The story
Wirtshaus in der Au in Munich serves honest Bavarian cooking rooted in a property that has hosted brewers since 1842. Hans Wagner acquired the site in 1901 and expanded the operation until he produced nearly forty thousand hectoliters of beer annually. His legacy anchors the current menu, where Fassbier remains a daily staple alongside classic Bavarian preparations. The Schlemmer Atlas recognized this continuity with a single ladle award for maintaining such an authentic neighborhood tavern spirit across more than a century.
The kitchen builds its reputation around substantial Semmelknödel that draw frequent comparisons to the ones debated by local comedian Karl Valentin. These traditional Bavarian dumplings anchor the dinner service, often paired with the Sennersalat for a crisp counterpoint. Guests regularly order the Schweinsbraten and Altöttinger Hofente when seeking heavier main courses. The Münchner Knödelei pop up launched in 2002 to showcase these specific hand-tossed variations at larger festivals.
A complete renovation in 1993 reorganized the ground floor into a straightforward dining area, while the upper level now houses the Valentinsaal event space. The original architecture survives in the exposed wooden beams and brickwork that frame the central bar. Outside, the shaded Biergarten extends the dining room during warmer months, offering a direct view of the street traffic. Paulaner lager flows continuously through copper taps, pairing easily with the house bread and pretzels.
Recognition
Ambience
Details
Location
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