Hofbräuhaus München

The court brewery, since 1589

Duke William V of Bavaria founded the Hofbräuhaus on 27 September 1589 to supply his court with beer. In 1828 King Ludwig I allowed food and drink to be served to the public and since then it has been a town tavern. In 1632, during the Thirty Years' War, the house handed over more than 23,000 litres of beer to the Swedish troops besieging Munich as part of the tribute to stop them sacking it. The brewery left the square in 1896; the present building, with the great room on the ground floor, the Schwemme, opened in 1897. Today it boasts more than 3,500 regulars, and its beer is still brewed in Munich, at the Riem brewery since 1988.

What you eat and how much it costs

Bavarian cooking with seasonal produce. The 2026 menu has the crispy roast pork with homemade dark-beer sauce and potato dumpling at €18.90, the whole roast pork knuckle at €22, the Viennese-style pork escalope with potato salad at €19.90 and half a roast chicken at €16.90. To nibble, the Obazda (creamy cheese with paprika and onion) at €12.50, sausage salad at €13.50 and a pretzel at €2.10. The white sausages, two with sweet mustard, cost €8.20 and are served while they last. There are five vegetarian or vegan dishes between €15.90 and €16.90, such as Käsespätzle, egg pasta with cheese and onion. For dessert, the Kaiserschmarrn, the shredded caramelised pancake, at €13.50. Hofbräu Original costs €5.80 for the half litre and €11.60 for the litre mug.

How it works

It opens every day at 11:00; the kitchen closes at 22:00 and the bar serves until 23:30. In the Schwemme and in the courtyard, the Wirtsgarten, you sit wherever there is room, with no reservation: booking is only for groups of four or more, on its website. Every day there is live Bavarian music in the Schwemme.

Getting there

It is on Platzl, a five-minute walk from Marienplatz and its Glockenspiel. U-Bahn or S-Bahn to Marienplatz and Isartor.