Waldhaus Deininger Weiher closes: Tschurtschenthaler family changes gastronomy in Munich!

Waldhaus Deininger Weiher closes: Tschurtschenthaler family changes gastronomy in Munich!

After 13 years of successful gastronomy at the Deininger Weiher, the Tschurtschenthaler family is pulling the plug at the end of 2025. The popular forest house, which was a year-round attraction for day trippers, will be closed. The Greulich family who own it are now looking for a new tenant for the traditional location. Liliane Tschurtschenthaler explains that the decision to close should be viewed as strategic and consensual. “The shortage of skilled workers didn’t play a role,” says Tschurtschenthaler. Concerns about accessibility and the changing mobility of guests caused the family to increasingly doubt the future of the business, although guest numbers were still good Merkur reports.

But for the Tschurtschenthalers, this is not the end of the road. They remain active in Straßlach-Dingharting and will continue to run the Waldhaus to the old tram and the rose garden in Munich's Westpark. They took over the latter two years ago and have been open for a year. This decision also accommodates the changing mobility of guests, as the location in Westpark is more accessible, especially for those who do not have a car.

New inn in Westpark

Another exciting step follows in Westpark, where Liliane Tschurtschenthaler and her partner Susanna Mair will take over the Wirtshaus am Rosengarten. The opening is planned for March 2024. The new pub will offer an attractive concept that includes both traditional and modern dishes, including Bavarian classics such as Leberkäse, bratwurst and vegetarian wraps. The intended mission is to combine authentic Munich flair with Alpine cuisine and more sustainable approaches, which also takes into account the increasing demand for ecological offerings, as the Nachrichten München writes.

The inn is also intended to attract great absolute attention. With a terrace that seats 200 and a large event area, it will provide space for parties and business events. The main supplier Paulaner Brewery will take care of the physical well-being, while the founders can already look back on a long experience in the catering industry. Tschurtschenthaler has had catering experience since 1996; Mair was previously head of accounting in the Waldhaus Group.

Sustainability in focus

A noticeable development is noticeable in Munich: the city is increasingly perceived as a location for sustainable restaurants. The initiatives range from organic cuisine to regional ingredients and concepts that reduce food waste. Popular addresses include the Klinglwirt, known for its organic ingredients, and the Michelin-awarded restaurant Tian, ​​which focuses on creative haute cuisine using regional products. This shows that more and more catering establishments are internalizing the idea of ​​sustainability and incorporating it into their concept. According to Secret Munich, the Wirtshaus am Rosengarten would also like to take on a pioneering role in this regard.

Munich's gastronomy is therefore facing exciting changes. While the Waldhaus Deininger Weiher will soon be closing, promising new concepts are emerging elsewhere. It remains exciting to see how the culinary scene in the city will develop and what impulses the new operators will provide.