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Munich Specialitieshome > eating out > Munich specialitiesMunich (and Bavarian) food is very meat based revolving mainly around Pork and having very little to do with vegetables. As in the rest of Germany, in Munich a huge variety of sausages (Wurst) are available. Vegetables are largely boiled and they like butter and salt out here. Weisswurst
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The pride of Munich cuisine is called the Weisswurst, a white veal sausage which is usually eaten with a pretzel or bread and some sweat mustard. If you do eat meat, having a Weisswurst is an absolute must at some point (preferably in a Beer Cellar or garden) but remember to peel it first. It is also traditionally eaten before midday and with a Weissbier. |
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Leberkäse
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Other dishes include Schweinebraten mit Knödel (Roast Pork with Dumpling), Rippchen (Fred Flintstone style spare ribs), Hendl (Chicken) sold roasted in halves or whole and Schweinshax'n (Pork Knuckles). To accompany all this, common side dishes like boiled potatoes (Kartoffeln), or sauerkraut (sour cabbage) are served.
Another local speciality are giant pretzels called Brez'n which are covered in a sprinkling of rock salt, small ones are available too, as well as hot ones coated in cheese. The latter are available from Imbiss stands found everywhere.
The usual things like Apfel strudel are to be found, but if you are feeling very adventurous, try Dampfnudlen (steamed noodles). The name is misleading because Dampfnudlen are in no way related to noodles, but are in fact doughy, yeasty dumplings sprinkled with cinnamon or poppy seeds and covered in vanilla sauce. It can be quite a lot, so it may be best share one between two.
Bavaria has a vast number of breweries, large and small and it is worth trying as many different types as possible. Munich itself has a number of large breweries, some of which you can visit too, e.g. Paulaner, Spaten, Löwenbräu.
Basically beer falls into two types; wheat beer (Weissbier) and lager (Helles Bier). You get differant types of all beers, e.g. dark wheat beers, yeasty wheat beers and so on. A nice Weissbeer makes a perfect (and obligatory really) accompanyment to a Weisswurst, pretzel and mustard. Note, sometimes a Weissbier is called a Weiz'n (pronounced Vights'n).
If you visit Munich but stick to drinking Fosters or Budweiser, you will have really missed something; beer just doesn't come better.
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