Oktoberfest 2026 – September 19 to October 4

Enjoy Oktoberfest at Ochsenbraterei

Dear guests,
Can you feel it too, that anticipation for Oktoberfest 2026?

Even though it’s still winter, we always start to feel that excitement at the turn of the year. And so do the preparations to ensure that you have a wonderful time with us at the Ochsenbraterei again this year.

We all still have to wait a little while before we can meet again at the Theresienwiese in Munich, but we have a little tip if your longing becomes too great:

Our Ochsenbraterei snack bar in Munich – at the Elisabethmarkt in Schwabing and in the Schinderstadl on the Isar – serves fresh ox delicacies and, of course, the original Ochsensemmel from the Ochsenbraterei!

Warm regards and see you soon
Your Haberl family

Brass music & beats

Music @ Ochsenbraterei

Traditional folk music at (noon) …

Our Oktoberfest band is known for its excellent ensemble of brass musicians under the direction of concert trumpeter Mathias Achatz.

The musicians demonstrate this skill daily from noon (weekends and holidays from 11 a.m.) until the afternoon hours with their portfolio of artfully arranged traditional alpine folk music.

As the afternoon slowly fades into evening, a small change takes place a small change takes place on the stage. The singers for the evening the drums are adjusted and Oktoberfest band Mathias Achatz becomes the Oktoberfestkapelle Mathias Achatz becomes the Wiesnband Mathias Achatz.

And then it’s party time with the most popular international hits and evergreens and evergreens, which will ensure the perfect Wiesn atmosphere until the last round of our bartenders.

Our conviction and responsibility

Animal welfare, sustainability and environmental protection

The apron shown here is not just a nice picture of one of our bartenders, but a symbol – for our sense of responsibility towards the environment and nature.

At Ochsenbraterei we live our conviction for sustainable actions, environmental protection and especially animal welfare in all areas – we see this as a matter of course when working with animal ingredients in a gastronomic environment.

We have respect for the environment and all animals and show this in everything we do.

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