Sausages, schnitzel, and more
Brotzeit had its fair share of stumbling blocks when it was introduced to the local market back in 2013. Customers struggled to appreciate its culinary traditions.
“It was quite a challenge to introduce the concept to the local market,” recalls owner Malvin Ang. “Many diners came in with expectations shaped by Filipino cuisine. For example, comparing our oven-baked pork knuckle to crispy pata. But the two are completely different, and our version doesn’t pair well with vinegar and soy sauce, which surprised some guests. Despite those initial hurdles, people quickly warmed up to Brotzeit.”
It wasn’t quite the same for Ang who was charmed from the get-go. He first experienced Brotzeit in Singapore in the mid-2000s. “I was instantly drawn to the vibrant atmosphere, the authenticity of the German cuisine, and the unique beer culture it offered.”
He saw its potential to do well in Manila and so, after closing the deal with the management, he pegged his maiden branch at Shangri-La Plaza.
Communal dining
“What stood out [to me] was how it managed to feel both upscale and relaxed—a place where you could enjoy premium German beer and hearty food in a setting that felt welcoming and lively. I knew Filipinos, with their love for gathering over food and drinks, would appreciate this kind of experience. Brotzeit’s emphasis on communal dining and quality ingredients made it a natural fit for the Philippine market.”
Their sausages, schnitzels, and hearty goulash soup became crowd favorites. They have classics like spätzle, pork schnitzel, and smoked salmon and have also added grilled items like hanging tender skewers and nürnberger sausages that pair perfectly with cold beer.
“The culinary team worked hard to fine-tune the offerings to local preferences while staying true to the brand’s authenticity,” Ang adds.
After Shangri-La, the resto expanded to Glorietta, BGC, Alabang, and mid-May this year, Podium. The Makati and Shangri-La branches have since closed, but plans to add more are in the works. Exploring fresh formats is also in line, such as smaller, more casual versions that can reach new audiences.
Diners will get to witness this evolution with Brotzeit’s latest branch in Ortigas.
New items
They’ll be introducing new menu items handpicked by Austrian chefs in collaboration with the local team. There’s crispy rösti topped with a variety of add-ons like bacon, fried egg, and Gruyere cheese; crispy pork knuckle with mustard chili sauce; and grilled flank steak with mushroom sauce; as well as hefty gourmet sandwiches such as fried halibut with fries and tartare sauce, BBQ chicken with German coleslaw, and beef pastrami with emmenthaler cheese and sauerkraut.
Flavorful rice dishes will also be available for lunch—beef short plate with olives and feta, grilled chicken breast with roasted vegetables, and pork stew with paprika rice.
“We’re also working on more seasonal events and collaborations, pop-ups, and curated beer experiences,” says Ang. “Our goal is to keep Brotzeit a staple for German cuisine in the Philippines while staying fresh, exciting, and relevant to both our loyal guests and new diners.
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