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

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

After 13 years of successful gastronomy on Deininger Weiher, the Tschurtschenthaler family pulls the plug at the end of 2025. The popular Waldhaus, which was an attraction for day trippers all year round, is closed. The Greulich family of owners is now looking for a new tenant for the traditional location. Liliane Tschurtschenthaler explains that the decision to close it should be considered strategic and mutual. "The shortage of skilled workers did not matter," said Tschurtschenthaler. The concerns increasingly let the concerns about the accessibility and changed mobility of the guests, although the number of guests was still good, how good, how Merkur reported.

For the Tschurtschenthalers, this is not yet the end of the flagpole. They remain active in Straßlach-Dingharting and will continue to lead the Waldhaus to the old tram and the rose garden in the Westpark in Munich. They took over the latter two years ago and have been open for a year. This decision is also accommodating the changed mobility of the guests, since the location in the Westpark is easier to reach, especially for those who are traveling without a car.

New tavern in the Westpark

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

The inn is also said to attract great absolute attention. With a terrace that comprises 200 places and a large event area, it will offer space for festivals 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 gastronomy. Tschurtschenthaler has had gastronomy experience since 1996, Mair was previously head of the 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 bones to regional ingredients to concepts that reduce the food waste. The popular addresses include the Klinglwirt, known for his organic ingredients, and the Michelin-winning restaurant Tian, ​​which focuses on creative haute cuisine with regional products. This shows that more and more gastronomy companies internalize the idea of ​​sustainability and incorporate into their concept. The inn at the Rosengarten also wants to take on a pioneering role in this regard according to the [Secret Munich] (https://secretmuenchen.com/ sustainable restaurant-in-muenchen/).

Thus, the Munich gastronomy faces exciting changes. While the Waldhaus Deininger Weiher will soon close, there are promising new concepts elsewhere. It remains exciting to see how the culinary scene in the city will develop and which impulses the new operators will set.