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All About Bavarian Food – What to Eat in Munich

All About Bavarian Food – What to Eat in Munich

Munich isn’t just famous for its beer and beautiful architecture—it’s also a paradise for food lovers. Bavarian cuisine is all about hearty flavors, comforting dishes, and traditions that go back centuries. Whether you’re sitting in a lively beer hall, grabbing a snack at a market, or indulging in a classic Bavarian breakfast, food is an essential part of the Munich experience.

If you’re visiting Munich for the first time, you might be wondering: What should I eat? This guide will introduce you to the must-try Bavarian dishes, their fascinating origins, and the best places to find them. So, let’s dig in!

Pretzels (Brezen) – The Perfect Snack

No visit to Munich is complete without a Bavarian Pretzel. Unlike the soft, fluffy pretzels found in the U.S., Bavarian pretzels have a crispy, dark brown, salty crust and a chewy, interior. They are the ultimate snack—whether you’re at a beer garden, on the go, or enjoying a Bavarian breakfast with Weisswurst (white sausage).

In Bavaria, the Pretzel is called Breze (singular) or Brezen (plural), while the rest of Germany uses the term „Brezel“, which is similar to the english word.

Brezen have been around since at least the 12th century, with their origins tracing back to monks who supposedly shaped them to resemble arms crossed in prayer. Today, they’re an inseparable part of Bavarian food culture. Pair one with Obatzda (a rich, creamy cheese spread) or simply enjoy it with butter.

Where to get?:

literally everywhere. Bakeries, coffeeshops, supermarkets, snack-shops, gas stations, restaurants and beer gardens.

Tips from a local:

You can also get the „Riesenbreze“ (giant pretzel), but this pretzel is for sharing and you will only get it in beer gardens and during Oktoberfest season in bakeries.
Bavarian pretzels are always considered a side dish or a snack. You will never get any spreads with it (unless you order for example Obatzda or butter)
Bavarian pretzels are a beloved street food. You can have it plain, with butter, chives or even baked with molten and again cooled cheese („Käsebreze“), with cold cuts or with pepper coating.

Weisswurst (white sausage) – A Traditional Bavarian Breakfast

Weisswurst, or white sausage, is one of Bavaria’s most traditional dishes. Made from veal and pork back bacon, these mild sausages are boiled and served in a bowl of hot water—never grilled or fried. They’re eaten before noon, accompanied by sweet brown mustard (süßer Senf), a fresh pretzel and a beer.

Weisswurst was invented in 1857 at a Munich beer hall, when a butcher accidentally used thinner sausage casings and decided to boil them instead of frying. The result? A delicious, tender sausage that became a Bavarian staple. Just remember the golden rule: never ever eat the skin—locals either peel it off or suck out the filling (not recommended for ladies)!

Where to get?:

In every traditional Bavarian restaurant.

Tips from a local:

Many restaurants follow the old Munich rule „white sausages mustn’t hear the noon bells ringing“ and serve white sausages only until noon. This tradition dates back to times, where fridges were unknown. Sausages were produced in the morning and had to be eaten by noon to avoid them getting bad.
You may grab the sausage with your fingers, cut the sausage lenghtwise, but only the skin. Do not cut through the whole sausage. Then peel off with your fingers. If you can manage, you can also do this with fork and knife.
White sausages are always ordered by the piece, but usually a minimum of two.
Never ever drink the water where the sausages were warmed in. It’s not a soup.
White sausages have a specific taste which may not please everyones tastebuds. Just give it a try and see if you like it.
White sausages, pretzel, brown mustard and beer are known as „Bavarian breakfast“ and indeed, people eat this combo between around 9:30 and 12:00 a.m.

Schweinshaxe – Crispy Pork Knuckle

If you love big portions and bold flavors, Schweinshaxe (pork knuckle) is a must-try. This slow-roasted cut of pork is famous for its crispy skin and juicy, tender meat inside. Served with Sauerkraut or Blaukraut (cooked red cabbage) and/or potato dumplings, it’s a true Bavarian feast.

Historically, this was a peasant dish, as pork knuckles were considered a less desirable cut. But over time, with slow roasting and seasoning, Schweinshaxe became one of the most celebrated Bavarian specialties.

Where to get?:

In every traditional Bavarian restaurant.

Tips from a local:

Pork knuckles are delicious, but there is even a more fancier version, but very hard to find nowadays. The Kalbshaxe (calf-knuckle).
Grabbing the knuckle by the bone with the hand and eating it with hands is considered rude, so try to use your cutlery. Usually you will be provided with a sharp steak-knife.
While pork knuckles in Bavarian rstaurants come with gravy, dumpling and Sauerkraut, in beer gardens you usually get it plain without the sides.
Usually you can order half a pork knuckle or a whole pork knuckle, depending on how hungry you are.

Leberkässemmel – Bavaria’s Best Street Food

For a quick, satisfying snack, you can’t go wrong with a Leberkässemmel. This simple yet delicious sandwich consists of a thick slice of Leberkäse (a type of finely ground, baked sausage-meat; literally translated: liver-cheese) served in a fresh Semmel (crusty bread roll). It’s often eaten with sweet brown mustard and is a staple of Bavarian snack culture.

Despite its name, Leberkäse contains neither liver nor cheese. Originally developed in the 18th century, it has remained a beloved snack, commonly found at butcher shops, bakeries, and snack shops. It is besides of the pretzel a beloved to go item.

For Müncheners the Leberkässemmel is the same as the hot dog is for New Yorkers. Great for a hearty snack during lunch.

Where to get?:

Bakeries, butcher shops, supermarkets with butcher shop, snack shops, gas stations.

Tips from a local:

Leberkäse is also offered in traditional restaurants as main dish. Usually with cold potato salad on the side.
The hearty Leberkässemmel (bun) is ideal for having lunch but not interrupting your city walk.
Traditionally you eat the Leberkässemmel plain (without mustard) or with sweet brown mustard. Yellow mustard is allowed and also a typical order. Ketchup is also a choice, but not at traditional sellers. If you ask a traditional butcher to put Ketchup on your Leberkässemmel, you may be asked to leave the shop 😉
The typically Leberkäse is red in colour, but also has a pale sister. The Kalbskäse (literally calf-cheese), a Leberkäse made of calf meat. Not so salty in taste and a delicatesse. Try it if you find one.
In the early 2000s butchers began to experiment with other ingredients. So sometimes you can also find different types of Leberkäse, like the Pizza-Leberkäse with actual cheese, dried tomatoes and oregano in it. Or the Chili-Leberkäse, a hot, spicy version with shredded chile.

Kässpatzen – Bavaria’s Answer to Mac & Cheese

If you love cheesy comfort food, then Kässpatzen is a must-try. This dish consists of German homemade egg noodles (Spätzle), tossed with melted cheese (usually hearty medium-stinky mountain cheese) and topped with crispy fried onions. It’s Bavaria’s version of mac & cheese—but even better.

The dish originates from Swabia and the Allgäu region, where farmers would mix simple ingredients to create a rich, filling meal. Today, Kässpatzen is served in beer halls, traditional restaurants and mountain huts, making it the perfect hearty dish for cold days.

Where to get?:

traditional Bavarian restaurants.

Tips from a local:

Usually, medium-stinky mountain cheese is used. In more touristy restaurants, they use Emmental-cheese, which is the low-end of stinkyness, to please the tastebuds of international guests.
In traditional Bavarian restaurants, Kässpätzle is often one of three vegetarian options. The other options are often salad and Rahmschwammerl (Bread dumpling in thick mushroom gravy)
Most restaurants fry onions to get them crispy and to please the eye. But traditionally the onions are only heated in a pan with butter until they’re brown.
Kässpatzen dish is not very difficult, but still there are restaurants out there with strange recipes. If you ever encounter soupy like Kässpatzen with a sauce – it’s a bad recipe or bad chef or both. Kässpatzen are just a bit creamy because of the cheese.
Kids are allowed to have Kässpatzen with Ketchup. Adults not 😉

Final Thoughts – What’s Your Must-Try Dish?

Bavarian food is hearty, flavorful, and deeply rooted in tradition. Whether you’re savoring a crispy Schweinshaxe, enjoying a pretzel with Obatzda, or having filling Kässpatzen, every meal tells a story.

So, which of these Bavarian specialties are you most excited to try? If you’re planning a trip to Munich, make sure to bring your appetite!