Traditional food in Bavaria

Brotzeit und Salate

  • '''Kalter Braten''' Cold ''Schweinsbraten'' (roasted pork) cut in thin slices usually served with bread and horseradish
  • '''Wurstsalat''' Marinated cold sausage cut in thin slices with onion rings
  • '''Schweizer Wurstsalat''' same as above but with cheese
  • '''Krautsalat mit Speck''' Marinated white cabbage slices with bacon
  • '''Kartoffelsalat''' Salad made from marinated boiled potatoes. It is a common dish in southern part of Germany, but the Bavarians tend to add more vinegar than others.
  • '''Obazda''' A cheese creme with onions and paprika powder. Served with bread or a pretzel.
  • '''Leberknodelsuppe ''' Typical Bavarian soup with a dumpling from pork liver.
  • '''Leberspatzlesuppe''' same as above, with many small pieces instead of a dumpling
  • Main courses with meat

  • '''Weisswurst''' [http://en.wikipedia.org/wiki/Weisswurst] is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. As it is very perishable, Weisswurst is traditionally manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch
  • '''Schweinsbraten''' the most common dish in upper Bavaria. Pork served in slices with gravy, accompanied by ''Knodel''
  • '''Krustenbraten''' see ''Schweinsbraten''. They just want to emphasize the great crust you normally get with a ''Schweinsbraten''
  • '''Schweinshaxe''' Grilled pork joint often served as half or quarter Schweinehaxe.
  • '''Rollbraten''' Pigs belly rolled up. Served with ''Kartoffelsalat'' and Brezels usually. Can be very fat!
  • '''Steckerlfisch''' Smoked fish, usually mackerel or pike.
  • '''Nurnberger Bratwurst mit Sauerkraut''' Probably the smallest among all sausages in Bavaria this one become famous all over Germany. Fried sausages served with sauerkraut is a speciality from Nurnberg.
  • '''Leberkase''' Looks like bread, but it's meat. Literally translated it's " Liver cheese", but there's no liver and no cheese in it. It has a texture similar to cooked Spam.
  • Leberkase is normally served with bread or , ''Kartoffelsalat'' of course a good mustard.

    Without meat

  • '''Kässpatzen''' made of flour, eggs, salt, water and much Bavarian cheese. You can only get it in the ''Allgäu'', the south of Bavaria.
  • '''Kratzat''' made of flour, eggs, milk and salt.
  • '''Krautspatzen''' Spätzle (eggs, flour, water, salt) with sauerkraut, if you want with bacon.
  • '''Apfelkrapfen''' made of flour, eggs and apples because apples are sexy like that
  • Please taste also the south-Bavarian cheese named ''Bergkäse'' (mountain-cheese)

    These and much other meals are really traditional south-Bavarian, before 1900 the Allgäu in the south of Bavarian was a poor region and meat was very expensive for the farmers.

    Bavaria cuisine, unfortunately is not very vegetarian friendly, however, there are plenty of Asian restaurants, which can cater to vegans and vegetarians. Furthermore lax vegetarians can consider the numerous Italian restaurants.

    Desserts

  • '''Apfelauflauf ''' Apple Fluff
  • '''Dampfnudeln mit Vanillesauce'''
  • '''Semmelschmarrn mit Zwetschgenkompott''' Fast Food Bread
  • '''Munchner Apfelstrudel''' Apple Strudel
  • '''Prinzregententorte '''
  • '''Kletzenbrot'''
  • Beer

    N/A

    Quantities

    The standard serving for a beer is 0,5l called ''eine Halbe'' or ''a Hoibe'' (Bavarian). Unlike in other parts of Germany or even Franconia, where you can get 0,2l or 0,33l of beer, there is no really "small beer" in Munich or upper Bavaria. If you order a "small beer" you will show that you have no idea of drinking Bavarian beer and get 0,5l anyway. Sometimes you might be able to get ''einen Schnitt'', which is a normal 0,5l glass filled half with beer an half with foam. If you see a restaurant in Upper Bavaria selling beer (except pilsener) in quantities of only 0,33l you should know the only reason why they do this is because they can ask for a higher price (per litre) without you noting it.

    Bavarian waitresses can be very slow, so it might be better to order ''eine Mas'' which means 1l of beer.

    Bavarian taverns usually do offer 0,3L servings, but they are considered women's servings. A man ordering such a small serving would undoubtedly get a chuckle from the bartender.

    Types

    There are two main types of Bavarian beer, '''Helles''' and '''Weisbier'''.

    '''Helles''' - which literally means "pale" - is the most popular Bavarian beer. It is a type of [http://en.wikipedia.org/wiki/Lager ''lager''] beer, similar to the [http://en.wikipedia.org/wiki/Pilsener pilsener], but contains less hop and tastes sweeter. The "Reinheitsgebot" (purity law) allows only water, barley and hop to be used to brew this beer. Similar to the ''Helles'' is the ''Dunkles'' (meaning "dark") that has a stronger taste because it is brewed with more malt.

    '''Weisbier''' - literally meaning "white beer" - is made of barley and wheat. Because of the use of wheat it is called ''Weizenbier'' (meaning "wheat beer") in other regions of Germany, but do not use this word in Munich or Upper Bavaria - the locals insist of using ''Weisbier''. It tastes more sour than ''Helles''. Because the yeast is still in the beer it looks more cloudy then ''Helles'' but it is not lighter in color as the name would imply. If you order "eine Halbe Weisbier" you usually get it in a special glass (a photo will follow). Normally you do not order "eine Mas Weisbier". There is also a version brewed with more malt with the paradox name ''dunkles Weisbier'' meaning "dark white beer".

    Normally in a restaurant you will order and get "eine Halbe". On festivals you usually get "eine Mas", on some (like the Octoberfest) it is the only quantity you will get. On festivals and in beer gardens it is very common to share "eine Mas" with your partner or a good friend.

    Mixed with non-alcohlic drinks

    '''Radler''' (meaning "cyclist") ''Helles'' mixed with lemonade

    '''Russn''' (meaning "Russian") ''Weisbier'' mixed with lemonade

    (Note that 'lemonade' is the British term for what Americans would refer to as 'lemon-lime soda')

    '''Diesel''' oder '''ein dreckiges''' (meaning 'a dirty one') ''Weisbier'' mixed with coke

    Strangely nobody sells ''Helles'' mixed with coke.

    Popular with young people is '''eine Goasnmas''' (meaning "a goat's ''Mas''"). This is 0,5l ''Weisbier'' mixed with 0,5l coke and an unknown quantity of cherry brandy. It tastes very sweet, you can swallow it like water, but it has at least the quantity of alcohol in it as pure beer.

    Brands

    [http://www.augustiner-braeu.de/ '''Augustiner'''] is the oldest brewery in Munich, founded in 1328. Though it does no advertising or sponsoring is very popular among young people. Maybe this is due to the fact that it is one of the sweetest Munich beers. You mostly find ''Helles'', called "gruner August" or "greaner August" (Bavarian) by the locals, because it has a green sticker on it. Often you can get ''Edelstoff'' too, it is slightly more bitter than ''Helles''. There is a ''Weisbier'' brewed by Augustiner, too, but it is served only in a few restaurants.

    [http://www.franziskaner.com/ '''Franziskaner'''] the ''Weisbier'' section of Spaten. Popular with the locals, young and old.

    '''Hacker-Pschorr'''

    [http://www.hofbraeu-muenchen.de/ '''Hofbrau'''] because all the tourists think Hofbrau (and the famous [http://www.hofbraeuhaus.de/ '''Hofbrauhaus''']) is the real Bavarian beer culture, there is no ''Hofbrau'' beer left for the locals. If you drink ''Hofbrau'' beer, you are a tourist.

    '''Lowenbrau''' Like Spaten, this beer is not so popular with the younger people.

    '''Paulaner''' A popular beer (both ''Helles'' and ''Weisbier'') especially the elder locals like.

    [http://www.spatenusa.com/ '''Spaten'''] You will find this beer in many Munich clubs and discos. Nevertheless the young locals do not really like it.

    [http://www.ayinger-bier.de/ '''Ayinger'''] is not truly a Munich beer, because it is brewed in the rural district of Munich, but served in some restaurants in the city.