Top 10 culinary specialities in Munich

Munich, the capital of Bavaria and Germany’s third-largest city behind Hamburg and Berlin, has some amazing culinary specialities that you’ll only find there. Bavarian gastronomy has its roots in country cooking. In Germany, and particularly in Bavaria, a meal can be as simple as a snack. It is regarded as a time for relaxation and conviviality. You’ll find a good number of specialities containing meat, a key feature of Munich’s cuisine. Of course, Munich is also famous for its beer, and its festive side with Oktoberfest, where it is traditional to drink litres of local beer. Introduce your palate to new flavours by sampling the local specialities! It’s essential if you want to make the most of your stay!

1- Leberkäse

Leberkäse is undoubtedly Munich’s favourite delicatessen. It’s a terrine made from beef or pork. Its appearance is strangely reminiscent of bread, due to its shape and its crust, which is much appreciated by the locals. Leberkäse can be eaten in several ways. It can be served either as a hot dish, usually with an egg and a mild, slightly sweet mustard, or as a cold cut or sandwich. You’ll have no trouble finding leberkäse in Munich. Go to a butcher’s shop to get your hands on some, or visit the popular Biergarten, the famous open-air beer gardens found all over Germany.

2- Obatzda

Obatzda is another of the region’s most famous traditions. This dish is a favourite of festival-goers at the Octoberfest, the beer festival held every year between September and October. It’s a spread made from cheese such as Camembert, red onions, chives and paprika. It is served with rye or black bread. Like butter, all you have to do is spread the condiment on your slice of bread and enjoy this very tasty dish.

3- Weißwurst

Better known as “white sausage”, weißwurst is THE Munich dish par excellence. It is so popular with the locals that they eat an estimated 75 million of them every year. This white sausage is made from a mixture of pork and veal. Lemon and parsley are added for extra flavour. This snack must be eaten before midday, between breakfast and lunch. The sausage is served with a large pretzel and the traditional Bavarian mustard, which is sweet.

4- Knödels

Knödels are dumplings shaped like a ball. They are a hearty potato-based dish. It can be served as a single dish, but generally accompanies a meat dish such as leberkäse.

5- Schweinebraten

In French, schweinebraten is better known as roast pork. In Bavaria, roast pork is a traditional dish that is prepared differently than in France. The meat is cooked in dark beer with parsley, onions, garlic and marjoram. This dish can be eaten hot or cold. When hot, it is often served with red cabbage, sauerkraut or coleslaw. When it’s cold, however, it’s served with potatoes.

6- Pretzels

Some people will tell you that pretzels are Alsatian, while others will say that they come from Germany, and more specifically Munich. We’ll leave you to debate where they come from, but Munich pretzels do exist. They are a savoury pastry made from brioche dough and poached. There are also sweet pretzels and pretzels with Gruyère cheese and bacon. There are a thousand and one ways to make your own pretzel.

7- Bavarian beer

Bavarian beer inevitably features in this ranking, and rightly so! Beer is a veritable institution in Munich’s gastronomy. With 647 breweries, Bavaria is the German region that produces the most beer. Like an emblem, “Bayerische Staatsbrauerei Weihenstephan” (good luck with the pronunciation) is the oldest beer in the world. This beer has been brewed in Freising, 40 kilometres from Munich, since 1040. In Munich, you’ll find plenty of beers to try in the Biergraten.

8- Brotzeitplatte

The brotzeitplatte is the equivalent of Spanish tapas or a mixed board in France. On a brotzeitplatte, you’ll find several types of ham and traditional sausages, a selection of cheeses, gherkins and radishes. Another speciality of this dish is the “Presssack” (yes, there are three “s”). This is a blood sausage made from offal to which pig’s blood is added. To enjoy this dish as an aperitif, opt for a local beer – there’s so much to choose from, you’re bound to find one to suit you.

9- Wurstsalat

Germans are unconditional fans of meat, and sausages in particular. So it goes without saying that a sausage salad features in this ranking. The Bavarians use a Lyoner or Regensburger sausage. The sausage is cut into strips and served with onions, vinegar and oil. It’s as simple as that.

10- Steckerlfisch

Steckerlfisch is Munich’s most popular fish dish. As with the other dishes, it is quick to prepare. The fish used is usually whitefish, although trout or mackerel can also be used. Placed on a skewer, the fish is marinated before being grilled.