Andechser is always packed, so be prepared to be seated at a communal table and make new friends over a glass of beer or two. This brewery-restaurant run by beermeister Sepp Krätz attracts a wide range of diner and drinkers and it is generally loud a nd occasionally boisterous. The food is typical Bavarian, not haute cuisine by any stretch, but filling and tasty. Try the Kloster Schmaus, sausages, dumplings, and vegetables served in the pan they’re cooked in Another house specialty is Schweinsbraten (pork roast) in a dark beer sauce; pork knuckles with crackling are another favorite, and apple strudel is the must-have dessert. There are occasional complaints about rude service and obligatory tips being added to bills.