In the Freisinger Hof evening restaurant.

On the one hand, the kitchen line at the Freisinger Hof restaurant is committed to tradition and continues to delight with its classics based around the legendary "Tafelspitz". For dinner in Munich, the Freisinger Hof kitchen crew serves freshly cooked boiled beef every day. All dishes from the real Tafelspitz to the cooked "Schulterscherzl", the "Weiße Scherzl", the ox breast, the "Rinderzunge" and the "Gemischte Ochsenteller" are served in a copper pot with the traditional side dishes, namely roast potatoes, "Viennese style" vegetables, apple horseradish and chive sauce.

When it comes to ingredients, special care is taken to ensure that everything is of the highest quality and sourced from certified farms. For example, the meat comes exclusively from our long-standing suppliers, Metzgerei Franz Graf Munderfing - where we get meat from fattening oxen from the Innviertel region in Austria - and Metzgerei Siegner Fleisch in Munich - where we enjoy meat from young Simmental bulls from Swabia and Upper Bavaria. 

The Bavarians simply know how to enjoy themselves. And the Austrians know how to do the same. That's why there are many traditional classics on the menu at the Freisinger Hof restaurant, from Wiener schnitzel to fried chicken and roast onion. Suddenly, however, the menu takes you around the world - and modern and trendy delicacies delight the palate. Starters from Italy include scampi fried in garlic and herb butter with a Mediterranean vegetable salad, home-marinated salmon with cucumber and trout caviar from Scotland, before returning to small smoked black pudding sausages with grated dachi and apple slices from dahoam.

The main courses also include a fillet of ski with risotto as well as homemade gnocchi - before the desserts also come in all shapes and sizes. The highlight is of course the homemade Kaiserschmarr'n, but chocolate and strudel delicacies also enchant the sweet palate.