Freilinger Wirt

Freilinger Wirt is a family-run traditional Bavarian Wirtshaus dating to 1870 that has been modernised under Michael Freilinger. The team sources widely from local partners — herbs from the restaurant garden, regional fish farms, local egg and poultry suppliers, a local distillery and an on-site vinothek — emphasising regional collaboration and short supply chains. Guests choose between authentic comfort dishes and inventive landküche across the restaurant, a beer garden and a larger hall for celebrations. The house holds a Guide MICHELIN Selected mention, two diamonds in the Varta‑Führer and praise in Falstaff and Der grosse Guide, and presents regular seasonal and special menus (for example winter and Valentine’s) while remaining rooted in everyday Wirtshaus hospitality for dinners, weekend lunches and events. Interiors reflect a modern Bavarian land‑house style of warm wood and tasteful fittings centred on a large cosy hall. In summer a beer garden and terrace invite relaxed outdoor dining, producing a homely yet refined balance of tradition and contemporary design. Cooking blends traditional Bavarian recipes and techniques with contemporary, regional and seasonal ingredients. Dishes are handcrafted and creative, informed by the chef’s international star‑gastronomy experience, with smoked specialties prepared in‑house and an emphasis on fresh, locally sourced produce; the kitchen avoids flavour enhancers and ready‑made sauces. Michael Freilinger is Metzgermeister & Küchenchef. Specialties include Michis Rauchsemme (smoked pork neck in a potato‑rye roll), Wilder Stier (smoked stier breast in Roggensemmel), Bradl in da Rein (knusprige Schweineschulter with Semmelknödel and Schwarzbier‑Jus), the Sunday Bradl (Surbraten and Schweinsbraten with Semmelknödel) and the house apple must (own‑made Apfelmost).