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Weisswurst
A traditional Bavarian sausage made from minced veal and pork back bacon, seasoned with parsley, lemon, and mace.
The must-try food that defines Munich, DE's culinary culture
A traditional Bavarian sausage made from minced veal and pork back bacon, seasoned with parsley, lemon, and mace.
A soft, lye-baked pretzel with a dark brown crust and coarse salt, a fundamental staple of Munich beer gardens.
Roasted pork served with a dark beer sauce, typically accompanied by potato or bread dumplings and cabbage salad.
A savory Bavarian cheese spread made by mixing aged Camembert with butter, paprika, and onions.
A large roasted ham hock with skin that is roasted until exceptionally crispy and crackling.
Roasted half-chicken seasoned with salt and parsley, famously consumed in large quantities during Oktoberfest.
A finely ground meatloaf made of beef and pork, often served warm in a bread roll known as a Semmel.
Traditional bread dumplings made from stale bread rolls, milk, eggs, and parsley.
A fluffy, shredded pancake caramelized with sugar and raisins, usually served with plum compote or applesauce.
Fish, often mackerel or trout, marinated and grilled on a stick over an open charcoal fire.
Soft egg noodles layered with grated cheese and topped with crispy fried onions.
A steamed yeast dumpling with a salty crust on the bottom, often served with vanilla sauce as a dessert.
Thin pastry layers filled with sliced apples, cinnamon, and raisins, served warm with powdered sugar.
Bavarian potato pancakes fried until golden and crispy, typically served with applesauce.
A fried yeast dough pastry that is thin and crispy in the middle and thick and soft at the edges.
A multi-layered sponge cake with chocolate buttercream and dark chocolate glaze, created in honor of the Prince Regent of Bavaria.
Spiral-cut white radish sprinkled with salt, a classic accompaniment to beer and pretzels in Munich.
A regional variation of the breaded cutlet where the meat is coated with horseradish and mustard before breading.
A specialty Bavarian sausage containing milt, often sliced, breaded, and pan-fried.
A tart salad made of thinly sliced sausage, onions, and pickles tossed in a vinegar and oil dressing.