The home of delicious Heimer duck

Here's what guests can expect at Heimer Enten- und Hühnerbraterei

What Makes It Special: A Family-Owned Business with a Long Tradition

For over 40 years, the Heimer Entenbraterei has been keeping Munich traditions alive. Here you can enjoy the hearty Heimer duck and other Bavarian dishes. “At home—at Heimer”—that’s what it says on the menu and on the outside next to the door, and indeed, for many longtime regulars, the duck roast house has become a second home. Following a renovation, the Heimer Entenbraterei now features a heated outdoor area with standing and seating space. The interior of this traditional establishment was spruced up some time ago, and a beer garden awaits visitors in the heated outdoor area.

The audience: families and long-time Munich residents

At Heimer Entenbraterei, the focus is on providing a personal, almost family-like experience for guests. So it’s no surprise that there are many regulars who have remained loyal to Heimer’s Duck, in some cases for generations. You’ll find families here, as well as long-time Munich residents and businesspeople. Traditional folk music plays softly in the background—authentic, Bavarian, hearty, and performed with passion. This makes every visit a special experience. Here, you can enjoy the food and take a short break before heading back into the hustle and bustle, refreshed and re-energized.

The Menu: Roast Pork and Chicken Made According to a Family Recipe

Heimer Entenbraterei is best known for its crispy roast duck and chicken. These are prepared according to a secret family recipe and freshly roasted on a spit. They’re served with homemade sauce and traditional Bavarian sides: potato dumplings and red cabbage. Those who prefer something less traditional will find a selection of other poultry dishes on the menu. Vegetarian options are also available. And for the little ones, there are children’s meals. In addition to Hacker-Pschorr Oktoberfest beer, Paulaner wheat beer is also served.

You can only find this here: Heimer duck on a skewer

Ignaz Schmid, the owner of the Wiesn restaurant, describes his place as “the last true chicken and duck rotisserie.” That’s because here, the ducks don’t come out of an oven—they’re roasted on a spit for hours. From there, they go straight onto the plate and are served with homemade sauce and side dishes. That’s why the “Heimer Ente” is famous (not only) among Munich residents.