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The Buchenhain forest inn from the outside.
WALDGASTHOF BUCHENHAIN – Dining in a 140-year-old estate surrounded by nature, forest, and a beer garden, enjoying good Bavarian cuisine prepared with high-quality, regional ingredients, and savoring the day in a rustic Bavarian atmosphere – this and much more is offered by the Waldgasthof Buchenhain in Baierbrunn, located about 25 minutes from Munich. This family-run inn, now in its fourth generation, combines a hotel, restaurant, and beer garden. My companion and I visited the estate and dined in the restaurant.
Cozy, Bavarian-style rooms are part of the restaurant.
The Buchenhain Forest Inn
The inn, operating as a restaurant since 1906, invites you in and linger from the moment you step inside. Depending on the season and weather, a spacious beer garden with seating for up to 800 guests – including a self-service area – beckons even before you enter. However, during the cold winter months, we naturally crave a cozy, welcoming atmosphere combined with warming, seasonal cuisine. The Waldgasthof Buchenhain skillfully combines both. Upon entering the restaurant, you'll find yourself in the hotel's small lobby area, complete with reception. You'll receive a friendly welcome and, if you've made a reservation – always recommended, especially on weekends – will be shown directly to a table in one of the various dining rooms. There are five different rooms in total, and whether you choose the Nepumuk Room, the Ofen Room, the Buchenhain Room, the Antonius Room, or the Bierstube, you'll enjoy a cozy ambiance with plenty of charm and a wealth of sights to see. The entire hotel (3 stars, 42 rooms, Bavarian ambiance) is decorated with lovingly selected and sometimes antique decorative pieces. From the elaborately decorated grandfather clock, the old vase or the traditional beer stein collection, to framed black and white photographs and porcelain figurines, to large wooden sculptures and numerous other coordinated antiques, there is plenty to see.
The meal begins with a complimentary appetizer.
Depending on the room, the Waldgasthof Buchenhain can accommodate approximately 30 to 50 guests, for a total of around 200 people. The different levels and winding rooms have been skillfully designed to create a clever and inviting layout with excellent acoustics. Personally, I dislike it when dining feels like eating in a train station. At the Waldgasthof Buchenhain, however, even when it feels full, you'll always find a quiet spot to yourself. Although the restaurant is located within a hotel, it's primarily frequented by non-hotel guests – including many regulars. This is undoubtedly due in part to the high standards placed on the cuisine. Only fresh, preferably regional, and always personally selected ingredients by the chef are used. Hot meals are served until 9 pm, followed by a smaller menu for another hour. Everything is prepared with meticulous care by the seven-person kitchen team. Now, let's take a look at the menu…
Festive soup with dumplings and gnocchi
Menu and culinary offerings
The culinary offerings at the Waldgasthof Buchenhain cater to both meat-lovers and vegetarians. Bavarian classics such as roast pork, Bavarian duck or goose, Wiener Schnitzel, and Käsespätzle (cheese spaetzle) are prominent. However, creations featuring fresh fish and appetizers like soups, salad with goat cheese, carpaccio, and more also invite guests to indulge. The standard menu at the Waldgasthof Buchenhain changes quarterly or according to seasonal availability. Game dishes, porcini mushrooms, chanterelles, truffles – depending on availability, new delicacies regularly appear on the menu. A daily set menu, offered all day, is created anew each day and costs approximately €20 (appetizer, main course, and dessert). The menu is available online, currently featuring a well-stocked wine list with bottles from Italy, Germany, France, Spain, and Austria, as well as a clear Advent menu with sections such as "Advent Poultry," "Local Game," and "Seafood." There should be something for everyone.
I'm enjoying my appetizer.
My personal test – my opinion
I'd been looking forward to my personal review of the Waldgasthof Buchenhain restaurant all week. Firstly, because – as usual – I'd already studied the menu online, and secondly, because I'm generally a huge fan of Bavarian cuisine. What could be better than sitting in a warm, cozy place on a snowy weekend evening and being served good food? Very little, except perhaps the post-meal nap. Anyway. After a short half-hour drive, my companion and I arrived at the Waldgasthof, somewhat hidden away yet conveniently located right next to the Buchenhain S-Bahn station. The inn truly lives up to its name. Adjacent to it is not only the spacious beer garden, but also an idyllic forest, perfect for recharging and taking a stroll.
My fish dish:
We were seated in the cozy "Ofenstube" (oven room), which is connected to the other rooms by a small staircase. It was a comfortable spot, with a large round table and a good view of the room. The menus were brought to us, and we were immediately asked for our drink orders. The service was friendly and efficient. It wasn't long before our beer, juice spritzer, a glass of white wine, and a small amuse-bouche arrived – fresh bread (from the Gattinger bakery in Munich) with homemade herb quark served in a small dish. Then it was time to choose our food. My companion started with a festive "Buchenhain" soup with semolina dumplings, fried dumplings, and pancake strips (for €5.50), while the field salad with figs and gratinated goat cheese (for €12.90) caught my eye. I can rarely resist goat cheese on the menu. As it turned out, it was a good choice, because the cheese was superb, both in terms of preparation and quality. Of course, I also slurped some of the soup. The broth was absolutely delicious, and I could have easily had a second semolina dumpling. (First-world problems: the vegetable strips in the broth were too long for a spoon, so the only options were to bite them off and drop them into the soup, eat them individually, or slurp them up...). The appetizers completely met our expectations. For the main course, we had a magnificent quarter of a roast goose with red cabbage, two small potato dumplings, and caramelized chestnuts (for €22). I had a whiting fillet on tagliatelle with mushrooms (for €19.50). The fish was fantastic, with delicate white flesh and a soft bite. I personally really enjoy the combination of pasta and fish. The quality of the goose was top-notch, and compared to other Bavarian restaurants, this one definitely earns extra points for its exceptional flavor. Even the red cabbage with apple slices as a topping was very delicately prepared and not overly cinnamony or sweet, as is often the case. I particularly liked the caramelized chestnuts as a side dish for the goose because you don't see them too often with poultry, and it really emphasizes the special touch on the menu. The jus in which the duck cooked was beautifully smooth – "schlonzig," as they say – and not too fatty, since the goose usually takes care of that. If I were asked for suggestions for improvement, I would probably cook the noodles a little softer, reduce the amount of vegetables in the soup slightly, and serve guests some fresh butter with the bread basket at the beginning. Otherwise, there was absolutely nothing to criticize. The portions were also more than generous.
Must-try: The homemade Kaiserschmarrn with applesauce in a pan
Be sure to take a look at the drinks/beer and wine list.
Afterwards, we were offered a small portion of Wiener Schnitzel with fried potatoes, onions, and bacon "to try." I admit, I was already full, but anything that starts with "Wiener" and ends with "Schnitzel" simply has to be eaten. The presentation: Veal pounded about three to four millimeters thin, golden-yellow breading, and very fine and crispy fried potatoes. Thumbs up! Last but not least, we shared a Kaiserschmarrn – because, as everyone knows, sugar has a stomach of its own. A fantastic dessert that's also ideal for fans of sweet main courses and should definitely be included in your "fullness" calculation. It was pulled (not cut), caramelized with fresh fruit and applesauce, and attractively presented. Thumbs up for another one!.
Events, happenings, and more.
Of course, there's much more to tell about this inviting inn. For example, numerous events take place throughout the year. Whether it's the annual and very well-attended classic car rallies (May and October 2020), atmospheric forest festivals (July 2020), or cozy afternoons with a cake buffet and traditional folk music (December 8th and 22nd, 2019, from 2 pm to 5 pm) – there's always something going on at the Buchenhain Forest Inn. The aforementioned beer garden is open from Easter until approximately October, and the inn's terrace invites you to dine and relax year-round, weather permitting. It's also suitable for children, and the menu even has a special section for them. Be sure to check out the website and browse through the different categories. Overnight stays are also possible – more information can be found on the website. My conclusion: A visit to the Buchenhain forest inn is a must. It's well worth it! I'm already looking forward to spending some lovely summer hours in the beer garden.
+++ This article was created in cooperation with the Buchenhain Forest Inn. Thank you! +++
Waldgasthof Buchenhain | Am Klettergarten 7, 82065 Baierbrunn
Website
Reservations at: 089 744 88 40
(The Buchenhain forest inn will be closed from January 1st, 2020 to January 14th, 2020)
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Pictures:
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- Cozy, Bavarian-style rooms are part of the restaurant.
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- Festive soup with dumplings and gnocchi
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- A must-try: The homemade Kaiserschmarrn with applesauce served in a pan
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- The meal begins with a complimentary appetizer.
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- I'm enjoying my appetizer.
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- My fish dish:
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- Be sure to take a look at the drinks/beer and wine list.
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- The Buchenhain forest inn from the outside.
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