Restaurants & Bars

Venison and Mushroom Feasts at Weisses Brauhaus, Munich


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Venison and Mushroom Feasts at Weisses Brauhaus, Munich

Joan Kureczka | Nov 2, 2004 08:25 AM

We have been frequenting the Weisses Brauhaus on our annual trip to Munich for the Mineralientage for the past several years and originally visited this noted landmark nearly 10 years ago. Our first trip was specifically for their wonderful Schneiderweisse – the original Munich wheat beer. In recent times, however, it has been just as much for the food, which seems to get better and better each year. Based on what we ate this year, I’d place this institution among the best of Munich’s restaurants overall – they seem to have updated and somewhat lightened their cooking while still remaining as traditional Bavarian as ever in their offerings.

Our trip is always in late October, and so we have the added advantage of enjoying the Weisses Brauhaus’ festival of game. This year the season for great steinpilzen – porcini mushrooms – was late and so also underway. As a result I was able to enjoy two of my favorite foodstuffs both together and separately.

Our first evening at the Weisses Brauhaus I enjoyed what was one of the most delicious dishes ever—luscious rare tenderloin pieces of both roe deer and red deer interspersed on a skewer with large pieces of fresh porcini mushroom and grilled. This was served along side a delicious brown wine sauce, lightly glazed chestnuts, a large helping of delicate spaetzle, and a side order of tarte red cabbage. Oh yum. This was so good, I ate it again the second evening! Jesse continued the theme, having one night slices of a good venison roast, with the spaetzle, red currants and red cabbage and another evening venison tenderloin. We also shared an excellent potato soup, flavored with a bit of carrot and marjoram. Not only were these dishes delicious, but they were priced significantly lower than at some of the other brewery restaurants (we ate at Altes Hackerhaus one evening, which I recommend completely for the atmosphere (beautiful and relaxing) but not necessarily for the food – although it might be acceptable for wurst and other simpler dishes).

Our last evening in town we were back at the Weisses Brauhaus where I ordered a dish of steinpilze/porcini with a bread dumpling in crème sauce. This also came with a good mixed salad – the Bavarian style, of course, with multiple vegetable and potato salads along with the butter lettuce. The mushrooms were almost too much of a good thing – a very generous portion that came in a covered dish with LOTS of crème sauce. I fished out all the large mushroom pieces and sliced up the dumpling leaving a still large amount of crème sauce behind. Delicious for any mushroom junkie, but definitely rich!

While we did not get to eat at Andechs am Dom, as it must be one of the most crowded places in Munich, we spent several evenings enjoying their Helles on the front (heated) patio along with many others. While Schneider Weisse is without a doubt our favorite weisse beer, the household beer geek thinks Andechs makes the world’s greatest helles – almost more of a pils in its quality and flavor.

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