A winter in Germany meant endless flow of mulled wine, sauerkraut (sour cabbages) and bratwurst (a type of sausage). The last leg of our trip through Germany, Austria and the Czech Republic found us clanging beer glasses in Munich. After having my first larger-than-life pork knuckle in Berlin in 2006, I was ready to chow down more meaty delicacies in this trip. Travel to Munich is often framed by sustenance, and thanks to our buddy Heiko, we had an official introduction into the German culinary world.
Bratwurst (Grilled Sausage)
One of the most popular street food in Germany is the bratwurst. Grilled beef or pork sausages served with sauerkraut and mustard, or simply in a bread roll, are crispy on the outside and tender on the inside. You’ll see them grilled over sizzling barbeque stands, especially at Karlsplatz in the city center of Munich. A version of it gaining popularity by the day is currywurst – sausage draped with tomato-flavored curry sauce.
Sauerbraten (Roast Beef Stew)
The German pot roast is a lathery stew of tender beef, marinated in a constellation of condiments like vinegar and various types of spices. Traditionally served with red cabbage and potato dumplings (Kartoffelklöße) or boiled potatoes. Having been listed as one of the national dishes of Germany, the sauerbraten is often the main star in restaurants’ menus.
Schweinshaxe (Pork Knuckle)
Often the size of an adult human head, the pork knuckle is roasted or boiled to extreme tenderness, keeping a golden-crisp skin that is so brittle it shatters when your teeth sink into it. Especially popular in Bavaria, the region is also home to some of the best schweinshaxe in the country. The best one we had so far – at Hofbraeuhaus (read more below).
Rinderroulade (Beef Roll)
A typical dish in Saxony (a region in East Germany), this beef roulade packs different flavors into one single dish. Quality thin beef slices are rolled around bacon, onions, pickles, and mustard, then roasted with red wine to produce a sultry taste. Not to be missed! (Click here for its recipe.)
Hasenpfeffe (Rabbit Stew)
I am a stew-lover, can’t leave without trying this popular dish. Using smaller parts of a rabbit which are often too small to be roasted, they are braised with onions and wine, the marinade thickened with the rabbit’s blood. (Click here for its recipe.)
Schnitzel (Breaded Cutlet)
Although a schnitzel is more of an Austrian dish, it’s extremely popular in Germany, and found throughout Munich. The Wiener Schnitzel, a cutlet coated in breadcrumbs with cheese and ham sandwiched within, is served with green salad and potatoes. Even the Germans love it, you’ll hafta taste it for yourself to know why.
Where to Eat in Munich:
Hofbraeuhaus is Munich’s largest and most famous beer brewery: with over hundreds of costume-adorning waitresses and large pints of homegrown beers served alongside tantalizing local dishes. The atmosphere itself is worth a peek – clanging glasses, raving laughter and an echoing hall of beer drinkers.
There are many other beer breweries and even beer tours to bring you pub-hopping and food-tasting in Munich. Here’s a useful list on best pubs and restaurants to check out.
Where to Stay in Munich:
Munich hotels are concentrated around the city center, mainly along Karlsplatz and around the main train station. There are plenty of options, ranging from budget hostels to high-end hotels in the area.
We stayed at Hotel Jedermann, an affordable three-star hotel along Bayerstrasse Road, next to the train station and within 5 minutes’ walk to the center. With room rates starting from 50euros/room, it offers value for money.
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Surprising how popular curry is in Germany isn't it? They do know how to incorporate those spices though. Some nice blends in the cuisine.
Yeh that's true – I was kinda surprised my first time in Berlin when my local friend bought us currywurst almost everyday. But curry and sausages really blend well, surprisingly.
Love this post! It's such a sin to indulge in such foods, but I make an exception with this! I'd love to feast on these glorious meats!
Jen thanks for stopping by! It's such a pity the world pays more attention to German beers (ok understandable) and sausages. Their culinary world is so rich and full of surprises, I couldn't stop stuffing myself with food when I was there.
I have an addiction to Currywurst and Schnitzel in particular. Wherever I go in Germany I always end up eating Schnitzel with fries and salad complimented by a good German beer. The Sauerbraten in the picture looks delicious, think I will need to try this next time and put the Schnitzel on hold.
You just made me long for my mom's cooking back home in Germany – especially the Roulade & Knoedel!! And the pics are awesome! But why is there a Knackwurst/Wiener under the Bratwurst paragraph?