Restaurant in Glonn, Germany
Easy to book, Michelin-noted, worth the drive.
A Michelin Plate-recognised farm-to-table Wirtshaus on the Herrmannsdorf estate in Glonn, southeast of Munich. At €€€, it is easier to book and more affordable than Munich's starred alternatives, with estate-sourced pork and on-site brewery beer as the main draws. Best for groups or occasions that value provenance and setting over formal fine-dining theatre.
Getting a table at Wirtshaus zum Herrmannsdorfer Schweinsbräu is easy. That alone sets it apart from most Michelin-recognised farm-to-table dining in Germany, where booking windows of six to eight weeks are routine. If you are planning a special occasion near Munich and want a destination that delivers serious food with genuine agricultural credentials — without the reservation stress of a city tasting-menu restaurant , this is a credible choice. Just understand what you are booking: a farm-anchored Wirtshaus, not a formal fine-dining room.
Wirtshaus zum Herrmannsdorfer Schweinsbräu sits on the Herrmannsdorf estate in Glonn, roughly 30 kilometres southeast of Munich, and it operates as the restaurant arm of one of Bavaria's most established organic farming operations. The Michelin Plate in both 2024 and 2025 signals cooking that the guide considers worth noting , consistent quality without the fireworks of a starred kitchen. For a special occasion dinner that feels rooted in a real place rather than a designed experience, that credential matters. You are eating food produced within walking distance of the table.
In the current autumn season, the farm-to-table format works in your favour. The estate's pork programme is the backbone of the menu year-round , the Schweinsbräu (pig brewery) name is not decorative , but autumn brings the kind of produce that makes farm sourcing genuinely compelling: root vegetables, game, preserved elements. If you are visiting between September and November, the kitchen has the most to work with, and the surrounding estate has a weight to it that pairs well with the season.
The sensory experience begins before you sit down. The estate's brewery and smokehouse operate on the same grounds, so the air carries woodsmoke and fermentation in a way that is specific to this place and not replicated in a city restaurant. That combination of smoke and cured pork is not incidental atmosphere , it signals the actual production methods behind what you will eat.
For a venue with a brewery in its name, the drinks programme is a legitimate draw in its own right. Herrmannsdorf brews its own beer on-site, and those beers are the most honest pairing for what the kitchen produces. This is not a venue where the sommelier list is the main event , the beverage focus leans toward the brewery rather than a deep wine programme. If you are planning a special occasion dinner and your group cares more about wine pairing than beer, set expectations accordingly. The beer-forward approach is coherent with the farm identity, but it is a different register than a classic German fine-dining cellar. For the Munich area's deeper wine programmes, [JAN in Munich](https://www.joinpearl.co/restaurants/jan-munich-restaurant) and [ES:SENZ in Grassau](https://www.joinpearl.co/restaurants/essenz-grassau-restaurant) both operate at €€€€ with more emphasis on classic cellar depth.
That said, arriving and drinking the house beer alongside smoked and cured pork from the same estate is a specific pleasure that a conventional wine-and-tasting-menu format cannot replicate. For a group that wants a cohesive farm-to-glass experience rather than a formal pairing, this is the stronger choice in the region at the €€€ price point.
At the €€€ price tier, Herrmannsdorfer Schweinsbräu sits below Munich's starred competition and well below the €€€€ tier of venues like [Tantris](https://www.joinpearl.co/restaurants/tantris) or [Vendôme in Bergisch Gladbach](https://www.joinpearl.co/restaurants/vendme-bergisch-gladbach-restaurant). That price gap matters for occasion planning. If the celebration calls for white-tablecloth formality and a deep wine list, this venue is not the right frame. If the occasion calls for something that feels genuinely special without the performance anxiety of a Michelin-starred tasting menu , a birthday dinner for someone who values provenance over prestige, a countryside meal after a weekend outside the city , it works well. The Google rating of 4.2 across 343 reviews is solid for a venue of this type, suggesting consistent delivery rather than occasional brilliance.
Groups should note that the Wirtshaus format is typically more accommodating of larger parties than a counter-seat or chef's table format. If you are organising a celebration for six to ten people, this kind of estate restaurant is logistically easier than most of the city alternatives. Contact the venue directly to confirm capacity and any private-space options before booking a large group.
| Detail | Herrmannsdorfer Schweinsbräu | JAN Munich | ES:SENZ Grassau |
|---|---|---|---|
| Price tier | €€€ | €€€€ | €€€€ |
| Cuisine | Farm to table | Contemporary | Creative |
| Booking difficulty | Easy | Moderate–Hard | Moderate |
| Michelin recognition | Plate (2024, 2025) | Starred | Starred |
| Setting | Farm estate, rural | City restaurant | Alpine, rural |
| Drinks focus | Estate brewery | Wine-led | Wine-led |
For more options in the area, see our full Glonn restaurants guide, our full Glonn hotels guide, our full Glonn bars guide, our full Glonn wineries guide, and our full Glonn experiences guide.
Come knowing it is a farm Wirtshaus, not a city tasting-menu restaurant. The Michelin Plate in 2024 and 2025 confirms consistent cooking quality, but the format is relaxed and rooted in Bavarian estate tradition. At €€€, it is more approachable in price than Munich's starred options. The estate's pork programme is central to the menu , if you do not eat pork, check the current menu before booking. Getting there requires a car or planned transport, as Glonn is about 30 kilometres southeast of Munich.
Yes, with the right framing. If the occasion calls for a destination meal that feels genuinely grounded in a place , estate-sourced food, house-brewed beer, rural Bavaria , this delivers at a lower price point than Munich's fine-dining alternatives. It is not the right choice if the celebration requires formal service, an extensive wine programme, or the theatre of a tasting-menu kitchen. For that profile, JAN in Munich or ES:SENZ in Grassau are stronger options.
At €€€, it is well-positioned for what it offers: Michelin-recognised farm-to-table cooking with estate-produced ingredients and on-site brewery, in a setting that justifies the drive from Munich. Compared to €€€€ venues like Tantris or Vendôme, you are paying less for less formal service and less elaborate technique , but more for provenance and authenticity of setting. If that trade-off works for you, yes, it is worth it.
Menu format details are not confirmed in current data. Given the Wirtshaus classification, the kitchen likely operates with a structured but not exclusively tasting-menu format. Contact the venue to confirm current menu options before building your visit around a specific format. The Michelin Plate recognition over two consecutive years suggests the cooking quality holds up across menu types.
Specific current dishes are not confirmed, so ordering recommendations would be speculative. What the venue's identity makes clear: the pork programme is the anchor. The name Schweinsbräu , pig brewery , signals where the kitchen's focus lies. Beyond that, the farm-to-table format means seasonal produce shifts the menu regularly. Ask your server what is currently coming from the estate.
Contact the venue directly before booking if your group has dietary restrictions. A kitchen built around pork production and farm produce is less naturally suited to vegetarian or vegan requirements than a restaurant with a broader ingredient base. The farm estate model means ingredient sourcing is intentional, but that also means the menu centres on specific products. Do not assume flexibility without confirming in advance.
The Wirtshaus format is typically more group-friendly than counter or chef's table venues. Booking is described as easy, which is a positive signal for larger party planning. Contact the venue directly for group size limits and any private space availability. If you are organising a group of eight or more, confirm logistics before finalising. See also: our full Glonn restaurants guide for alternatives if capacity is limited.
Direct competitors in Glonn at the same price tier are limited , this is a rural area, not a dining cluster. For farm-to-table alternatives in Germany, Au Gré du Vent in Seneffe and Wein- und Tafelhaus in Trittenheim operate in a similar register. For the broader Munich region, JAN in Munich and ES:SENZ in Grassau are the closest in quality profile, though both operate at €€€€. See our full Glonn restaurants guide for the complete picture.
| Venue | Cuisine | Price | Booking Difficulty |
|---|---|---|---|
| Wirtshaus zum Herrmannsdorfer Schweinsbräu | Farm to table | €€€ | Easy |
| Schwarzwaldstube | French, Classic French | €€€€ | Unknown |
| Aqua | Contemporary German, Italian/Japanese, Creative | €€€€ | Unknown |
| Vendôme | Modern European, Creative | €€€€ | Unknown |
| CODA Dessert Dining | Creative | €€€€ | Unknown |
| Tantris | Modern French, French Contemporary | €€€€ | Unknown |
Comparing your options in Glonn for this tier.
The kitchen's farm-to-table format, rooted in the Herrmannsdorf estate's own produce, means ingredients are traceable and staff are generally well-placed to discuss what's in each dish. That said, the menu skews heavily toward pork and estate meats given the venue's identity as a working farm operation, so dedicated vegetarian or vegan diners should check directly before booking. It is not the format for strict dietary requirements without advance communication.
There are no direct farm-to-table competitors in Glonn itself. For Michelin-recognised dining in the broader Munich region, Tantris in Munich proper operates at a higher price tier (€€€€) with a more formal format. If the draw is the rural estate setting and farm provenance, Herrmannsdorfer Schweinsbräu has no close regional equivalent at the €€€ price point.
This is a working farm restaurant on the Herrmannsdorf estate in Glonn, around 30 kilometres southeast of Munich, not a city-centre dining room. The format is farm-to-table with the estate's own produce and an on-site brewery, so expect the menu to reflect what the farm is producing. It holds a Michelin Plate for 2024 and 2025, which signals kitchen quality without the formality or price of a starred venue. Arrive knowing you are dining in a rural, estate context.
At the €€€ price tier with two consecutive Michelin Plate recognitions, it works well for a special occasion that calls for quality over ceremony. It sits below the formality and cost of Munich's starred venues like Tantris, which makes it a sensible choice if your group wants a meaningful meal without a tasting-menu commitment or a dress code event. The rural estate setting on the Herrmannsdorf grounds adds occasion without manufactured atmosphere.
The venue's format as a Wirtshaus (inn-style restaurant) on a large working estate suggests more flexibility for groups than a tasting-counter or fine-dining room would offer. For parties of six or more, check the venue's official channels to confirm availability and any private dining arrangements, since specific group booking policies are not documented. The €€€ price tier keeps per-head costs manageable for group occasions compared to Munich's starred alternatives.
At €€€, it delivers Michelin Plate-recognised farm-to-table cooking in a setting that is genuinely tied to the produce on your plate, which is a credible value proposition. For the same spend in Munich city, you are likely eating at a conventional restaurant without the estate context or the provenance story. The 30-kilometre drive from Munich is the main cost beyond the bill, but for a lunch or evening that functions as both a meal and an experience, the price holds up.
Specific menu formats and tasting menu availability are not documented for this venue. Given the Wirtshaus format, the offering is more likely à la carte or a focused set menu than a multi-course omakase-style progression. Verify the current format directly before booking if a tasting menu is the specific draw, as the estate restaurant model typically prioritises seasonal farm produce over fixed tasting structures.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
