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Munich 2009 Update


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Restaurants & Bars 6

Munich 2009 Update

Joan Kureczka | Nov 4, 2009 05:42 AM

Just got back from our usual late October trip to Munich for the mineral show, so thought I'd update a few notes on favorite places.

We were very disappointed last year in the Weisses Brauhaus and now understand why the downhill alert -- the concession was sold to new owners. As the menu didn't look to have changed since 2008 when the new format came in, we skipped dinners there and only went for the good-as-ever beer and weissewurst.

Our new favorite for meals is definitely Der Pschorr. While I've had some even better food elsewhere (see below) the overall atmosphere and service, not to say the relative ease of getting tables within the huge space, makes this a welcome stop. Someone else on this board raved about the beef rouladen, and I second the accolade. Absolutely great. Beef is now a specialty from a named producer (my German isn't good enough to translate all the description) and the Slow Food Membership logo is proudly posted outside Der Pschorr's door. We ended up here for dinner 3 times and drinks only once, and by the 2nd visit were treated as regulars by the host. The only disappointing dish for me was the pike perch with arugula risotto, which was much too oily and didn't seem to use arborio rice. For one dinner with a large group, we all shared the sampler of varied and often house made sausages, meats and cheeses, which were truly excellent.

I love game, and was relieved to find it at Andechser am Dom, which had a page of game specials. These were excellent and well priced (as well as good sized but not overwhelmingly huge portions). We had two meals here -- the first, I enjoyed an excellent rare saddle of hare in a delicious blueberry sauce with side potatos and brusselsprouts. The 2nd was venision tenderloins topped with melted gorganzola and broiled pear with a red wine butter sauce. Really delicious. This had quite an interesting accompaniement of potato-ground walnut pancakes. My husband tried another venison dish of schnitzel in a sliced almond crust -- a little dry but tasty.

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