Germany · City guide
Bavarian Metzgereien and alpine-style grills. 8 steakhouses and 4 butchers and suppliers listed, updated 2026-10-04.
Every business on this page was checked against at least two public sources, and each profile shows its sources and check date. Hours and menus change, so call ahead. Spot a mistake? Send a correction.
Eat out
Steakhouse
Premium steakhouse from the Austrian El Gaucho group, open beside the Viktualienmarkt since 2014 and serving regional beef dry-aged for at least 21 days.
Steakhouse
Grill restaurant in Maxvorstadt cooking dry-aged cuts over charcoal, including a T-bone from Red Holstein cattle aged for five weeks.
Steakhouse
Large grill, pasta and bar restaurant on Maximilianstraße, open since 2003, centred on an open fire where dry-aged steaks are cooked.
Steakhouse
Upscale steakhouse on Maximiliansplatz, a sister to George Prime Steak in Prague, with a dry-ageing cabinet at the entrance and a raw bar.
Steakhouse
English-styled steakhouse and bar in the Tal that cooks Nebraska and Australian Black Angus cuts on an American Montague grill at 928°C.
Steakhouse
New York-style steakhouse opposite the Schrannenhalle by the Viktualienmarkt, built around a large ageing cabinet where beef from around the world is dry-aged for two…
Steakhouse
Schwabing steakhouse with French-fusion cooking where large cuts, including Japanese Wagyu, are flambéed and carved at the table.
Steakhouse
Rustic Haidhausen institution for over 50 years, grilling Argentine steaks cut to order and barbecue spare ribs over an open charcoal fire.
Cook at home
Butcher & supplier
Butcher stall on the Viktualienmarkt that ages beef in a salt chamber for at least 28 days alongside Munich sausage specialities.
Butcher & supplier · Retail · Wholesale
Butcher by the Munich slaughterhouse district known for Bavarian dry-aged steaks matured against a salt wall, also supplying wholesale customers.
Butcher & supplier
Traditional Schwabing butcher that hangs Bavarian beef for several weeks before cutting T-bone and porterhouse steaks.
Butcher & supplier
Branch of Munich's long-established butcher chain, which sells steaks dry-aged for around six weeks in dedicated ageing rooms.
Local tips
Often labeled simply Dry Aged with the aging time, commonly 28 to 45 days.
Many steakhouses use high-heat infrared broilers that sear at around 800 °C.
Argentine and Uruguayan beef has a long history in German steakhouse chains.