The story
Weichandhof in Munich serves refined Bavarian cuisine under chef Alen Ivanovic, who reinterprets traditional dishes with contemporary techniques. Seasonal menus balance alpine comfort food with subtle Mediterranean accents. The kitchen prepares dedicated plant-based plates alongside house roasted meats and fresh fish. This grounded approach to Alpine cooking recently earned the venue a 1.5 spoon rating from the Schlemmer Atlas.
The property traces its roots back to 1755 when it first appeared as the Samerhof farmstead. After operating as a poultry yard and carpentry workshop, actors Josephine and Philipp Weichand transformed the site into a cultural café and restaurant by 1935. Current hosts Peter Kinner and Michael F. Schottenhamel took over the business in 2017 and maintained the original character while preserving the integrity of traditional Bavarian cuisine.
Guests move through several restored guest rooms that preserve their historic timber framing and plaster walls. The König Ludwig Stüberl offers a playful setting for smaller groups, while the Jagdstube provides a subdued backdrop for quiet conversations. Private celebrations often fill the Bauernstube, which features a classic tiled stove and ample seating. Summer evenings spill into the shaded Biergarten, where families gather near the playground.
Recognition
Ambience
Details
History
Arrive relaxed, enjoy Bavarian charm, sleep comfortably. In a former 18th-century farmhouse. It features a hunting lounge and a traditional farmhouse parlor with a tiled stove for private celebrations.
Location
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