It’s not easy when you’re the branch of a reputable restaurant and the parent company is known throughout the city for its specialties. The Schneider Bräuhaus in the valley, which was called Weisses Bräuhaus for almost 150 years, is considered one of the last bastions of traditional Munich Kronfleisch cuisine, which is very modern again today because it uses the whole animal and also one type from the supposedly less fine parts of delicacies.
The Schneider Bräuhaus Berg am Laim – Munich
