We get to Munich most years at this time on business, and have always considered the Weisses-Brauhaus our "local". Not only has the beer been our favorite weissebier of all but the food has been a notch above the other beerhalls in town.
Well, the beer is as good as ever (and so is the weisse-wurst). Unfortunately the quality of the food has plumeted in not only our brief experience but in the comments of locals we talked to. While shortening the menu was probably a good thing, somehow the quality of what was being produced is just not the same. Overly salty, lame gravies, watery salad, and a disappointing lack of venison on the specials menu-- which was always the highlight at this time of year.
We decided to try Der Pschorr, a newish place near the far end of the Victualienmarkt from the Marienplatz and were very pleased. Nice atmosphere -- an updated, modern take on the big Munich beer hall, with tables on 2 floors and at different levels. Sort of like a Gastrobierhalle, to make the London analogy to gastropubs. The food was quite good and slightly creative. The first night I had delicious rare venison medaillions with fresh porcini ragout, and a hazelnut potato souffle while my husband had venison meatballs (more like 3 mini-burgers) with a cabbage strudel and potato croquettes. On another night, I went with a lighter meal of an arrangement of smoked duck, chicken and goose with a very refreshing apple-celery root salad. Cold plates were a specialty, with a whole stand arranged in a corner of the hall. We watched all sorts of ham, sausage and cheese trays being assembled, some of which were very creative and all of which looked good. The Hacker-Pschorr Helles was very good too -- not at the level of our favorite Andechs, but quite nice.