Weinhaus Neuner — Restaurant in Munich

As you step into Weinhaus Neuner, you’re immediately struck by the beauty of the space. They have an amazing selection of wines to enjoy and a nice range of food options.

As we entered the dining room, we were immediately aware of a very loud American family. As they were finishing up their meal, they decided it was time to have a really loud, open discussion, sharing their ill-informed opinions on world history. A lot of who could have and should have done what, when, and lots of things that I would have thought deserved a quieter dialogue, in a less public space. Thankfully a local young man, who looked like he was out on a big date came over to the group and asked if they could keep their voices down and views to themselves. I wouldn’t have said it as politely, so I am glad he was there. His date seemed impressed, and so did the other diners.

Glad that the pre-dinner theatre was over, we settled in and ordered our food. They gave us a little amuse-bouche, a cold tomato soup in a small glass with some basil. It was simple and delicious.

For mains we went with the: Monkfish Medallions - I liked the flavours of this dish and the texture of the fish. Viennese Veal Schnitzel - a good traditional schnitzel, with some potato salad and some cranberry–horseradish cream. We also ordered the Weinhaus Neuner Specialty, a Truffled Chicken Fricassee under a puff pastry lid. All the mains were good, but this was a definite winner. Was just a cool presentation and great flavours, the chicken was very moist.

For dessert we shared two of their options: a Bavarian Cream with a basil sorbet and the Oven-fresh Kaiserschmarrn for two. A traditional dish of shredded pancake with raisins, almonds, vanilla ice cream, and apple compote. The menu lets you know it will take around 25 minutes to prepare, but that was the perfect time to let dinner settle.

Aside from the wines, they also had a homemade elderflower lemonade that was delicious. The staff were lovely and knowledgeable about wine pairings for the food. The food was traditional, but elevated and we all really enjoyed our meals.

The place has a decent reputation, and I am glad to confirm if you are wanting to try some good quality German cuisine and love a good wine list. This is...

Hello ladies and gentlemen of Augustiner.

I have a complaint truer than hell: It’s almost impossible to get a beer from the wood barrel unless you sit at a table — and every damn table is booked for dinner guests flashing bigger wallets. Good for you. Business is business.

But let’s be clear — Your bars became places for meetings, suits, and plates, while the guy who just loves Augustiner Helles gets treated like a beggar — waiting, ignored, like you’re doing him a favor.

Long story short: The beer is Augustiner Helles. The heart of it. You don’t sideline the beer drinkers. You don’t squeeze out the legacy to make a few extra bucks on schnitzels and Dolce Vita vibes. If you want money, go global. Bottle it up. Sell out properly.

But don’t stand behind German tradition while humiliating the ones who come for the beer, not your business lunches.

Make no mistake — Augustiner Helles isn’t just a beer. It’s a legacy. And if you keep this up, I hope your restaurants close and only the barrels remain — served with...

Let’s start with the ambiance. The vaulted ceilings, the wood furniture and paneling, the low light brass chandeliers bearing the royal crown and crest, and the wall paintings make you feel like you’re dining in a medieval tavern. The food is excellent. Traditional ingredients with a modern twist. The starter was veal with a poached egg and candied. Hazelnuts. It was a lovely combination with each element working harmoniously together. I like liver so I opted for a main course of a calf liver “Berlin Style” with apple and mashed potatoes. A rich and flavorful wine sauce tied it all together. The chunks of liver were juicy with added layer of deep flavor from the sauce; and the dish had a very modern presentation. The dessert was a cheese curd mouse with plums, currants and raspberries. With a nice level of tartness, it was light and felt like a great transitional dessert between summer and fall. Great place! Staff was knowledgeable and...