Bischofshof Braustuben

The story

Bischofshof Braustuben in Regensburg celebrates regional Oberpfalz cuisine

The kitchen and its traditions

Bischofshof Braustuben in Regensburg serves grounded Oberpfalz cuisine just steps from the brewery where the malt is still brewed. Manfred Schmidt and Petra Schmidt-Hummel steer the kitchen toward straightforward regional preparations rather than experimental plating. The Schlemmer Atlas points out that this physical layout allows guests to pair their meals with liquid pulled straight from the neighboring fermentation tanks. Hearty staples like Krustenbraten and Ochsenbrust anchor the menu year-round.

Signature plates and seasonal rotations

Diners encounter a rotating schedule that honors classic Oberpfalz cuisine and local eating habits. Tuesdays transform into Schnitzeltag starting at five in the evening, expanding into full weekly showcases during warmer months. Autumn introduces Ripperlabend, focusing entirely on pan-seared pork chops served alongside sharp mustard and potato salad. The kitchen also stages larger buffet gatherings such as the traditional Schlachtschüssel event, bringing together locals for communal tables.

The brewing room and garden space

A major refresh in June 2022 reshaped the interior into a bright, timber-accented dining hall that stays busy through dinner service. Outside, the beer garden stretches along the property line, filled with long wooden benches and shaded pergolas. The adjacent Hochzeitsstüberl offers a separate venue for weddings and meetings, accommodating up to eighty guests under one roof. Every table receives a cold draft without waiting for a bottle to be opened.