Starting today, the Green Beetle will read only “Beetle,” will introduce meat (primarily roasts and Viennese ham), and will also devote a part of the menu to local fish: a revolution at the well-known Munich restaurant.
On the cover Chef Andi Schneider and sous chef Patrick Mall
The News
A choice that may appear to be at odds with current gastronomic preferences, with the market increasingly leaning toward vegetarian and vegan.
In fact, according to recent studies and surveys, demand for plant-based menus is growing, even involving starred restaurants. Yet, as the case of the Green Beetle shows, not all restaurants can financially support an exclusively vegetarian concept.
A rare but not isolated phenomenon
The Green Beetle's decision to reintroduce meat is not entirely unprecedented on the international scene. Just think of the Sage Vegan Bistro in Los Angeles, which, after embracing a vegetarian and vegan concept, decided to return to serving meat dishes.
However, this turnaround generated protests from the vegan community and animal rights organizations, eventually forcing the restaurant to close its doors permanently. A precedent that raises questions about the sustainability and public acceptance of such choices. For Michael Käfer, the well-known gastronomic entrepreneur at the helm of the Green Beetle, the challenge is twofold: to expand the customer base without alienating supporters of vegetarian cuisine.
Michael Käfer and the balance between tradition and modernity
Michael Käfer is not a new name on the high-end restaurant scene. His gastronomic empire ranges from the refined two-Michelin-starred Esszimmer restaurant in the BMW Welt to the Dachgarten-Restaurant at the Reichstag, to the bistro inside his specialty food store in Munich.
With the Green Beetle, Käfer had initially bet on an innovative and sustainable concept, but the economic realities of the region forced a change in strategy.
The new menu: inclusivity and quality at the center
From today, the Green Beetle will be known simply as Beetle, with a new menu designed by head chef Andi Schneider in collaboration with André Wöhner, chef of the renowned Käfer-Schenke.
The menu offers a balanced mix: next to the vegetarian and vegan dishes that have made the restaurant famous, meat and fish specialties inspired by Bavarian culinary tradition will find their place.
Despite the change, the guiding principle of sustainability remains central. As stated in Feinkost Käfer's official press release , the goal is to maintain a high-quality environmentally friendly offering while expanding the target audience.
A place for everyone: Michael Käfer's vision
According to Käfer, the Beetle wants to be more than just a restaurant: a meeting and convivial place for the Bogenhausen neighborhood. The introduction of high-quality brasserie cuisine aims to cater to a wider audience, overcoming the perceived limitations of the exclusively vegetarian concept.
“The Beetle wants to be a welcoming place, where anyone can find something that satisfies them,” , explained Käfer, as reported by Rolling Pin. “We want our menu to reflect inclusivity, quality and respect for tradition, but without sacrificing our focus on sustainability”.
A bold choice in a changing landscape
The decision to abandon an exclusively vegetarian menu to reintroduce meat and fish is a bold bet, especially in a context where the plant-based movement seems to be gaining more and more acceptance.
It remains to be seen whether the Beetle will be able to strike a new balance, maintaining the support of the vegetarian community while attracting new customers. One thing is certain: Michael Käfer has once again demonstrated his ability to adapt to changes in the market, trying to balance innovation and tradition.
