Munich’s iconic bagels with sausage have become a staple for filling the space in between meals. Bagels here and bigger than usual and the crispy brown crust outside with the soft warm dough inside make for a truly tasty treat. The white veal sausages with pork fat and spices are a delicacy too, and taste even more spectacular with a pinch of sweet mustard on the side.
Bavarians simply love this amber liquid in all its forms and even have their own set of staunchly held purity laws, outlined in 1516 to ensure all beer is not only free of additives but brewed in accordance with the ancient traditions of Bavaria as well. The average amount of beer made per capita in Munich pretty darn high, and the region accounts for more the 50% of the national production of brews.
Apfelstrudel is one of the most beloved desserts of all time in Germany, because of the handmade tradition of making the strudel by rolling the entire widespread dough into fine sheets filled with apple mousse or crispy apple chunks. The crispy ultra-thin layer of dough is a as delicious as any pie, yet the process of reaching the perfect crispy look is considered nothing short of artisan. Try it with a nice dollop of cream on top.
Coming from a long-lasting Roman tradition of preserving cabbage, the sauerkraut is a pickled cabbage that is a real favorite among Bavarians. Previously used to frame any meal, either sided, as a salad, cooked, steamed or just raw, the probiotic German delicacy is now famed right across the globe. The traditional cooked sauerkraut is heated until it reaches the perfect caramel color and sided with beer, sausages and potatoes.
Served usually as dessert, but can also pass at times for an entire meal due to its gigantic size, the knödel is a typical dish in Bavaria, with some Austrian influences. This basically means a steamed yeast dumpling filled with heavenly powidl, a kind of plum sauce. The tremendous serving manner of this bursting ball of pleasure is the important thing, and it is usually served with creamy pudding, vanilla sauce and poppy seeds on top.
A deliciously satisfying and generous meal, this type of dish is so famous that even the most haute cuisine restaurant has at least one type of option for it on their menu. The caramelized pork chop is an absolute delicacy, where the meat is tender and the crust is brown and sweet, sided by bread dumplings of generous size and seasoned with red cabbage. Because there is no talk of Bavarian food without a mention of beer, the sauce of this heavenly dish is made of traditional broth with a pinch of dark beer for flavor.
Lard is a spread that can be found in any Bavarian’s fridge as it is a real specialty in the south of Germany. Typically served with crispy dry onions or apple flakes, the taste changes almost instantly and it becomes a nourishing and delicious addition to any table. The spread is usually kept for morning risers or in between meals, served with roasted, full wheat bread with sunflower seeds.