The story
Owner Uwe Steinmetz completed a second culinary training in the early two thousand years after realizing his mechanical background suited precise recipe development better than modern gastronomy trends. He still prefers old cookbooks alongside head chef Marco Fischer to craft dishes that remain simple and deeply satisfying. The Schlemmer Atlas guide awarded the venue one ladle in 2026, noting the steady service of smoked beer, Leberkäs, and roasted knuckle in the ancient building. This approach keeps the menu grounded in regional tradition rather than chasing fleeting trends.
Diners typically order Schäuferla, a slow-roasted pork shoulder, or the house-made sausage loaf paired with fresh bread. Grilled chicken and substantial Haxn round out the savory selections while vegetables arrive straight from nearby farms. Children under six receive complimentary potato dumplings with gravy, a policy that keeps family groups comfortable without complicating service. Every dish relies on short supply chains and straightforward preparation methods characteristic of traditional Bavarian fare.
The dining floor encourages conversation by seating guests together rather than isolating them at private booths. A historic entrance leads directly into classic wooden-beamed rooms where groups gather over tank-fresh beer. Large copper kettles visible from the terrace confirm that the brewing happens just above the service area. Strict conduct rules keep the environment respectful and focused on genuine hospitality.
Max Czeczelitz oversees the production of Export and Märzen varieties that pour directly from stainless steel tanks to the bar. Seasonal releases like the chestnut-colored Fastenbier offer a malty finish balanced by gentle bitterness. The venue also hosts guided tastings that explore both traditional styles and modern low-alcohol options. Guests can book these sessions to understand how local water profiles shape every batch.
Recognition
Ambience
Details
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