluten
• Nuts

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• Gluten
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The "Berliner Weisse" is as typical for the German capital as the Brandenburg Gate. It is a tangy, top-fermented beer brewed from a blend of wheat and barley malt. Since the "Berliner Weiße" in its pure form tastes slightly sour, it is popular to drink it with raspberry treacle.

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The "Berliner Weisse" is as typical for the German capital as the Brandenburg Gate. It is a tangy, top-fermented beer brewed from a blend of wheat and barley malt. Since the "Berliner Weiße" in its pure form tastes slightly sour, it is popular to drink it with woodruff treacle.

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• Gluten

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• Gluten

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The dry Riesling from the Wachtenburg winegrower cooperative in the Pfalz (Germany) offers a high-quality wine enjoyment with its tangy taste. The wine shows pleasant fruit scents of green apple, lemongrass and apricot. A fascinating mixture of fruitiness and freshness with mineral nuances.

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The Chardonnay from the Gebrüder Nittnaus winery in Burgenland is characterized by a radiant golden yellow and a finish. The strong white wine with mango, pineapple and light citrus aromas is extremely complex on the palate.

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The Sauvignon Blanc from the Markus Pfaffmann winery in the Palatinate is characterized by the intense scent of white currants, gooseberries, limes and juicy passion fruit. It is therefore the ideal companion to fish dishes and light salads or simply as a refreshment on mild summer evenings.

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The Grüner Veltliner from the winery Krems in Lower Austria offers a lively, natural and slightly peppery citrus fragrance with notes of gooseberry and lychee. Grüner Veltliner is considered as national type of wine in Austria.

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• Sulfur dioxide, sulphites

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The young Pinot Noir of the Weinmanufaktur Krems is characterised by a long lasting finish. The fine, pleasant soft texture with mild tannins is complemented with aromas of red fruits and forest strawberries.

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The dry Dornfelder from the Karl Pfaffmann winery is a strong and profound red wine. It has a pleasantly velvety structure, an animating freshness and a final touch of spice and vanilla.

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The Cabernet Sauvignon from the Pittnauer winery on Lake Neusiedl in Burgenland is characterized by a deep, dark ruby garnet with a lightened purple edge. In terms of taste, it impresses with its very inviting, dark fruit, good complexity and a beautiful tannin structure.

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The classic Zweigelt from the Fritz Pittner winery in Lower Austria is characterized by fruity enjoyment paired with fine flavor. The Zweigelt is characterized by the deep fruit aromas of cherries and dark berries. The full body is carried by a fine acidity, which ends in a long and elegant finish.

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• Sulfur dioxide, sulphites

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• Sulfur dioxide, sulphites

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Very lively Prosecco, with a fresh fruit filling and a pleasant liveliness.

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• Dye
• Quinine
• Sulfur dioxide, sulphites

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• Dye
• Quinine
• Sulfur dioxide, sulphites

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• Alcoholic

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• Alcoholic

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• Alcoholic

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• Alcoholic

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• Alcoholic

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• Milk

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• Alcoholic

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• Alcoholic
• Regional

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• Quinine
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The "Sporer Hausmischung" is a fine herbal bitter from Salzburg made according to an old family recipe. It is made out of 19 different Austrian herbs, berries and roots. The perfect digestif.

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• Nuts

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• Recommended

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• Caffeine
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• Caffeine
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• Preservatives
• Source of phenylalanine
• Sweeteners

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• Antioxidants
• Dye
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Almdudler is an Austrian drink speciality made out of 32 natural Alpine herbs, sugar and soda water. The refreshing, sweet-tangy herbal lemonade is suitable for vegans and doesn't contain any preservatives or artificial flavours.

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• Caffeine
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• Taurine

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• Antioxidants
• Dye
• Quinine

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• Quinine

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• Caffeine

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• Caffeine

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• Caffeine

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• Caffeine
• Milk

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• Caffeine
• Milk

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• Milk

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• Caffeine