Butcher’s Shop
Regional & Home-Made Based on our Excellent Family Tradition
The country butcher’s shop & village shop has been run by the Hofherrs for 4 generations. The shop makes sure that the people in Königsdorf have fresh meat products. A real delicacy for locals and hotel guests alike! We buy cattle from the immediate area and process them in our own slaughterhouse to create our regional specialties. Our high quality standards when it comes to how the animals were raised and transported as well as our traditional way of making excellent meat products amount to excellent quality and well-aged meat specialties.
BUTCHER’S SHOP IN THE VILLAGE SHOP IN KÖNIGSDORF
The village shop is just 50 meters from our hotel in the quaint center of the small Königsdorf.
Make sure to visit us during your vacation in the Tölzer land or when you are passing through in the direction of Bad Tölz and taste our hearty regional classics.
Country Butcher’s Shop & Village Shop, Hauptstrasse 31, 82549 Königsdorf, Telephone: +49 8179-947897
OPENING HOURS BUTCHER’S SHOP & VILLAGE SHOP
Monday - Friday: 7:00 AM - 1:00 PM &
2:00 - 6:00 PM
Saturday: 7:00 AM - 1:00 PM
Please don’t hesitate to come by or give us a call:
+49 8179/ 947897
2:00 - 6:00 PM
Saturday: 7:00 AM - 1:00 PM
Please don’t hesitate to come by or give us a call:
+49 8179/ 947897
BUTCHER’S SHOP – SLAUGHTER ON SITE, REGIONAL & HOUSE-MADE
- Slaughter on site
- Regional producer
- Sustainable production
- Excellent quality
We vouch for our traditional Bavarian sausages and meat products with our name, since the butchery has been run by master butchers from the Hofherr family for 4 generations. So should you eat – and we wouldn’t be surprised if you liked them – one of our Bavarian specialties, you will know that a long line of professionals gave them their excellent quality. You may want to try our “Schweinswürstl” (pork sausages), “Wiener”, “Pfälzer”, “Weißwürste” (the famous Bavarian white sausages), or our “Schlachtplatte” (a selection of pork, pork sausages, sauerkraut,…). You should also not forget to buy a couple of house-made sausages for your next barbecue when you visit us. We have improved our product range and added specialties, such as steamed cheese sausages, “Krakauer”, “Schmankerltopf” (a mix of delicacies), liver sausages, and many more. We have also added warm specialties, such as Schnitzel, Bratwurst and other meat products.
MENU OF THE WEEK & OFFERS
We have something attractive to offer even for those with a spoiled palate, since we feature special lunch dishes and daily meat and sausage specialties. You can eat the dishes directly at the restaurant or order them for takeaway. The perfect way to get to know the versatile product range at tour butcher’s shop and to enjoy our products with your entire family.
Heiße Theke
vom 19.02. – 23.02.2018
- Montag
Tölzer Käsespätzle mit Röstzwiebeln, Sauerbraten mit Sauerkraut und Kartoffeln - Dienstag
Putenrahmschnitzel mit Reis, Gemüsestrudel mit Rahmschwammerl - Mittwoch
Gemüselasagne, Gefüllte Schweinsbrust mit Knödel - Donnerstag
Lasagne, Cordon Bleu mit Kartoffeln - Freitag
Goldbarschfilet gebacken, mit Kartoffelsalat und Remoulade
Angebote
vom 19.02. – 24.02.2018
Der Wochenstarter von Montag bis Mittwoch
Leber- oder Blutwurst 100 g 0,77 €
Angebote für die ganze Woche
- Rinderlendensteaks vom Königsdorfer Rind
100g 2,49 € - Bierschinken
100g 1,39 € - Rauchpeitschen
100g 1,39 € - Halsgrat natur oder mariniert
je 100g 1,09 € - Pfälzer 100g 0,99 €
Das Wochenendspezial von Donnerstag bis Samstag
Feine Bratwürstel 100 g 0,99
BUTCHERY CLASSES
Butchery for beginners
During the butcher’s seminar, beginners can learn the first steps and essential basics of the butcher’s craft by a professional. After a warm welcome and when all participants have correctly put on their butcher’s clothing according to the rules of hygiene, our master butcher, Uli Hofherr, will show you his tricks. You will make traditional specialties that are typical for this region, such as the house-made Bavarian white sausages that you can buy in the Hofherr butcher’s shop. When we are cutting up the animals, all parts are thoroughly named, and you will learn what dishes you should use them for. And finally you get to taste the sausages that you have made.