Only a few steps from the Stachus there is a veritable eldorado for lovers of schnitzels, veal or pork cutlets, in the pedestrian precinct of Munich's old town: in the guest rooms of the Spatenhof, steeped in tradition, the Schnitzelwirt spoils his guests with classic and unusual schnitzel recipes and specialities of Bavarian and Austrian cuisine.

The tender breaded roast slices of veal, pork or turkey are on the menu of almost every restaurant in southern Germany. At the Schnitzelwirt the popular Austrian dish comes on the plate in numerous creative variations fried to a juicy, golden brown: from classic Viennese schnitzel with cranberries and chips and the schnitzel escalope with mushroom sauce and noodles to such exotic variations as a turkey schnitzel coated in sesame with soya-ginger sauce and Asian vegetables or the Hawaii schnitzel baked brown with pineapple and cheese – here schnitzel fans who enjoy experimenting will get their money's worth.

In addition to the breaded delicacies, the Schnitzelwirt's menu also offers good solid Bavarian food and snacks as well as vegetarian dishes from all over the world and a selection of famous Austrian desserts such as Kaiserschmarren with stewed plums or sweet strudel.

The rooms in the historic Spatenhof, which include not only the lovingly renovated public bar with its historic arched cellar but also an area in the pedestrian precinct where drinks are available, offer a modern and cosy atmosphere with a historic flair. The interior, panelled in dark wood, brings out the fine accents in the guest rooms dominated by warm colours. The central taproom with its arched vault offers seating for up to 30 people, as does the Munich room, the quieter Antonius Room has room for 20 guests and in the small but cosy Vienna Corner the group of guests find a beautiful and intimate place to eat.