Schweinshaxe Catering Management’s successful Brotzeit® brand is now fully upgraded to become the new Haxnbauer™ German Restaurant and Bar!
To retain the 100% original German taste haxnbauer use only best and carefully selected ingredients for their dishes as well as directly imported beer from Germany.
“When pigs can fly…” we here at Haxnbauer™ German Restaurant and Bar believe that this is possible…
With this attitude Haxnbauer™ German Restaurant and Bar came to China to conquer this market with its bestselling product the “Haxe” the world famous German Pork Knuckle.
The name haxenbauer emphasizes our status as The German Pork Knuckle Experts.
It results from the German words “Haxn”, meaning Pork Knuckle and “Bauer” standing for Farmer.
Being a farmer of pork knuckles and therefore an expert, we are committed to use only the best ingredients and traditional cooking methods to deliver you the perfect “Haxn”.
At Haxnbauer™ German Restaurant and Bar you will find the probably the best Pork Knuckles you’ve ever tasted like the Haxnbauer™ Original Pork Knuckle, delicious juicy meat with a crispy outer skin and crust.
Or the boiled Haxnbauer™ Classic Pork Knuckle, a very tender and moist knuckle. 16 hours marinated and then cooked to perfection.
A “don’t miss” is also the Haxnbauer™ Hot and Spicy Pork Knuckle. Just like our Original but with the power of chili.
Another variation is the Haxnbauer™ Black Pepper Knuckle. A crispy knuckle paired with a hearty Black Pepper Sauce.
Beside our famous Pork Knuckles our chefs also provide a wide selection of other German specialties like German sausages, honey glazed ribs and of course best imported German beers.
Haxnbauer Executive Chef Mario Tassotti from Austria is the person in charge for all dishes coming out of our haxnbauer kitchens. With his years of experience in some of the world’s best restaurants he leads and inspires the whole haxnbauer kitchen-team in China.
“You go out to the people and ask them if they enjoy their food” he says. “If everything is nice, you jump back to the kitchen, tell your team that they did well, celebrate with a drink… and tomorrow you try to do it all over again!”