Bavaria, a land celebrated for its breathtaking landscapes, fairytale castles, and vibrant culture, is also a gastronomic paradise. Bavarian Food is a hearty and flavorful cuisine, deeply rooted in tradition and regional ingredients. More than just pretzels and beer, Bavaria offers a diverse range of dishes that reflect its rich history and agricultural abundance. This guide will take you on a culinary journey through Bavaria, highlighting ten essential Bavarian specialties that you absolutely must try to experience the true taste of this unique region.
Discovering authentic Bavarian cuisine is a genuine treat, offering a distinct culinary experience within Germany itself. From hearty meals enjoyed in bustling beer gardens to traditional fare found in cozy butcher shops nestled in alpine villages, Bavarian food tells a story of the land and its people. Join us as we explore some of the most iconic dishes and suggest some picturesque locations where you can savor these flavors while soaking in stunning Bavarian views. Remember, while Bavarian specialties are concentrated in Southern Germany, venturing beyond this region might make finding them more challenging. Though some dishes share origins with the Alps, you may encounter variations of them in neighboring Austria and Switzerland, often under different names.
The Aumeister Biergarten, nestled in the northern reaches of Munich’s English Garden, is easily accessible by both car and bicycle. Let’s delve into the heart of Bavaria, Germany’s largest state, located in the southeastern corner and framed by the majestic Alps. This region is home to what I like to call “happy cows,” a testament to the lush, green pastures where they graze, seemingly more content than their counterparts in other regions. My theory? Happy cows produce better milk, which in turn leads to exceptional cheeses – and Bavaria is indeed a cheese lover’s haven. Speaking of cheese, let’s begin our top 10 Bavarian food journey with a cheesy delight!
*Following each specialty, I’ll include italicized recommendations for places to enjoy them.
1 Käsespätzle: Bavarian Cheese Noodles
Alpine Comfort Food: Cheese Spätzle with Crispy Onions
Our first stop is Käsespätzle, a truly irresistible dish and a personal favorite! Think of it as an elevated, Alpine take on mac and cheese. While not exclusively Bavarian, Käsespätzle is a beloved specialty throughout Southern Germany, Austria, and Switzerland. Interestingly, Germany stands as Europe’s largest cheese producer, boasting over 600 varieties, many originating from the southern regions, contributing significantly to the rich tapestry of Bavarian food.
You’re more likely to find Käsespätzle on menus as you venture closer to the mountains. Often featured as a hearty side dish in beer gardens and a satisfying main course in restaurants, this Bavarian food staple is a must-try. It traditionally consists of handmade egg noodles, often cut from a wooden board into unique shapes, and generously coated in a luscious Alpine cheese sauce, topped with crispy fried onions and fresh chives. For cheese enthusiasts, Käsespätzle is a divine experience, showcasing the distinct flavors of regional Alpine cheeses. Germans traditionally enjoy cheese with bread, a delightful snack known as Brotzeit (a savory bread snack), but Käsespätzle offers a different, equally delightful way to savor local cheese.
Our own quest for the perfect Käsespätzle led us to a hidden gem nestled in the Alps, a spot we return to year after year. The journey involves a steep, 40-minute hike, but the reward – this calorie-rich, cheesy masterpiece – is undeniably worth the effort. This magical location, Eng Alm, sits right on the border between Germany and Austria. Accessible by car, this idyllic valley reveals a charming farmers’ village and, with a bit of luck, glimpses of the famous “happy cows” descending from the mountains in the late afternoon. Dining amidst this scenery is truly a feast for all senses.
*For exceptional Käsespätzle, visit Eng Alm in Austria (map), near the German border, or Aujäger Biergarten (map) in Munich, approximately 30 minutes south of the city.
2 Weisswurst: Bavarian White Sausage
Iconic Bavarian Breakfast: White Veal Sausage
Securing the second spot is the renowned Weisswurst, or white sausage. This Bavarian food icon is traditionally enjoyed before noon and is typically found in restaurants or butcher shops in the earlier hours. Weisswurst is a fresh veal sausage, delicately spiced and served as a breakfast or brunch dish, accompanied by Weissbier (wheat beer), a Brezel (pretzel), and sweet mustard. Its incredibly tender and light texture, almost melting on the tongue, is simply irresistible.
There are traditional, almost ritualistic ways to eat Weisswurst. The “proper” Bavarian method involves using your hands. You start by cutting off the top end of the sausage, peeling back the skin, and then dipping the sausage into sweet mustard. The next step is to “suck” or bite the meat out of the skin. An alternative, though less common, method involves slicing the Weisswurst lengthwise with a knife, removing the skin entirely, and then eating it with a fork. Both methods are equally enjoyable!
This sausage is an absolute “must-try” when exploring Bavarian food. Its delicate, buttery texture and exquisite flavor are unforgettable. The key to exceptional Weisswurst lies in its freshness; ideally, it should be purchased directly from a Metzgerei (butcher) on the day you intend to eat it. If you have a German butcher shop near you, consider asking them to reserve some fresh Weisswurst for your next morning meal. When visiting Bavaria, you’ll find Weisswurst readily available in most restaurants, but be sure to order it before noon – a quintessential Bavarian experience not to be missed on your culinary journey.
*For the best Weisswurst experience, head to Augustiner Keller or Weisses Bräuhaus in downtown Munich, but remember, they traditionally serve it only before 12 p.m.
3 Obaztda and Brezel: Bavarian Cheese Spread and Pretzel
Biergarten Classic: Creamy Cheese Spread with Pretzel
Oh, Obazda! Another personal favorite and another cheesy delight that’s a staple in every Bavarian restaurant, beer garden, and refrigerator. This creamy cheese spread, always served with Brezen (pretzels) for Brotzeit (snack time), often includes fresh onions. The base of Obazda is primarily Camembert cheese, though its final flavor profile is much more complex and incredibly delicious. Other soft cheeses, paprika, and butter are also key ingredients. The Munich version often incorporates caraway seeds, adding a distinctive and welcome kick, but many variations exist without them. Obazda is the perfect snack to accompany a Maß (a liter of beer) on a sunny Bavarian afternoon. (For those interested in trying to make it at home, here are recipes for Obatzda Recipe and Fresh Bretzel).
*You can find good Obazda in almost every Biergarten, but the one at Andechser Bräustüberl (map), the beer garden near the Andechs monastery, is particularly recommended.
4 Leberkäsemmel: Bavarian Bologna Sandwich
Quick and Tasty: Liver Cheese Sandwich with Mustard
This Bavarian food favorite is called “liver cheese sandwich,” but surprisingly, it contains no cheese and, despite its name “liver cheese” (Leberkäse), often contains no liver either! Leberkäse is a type of baked meatloaf made from a mixture of corned beef, pork, onions, and bacon. It’s the perfect grab-and-go snack or lunch option. You’ll often find it kept warm at butcher shops, but it’s also available at markets and bakeries, sliced thinly for sandwiches. Most Metzgereien (butcher shops) sell Leberkäse. They usually have baskets of small white bread rolls (Semmel) and will ask if you want your Leberkäse “mit Brot” (with bread) or “ohne Brot” (without bread). The butcher will cut a thick, warm slice of Leberkäse, place it on a Semmel, add sweet or mild mustard, and voila! Many butcher shops even have a small table or two for customers to enjoy their Leberkäsemmel right there.
Leberkäsemmel is a fantastic, warm, easy, and delicious snack or lunch when you’re on the move and exploring Bavarian food.
*For Leberkäsemmel, your best bet is any Metzgerei (butcher shop). A particularly good one is Freidl at the Viktualien Markt in Munich (map).
5 Wurst and Sauerkraut: Bavarian Sausages and Sauerkraut
German Classic: Sausages and Sauerkraut
It’s no surprise that Wurst and Sauerkraut make this list. It’s an almost unavoidable culinary experience when you set foot in Germany. While this combination is popular throughout Germany, not just Bavaria, it holds a special place in Bavarian food culture. Germany boasts over 50 varieties of Wurst, with Bavaria offering some unique specialties. The “spicy” bratwurst pictured is a regional variation, found in Bamberg. While Germans generally don’t favor spicy food, this sausage is a notable exception.
Nuremberg, located in northern Bavaria, produces a distinctive, high-quality sausage called Nürnberger Bratwürste. These smaller sausages, about the size of an index finger, are made using only premium cuts of pork and fresh marjoram. Nürnberger Bratwürste have been a geographically protected specialty since 2003, meaning they can only be produced within the Bavarian city of Nuremberg. They are, without a doubt, one of the most delicious Wurst varieties!
As for side dishes, the world-famous Sauerkraut is the quintessential accompaniment to Wurst. In Germany, juniper berries are often used to enhance the flavor of this renowned side dish. Bavarian Sauerkraut often includes added onions, pork fat, and grated apples for extra richness and flavor. Another equally delicious, but lesser-known, variation is red Sauerkraut, which is slightly sweeter and often paired with pork dishes rather than Wurst. Both are must-tries when exploring Bavarian food.
*Delicious Wurst can be found everywhere in Bavaria! Explore local butcher shops and restaurants to discover your favorite varieties.
6 Schnitzel and Potato Salad: Bavarian Breaded Cutlet
Breaded Perfection: Schnitzel with Potato Salad
Schnitzel is another dish widely enjoyed across Germany, though it originates from Austria. Many variations exist, made with veal, turkey, chicken, or pork. In Bavaria, pork Schnitzel is particularly common. It’s a favorite among children in Germany, consisting of a thinly sliced piece of meat, breaded and fried to golden perfection. While seemingly simple, Munich has its own unique Schnitzel variation, coated in horseradish and mustard before breading.
The classic side dish for Schnitzel is potato salad, another staple in German cuisine. Germany offers a diverse range of potato dishes, including the famous Knödel (giant potato dumplings), various potato salads, and Schupfnudeln (potato noodles). The typical potato salad served with Schnitzel is lightly mashed, dressed with a vinaigrette, and garnished with parsley or chives. However, countless variations exist, some incorporating bacon, others fresh cucumbers, and more. Restaurants often serve a small mixed salad with main dishes, and you might be pleasantly surprised to find potato salad, Krautsalat (coleslaw), or seasoned cucumbers hiding beneath the lettuce.
*For a fantastic Schnitzel with breathtaking views, try Neureuth-Alm (map), about a 1h20 hike uphill from the Tegernsee train station, overlooking Tegernsee lake and the mountains. Alternatively, Gasthaus & Metzgerei Sebastian Limm (map), near Starnberger See, 40 minutes south of Munich, also offers excellent Schnitzel.
7 Schupfnudeln: Bavarian Potato Noodles
Hand-Rolled Delight: Potato Dumplings or Noodles
Schupfnudeln are potato noodles or dumplings, somewhat similar to gnocchi. They are a popular dish throughout Southern Germany and Austria, with slight variations in shape from region to region. The image shows Schupfnudeln served with a seasonal mushroom sauce, a delightful pairing. However, they are also commonly served mixed with sauerkraut or spinach. The base is a handmade potato dumpling, typically tubular and tapered at the ends. Schupfnudeln are first boiled and then pan-fried to achieve a crispy, golden-brown exterior.
Schupfnudeln are a wonderful way to enjoy seasonal, local mushrooms. As summer ends and autumn begins in Bavaria, the forests come alive with mushrooms. After a long hike through Bavaria’s beautiful, shaded forests, the thought of a warm plate of Schupfnudeln with fresh mushrooms is incredibly appealing – a truly satisfying Bavarian food experience!
*For excellent Schupfnudeln, visit the Brudermühle hotel in Bamberg (map).
8 Kaiserschmarrn: Bavarian Scrambled Pancake
Sweet Bavarian Treat: Scrambled Pancake Dessert
Kaiserschmarrn is a sweet Bavarian specialty, also originating from the Alpine region of Austria and Germany. It’s a freshly made, lightly caramelized scrambled pancake, typically served with a side of apple purée, cherries, almonds, or other fruits, depending on the season. Apple purée is a common accompaniment. If you order Kaiserschmarrn, be prepared to wait about 20 minutes, as it’s made to order and requires time and care to perfect. It’s not an overly sweet dessert, just subtly sweet with a dusting of powdered sugar. The first warm bite of this seemingly messy dessert is simply irresistible – a beautiful, delicious mess that is Kaiserschmarrn.
*For a memorable Kaiserschmarrn experience with stunning views, return to Neureuth-Alm (map), a 1h20 hike from Tegernsee train station, offering panoramic views of Tegernsee lake and mountains.
9 Schweinshaxe and Knödel: Bavarian Pork Knuckle
Hearty Bavarian Feast: Roasted Pork Knuckle with Potato Dumpling
Schweinshaxe is a staple in Bavarian beer gardens. It consists of a massive pork knuckle, marinated for days and then slow-roasted at low temperatures. This process results in incredibly crispy skin and tender, juicy meat. Schweinshaxe is often served with Knödel, the famous giant potato dumpling. The first sight of this enormous piece of meat on your plate can be a bit intimidating! It’s a truly gigantic portion, almost comically large, often served with a sharp knife stuck into it and a bone reminiscent of a femur. But despite its size, Schweinshaxe is genuinely delicious, crispy, and tender – a truly “great experience” for meat lovers. Make sure you arrive with a very empty stomach when planning to order this Bavarian food classic.
The accompanying side dish, Knödel, are giant potato dumplings, a Central European specialty. Knödel can be made with various ingredients, including bread leftovers, pretzels, eggs, spinach, meat, and even plums. However, Bavarian-style Knödel are traditionally made solely from cooked and raw potatoes. Achieving the right texture and shape without eggs or bread requires skill. These potato dumplings can be served as a side dish, in soup, or even as a dessert, but a flavorful sauce or gravy is essential. A Knödel without a tasty sauce is, as Bavarians say, a sad Knödel.
Mastering Bavarian Knödel is said to be challenging, requiring practice to achieve perfection. Numerous styles and recipes exist, some easier to execute than others. From potato selection to the precise amount of starch, this seemingly simple dumpling is more complex than it appears.
Returning to Schweinshaxe, this is arguably one of the most traditional and iconic Bavarian dishes. If you’re craving a succulent, mega-portion of tender roasted meat, Schweinshaxe is an absolute must-try when exploring Bavarian food.
**For excellent Schweinshaxe, visit Gasthaus & Metzgerei Sebastian Limm (map), located near Starnberger See, about 40 minutes south of Munich.
10 Schweinebraten: Traditional Bavarian Pork Roast
Classic Comfort: Traditional Pork Roast
Last but certainly not least is Schweinebraten, a dish often missed by expat Germans and a favorite of even “almost” vegetarian husbands, who make sure to order it at least once when visiting Bavaria. Schweinebraten is a truly representative dish of Southern Germany and a cornerstone of Bavarian food. It’s a roasted pork shoulder, often with the skin from the neck area, frequently cooked in dark beer. The beer creates a rich, unctuous brown sauce, perfect for soaking up with Knödel! The result is incredibly crispy skin and ultra-tender meat.
Germany is full of culinary treasures that are often overlooked. Many more Bavarian specialties could easily make this list, such as Leberknödelsuppe (liver dumpling soup), White Asparagus Soup, or fresh fish like Forelle (trout) and Saibling (char) from the Starnberg Lake area, all highly recommended. Bavaria is truly an exceptional region to discover, especially through its incredible cuisine.
Auf Wiedersehen! (Goodbye!)
