Traditional Munich Food
Cuisine is an integral part of any local culture, and no trip to Munich is complete without tasting the traditional Munich food. This directory offers information about the traditional dishes and drinks available in Munich to help visitors better understand the local food culture and make an informed decision when trying them.
- Bergkäse: the texture is rather hard, sometimes with small holes or cracks, the flavour strong and often a bit nutty.
- Käsestange: ham & cheese sticks.
- Laugenbrötchen: lye roll.
- Obatzda: is a Bavarian cheese delicacy.
- Steckerlfisch: grilled mackerel on a stick.
- Hochzeitssuppe: literally: "wedding soup".
- Leberknödelsuppe: is a typical Bavarian soup with a dumpling from pork liver.
- Leberspätzlesuppe: is the same as above, with many small pieces instead of a dumpling.
- Pichelsteiner: three meat soup with vegetables.
- Bayrischer Kartoffelsalat: Bavarian potato salad.
- Bayerischer Wurstsalat: Bavarian sausage salad.
- Krautsalat mit Speck: marinated white cabbage slices with bacon.
- Ochsenmaulsalat: beef-muzzle salad.
- Beerwurst: is a German cooked, smoked Brühwurst sausage originally from Bavaria, with a garlicky flavor and dark red color.
- Böfflamott: "Boeuf à la mode".
- Gelbwurst: meaning “yellow sausage”, is a traditional sausage from Bavaria.
- Kalbsvögerl: a thin veal cutlet spread with a mixture of finely chopped ham, onion, spices.
- Kalter Braten: is cold Schweinsbraten (roasted pork) cut in thin slices usually served with bread and horseradish.
- Krustenbraten: pork roast with crackling.
- Kässpätzle: pasta with cheese.
- Leberkäse: consists of corned beef, pork, bacon and onions.
- Leipziger Allerlei: a vegetable stew with crayfish.
- Milzwurst: Bavarian spleen sausage.
- Regensburger Wurst: beef and pork, fully cooked.
- Rollbraten: is pigs' belly rolled up served with Kartoffelsalat and Brezels usually.
- Saures Lüngerl: veal lung & dumpling.
- Schäufele: smoked, cured pork loin with sauerkraut.
- Schupfnudel: is the name of a type of dumpling or thick noodle in southern German and Austrian cuisine.
- Schweinshaxe: is a roasted ham hock (or "pork knuckle"), especially popular in Bavaria.
- Wollwurst: is a sausage, specialty of Bavaria.
- Apfelauflauf: apple fluff.
- Apfelküchlein: apple rings.
- Auszogne: round fried pastries with an edge and a thin skin
- Bayerische Creme: Bavarian cream, is similar to flour-or cornstarch-thickened crème pâtissière but thickened with gelatin instead and flavoured with liqueur.
- Bayrisch Blockmalz: Kaiser candy.
- Dampfnudel: is a sort of white bread eaten as a meal or as a dessert in Germany.
- Donauwellen: Danube waves cake.
- Grießpudding: grits pudding.
- Kaiserschmarrn: is a light, caramelized pancake made from a sweet batter with flour, eggs, sugar, salt, and milk, baked in butter.
- Kletzenbrot: dried pear bread.
- Milchrahmstrudel: is an oven-baked pastry dough stuffed with a sweet bread, raisin and cream filling.
- Obstkuchen: fresh fruit cake.
- Prinzregententorte: is a Bavarian cake, which consists of at least six thin layers of sponge cake interlaid with chocolate buttercream.
- Rohrnudeln: are cube shaped yeast cakes with an edge which is from seven to ten centimeters long.
- Rumtopf: literally means rum pot, is a German dessert, traditionally eaten around Christmas.
- Schneeballen: snow balls, strips of dough all glued together in the shape of a ball, and then fried.
- Zwetschgendatschi: plump cake.
- Bratwurst: is a sausage usually composed of veal.
- Knackwurst: may refer to a variety of different sausage types, depending on the geographical region.
- Weisswurst: white sausage made of veal and pork.
- Apfelschörle: is a popular soft drink in Germany.
- Schweppes: is a beverage brand that is sold around the world.
- Apfelkorn: is a sweet apple flavored liqueur made from 100% wheat spirits blended with sweet, ripe apples.
- Augustiner beer: is normally found within the Greater Munich area.
- Ayinger beer: have been frequent award winners in international beer competitions.
- Bärwurzschnaps: is a distilled spirit made from the root of the baldmoney plant.
- Enzianschnaps: belongs to a group of dry, bitter liqueurs made by steeping gentian root.
- Franconian wine: is the only wine region in the federal state of Bavaria.
- Hofbräuhaus Beer: because all the tourists think Hofbräu is the real Bavarian beer culture, there is no Hofbräu beer left for the locals.
- Jägermeister: is a German 70-proof digestif made with 56 different herbs and spices.
- Munich Helles: is a type of German beer, light yellow in color.
- Märzen: has its origins in Bavaria, probably before the 16th century.
- Paulaner beer: a popular beer especially liked the elders.
- Radler: fruit beer.
- Spaten beer: taste the Munich flavor.
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