The Restaurant Käfer-Schänke
In 1970, Käfer extended its parent branch by the opening the »Käfer-Schänke« restaurant on the first floor above the delicatessen. The elegant farmhouse style restaurant can seat 250 guests. With 12 separate rooms for two to 50 persons, it can accommodate undisturbed business dinners and private occasions.
The open plan kitchen allows a boundless communication between chef and guests. Designed in the style of an old castle kitchen with luxurious materials, its technical equipment powered by conventional energy sources offers perfect cooking conditions. At »Käfer-Schänke« – as in all other parts of the company – top quality and perfect service are the number one priority. The cuisine based on regional products is captivating with its perfect harmony of flavour composed in the minutest details. The seasonal menu is rounded off by classics such as the crispy Käfer duck.
Contact
Restaurant Käfer-Schänke
Prinzregentenstraße 73
81675 Munich
Tel. +49 89 41 68-247
Fax +49 89 41 68-623
Drinks & Menus
Celebrate with us
SPECIAL OCCASIONS ARE THERE TO BE CELEBRATED!
Whether it’s a birthday, a company party, a wedding or simply YOUR EVENT that you want to put on, why not do things a little differently this time:
Begin the celebrations with an aperitif on our delightful roof garden, which is located above the fruit and vegetable section. After that, go on one of our store tours for some fascinating insights into operations at the Käfer headquarters and its individual sections.
Celebrate in the elegant yet cosy atmosphere of our 16-parlour Käfer-Schänke, and allow us to treat you to a range of culinary delights. Contact us for advice on how we can make your celebration perfect!
Contact persons:
Dörthe Bredenbröcker
Tel. +49 89 4168-258
d.bredenbroecker@feinkost-kaefer.de
Anna Maidhof
Tel. +49 89 4168-250
a.maidhof@feinkost-kaefer.de
The team
Mike Emmerz
& André Wöhner
We are creators of delectation!
This is the philosophy that guides our head chefs, Michael Emmerz and André Wöhner (with Käfer since March 2017) in their work, enabling them to prepare and serve spectacular dishes full of craftsmanship, creativity and emotion. The three pillars upon which the restaurant concept is based are craftsman, craft and product:
THE CRAFTSMAN is the employee, who possesses extensive expertise, inquisitiveness and a high affinity for his craft and product.
THE CRAFT comprises high technical and practical competence, creativity, and the ability to look outside the box.
THE PRODUCT is the star of the show, and always takes centre stage. Our focus in this respect is on regional products, a global outlook, uniqueness and transparency. Through this approach the management duo and team seek to offer guests new stimuli and provide them with experiences that inspire them emotionally.
