Munich: an endless gastronomic adventure

If you wake up early, start your day with a traditional breakfast: Weisswurst and Brezel at Gaststätte Großmarkthalle. This dish consists of a white sausage made of veal and pork seasoned with parsley and lemon. A traditional recipe lies behind the dish as well as a tradition of serving the sausages: they are always accompanied by a salty pretzel. Weisswurst and Brezel are served hot accompanied by cold drinks and is eaten without knives.

Tourists on the hunt for a dessert-like meal, order Kaiserschmarrn at Laurin, where it is ideal in all aspects. The dessert is made with 30 eggs, a lot of butter, milk, raisin, and flour. When the dish is almost ready, it is sprinkled with alcohol and lit, when the flame goes out, it is decorated with sugar powder and served with tasty apple sauce.

Munich is the meat Heaven, order Wiener Schnitzel – a battered piece of tender meat. The dish is said to originate in Vienna in the XIXth century, yet it is said to be originated in Bavaria, so disputes about how it was created do exist. Flour, eggs, and breadcrumbs are essential for the perfect battering. The crumb should be perfectly goldish. It is served with baked or fried potatoes and greens. Come to Schwarzreiter for the perfect variant of the dish.

Käsespätzle, which is pasta with cheese and onion, holds a couple of secrets that make it unique. Flour, eggs, swiss cheese make a perfect combination. The dish comes from the South-West of Bavaria and is adored in Munich. It is perfect with the salad. Pasta is made right before serving and its dough holds a secret ingredient: nutmeg. Visit Zwickl for a dish of joy.

If you are for something light, order Brotzeit, a traditional snack plate of national products. It is usually served during the Oktoberfest. Its name is translated as “bread time”. The idea behind it – everyone can find something to eat and is usually ordered for a group as the plate is large. You should order it at Augustiner-Keller together with the cold drinks. 

Being in Munich do not miss the opportunity to try Fischsemmeln, a bun with fish. If you are adventurous enough order pickled herring (skin is not removed, it is tasty!) with lots of onion served on leavened bread. It is tasty and very easy to cook; you simply put one ingredient over the other! At Witte (Fisch-Witte) you will be offered a wide list of fish dishes, some of which you would never imagine to exist, and two variants of Fischsemmeln: with pickled or salted herring which melts right in your mouth while you eat it. 

If you want to have a traditional, tasty and very nutritious dinner, order Leberknödel – a national soup with liver balls. The balls are made of bread crumbles, beef liver, milk, eggs and parsley. This traditional Bavarian dish won’t leave you hungry. If you are a vegetarian, at Görreshof you will be served a variant with parsley balls. Both are very tasty. 

For an exotic taste choose smoked eel and scrambled eggs which are not completely traditional, but is very popular and now is part of the Bavarian culture. It is made of eggs, smoked eel, and whipped cream. The dish is the specialty of the house at Halali. All products use in its preparation are of local origin. The dish is covered with truffle crumbles and decorated with truffle sauce. As the restaurant is situated in the center of Munich, you can perfectly combine your dinner with sightseeing. 

Munich boasts of many places where Knödel is perfectly cooked, but the brightest among them is Truderinger Wirtshaus. At this place, you can order a potato variant of the dish which is served with almost everything, for example, pork. These balls work as a perfect garnish. You may come across fried knödels served with mushroom sauce or a knödel dessert with prunes or dried apricots accompanied by jam. 

So the gourmet possibilities are endless, come to Munich to dive into the food prosperity and feel Bavarian tastes to the full. Pierre recommends Munich as a place to be remembered for long.