Ochsenbraterei
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The first thing you'll notice when you walk into Ochsenbraterei is a huge ox on a spit. If you go in the early part of the day, the ox has quite a bit of meat on it, but within a few hours it will be nothing but bones and it's time to throw another ox up for the next round of hungry Oktoberfest patrons.
Ochsenbraterei opened in 1881 by butcher Johann Rössler who started the tradition with his own specially designed roasting machine, the "mechanical ox rotisserie." Roasting an entire ox at once was a feat to be seen, attracting spectators in droves. The contraption consisted of two main parts, a “locomobile” mounted on four iron wheels, and a rotisserie with a revolving spit, creating an enormous racket and belching clouds of smoke over the Fest. In 1980 Ochsenbraterei was taken over by Späten-Franziskaner-Bräu, the brew now served in the tent, which has grown to seat 5,900 inside and another 1,500 in its outdoor beer garden.
Ochsenbraterei opened in 1881 by butcher Johann Rössler who started the tradition with his own specially designed roasting machine, the "mechanical ox rotisserie." Roasting an entire ox at once was a feat to be seen, attracting spectators in droves. The contraption consisted of two main parts, a “locomobile” mounted on four iron wheels, and a rotisserie with a revolving spit, creating an enormous racket and belching clouds of smoke over the Fest. In 1980 Ochsenbraterei was taken over by Späten-Franziskaner-Bräu, the brew now served in the tent, which has grown to seat 5,900 inside and another 1,500 in its outdoor beer garden.
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