The tent has a surface area of 4,200 square meters and has around 7,600 seats.
The culinary speciality is the ox, cooked in a thousand different ways, and as testimony to this, a huge ox on a spit stands out above the main entrance.
The Ochsenbraterei was founded in September 1881 by the butcher, Johann Rössler. He was able to design a machine to roast an ox, eyes and all.
In 1901 the 200th roasted ox was celebrated.
In 1980 it was purchased by Späten-Franziskaner-Bräu Ochsenbraterei.
The current tent was constructed in 1980.
356 employees work inside the Ochsenbraterei.
It is one of the halls with a quiet and family atmosphere.
Spaten is the beer served.