Atzinger - München

It used to be very cheap here. Now prices are slightly higher. The noise level is unfortunately very high. The dishes are fine.

Whenever I get to the Bavarian folklore capital, I really get nervous... Where can I get a g 'scheite Bavarian attack in the golden triangle between Haus der Kunst, Hypo Kunsthalle and Pinakotheken? Sushi to go, Thai soup kitchens or Indian curry boards everywhere, but an authentic Bavarian hostage without Asian travel groups, Palatinate bowling clubs or Lions Club heroes in Lodenjanker is more difficult to find in this corner.... This time I became a bit fuzzy: Not far from the Ludwigsstraße in the Max Vorstadt is already the Atzinger nomen est omen for generations, already the good Ratzinger is supposed to have fed his liver cheese here, but now enough of the word games... After a change of father's fathers comes from a Greek family and a little facelifting is a rustic pseudo Bavarian hostage from the smokey student pub, colonized by many young people from the surrounding university institutes. In addition to the unfortunately compulsory Burger and Currywurst crimes, the menu is fortunately dominated by many Bavarian flavors such as white sausage, meat plants, liver cheese and ham noodles. The roasted spleen sausage has made me with potato salad, since this is offered more rarely outside the white blue borders. Small trip: The spleen sausage is mainly produced in Upper Bavaria and Lower Bavaria. The most common variety is a type of brauwurst, in whose sausage mass small spleen pieces are incorporated by the pig. There are three different variants of the spleen sausage: The most common is a Brauwurst in the artificial intestine, with incorporated spleen pieces. Its diameter is five to nine centimeters. In the second variant, besides the spleen pieces, there are also bries and calf head meats. In both varieties, however, the main ingredient is the white sausage meat, which accounts for almost two thirds of the sausage mass. There are 25 pigmeat and 10 bovine milk. Salt, pepper, ginger, macais, grated onions, lemon powder and parsley are used as spices. The third rather rare variety is a beef milk filled with sausage mass. It also contains brains other than spleen and bries. End of excursion. The Test Esser was able to optically identify the spleen pieces, but did not taste particularly excellent. Why a mayonnaisedip is given to him, I was not tasteful. The Bavarian potato salad was too thick and, as expected, more to fade.... the smashes, as known, were better washed off the whole splendour with a light unfortunately lion brown and only 0.4 liter instead of the Bavarian obligatory 0.5 liter. The ambience is secretly rustic with much dark wood. The pub offers enough space for university seminar sessions... vulgo... fight... and the service was in the Du Jargon... For a short lunch break... otherwise a lemongrass from Thai threatens.... Greetings from Schroeder The legendary Milzwurst is no longer on the map at the beginning of 2019. The meat cubes mentioned here were huge, juicy and somewhat too little seasoned. The potato salad has become better surprisingly good and floats like the swamps in a good brate sauce... Reliable home kitchen, still.

The restaurant Atzinger is very rustic and typical Bavarian. From liver dumping soup to scavenger with potato cucumber salad there are all fans of Bavarian cuisine love. There are also good burgers or rice dishes. So the map is absolutely good. The facility is very nice, but it is often very loud, so I don't go too often. The restaurant Atzinger is cheap in the normal Munich frame. Great is the very friendly and nice service. Anyway, I haven't experienced a pure case here.

The Atzinger of the Bavarian Pub in the otherwise student Schwabing. The prices are not exactly very student (beer 3,60) and the kitchen is a bit too... rustic... but whoever I liked it has already spent some nice evenings there, but without food.

On golocal there are always so many very good reviews that 3 stars are already considered bad. But if it's okay, that's the Atzinger. Perfect for a beer in the evening, the kitchen is ööööh rustic saturating. I think it's nice. One of the few Bavarian restaurants in the student district is worth a visit.