Munich in a culinary frenzy: culinary trend despite price increases!

Munich in a culinary frenzy: culinary trend despite price increases!

In Munich there is currently a lot of focus on the gastronomic landscape, which is causing a few surprises. The focus is particularly on the Gutshof Menterschwaige, a historic place that can look back on a long tradition - since 1012. Under the aegis of the popular Augustiner-Bräu, fresh food is offered here in a cozy atmosphere, and the innkeeper couple Pamela and Till Weiß ensure that the guests feel comfortable. The two used to work at Augustiner am Wörthsee and know how to do good business. Your warmth and the attractive design of the inn with dark and light wood create an inviting environment that immediately catches the eye when you visit. Noise protection measures in the large hall also ensure a pleasant quiet that invites you to linger. The Süddeutsche reports also about the impressive investments made by Augustiner, who have invested millions in the restoration of the estate and the beer garden.

But what about the pricing policy in Munich's restaurants? While Gutshof Menterschwaige is a pleasant exception, many restaurants complain about rising prices. A simple dish, such as the sausage salad, costs an impressive 18.50 euros. Such prices cause discussions among guests, who are often looking for cheaper alternatives. However, in Menterschwaige you will find a good ratio of quality and price - the menu offers classics reinterpreted, such as the onion roast (29.90 euros) or the venison goulash (35.90 euros), which will delight lovers of traditional cuisine. Vegetarians will also get their money's worth with the roasted cauliflower (21.90 euros).

A thriving catering market

However, amid the discussions about pricing, the catering industry in Munich is booming in a remarkable way. Across Bavaria, the number of new establishments outnumbers the closures of catering establishments. According to a report by BR24 From January to November 2024, 820 new businesses were registered in Munich, while only 682 companies had to close. The reasons for this are the high willingness to take risks among young landlords and the desire of landlords to locate new restaurants in vacant spaces.

An inspiring example is the Bohemia restaurant in the Giesing district, which is run by Ivo Roznosovi and his wife Lenka. With just eight tables and a menu full of Bohemian and Moravian dishes, the couple ensures the location is constantly fully booked. Ivo serves while Lenka, who learned to cook from her family, prepares the delicious specialties. Due to their success, they are now moving to larger premises - a decision that gives them more flexibility and opportunities for growth.

The future of the Menterschwaige estate

Back to Menterschwaige: Here too, developments remain exciting. The opening hours are generous and offer a variety of options for hungry guests from 9 a.m. to 10:30 p.m., from breakfast to hot meals. A small but acceptable wine list rounds off the menu, while a children's menu for 4.90 euros also appeals to younger guests. For anyone who has questions or would like to make a reservation, the team is available on 089 24881180 or by email office@augustinermenterschwaige.de reachable. Those interested can find further information on the gutshof website.

Overall, it can be seen that despite critical voices regarding prices and the competitive situation in Munich's catering industry, the trend continues to be upwards. The combination of tradition, high-quality food and a welcoming atmosphere will continue to attract more and more guests in the future.