Food & Drinks
Since 1980, fine Spaten Oktoberfest beer has been served in the Ochsenbraterei.
The “golden delight” is served in a jug with a nice foam and at best temperature: also as a mix with lemonade (called “Radler”) or alcohol-free.
2018 menu
OX, BEEF, CHICKEN, PORK
Ox roast, slices of beef M/H/I/G1,3
with red wine sauce and organic-potato salad
Marbled beef loin M/H/I/G/1,3
with red wine sauce and organic-potato salad
Tender beef filet – medium – M/I/G/D1,2
in a light pepper sauce with garden vegetables and roasted organic-potatoes
Beef roast – medium fried – M/H/I/G
with organic-potato-cucumber salad
1/2 fresh Bavarian Wiesn chicken
filled with parsley, grilled with farmer butter
Grilled pork knuckle D3/6
with 2 potato dumplings
Pork roast D3/6
with dark sauce and 2 potato dumplings
Goulash of beef filet M/G/2
with pepper-red wine sauce, rosemary potatoes
SPECIALTIES
Bavarian cheese spaetzle A/G/D1,2
-vegetarian-
Mushrooms in cream sauce A/G/M/D1,2
-vegetarian- with bread dumpling
Seasonal vegetables G/D1,2
-vegetarian-
Homemade spinach and Pretzel dumplings A/G/D1,2
– vegetarian – with nut butter and cheese from the alps
Colorful organic beetroot B
-vegan- sundry with pommes, risolee, kingtrumpet mushroom and green sauce
„Brew Platter“ M/G/I/H/D1,2,3
pork roast, boiled belly of pork, sausage, liver dumpling, sauerkraut, mashed potatoes
Beef cheeks braised in red wine sauce M/G/D1,2
with organic-potatoes au gratin and savoy cabbage
Suckling pig roast M/D3/6
with 2 potato dumplings, chanterelles and red cabbage
Duck breast M/2/6
with red wine sauce, red cabbage and potato dumpling
Prime boiled beef M/G/H/6
with root vegetables, horseradish and parsley potatoes
STARTER
Radish G/D1,2
German organic-beer radish
Farm-fresh-platter G/D1,2
Green cottage cheese, egg salad, cheese cubes, red and white radishes, butter bread with fresh chives
SOUPS AND SAUSAGES
Beef broth with slices of pancake and chives A/G/D1,2
Liver dumpling soup with chives A/D1,2
Cream of mushroom soup G/M
with parsley
2 pieces of white sausage (till 14 pm) 3
4 pork sausages with sauerkraut I/M/3
SALADS AND SIDE DISHES
2 potato dumplings 6
Organic – Potato salad H/I
White cabbage salad with caraway
DRINKS
1 MASS beer D3
Shandy (beer & lemonade) D3/D13
Non alcoholic beer D3
Afri Cola – 0,5 l 1/2/3/9/13
Bluna Mix Cola Orange – 0,5 l 1/2/3/9/13
Mineral water – 0,5 l
Family-Limo Bluna Orange – 0,5 l 1,2,3,13
DESSERT
Yeast dumpling D1,2/H/G
with honey crust
Apple Strudel A/G/L2/D1,2
with vanille sauce
Emperor’s pancake with cranberries A/G/D1,2
COLD DISHES, STARTERS & CHEESE
Beef tartar A/C/G/D1,2
with 2 slices of bread and butter
Sausage salad A/I/H/M/D1,2/1/3/5/6/12
with vinegar, oil, gherkins, egg and tomato
Cold Cuts Platter G/I/D1,2/1/3/12
Farmer ham, red and white collared pork, cold pork knuckle, cheese, gherkin, tomato, German beer radish and bread
Bavarian cheese spread G/D1,2
garnished with organic- radishes and bread
Cheese platter D1,2
– cheese with organic-radishes and 1 slice of bread and butter
Giant Pretzel D1,2
Kids Special
Orange lemonade 0,5l 1,2,3,13
1 pair of rosted sausages G,3,5
with potato mash
Traditional egg noodles (spaetzle) I/A/M/H/G/D1
with oxen gravy
The kitchen
We ensure the highest quality in our dishes. We buy the best products, preferably from the region. We try to purchase animal products under the inclusion of animal welfare labels. Vegetarian dishes are on the menu as well as vegan dishes.
We use more and more regional as well as organic ingredients and also try to integrate and expand social and environmental issues year by year.
- The oxen are from Bavaria, close to Munich (Munich-Ismaning)
- Bavarian chicken (breeding and slaughtering in Bavaria)
- Sausages from the Bavarian butcher “Herrmannsdorfer Landwerkstätten”
- Organic pork roast from the organic butcher “Juffinger” from Tyrol
- Organic potatoes and vegetables from Bavaria
- Duck breast from Niederbayern
The ox
The Ochsenbraterei at the Oktoberfest – already a sensation in 1881…
The roast of a whole ox has made the Ochsenbraterei into a real attraction at Oktoberfest in Munich, even in its early years. Johann Rössler, butcher and founder of the Ochsenbraterei, visited the Theresienwiese with a machine specially developed for roasting oxen.


… and to this day a very special culinary delight at Oktoberfest in Munich.
Today, the ox is roasted on a modern spit but still tastes just as good as before.
A look at the Ochsenbraterei menu at Wiesn shows that oxen are now offered not only as a classic “oxen portion” but also in many delicious variations.