Typical meat-oriented Munich cuisine Guide

Bavarian cuisine includes many meat and Knödel dishes, and often uses flour.

There is a wide variety of Schnitzel, some are made with veal, turkey, chicken, etc. Although in Germany you’ll often find it made with pork. It’s a favorite of kids around Germany, it consist mainly of thinning a piece of meat and battering it and frying it. Nothing too elaborated, although in Munich they have a type of schnitzel they cover in horseradish or/and mustard before battering.

Brined and then roasted pork knuckle is a quintessential German dish. It is an impressive main dish, towering above the plate with crackling skin. A similar dish is the boiled version originating from the north called Eisbein. Usually served alongside a potato in some form and a generous portion of sauerkraut, finishing this giant portion of pork is quite an accomplishment in addition to a liter of beer. Get your primitive Bavarian on with a big knife to cut to the bone!

A Weißwurst is a traditional Bavarian sausage made from minced veal and pork back bacon. It is usually flavoured with parsley, lemon, mace, onions, ginger, and cardamom, although there are some variations. Two fat sausages may be served in a pot of hot water alongside brezeln (pretzel), senf (mustard) and a weissbier (wheat beer) for traditional Bavarian breakfast known as Weißwurstfrühstück. You actually can't get this sausage outside of morning hours as there is a Bavarian saying that "the sausages should not be allowed to hear the noon chime of the church bells".