Stiftl Hospitality
The Stiftl Hospitylity stands for genuine Bavarian hospitality, artisanal quality, and a family culture that has been firmly rooted in Munich’s gastronomy scene for decades. Led by Lorenz and Christine Stiftl, the family-run business combines traditional values with modern cuisine and professional operations management.
Whether in the traditional inn, the festival tent, or at large-scale events, Stiftl represents a cuisine that takes its regional roots seriously while interpreting them in a contemporary way. An in-house butcher’s shop, high-quality ingredients, precise processes, and a strong commitment to service excellence form the foundation of their work.
Der Spöckmeier
At the PAULANER traditional inn “Der Spöckmeier”, run by Lorenz and Christine Stiftl, every food lover will find something to enjoy – whether a fan of classic Bavarian dishes, a connoisseur of modern interpretations, or a committed vegan. Munich locals, visitors from out of town, and guests from around the world alike are welcomed by a cuisine that blends authentic Bavarian inn culture with a contemporary, refined touch.
Following an extensive renovation, the inn now presents itself in a new look that harmoniously combines tradition and modernity – a concept that is truly unique in Munich. It is no coincidence that critics regard Der Spöckmeier as one of the most beautiful traditional inns in the city.
Passionate Hosts with Bavarian Tradition and a Modern Vision
The Stiftl family has a talent for creating places where people come together to celebrate and enjoy life. From the cozy traditional inn to the vibrant Wiesn festival tent, their gastronomic concept follows one clear goal: to offer guests a genuine piece of Bavaria – warm, authentic, and unmistakable.
With passion, experience, and a clear commitment to quality, the Stiftl family manages its businesses and continues to set benchmarks for modern Bavarian gastronomy.
Stiftl’s In-House Butcher’s Shop
This is truly unique: Stiftl operates its own EU-certified butcher’s shop in the north of Munich, where all sausage and meat products are produced fresh every day. Master butcher Andreas Jung sources the meat exclusively from regional farms. With their own products, Stiftl participates in the quality programs “Geprüfte Qualität Bayern” and “Bio Bayern.”
With great attention to detail – and genuine enthusiasm for the craft – Andreas and his team produce kettle-fresh white sausages daily. In addition to this beloved traditional specialty, the butcher’s shop also produces Vienna sausages, Wollwürste, pork bratwursts, and Leberkäse. All meat comes exclusively from regional agricultural producers and is carefully processed on site. Smoking, curing, chopping, marinating, cooking, and seasoning all take place here – and it is this craftsmanship that gives Stiftl’s sausage and meat products their distinctive flavor.
