The story
Der Pschorr anchors its Bavarian kitchen at Viktualienmarkt 15 in Munich, where owner Jürgen Lochbihler transformed a historic 19th-century grain hall into a working pub in 2003. His agricultural background shapes every decision behind the pass. The team sources exclusively from local growers who practice traditional breeding methods. This dedication to regional sourcing aligns with the criteria that secured a Schlemmer Atlas accolade for 2026.
The Bavarian cooking style relies on straightforward butchery that lets heritage proteins speak for themselves. The Murnau-Werdenfels cattle supply the roast ox knuckle and braised pork shank, both prepared with minimal intervention to highlight natural richness. Seasonal vegetables from nearby farms rotate according to weather patterns. These plates pair cleanly with Franconian wines chosen for their earthy minerality rather than heavy sweetness.
Solid timber tables in varying shapes rest on original wooden floors that retain their natural resonance. The beverage program features Edelhell pulled straight from oak barrels cooled by Stangeneis, a technique that preserves crisp hop notes until the final glass. Private gatherings move down to the wine cellar, leaving the main floor focused on daily hospitality. This Bavarian cuisine thrives on continuity rather than novelty.
Recognition
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