Wine & Dine

For Body and Soul

A good meal in pleasant companion and a cosy atmosphere – Bavarian hospitality has a long-standing tradition at the Brauereigasthof Hotel Aying.

At our Brauereigasthof this tradition inspires us to give gastronomically our best. Our kitchen stuff creates ambitious yet tasty dishes – inspired by ingredients from the surrounding farms or our own hunting-ground. The result is an extraordinary indulgence. It does not come as a surprise, therefore, that their culinary art is praised by the leading gourmet guides regularly.

If you cannot stay away from indulgence even at lunch-time, but you are short on time, we offer our Ayinger Lunch Menu: Our kitchen brigade prepares two light and varied meals for you (this means a starter and a main dish). To allow ample time for indulgence, we promise a speedy service: After 45 minutes we send you back to your office happily and pleased.

Rusty and traditionally is the order of the day at our Ayinger Bräustüberl. This traditional Bavarian tavern and inn is one of the most popular destinations around Munich. This is the place where locals, excursionists and tourists meet. Nothing beats the taste of a freshly pulled Aying beer, a hearty typically Bavarian lunch-snack, and Bavarian traditional dishes right here – be it cosily inside, or in the shadow-giving beer garden outside.

Be surprised and charmed and enjoy the moment!

Fine Bavarian hospitality

Our Menu

1. Chef Tobias Franz

Sophisticated. Down-to-earth. Creative.

With Tobias Franz you will be spoiled by a true master of his trade. You can taste his passion for good products in every one of his dishes.

"With our dishes, you simply have to notice that you are in Aying. That means we use local products, from our own hunts - increasingly from our own greenhouses, and we rely on the long-standing and good partnership of our suppliers, to whom quality and the production of the best products are just as important as they are to us," says Franz. "At the same time, regionality is not a feature to be singled out for us, not a key figure for good cuisine, but rather a matter of course."

Portrait Tobias Franz