Donisl am Marienplatz

What Donisl am Marienplatz does

Donisl am Marienplatz is a traditional Bavarian Wirtshaus (restaurant) operating at Weinstraße 1 on Munich's central Marienplatz under the legal entity Reichert Wirtshaus GmbH & Co. KG. The business claims origins dating to 1715 in a building from 1315, making it one of Munich's oldest continuously operating restaurants. Core operations include à la carte dining of traditional Bavarian cuisine, a monthly Kulinarium gourmet tasting series (€79 per person) led by star chef Karl Ederer alongside head chef Wolfgang Böttinger, private event venue rentals across three configurable spaces (Lokal exklusiv, Marienplatz Saal, and Dionys Stube) with daily rates ranging from €1,000 to €16,800, and group-focused offerings such as the Chef's Table for parties of 12+ and interactive Hacker-Pschorr wooden barrel beer service.

The restaurant relies on a thin technology stack composed entirely of third-party SaaS integrations: OpenTable for online reservations, Brevo for email newsletter management, and PayPal for online payments. There are no proprietary software platforms, mobile apps, AI systems, or data infrastructure. Customer-facing channels include a content-rich website with downloadable German and English menus, an Instagram account (@donisl_wirtshaus), a Facebook page, and a curated social wall aggregating user-generated content. The company is privately held with no disclosed parent, no institutional investors, and no funding rounds.

The revenue model is predominantly transactional (food and beverage sales with à la carte and fixed-price menu items) combined with a professional services component for event venue rental and catering. The customer base is split between individual walk-in diners and tourists drawn by the Marienplatz location, private event bookers (weddings, corporate functions, birthdays), and fine-dining enthusiasts attending the Kulinarium series. The business operates within a single geography (Munich, Germany) with seven direct employees and a wider partner ecosystem that includes named regional suppliers (Käserei Hubert Stadler, Fischer Lorenz Bär, Metzgerei Schelkopf, Bäckerei Eberl, Hofbräuhaus-Kunstmühle) and a primary beer partner (Hacker-Pschorr).

Name

Donisl am Marienplatz

Legal name

Reichert Wirtshaus GmbH & Co. KG

Website

https://donisl.com

Company type

Private

Founded year

1715

Operating status

Operating

Headcount range

1–10 employees

Short description

Donisl am Marienplatz is a traditional Bavarian Wirtshaus operating since 1715 at Munich's central Marienplatz, serving regional cuisine, hosting private events, and running a monthly Kulinarium gourmet dinner series. The single-location independent business, owned by Peter Reichert, serves tourists, local diners, and corporate event bookers.

Ownership category

akta.pro rank

Product category

Traditional Bavarian Restaurant (Wirtshaus)

NAICS

Full-Service Restaurants (722511), Caterers (722320), Caterers (72232)

SIC

Retail-Eating & Drinking Places (5810), Retail-Eating Places (5812)

akta.pro primary industry

Ethnic & Regional Cuisine Restaurants (THAFACAD)

akta.pro secondary industries

Chef’s Table & Tasting Menu Restaurants (THAFACAG), Brewpubs & Taprooms (On-site Beer Service) (THAFALAA)

Keywords

• Traditional Bavarian restaurant
• Wirtshaus hospitality
• Private event venue
• Regional cuisine Munich
• Craft beer dining

Headquarters

HQ city

Munich

HQ country

Germany

HQ region

Europe

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Marketing or Sales, Others

Revenue model

1. Food and beverage sales: Primary revenue stream from serving traditional Bavarian cuisine and beverages including Hacker-Pschorr beer, wines, and other drinks. Customers order from the menu including à la carte dining, daily specials (Schmankerlkarte), and the Kulinarium tasting menu.
2. Private event venue rental: Revenue from renting event spaces for birthdays, weddings, corporate events, and other celebrations. The restaurant offers multiple venues including the gallery, Marienplatz Saal, and Dionys Stube. Catering and custom menus are provided alongside venue rental.

Pricing tiers

Go-to-market motion2 records

Distribution channels4 records

Marketing channels7 records

Core offering

Donisl operates a traditional Bavarian restaurant (Wirtshaus) at Munich's Marienplatz, serving regional Bavarian cuisine and Hacker-Pschorr beer from wooden barrels to individual diners and groups. The product portfolio includes the monthly Kulinarium gourmet dining series with guest chefs, private event venue rentals across multiple spaces, Chef's Table customized dining for groups of 12+, and self-serve wooden barrel beer service. The restaurant functions as a social meeting place combining food, drink, and live Bavarian folk music events.

Product overview

Donisl am Marienplatz operates as a traditional Bavarian restaurant with a multi-product hospitality offering. The core experience is restaurant dining featuring Bavarian cuisine (bayerische Küche) with regional ingredients, complemented by Hacker Pschorr beer from wooden barrels. Key product modules include: (1) Kulinarium – monthly exclusive four-course culinary events with rotating guest chefs from top gastronomy; (2) Event Venue Rental – private spaces (Gallery, Marienplatz Hall, Dionys Stube) for celebrations and corporate events; (3) Chef's Table – customized dining for groups of 12+; and (4) Wooden Barrel Beer Service – self-serve group beer packages. The establishment also offers specialty weekend promotions and seasonal Schmankerl (delicacy) menus.

Differentiator

Problem solved

Functional benefit

Brands

• Kulinarium: Monthly culinary event featuring four-course menus prepared by guest chefs from top gastronomy, led by Munich's top chef Karl Ederer along with Donisl kitchen chef Wolfgang Böttinger and Bräurosl kitchen chef Burkard Metz.

Products and services

• Donisl Restaurant Dining Traditional Bavarian restaurant (Wirtshaus) offering dine-in experiences with regional cuisine, featuring Hacker-Pschorr beer on tap and an extensive wine selection. Menu items range from approximately €7.90 (soups) to €68 (sharing dishes), including traditional items like Roast pork (€16.90), Wiener Schnitzel (€18.60), and Spareribs (€14.90). Targeted at individual diners, tourists, and small groups seeking authentic Bavarian dining.
• Kulinarium Exclusive monthly culinary event series featuring four-course menus prepared by guest chefs from top gastronomy, led by Munich's star chef Karl Ederer. Includes wine pairings presented by rotating top winemakers (Hirschmüller, Andreas Unger, Lackner Tinnacher, von Oetinger, Johann Donabaum, Guido Gottwald). Priced at €79 per person for the 4-course menu, with guest chefs including Christoph Mezger, Peppi Kalteis, and Maximilian Schmidt.
• Event Venue Rental Private event spaces including the Gallery (Lokal exklusiv), Marienplatz Hall (Marienplatz Saal), and Dionys Stube for corporate events, weddings, birthdays, anniversaries, and celebrations with customizable catering options. Pricing: Lokal exklusiv €16,800 (day) / €32,600 (evening) net; Marienplatz Saal €2,350 (day) / €3,200 (evening) net; Dionys Stube €1,000 (day) / €1,500 (evening) net. 60% cancellation fee applies for cancellations up to 4 weeks before event.
• Chef's Table Individualized dining experience for groups of 12 or more, offering custom dishes not on the regular menu including whole roast duck and Bräurosl tomahawk steak. Bookable through the reservation system.
• Wooden Barrel Beer Service Self-serve wooden barrel Hacker-Pschorr Edelhell beer service (20 or 30 liters) at tables for groups of 10+ guests, with iced glasses and customizable group packages. Wooden barrel service available Thursdays, Fridays, and Saturdays from 6 PM, creating an interactive beer culture experience.
• Weekend Specials (Spareribs/Ripperl Days) Weekly Monday and Tuesday Spareribs/Ripperl promotions priced at €14.90, featuring barbecue sauce, baked potatoes, and coleslaw while supplies last.

Quantifiable outcome

• One of the two oldest restaurants in Munich, operational for over 300 years

Segments4 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Integration3 records

Partnerships

Ten partnerships are on record, tiered core and minor.

• Hacker-PschorrcoreStrategic or Co-development PartnerPrimary beer partner supplying Hacker-Pschorr Edelhell directly from wooden barrels. The brewery has been associated with Bavarian beer culture since 1417. Donisl features wooden barrel service every Thursday, Friday, and Saturday from 6 PM, with self-tapping barrels available for group bookings.
• Karl EderercoreStrategic or Co-development PartnerMunich's star chef who leads the Kulinarium dining series alongside Donisl kitchen chef Wolfgang Böttinger and Bräurosl kitchen chef Burkard Metz. Together they create monthly 4-course gourmet experiences interpreting Southern German cuisine.
• Käserei Hubert StadlercoreOthersCheese supplier from Hermannsdorf providing organic cheese for dishes including Käsespätzle (cheese noodles) and the Brotzeitbrettl (snack board). Part of the regional sourcing commitment documented on the restaurant's supplier page.
• Fischer Lorenz BärcoreOthersWalchensee fisherman who supplies fish for dishes like Saiblingsmatjes (char matjes). Fish from Fuchstal near Landsberg are refined by the Walchensee fisherman into matjes.
• Bäckerei Andi EberlminorOthersBakery in Lehel/Munich supplying pretzels, rolls (Semmeln), and Stangerl for the restaurant's bread offerings.
• Hofbräuhaus-KunstmühleminorOthersArt mill in Munich's Old Town supplying flour and grain products used in the restaurant's kitchen.
• Metzgerei Schelkopf MünchenminorOthersMunich butcher supplying meat products for the restaurant's Bavarian meat and sausage dishes.
• OpenTablecoreTechnology or IntegrationOnline restaurant reservation platform integrated into the Donisl website. OpenTable Inc. (San Francisco) operates globally, with OpenTable GmbH (Frankfurt) handling German market reservations. Enables customers to book tables directly from the restaurant website.
• Christoph MezgerminorStrategic or Co-development PartnerGreen Chef of vegetarian & vegan cuisine with creative concept 'intense nature taste.' Previously Executive Chef of Tian restaurant in Munich, recognized as best vegetarian restaurant in the city within one year. Scheduled to host Kulinarium event on July 26, 2026.
• Various Gastwinzer (wine partners)minorStrategic or Co-development PartnerRotating wine partners for Kulinarium events including: Hirschmüller, Andreas Unger, Lackner Tinnacher (Southern Styria), and von Oetinger. Each Kulinarium dinner features wine pairings presented by the respective winemaker.

Scale indicators2 records

Recent moves6 records

Expansion highlights5 records

Direct peers

• Zum Dürnbräu: Munich's oldest continuously documented restaurant (claimed since 1487), serving traditional Bavarian cuisine at the Dürnbräustraße near Marienplatz. Direct comparable historic Wirtshaus competitor in the same Munich center-city catchment.
• Augustiner-Keller München: Historic Munich beer garden and traditional Bavarian restaurant serving Augustiner beer from wooden barrels. Closely comparable traditional Wirtshaus format with regional cuisine, beer hall atmosphere, and large event/booking capacity.
• Schneider Bräuhaus München: Traditional Munich Wirtshaus at Tal serving Schneider Weisse beer and Bavarian cuisine with live music in the beer hall tradition. Direct comparable on format, beer partnership model, and Bavarian positioning.
• Haxnbauer im Tal: Traditional Munich Wirtshaus specializing in Bavarian pork dishes (Schweinshaxe) at Tal 12, walking distance from Marienplatz. Comparable traditional Bavarian cuisine format, tourist-local mix, and historic Munich positioning.
• Platzhirsch im Hofbrauhaus München: Traditional Bavarian restaurant located inside the Hofbräuhaus complex serving Bavarian specialties and beer. Directly comparable Munich Wirtshaus format serving tourists and locals with classic Bavarian cuisine.
• Paulaner am Nockherberg: Traditional Munich Wirtshaus and brewery taproom at the Nockherberg hill, serving Bavarian cuisine paired with Paulaner beer. Comparable heritage Wirtshaus format with strong brewery partnership and event hosting.
• Bräurosl (Wiesn Bräurosl): Historic Munich Wirtshaus at Stiglmaierplatz and Oktoberfest beer tent operator, already a partner on Donisl's Kulinarium events via chef Burkard Metz. Comparable traditional Bavarian restaurant with strong event and beer culture.
• Weinhaus Neuner: Historic Munich Wirtshaus with documented roots back to the 1500s, located near the central city, serving traditional Bavarian cuisine. Comparable heritage positioning and central Munich tourist-local customer mix.

Broad incumbents

• Hofbräuhaus München: The most famous Bavarian beer hall globally, located at Platzl 9 near Marienplatz. Directly comparable as a traditional Munich Wirtshaus serving Bavarian cuisine, beer, and live music to a mixed tourist and local base.

Regional players

• Andechser am Dom: Traditional Bavarian monastery-run beer hall and Wirtshaus in central Munich near the Frauenkirche, serving Andechs beer and regional Bavarian cuisine. Comparable format but with a different culinary anchor (Andechs monastery brewery).

Market position

Strengths5 records

Weaknesses5 records

Competitive moat4 records

Key risks6 records

Key highlights7 records

Customer concentration

• Facebookfacebook.com/donislwirtshaus
• Instagraminstagram.com/donisl_wirtshaus
• LinkedInlinkedin.com/company/donisl

Compliance2 records

Revenue estimate

Valuation estimate

Number of profiles

Profiles3 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Donisl am Marienplatz