Whilst in München I had the pleasure of experiencing the famous Hofbräuhaus hospitality. Our group of four only had set ourselves a minimum of to-do's during our extended city-break. This visit was a unanimous decision. And we were not disappointed.
According to our research the beer-hall opened its doors at six of an evening. Our taxi dropped us outside the building a full twenty minutes early. We quickly realised the info we had read was wrong. The place was jammed to the rafters, inside the hall itself and outside in the beer-garden.
[Image description: inside one of the many rooms of the Hofbräuhaus]
On a very hot and humid day in Munich, remaining indoors for we lily-livered Brits was just not an option. So, we headed for the, accessible, courtyard. With my well-trained eyes I quickly espied a couple of "empty" tables: that is, several vacant places and only a few folk already sitting at table. We opted for the one with a young couple on an apparently unsuccessful date.
The amiable Viennese waiter was very quick to dash over with menus and immediately realised my companions required the English-language versions (available at most touristy eateries in the city and its environs).
[Image description: a chum & the author with menu]
When our various beverages arrived, we discovered how difficult it is to raise one litre (liter) of ale in a sturdy glass Stein. How the heck the waiters and waitresses held multiple glasses in their hands, dishing them to customers without spilling one drop of beer let alone dropping the whole lot, we have absolutely no idea. Although, I suggested they might not be humans, but rather German-engineered automatons!
[Image description: another chum attempting to imbibe from her massive glass]
Our food was definitely not haute cuisine or anything resembling gastro-pub offerings. It was plain and simple, filling and tasty. Whilst sausage can be fattening, Sauerkraut is apparently extremely good for one. And young maidens and a solitary young lad, all in traditional Tracht (refer to previous posts on Munich), constantly patrol the gaps between folk vending the traditional Breze or Pretzeln, a delicious and light salted bread formed in the widely recognised pretzel shape.
[Image description: Bratwurst on bed of Sauerkraut with traditional Breze aka Pretzel]
Whilst dining we had the privilege of listening to spontaneous group singing (just as we had imagined and hoped for) as well as a traditional oom-pah-pah band performing traditional Blasmusik.
A visit to the Hofbräuhaus (or similar) is heartily recommended: for filling the stomach; slaking one's thirst; and, for a ripping evening's entertainment.