Wienerwald Mena Restaurant

The Early Years

In 1955, the former head waiter Friedrich Jahn opened his first own restaurant in Munich’s Amalienstraße called “Linzer Stüberl“, renamed soon afterward as “Wienerwald“. For most people at the time, poultry dishes were a delicacy reserved for special celebrations. Jahn’s menu, too, only offered a simple but popular chicken soup with noodles at first. A regular customer then inspired the founder of Wienerwald to a new idea: The student suggested that the chickens be roasted rather than boiled. This was the foundation of Wienerwald’s later success: delicious, golden brown roast chickens as an affordable, everyday dish for all.

„Wissen S‘, Ihnen Hendlsuppn schmeckt ja net schlecht,. Aber were mag Scho‘ Jeden Tag Hendlsuppn essen!? Könnten S’net Amal die Hendl beaten?“
[In Munich dialect] “You know, your chicken soup isn’t bad at all. But who wants to have chicken soup every day!? Couldn’t you roast the chickens for a change?”

John had a special hand at gastronomy. Together with his wife, Hermine, he too cares that his patrons would feel at home in the matchlessly cosy atmosphere of his restaurant, quickly becoming regular customers. The Wienerwald founder’s talent for the trade proved successful – the Munich branch soon enough wasn’t big enough to cater for the growing demand, and new branches were opened in other cities.