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Figure: The producers for our regional food

The producers for our regional food

We know our longtime producers personally and support their sustainable agriculture; especially the rearing of Murnau-Werdenfelser cattle. "Preservation through consumption": Our motto characterises our overall orientation. Our responsible partners - farmers and growers - from the region pay attention to species-appropriate upbringing, a controlled animal husbandry, local feed without additives, gentle transport and stress-free slaughter of the animals.

Murnau-Werdenfelser cattle and brown mountain sheep

Der Archehof Schlickenrieder ist ein regionaler Landwirtschaftsbetieb und unser Produzent für Fleisch vom Murnau-Werdendenfelser Rind und vom braunen Bergschaf im Wirtshaus und Restaurant “Der Pschorr” am Viktualienmarkt
ArcheHof Schlickenrieder

On the Arche-Hof farm in Otterfing, 70 hectares of land are farmed full-time according to the guidelines of organic farming. The Arche-Hof, with its operators Anja and Georg Schlickenrieder, is a member of the "Naturland Association of Organic Farming" since 1998.

Murnau-Werdenfelser cattle from other regional suppliers

Murnau-Werdenfelser Rinder von regionalen Landwirten aus der Region Murnau-Werdenfeleser Land im Wirtshaus und Restaurant “Der Pschorr” am Viktualienmarkt
Murnau-Werdenfelser Rinder – das Urvieh Bayerns – von vielen regionalen Land­wirten aus der Region Murnau-Werdenfelser Land



Murnau-Werdenfelser cattle.



Fleckvieh Cattle

Fleisch von Fleckviehrinder mit dem Gütesiegel BayernOx© – von regionalen Landwirten aus Miesbach, Traunstein und Weilheim im Wirtshaus und Restaurant “Der Pschorr” am Viktualienmarkt
From Farmers from the region

All Fleckvieh cattle come exclusively from farmers from Mies­bach, Traun­stein and Weilheim. The seal of approval "BayernOx" - an initiative of committed local residents of Munich - stands for strictly controlled, high-quality, regional and healthy meat enjoyment.

Vension (seasonal)

Rehwild, Rotwild und Gämse von unserem Jäger Karl Schmid aus dem Jagdrevier Schehdorf im Wirtshaus und Restaurant “Der Pschorr” am Viktualienmarkt
Hunter Karl Schmid

Vension from the region around Bad Tölzer Land or Sylvenstein.

White and spotted mountain sheeps (seasonal)

Weiße und gescheckte Bergschafe aus der Region Ohlstadt am Kochelsee im Wirtshaus und Restaurant “Der Pschorr” am Viktualienmarkt
Mountain Sheeps from Ohlstadt

Mountain Sheeps from from Ohlstadt, a municipality in the district of Garmisch-Partenkirchen. The slow breeding of the animals, their physical endurance in the terrain as well as the resistance to the extreme weather in the mountains characterize this breed.



Mountain Sheeps from Ohlstadt.

Chiemgauer Pork (seasonal)

Chiemgauer Weideschweine vom Biohof Schwingenstein – gesundes und aromatisches Fleisch durch Weidehaltung im Wirtshaus und Restaurant “Der Pschorr” am Viktualienmarkt
Chiemgauer Pork from Biohof Schwingenstein

The animals live in large groups on extensive meadows and fields of the Biohof Schwingenstein. The feed is made from own cultivation - strictly according to the regulations of the association “Biokreis”. The meat is aromatic and unique in the taste by animal welfare and stress-free slaughtering.

Ducks and geese

Gänse und Enten vom Ge­flügel­hof Lugeder aus Pleiskirchen bei Altötting im Wirtshaus und Restaurant “Der Pschorr” am Viktualienmarkt
Poultry farm Lugeder

The poultry farm of the Lugeder family is located in the district of Altötting. Three generations live and work in this family business. The ducks and geese can walk freely from the first day of life in the spacious stables of the poultry farm.



Original Aischgründer carp (seasonal)

Original Aischgründer Karpfen im Wirtshaus und Restaurant “Der Pschorr” am Viktualienmarkt
Fish farm Oberle

The carp is a typical specialty of the Aischgrund (protected geographical indication).

Trout and char

Forellen und Saiblinge aus den Weihern im Isar­tal im Wirtshaus und Restaurant “Der Pschorr” am Viktualienmarkt
Fish farm Aumühle, Isartal

In the heart of the Pupplinger Au, in the middle of one of the largest Bavarian land­scape pro­tection areas, Hans-Jürgen Bor­mann breeds domestic fish in his "Fisch­zucht Aumühle in the Isartal". The year-round low water temperature in its natural ponds with pure spring water is the guarantee for the high quality of trout, saibline and many other domestic fish.

Renken, Pike, Pike-perch und Perch (seasonal)

Fische aus dem Ammersee im Wirtshaus und Restaurant “Der Pschorr” am Viktualienmarkt
Fisherman Andreas Streicher

Fresh fish from Lake Ammersee are given by Fischer Andreas Streicher from Inning am Ammersee.



Schrobenhhausener Spargel (p. g. i.)

Schroben­hausener Spargel aus Adelshausen im Wirtshaus und Restaurant “Der Pschorr” am Viktualienmarkt
Asparagus farm Raba

We get our asparagus from the family Raba from Adelshausen in the asparagus area Schrobenhausen. The asparagus cultivation on this farm has been practiced since the 1960s.



Asparagus farm Raba.

Potatoes

Kartoffeln vom Familienbetrieb Burgis aus der Oberpfalz im Wirtshaus und Restaurant “Der Pschorr” am Viktualienmarkt
Burgis – in love with dumplings

Burgis supplies finest potatoes, which are awarded the quality seal "Geprüfte Qualität - Bayern". Proven quality from Bavaria, which you can rely on.


Various hay milk cheeses

Heu­milchkäse aus der Natur­käserei Tegern­seer­Land im Wirtshaus und Restaurant “Der Pschorr” am Viktualienmarkt
Various hay milk cheeses Naturkäserei Tegernseer Land eG

Our various cheese types from the Tegernsee Natural Cheese Dairy have one thing in common: They are made with care for dairy craftsmanship, with skill, passion, and not least with respect for what nature gives us. Thus, the Tegernsee Natural Cheese Dairy uses exclusively fresh hay milk, natural rennet, cultures (e.g. lactic acid bacteria), sea salt, and – depending on the variety – some herbs and spices.

Mustard

Traditionelle und Regionale Brote im Wirtshaus und Restaurant “Der Pschorr” am Viktualienmarkt
Mustard from "Münchner Kindl"

bread and bakery products

Traditionelle und Regionale Brote im Wirtshaus und Restaurant “Der Pschorr” am Viktualienmarkt
bread and bakery products from bakery "Riedmair"


Juice and elderflower syrup

Perger Säfte im Wirtshaus und Restaurant “Der Pschorr” am Viktualienmarkt
Perger Säfte

Our quality juices from the Ammersee are delivered by Perger Juices. There are healthy, local juices of the highest quality from the district of Starnberg and the Five Lakes Region. The typical, natural flavour of Perger juices are produced without artificial flavours and additives.

Wine

Spitzenweine aus Castell im Wirtshaus und Restaurant “Der Pschorr” am Viktualienmarkt
Fürstl. Castell`sches Domänenamt

Top wines from one of the most prestigious winery.

Brandies and liqueurs

Edele Brände und Liköre von Johann Guggen­bichler aus Frasdorf im Wirtshaus und Restaurant “Der Pschorr” am Viktualienmarkt
Johann Guggenbichler

Liqueurs by Johann Guggenbichler, the brandy factory in Frasdorf. The precious fruit from which our brandies are produced ripen immersed in the nature of the Chiemgau Mountains. Only fully ripe and handpicked fruit meet our high quality standards.

Non-alcoholic drinks

Edele Brände und Liköre von Johann Guggen­bichler aus Frasdorf im Wirtshaus und Restaurant “Der Pschorr” am Viktualienmarkt
Soft drinks