Frommer's Review
Back in the 1400s, Bavarian beer drinkers flocked here to celebrate the opening of yet another brewery, Hacker-Pschorr. It's still going strong today. We have Bavarian friends who maintain that Pschorr is their favorite beer even to this day. If Josef Pschorr, who was born in 1770 and was a famous brewery king of Bavaria, were by some miracle to pay a visit today, he wouldn't be surprised at the offerings of the kitchen, especially at the specialty, "Josef Pschorr's own roast beef with rémoulade sauce" and fried potatoes. The list of Bavarian specialties turned out here reads like a classic from Grandmother Bavarian's kitchen, including the likes of calf's lungs and bread dumplings or Bavarian ravioli on sauerkraut with onions. Of course, there is roast pork with potato dumplings and a cabbage-bacon salad or boiled brisket of beef with horseradish, even crispy roast pork knuckle with potato dumplings. Strudel filled with sweet cream cheese and raisins, and served with a vanilla sauce, rounds off most meals. Choose from wood-paneled dining rooms spread over three floors. In summer, beer drinkers spill into an inner courtyard. In the restaurant's beer tavern, the Bürgerstube, rests what is reportedly the world's largest mug.
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