Weisses Bräuhaus
If you eat only one traditional Bavarian meal in Munich, eat it at Weisses Bräuhaus on Tal Strasse, the historic home of Schneider Weisse wheat beer and the city's most revered address for Weisswurst — the pale, parsley-flecked veal sausage that Munich has claimed as its own since 1857. The house has been serving the same breakfast ritual since the 19th century, and the wood-panelled, vaulted dini
The Weisswurst Ritual
Weisswurst is strictly a breakfast food by Bavarian tradition — the rule of thumb is that it must be eaten before noon, before the church bells ring midday, because before refrigeration the delicate sausages would spoil by afternoon. At Weisses Bräuhaus they arrive at your table in a lidded ceramic pot of hot water to keep them warm, accompanied by a sweet grainy mustard, a freshly baked pretzel and, if you are doing it properly, a half-litre of Schneider Weisse wheat beer.
The correct eating method — which your waiter will demonstrate if you ask — is 'zuzeln': you slit the skin at one end and suck the meat out of the casing rather than cutting it with a knife. It sounds alarming; it is in fact the most efficient and delicious way to eat them and marks you out as someone who knows what they are doing.
Beyond the Sausage
The lunch and dinner menu is a reliable survey of Bavarian classics: Schweinshaxe (slow-roasted pork knuckle with crackling skin), Obatzda with rye bread, and Kaiserschmarrn (a shredded, caramelised pancake with plum compote) for dessert. The Schneider Weisse tap beers are exceptional — order the Aventinus Doppelbock if you want something dark, malty and powerful.
The restaurant occupies a prime spot on Tal, a pedestrian street running east from Marienplatz toward the Isartor gate, and the interior fills quickly at lunch. Reservations are accepted and strongly recommended for dinner; for the Weisswurst breakfast, arrive between 8 and 10 am and you will almost always find a seat at the communal tables.
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