Hofbräuhaus am Platzl.

The Hofbräuhaus am Platzl is one of the most famous places in Munich. And for once, it has very little to do with the dark history of the post-World War I years.


The Hofbräuhaus am Platzl was originally built as an addition for the Staatliches Hofbräuhaus in the late 16th century. This was created as a brewery for the Royal family. In the middle of the 19th century, King Ludwig I opened up the Hofbräuhaus to the public. At the end of the 19th century, the building was refurbished and the brewery itself was moved to the suburbs of Munich, which made soo much room for the restaurant and biergarten. Like for real, this place is massive.


I know it’s a bit odd (and trust me, everyone looked at me like I was a bit nutty) to be taking photos of ceilings all the time. But these were just so intricately painted. I just had to take a few photos of it!


It was stunning inside the building, but it was so loud – partially because it was a bit busy and mostly because of the live band. So we decided to enjoy the glorious weather and sit in the Biergarten through the back.


Turns out a stein of beer (or a beer, as they call it in Munich) is the size of my head.

I didn’t realise this before, but a beer is 1 liter in Bavaria, or you can order a half beer which is 1/2 a liter.


Stefanie got the Dunkles Radler, while I got a normal Radler. A Radler is a beer that has lemonade (or sprite as we know it in the good ol’ USA). Otherwise known as a shandy. Radler is made with Pilsner and Dunkles Radler is made with a dark beer.


Bierbratl – a slice of crisp roasted pork belly, served with homemade natural gravy, Bavarian kraut and bread dumpling.

This pork was wonderfully tender and juicy with a delicious crispy top. The gravy and sauerkraut were lovely. I wished that the sauerkraut hadn’t been diced as it made it a little difficult to eat. But let me tell you about this bread dumpling. Heaven. It was dense and soaked up the gravy wonderfully.


Munich Sauerbraten of Alpine Ox – tenderbraised pot roast, marinated in sour gravy, served with a bread dumpling and cranberries

Stefanie got this (at my request because I just couldn’t decide between this and the Bierbratl) and it was just as wonderful as mine! The cranberry added a special element of sweet-tartness to go with the pork that was really interesting. I know in my family, it’s usually apples of some form, so it was cool to had cranberries instead. Despite the name, it wasn’t overly sour as a dish. In fact, sour isn’t how I would describe it at all! Using the bread dumpling to sop up the gravy was so good.


I know neither of these dishes are much of a looker, but boy were they tasty. Both of these dishes were super hearty and filling. Combined with the liter of beer, and both of us were so full afterwards that we thought we needed a wheelbarrow!

Hofbräuhaus am Platzl is located at Platzl 9 in Munich. They are open from 9am to 11:30pm everyday, so you can’t really miss out on this at any point. Even though it is a major tourist destination, I didn’t find it to be that touristy. I think the prices are a wee bit higher (because they know they can be), but it didn’t feel like it was no longer a truly Bavarian experience.

Have you been to the Hofbräuhaus? Did you think it was super touristy?



  1. Being from Munich, I’d have to say yes, the Hofbräuhaus is super touristy. 😉
    Try Michaeligarten or Haidhauser Augustiner, for example, if you want to see something that most tourists don’t. 🙂

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