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Top 5 dishes that first time visitors to Munich must experience
The German dish Schweinshaxe is particularly popular in Bavaria. It is a roasted pig knuckle that will melt in your mouth with its gastronomical awesomeness. The attached skin on the outside of the Schweinshaxe becomes crackly and delicious while the meat becomes fall-off-the-bone tender. It comes with an enormous potato dumpling that must not be ignored. Savour the delicious pork juice that fills up your plate at the end.
The delicious, plump white veal and herb sausages are an archetypal Munich delicacy. A part of the unofficial “holy trinity” of the Bavarian capital, this dish is often enjoyed with beer and Gemütlichkeit. Loved by some and loathed by others, the sausages are to be plucked from the steaming tureen of hot water they are served in.
Pretzels originated in Europe, most likely in the monasteries of the Early Middle Ages, and have been an integral part of German baking traditions for centuries. Real Bavarian pretzels are hearty, doughy twists of bravado. They are meals unto themselves. Not served in delicate paper sleeves, they are handed over in giant wooden baskets along with a few steins of beer and a grunt. Tear into one with your bare teeth and experience this European wonder.
If you are visiting Munich for the first time, Schnitzel is something you must not miss! It is a slab of hammered meat that is dipped in batter and fried afterwards, making it crispy with a golden crust.
Spaetzle is the German alternative to noodles. Resembling tiny chewy dumplings, it is often served with cheese, topped with fried shallots or accompanied by bacon. Try a Spaetzle and holler at the top of your lungs, “Ich möchte Spätzle” (I want to eat Spaetzle).
4 popular eateries to savour authentic Munich food
In the heart of the restaurant Asam Schlössl is the very cosy Tiroler Stuben with a bar. This is where people meet for business lunches, coffee and apple strudel, and informal dinners with Augustiner beer poured fresh from the tap. The place serves authentic, top-quality Bavarian food including the pink fried duck breast on plum butter with homemade Schupfnudeln and cabbage. The cosy restaurant garden ornamented with 300 year-old trees and 250 seats has already won several accolades.
Augustiner am Dom
At Augustiner am Dom, “nature pure cooking” means offering regional products of top-quality in an unadulterated and time-honoured fashion. Chef Erwin Reusch uses local produce such as fresh brown trout from nearby Aumühle in the Isar valley and ducks from the Lugederhof farm. He also serves Augustiner’s own grainy mustard and Schmutzer's fiery red roast sausages.
The menu at the restaurant includes Würzburg Whiskey meat loaf from the grill with mountain cheese. In addition, the chefs create delicious meals with organically raised lamb from the Paradieswinkel at Lake Wörthsee.
Nürnberger Bratwurst Glöckl
The Nürnberger Bratwurst Glöckl opened more than 115 years ago in an area that was first mentioned in a document dating back to 1390, making it older than the Cathedral itself. The two Glöckl landlords, Jürgen Morawek and Bernd Mencner, placed an unusual specialty at the top of the menu - the grilled sausages- that were freshly prepared every day by the restaurant's own butcher and grilled over an open beach wood fire.
Often paired with cold Augustiner beer, the grilled sausages produce a wonderfully tasty experience. They are served with sauerkraut and fresh horseradish in keeping with tradition.
It is wonderful to enjoy Bavarian delicacies in the expansive garden by the lake. This idyllic atmosphere provides relaxation, keeping the hustle and bustle of the city away from its doors. The restaurant’s rustic Cedar Room (Zirbelstube) or the comfortable arbour offer Michaeligarten's guests a suitable setting for a whole range of events from weddings to official parties. A visit to the restaurant in the Michaeligarten can be perfectly combined with an excursion into the East Park, as its wide meadow valley offers plenty of space for walking, cycling and inline skating.
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