Conviviality and tradition for generations.

Our story

Founded as a small "Bräustibl" (brewery) for thirsty brewers, initially by the Tegernsee Monastery Brewery and later by the Ducal Bavarian Brewery, the Tegernseer Bräustüberl has long been one of Bavaria's most famous taverns. Its reputation is primarily characterized by the diversity of its guests, who early on created a unique atmosphere of preserving tradition and tolerant openness: During the reign of King Max I Joseph, also the first Wittelsbach brewmaster in Tegernsee, locals met European nobility here, followed by summer visitors and artists, the beautiful, the rich, the important, and the ordinary.

Almost everyone found their way to the Bräustüberl – and fell in love with it. At least, those who value authenticity did. Because the Bräustüberl and its regulars have never let themselves be manipulated. Peaceful, Bavarian, hearty, and cozy, the atmosphere is at this Tegernsee-Old Bavarian temple of tradition, which, above all, has always been a place of genuine human-to-human communication, where people look at each other and smile, regardless of their financial situation, title, origin, or religion.

2015

2015 - The “Obazda” becomes the “Bräubazi”

The “Obazda” becomes the “Bräubazi” How our beloved cheese spread almost lost its identity and began a new life as “Bräubazi.” After a years-long legal battle, a patent was upheld that stipulates a fixed recipe with at least 40% Camembert or Brie for an "Obazda." This means that the Bräustüberl is no longer allowed to call its popular, milder Obazdn that. Since then, the Bräustüberl has served the popular delicacy under the name "Bräubazi" – with the usual fresh, aromatic flavor and delicate texture, but still without the specified amount of Camembert. By the way: Even under its new name, Bräubazi continues to impress and received the prestigious “Superior Taste Award” from an international jury of top chefs. SZ from 03.08.2017