Where enjoyment is at home - on the plate, in the beer mug and when celebrating

Pure enjoyment - on the plate and while celebrating

More than 100 chefs cook fresh food using ingredients from the region and, where appropriate, organic produce. The famous ox meat comes from the Karlshof municipal estate, just 27 kilometers from the Theresienwiese, as well as from selected regional farms.

Years ago, the Haberl family brought a top vegan chef into the team. Since then, creative plant-based dishes have naturally been part of the menu - fresh, high-quality and on a par with the classics. And of course the original is a must: the legendary Ochsensemmel, invented by Anneliese Haberl in 1983 and long a cult dish at the Wiesn.

The story: Grilled ox as an attraction

The tables have been turned at the Wiesn since 1881. Back then, a whole ox was roasted on a specially constructed machine. It was operated by butcher Johann Rössler. With posters advertising a “rare public amusement on the Theresienwiese”, he turned the birth of the Ochsenbraterei into an attraction that delighted many guests even back then.

The Ochsenbraterei has been owned by the Spaten-Franziskaner brewery since 1980, and since then the Haberl host family has also been responsible for the tent, currently Antje Haberl together with her sons Luis Haberl and Quirin Haberl. In 2017, the new festival hall was built, combining tradition and modernity.

The audience: connoisseurs with high standards - when it comes to food, beer and atmosphere

Many regulars reserve their seats year after year - Munich locals as well as guests from all over the world. Many of them were there as children with their parents and now, as young adults, still come to the Ochsenbraterei for Wiesn food and to celebrate.

The music: a versatile chapel that offers a wide repertoire.

Music plays a leading role at the Ochsenbraterei. Under the direction of bandleader Mathias Achatz, professional musicians and singers provide the right atmosphere throughout. At lunchtime, a band accompanies the tent with traditional brass and folk music. In the evening, the line-up transforms into a rousing party band that plays the biggest hits from pop to charts.

The menu: regional, fresh and for every taste

The famous ox meat from Städtisches Gut Karlshof is prepared with great care - whether as a classic with organic potato salad and strong sauce, as a burger, bratwurst, fillet or in the legendary ox roll, which has enjoyed cult status since 1983.

But the kitchen offers much more: classic Wiesn dishes such as chicken and organic Kaiserschmarrn, but also and especially a varied selection of vegetarian and vegan dishes. This is precisely what the Ochsenbraterei has become known for!

For Gscheidhaferl: Ochsensemmel - the original!

For many people, it is as much a part of the Wiesn as a pint of beer: the Ochsensemmel. In 1983, Anneliese and Hermann Haberl - the parents of Antje Haberl and grandparents of Luis and Quirin - invented this culinary classic. The idea: a dish to go, freshly filled and with an unmistakable taste.

The ox meat comes from their own kitchen, is slow-cooked again after grilling and cut into small pieces. Add a special roll, crispy salad and a cocktail sauce made to a house recipe.

If you fancy an Ochsensemmel outside of the Wiesn, you can find them in the Haberl beer gardens - even in a vegan version.