Hearty duck leg, sauerbraten, hearty game goulash and, from November 11, 2023 until Christmas, classic roast goose – these are the highlights of the winter season at Restaurant Weihenstephaner at Hackescher Markt. Until the end of December, the Weihenstephaner restaurant will be serving the tender Innviertel goose from Austria as a classic roast goose. The goose season starts on St. Martin’s Day. The traditional Weihenstephaner roast goose with orange and thyme jus is served with aromatic red and green cabbage and juicy potato dumplings.
All types of beer from the oldest brewery in the world, Bayerische Staatsbrauerei Weihenstephan, are served to go with it: these include several World Beer Award-winning beers such as the full-bodied Weihenstephaner Hefeweißbier, the Weizenbock Vitus and the fruity, dark Doppelbock Korbinian. In addition, the varied wine list offers fine wines from Franconia, Austria and South Tyrol. As with the house butcher, the same applies here: The winegrowers are hand-picked and personally known to the Weihenstephaner team.
The team around owner Patric Neeser not only offers the opportunity to enjoy the winter and Christmas season in a cozy atmosphere with à la carte dishes, the rooms with space for up to 180 people and the lovingly decorated vaulted cellar also provide the right flair for groups of 20 people or more: With four classic Christmas menus, guests here can choose from hearty duck leg, sauerbraten, hearty venison goulash or roast goose, served with traditional accompaniments such as red cabbage, bread dumplings or prune jus. The alpine classics are framed by chestnut seed soup with cinnamon crusts or a wintery leaf salad to start and a red wine pear with vanilla ice cream or speculoos mousse with hot wild berries to finish.
