Bayerisches Essen: Gerichte für echte Münchner

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Bavarian Food | Dishes that every true Munich resident must eat – (Attention it follows Bavarian!) Minga likes everything and how I know, wean's imma more of them, which in Minga lead'm woin. Owai Mehrad Zuagroast where in the schensten Stod da Wäit lem. A real original Mingara said: "It's so easy to do it! Then you'll have a good time!". So that at least it's not so fussy while eating, I'll tell you, what's next, it's pretty bad, so that it's not so annoying when eating, that's it, I'm a real Bavarian, and I'm dead on this diesch. 😉

(Let's not be like that... here's the translation:) Everyone loves Munich, and as we know, more and more people want to stay there. More and more "newcomers" want to live in the most beautiful city in the world. A true Munich native knows: "It's not that simple! You have to adapt a little!" So that you don't stand out too much at the table, at least when eating, I'll show you what to order so that you're already "a real Bavarian" and allowed to stay at the table.

Let's be honest. Bavarian cuisine isn't exactly known for its diet-friendly appeal, but it tastes so good. And hardly anyone who visits or settles in beautiful Munich hasn't developed a weakness for our delicious food over the years. It's also well known that vegetarians and vegans often find themselves out of luck when it comes to ordering. Vegetable platters, Käsespätzle (cheese spaetzle), salad, and soup often have to make do. Nevertheless, Bavarian cuisine, or rather, what we like to eat in Munich, is still diverse and varied. Even in the dessert department, there are plenty of options for vegetarians. 😉

Simply put: Anyone who comes to Munich, stays here, or wants to feel like a true Munich local must eat or at least try the following dishes at least once (if not daily ;-)). We Bavarians like things a bit heartier… (you get the idea now, right?). If you've devoured the following dishes at least once, you're already a "culinary Bavarian." 😉 Let's get started with the must-try Munich culinary program:

Bavarian Food: Main Courses

Roast pork with dumplings

30 Gerichte die jeder Muenchner kennen muss

Roast pork with dumplings

Roast pork with dumplings is a must for true Bavarians, as it's clearly one of the traditional dishes of Bavarian cuisine. The roast pork, which is typically taken from the neck, shoulder, or back of the pig, is usually served with a typical dark gravy made from meat broth and dark beer. Classic side dishes are potato or bread dumplings and red cabbage. Sauerkraut or coleslaw also go well with the roast pork. Even cold, Bavarians and Munich residents enjoy roast pork, either on its own, between two bread rolls, or with bread and horseradish. You'll be hard-pressed to find a Bavarian restaurant in Munich that doesn't have roast pork on the menu. It's an absolute classic.

Sausages with sauerkraut

Sausages with sauerkraut

Sausages with sauerkraut are an integral part of Bavarian cuisine. The term "bratwurst" doesn't necessarily refer to a specific type of sausage, but rather to any sausage that can be pan-fried. The variety is enormous – here in Bavaria, we often eat a type of unsmoked bratwurst. For this, meat is ground with spices, herbs, and other ingredients. The filling is then typically stuffed into a lamb or pork casing. Once cooked on the grill or in a pan, it's usually served with sauerkraut or potatoes by Munich locals. At various stalls or street festivals, you can also find bratwurst in different forms, served in a bread roll. Bavarian restaurants often include it among their "classic" dishes on their menus.
That calls for a good mustard.

Schnitzel with potato salad

Schnitzel with potato salad and cranberries

What would Munich be without schnitzel? Still lovely, but something would be missing. Especially popular is the Wiener Schnitzel, originally from Vienna. "Wiener Schnitzel" on the menu must be made with veal, while "Schnitzel Wiener Art" is usually pork. In Bavaria, it's customary for the schnitzel to be served in two separate, breaded pieces with potato salad and lingonberries. Ketchup is perfectly acceptable. Side dishes are quite varied: potato salad, fries, fried potatoes, and so on. If you want a good one, look for the label "Wiener Schnitzel." You should expect a thinly pounded, not-too-thickly breaded veal schnitzel. A restaurant without schnitzel on the menu? – You won't find one in Munich.

White sausages with sweet mustard

White sausages with sweet mustard

In Bavaria, Weißwurst (white sausage) is a staple. It's most popular as a breakfast dish with sweet mustard and a couple of pretzels. A "proper Bavarian," as they say, "sucks" the sausage. Knives and forks are considered out of place here in Munich, yet I see more and more people removing the skin from their sausages – and no one bats an eye at you for doing so anymore. It's also said that Weißwurst in Bavaria is only available until noon, or rather, that it shouldn't be eaten or ordered after that time. However, this tradition actually dates back to an ancient custom from many years ago, as different refrigeration methods were available in earlier times. Contrary to tradition, you can eat the sausage whenever you like. But it absolutely must be accompanied by a good beer, mustard, and pretzels. Weißwurst is also easy to prepare at home for breakfast.

Onion roast beef

Onion roast beef with fried potatoes

Originally from Swabian and Austrian cuisine, Zwiebelrostbraten (onion roast beef) is a much-loved delicacy and an indispensable part of Bavarian menus. Crispy fried onions are a must on top of the roast beef. At the very least, an onion-based gravy and fried onions are essential. Those who order Zwiebelrostbraten usually receive potatoes or fried potatoes as a side dish. Also not bad, but rather unusual in Bavaria, is ribbon noodles as a side. Distinctions are made between Viennese, Allgäu, and Swabian Zwiebelrostbraten, the latter of which is typically served with Spätzle (egg noodles). If you go out for Bavarian food in Munich, you'll almost certainly find Zwiebelrostbraten on most menus. A Bavarian must for true meat and onion lovers.

Giant pretzel with Obatzda cheese spread

(Giant) pretzel with Obatzda cheese spread

A summer staple and a must-have on any snack menu: Obatzda with a (giant) pretzel. These days, beer gardens increasingly offer different varieties of Obatzda, but it usually consists of Camembert or another soft cheese, herbs, onions, and bell peppers. Incidentally, Obatzda means "pressed" or "squashed" due to its consistency and preparation method. In pubs, Obatzda is often ordered as a snack, and in beer gardens, it's practically obligatory for Munich locals to enjoy with their beer. In Franconia, the same dish is called "Gerupfter" or "Angemachter." Obatzda is also incredibly easy to make at home and take along on picnics or beer garden outings. Many Munich residents also enjoy Obatzda at home as a simple snack, served with pretzels, radishes, bread, and beer.

Wild

Game platter: Venison and wild boar

Depending on the season, there are of course numerous restaurants in Munich and throughout Bavaria with separate game dishes on their menus. Predominantly Bavarian restaurants often completely revamp their menus, focusing on game creations: venison, wild boar, and roe deer are just a few of the most popular game dishes. Depending on the type of meat, side dishes include spaetzle, cranberries and pears, or even dark beer sauce and dumplings. Game is very popular and is often among the more expensive meat dishes in Bavarian restaurants. In Munich, during the appropriate game season, you can order various game dishes in almost every restaurant and inn. Venison is particularly tender and delicious, especially when served with spaetzle and cranberries – simply divine.

Brotzeitbrettl

Bayerisches Essen 30 Gerichte die jeder Muenchner kennen muss

Bread platter

A visit to a beer garden is only half as much fun without a proper snack. You can either pack everything yourself or order a snack platter at a Bavarian restaurant – available year-round. You'll find these platters with salami, cheese, radishes, cold roast beef, Obatzda (a Bavarian cheese spread), and other similar items on pretty much every Bavarian menu. Some restaurants even let you assemble your own platter or swap the sliced salami for more cheese if you like. A snack like this is definitely a good thing and ideal for sharing with friends or enjoying alone on hot summer days. In general, Munich residents love a good snack. And if you like, you can even enjoy it at home, comfortably on the balcony, cutting up your own cubes of sausage, bacon, or cheese with friends.

(Bread) dumplings with (mushroom cream) sauce

Dumplings with gravy

I know, I know… it might not sound exciting at first, but it's a must. Two proper, well-made potato dumplings with a hearty gravy, or bread dumplings with creamy mushroom sauce! So delicious and quintessentially Munich. Plus, it's a frequently discovered and popular dish for vegetarians in Bavarian restaurants. I myself am a huge dumpling fan. Potato, bread, spinach, or plum dumplings – all of them belong on the plate of a true Munich resident from time to time. For fans of Bavarian cuisine, dumplings are practically indispensable, whether as a main course or a side dish. If you have leftover dumplings, why not make Bavarian dumpling hash with egg and a salad (see recipe)? In any restaurant that offers dishes with dumplings as a side, you should easily be able to get dumplings with gravy.

Käsespätzle

Käsespätzle

Kässpatzen – yes, I know – aren't originally from Bavaria, but they're a staple on every Bavarian menu. Kässpatzen (also known as "Käsespätzle" for non-Bavarians) are made by mixing freshly cooked Spätzle with the best possible cheese and garnishing them with fried onions and chives. Depending on the restaurant, they're prepared and served differently: sometimes in a cast-iron pan, sometimes on a plate with various toppings for mixing yourself, and sometimes way too cheesy. Kässpatzen are (unfortunately) a science in themselves. They're best when the cheese forms light strings, allowing you to taste both the Spätzle's own flavor and the cheese. The onions in good Kässpatzen are always fresh and served as a topping. For me, Kässpatzen are the number one Bavarian dish.

Meat-based dish with potato salad

Meat-based dish with potato salad

Fleischpflanzal (also known as "Frikadellen" or "Fleischpflänzchen") are flattened meat patties made from minced beef or pork. In Munich, you can order them in a wide variety of Bavarian restaurants. Sometimes they're served plain with gravy, or with potato salad as a side dish. If you want to try these little patties, you might search the menu in vain for "Fleischpflanzal" or "Fleischpflänzchen." Especially in Franconian Bavaria, you'll probably have to order "Fleischküchle" instead. In northern Germany, they're more commonly called "Bulette," and the term "Frikadelle" should be understood throughout Germany. The fact remains, however, that these little meat patties (…we are in Bavaria, after all…) taste equally good everywhere…and they're also delicious in a bread roll with sweet or spicy mustard.

Bavarian Food: DESSERTS

Kaiserschmarrn

Kaiserschmarrn

No visit here is complete without Kaiserschmarrn. It's a light and fluffy dessert made from pancake batter, originating in Austria. Kaiserschmarrn is a science in itself, and unfortunately, there are many different interpretations of what constitutes "good Kaiserschmarrn." One thing is clear: it should be torn into pieces with forks and never cut into pieces in the pan. It should be light and airy, with almonds and optionally raisins in the batter, and topped with powdered sugar. It's often served with applesauce, apple compote, or plum compote sautéed in alcohol. In restaurants, preparation often takes 20-25 minutes, as Kaiserschmarrn must always be made and served fresh. Kaiserschmarrn is very sweet and quite filling. So, if you want to try it, don't eat too much beforehand. One of the best desserts ever.

Germknödel

Germknödel

Germknödel is a Bavarian dessert, named after the Bavarian word for yeast – "Germ". Unfortunately, this delicious sweet treat is rarely found on restaurant menus in Munich. However, you can more often find these small yeast dumplings filled with plum jam at folk festivals, Oktoberfest, or the Spring Festival. Germknödel is also a popular dish in ski lodges and alpine huts. They are smothered in butter, sprinkled with poppy seeds, and served with vanilla sauce. As you can imagine, a Germknödel isn't exactly diet food, but it will keep you feeling full for a long time. In other regions of Bavaria, and also in Austria, they are called "sweet dumplings" or a variation of the Dampfnudel (steamed dumpling). (The Bavarian Dampfnudel, however, has a very different flavor.)

Apple fritters (apple cakes)

Apple fritters with vanilla ice cream

„"Apfekiachal" (apple fritters) are a very popular Bavarian dish, often found on menus in Bavaria. They're quite simple to make: core an apple, slice it, dip it in a batter made of egg, sugar, flour, and milk, and fry it. Sprinkle it with cinnamon sugar while still hot before serving, and the apple fritters are ready. They're usually served with vanilla ice cream, but often just with powdered sugar or a drizzle of sweet syrup. Apple fritters are definitely a perfect ending to a meal in a Bavarian restaurant. These sugary rings of apple, batter, and sugar are also quick and easy to make at home, so you can impress everyone with a fast Bavarian dessert. Incidentally, apple fritters were once considered "poor people's food" and were often served as a main course.

Auszogne (Ausgezogene)

Moved

If you order an Auszogne, you're almost certainly not in a restaurant, but rather in a sunny beer garden, at a stand between the bar and the grilled fish stall. Auszognes are generally only available in beer gardens or at the numerous bakeries. They're practically never found in restaurants. And the name Auszogne is really only used in Bavaria. In other regions, such as Franconia, Swabia, Thuringia, or Austria, they're called Kiachle, Streubela, and Bauernkrapfen, respectively. What they all have in common is that they're made from yeast dough, very thin in the middle, and have a doughy rim. When dipped in hot lard, they puff up beautifully at the edges and turn golden, while the center remains light and thin. Sprinkled with cinnamon sugar, they're sometimes the ideal on-the-go snack for true Bavarians.

Steamed dumpling

Steamed dumpling with vanilla sauce

The steamed dumpling, made from yeast dough, is visually very similar to a Germknödel (yeast dumpling), but has a different flavor. It's cooked in a covered pot, simultaneously fried and steamed in milk and butter, resulting in a crispy base and a fluffy, soft texture and surface. In Bavaria, steamed dumplings are typically served unfilled with vanilla sauce; cinnamon and sugar are rarely sprinkled on top. They are frequently found on the dessert menus of restaurants, especially traditional Bavarian inns frequented by tourists. Without the vanilla sauce, the steamed dumpling might even be a bit bland, but with the sauce and perhaps some fresh fruit as a garnish, it tastes wonderfully fresh and makes a delightful, albeit rather rich, dessert.

Apple strudel

Apple strudel

Apple strudel is simply a must-have in every Bavarian's repertoire of desserts. The apple strudel – a strudel dough filled with apple slices, raisins, cinnamon, and sugar, sometimes also with raisins soaked in alcohol, almond slivers, and nuts – is simply delicious. Apple strudel has the great advantage of tasting fantastic both warm – as you'll typically find it served with vanilla sauce in Munich restaurants – and cold the next day, without the sauce, making it a delightful dessert. While apple strudel is more of a winter dessert, it's offered year-round in Bavarian restaurants. If the powdered sugar-dusted strudel dough still has a bit of bite and the warm apple filling tastes wonderfully fresh, you've got a good one and can devour it wholeheartedly with the vanilla sauce.

Fruit skewers

Fruit skewer

At the Oktoberfest, they're a delicious (and unfortunately quite expensive) treat that everyone loves: fruit skewers. They're certainly not the height of creativity, but they're a must for anyone at the Oktoberfest, i.e., in Munich, and therefore expected to behave accordingly. 😉 Whether it's a whole banana dipped in white chocolate, strawberries in dark chocolate, or a grape-pineapple-banana mix with milk chocolate: they all taste wonderful, and let's be honest, one of these delicious skewers is far from enough. Luckily, you can find these fruity skewers not only at the Oktoberfest, but also at small stalls in the city center (Stachus, for example) or in small cafes. For a fraction of the price, you can also make them yourself.

Plum dumplings

Plum dumplings

No, I haven't made a typo. It's spelled with a "k" in this case, as the dish originally comes from Austria, Hungary, and the Czech Republic. Nevertheless, these small, delicious dumplings have now become a staple here in Bavaria as well. They are typically made with yeast dough, which is shaped around a plum to form a dumpling. Apricot dumplings are made in the same way, except the dough surrounds an apricot. Once the little dumplings are ready, all that's left is a thin layer of cinnamon and sugar and a dip in vanilla sauce – and the "Bavarian" dessert is complete. Unfortunately, these types of dumplings are rarely found on menus and are more often offered as a special treat at festivals or ski lodges. With a little practice, you can easily make them yourself.

So…that's it for now. If you've eaten all of this, there will be more. Mine Bavarian restaurant tips For Munich, feel free to take a look. I'm well aware, of course, that there are many more delicious treats to enjoy here in Munich and throughout Bavaria. But the list above is definitely a must before you can feel "dressed up and not just in costume" in your lederhosen and dirndl. 😉

Enjoy your Bavarian food.

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