Bavarian Cuisine

5 restaurants you should know about

Going out for a Bavarian meal? Then, there’ll often be dumplings, pork knuckles, roast pork. Good, but for some perhaps a bit hearty. Good that there are different ways of doing the white and blue cuisine: young, fresh and wild. We’d like to share some of them with you.

BAPAS: BAVARIAN TAPAS IN SCHWABING

Reiberdatschi (potato pancake), Spinatgröschtl (spinach potato dish), Kasspatzn (cheese noodle dish): In Bapas, you can eat it all in one dinner; the delicacies are served as tapas. An organic ISAR beer tastes great with the divine duck croquettes with red onion marmalade and the ‘Kaspressknödel’ (cheese dumplings) on lentils and served in a glass for red wine, which allows the flavours to develop better. It is best to dine in the rabbit hutches: boxes made of wood, which have fresh hops creeping down from them. The oval sound catchers under the ceiling are inspired by the pebbles on the Isar.

FIEDLER & FUCHS: CASUAL ALPINE DINING IN UNTERGIESING

Whoever manages to find the fiedler & fuchs situated in a residential area near Giesinger Berg will be well rewarded – with casual-smart Bavarian cuisine with a hint of Tyrol. For starters, how do you fancy a carpaccio of Tegernsee rainbow trout? And then afterwards, perhaps something from the fields? The ‘Zwiebelrostbraten’ (roast beef with onions) is legendary and the wild boar burger with onion relish and cranberry mayonnaise will take your breath away. You dine on old pub furniture from the Bräustüberl in Tegernsee. Stylish: the workshop lamps and the long bar.

WUID BARWIRTSCHAFT: FOOD FROM THE WILD WITH GIN IN UNTERGIESING

In the corner with the buffalo head on the wall, on a bench with cowhide, it feels as though you are in a stylish alpine chalet. But in the Wuid Barwirtschaft, instead of eating cheese fondue, you eat things from the wild like the ‘Wuiderer’ – aka meatballs on roast potato salad. However, some of it is also ‘Fast scho g’schund’ (more on the healthy side) like the potato rösti with salmon and avocado. The Evergreen: ‘Da Kini’, a Bavarian burger with heavenly tender pulled pork and Pommery mustard sauce. For pudding, a ‘Nudl Dicke Dirn’ – a plum dumpling in poppy seed butter – and then the gin tasting can start!

GIESINGER GARTEN: BAVARIAN BURGER FROM GIESING

Here, Bavarian classics and international dishes with a Bavarian touch are on the menu. The ‘Renner’ is the Bavarian burger with Bavaria blue cheese and bacon. As big as it is tasty: the Munich Schnitzel. Quench your thirst with a Giesinger Spritz or a Munich Mule. The restaurant is well patronised, especially at the weekend: but then it isn’t just those living in the neighbourhood who breakfast in this rustic, cosy inn with herringbone parquet floor and historical photographs on the wall.

SERVUS HEIDI: A MODERN BAVARIAN PUB

From roast chicken with potato and lamb’s lettuce salad and meatballs with ‘Schmelzzwiebeln’ (onions with melted cheese) to ‘reschen Antn’ (Bavarian for duck) – lovers of Alpine cuisine will find everything their hearts – and stomachs – desire. Vegetarians can choose the trio of dumplings made from spinach, beetroot and pumpkin. Wood-panelled walls and lamps made from old beer barrels provide a cosy atmosphere. In addition to Augustiner beer, you can also drink cocktails like the ‘Servus Heidi’: a mix of white wine, a hop lemonade drink and elderberry, served in a mini-milk churn with a white and blue drinking straw.


Text: Alexandra Lattek
Photos: Lionman, Giesinger Garten, Bapas, Wuid Barwirtschaft, Servus Heidi, Photopraline

February 2018

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