Münchenbryggeriet runs three newly renovated, fully equipped restaurant kitchens where we cook all of our food. We offer three course meals, hot/cold buffets, canapés, sandwiches and more, all made with first class ingredients and lots of care. Cooking for 1000 or 50 guests makes no difference to us, we always excecute with the same attentiveness and high quality. Our house wine is organic and Münchenbryggeriet’s very own organic Lager is always on the menu.
OUR CHEFS
Chef Claes Hedlind with his team
Tonie Jakobsson, Maria Sjödin, Daniel Sjöholm, Daniel Björk,
Thomas Carlsson and Mark Stuart
Choucroute Garnie, Schnitzel, Bretzel and Appelstrudel = Octoberfest
The Brewery is the perfect place to host an Oktoberfest. A classic Oktoberfest includes long tables, wooden benches, suitable German buffet, beer curds and high mood. The room is in blue and on the stage there is a Tyroler band with everything from 5 to 15 people. Pros’t and yodeling occur frequently throughout the evening.
INSPIRATION
In-house cooking is the heart of our operation
We strive to cook with local and organic ingredients as far as possible, and we do our best to meet all dietary needs. Any food waste is turned into biogas, and our goal is to reduce our food waste by 20% in 2018. We have replaced bottled sparkling water with taps from Still Sparkling to avoid glass consumption, -transportation and -handling.
