Bavaria is the largest state in Germany, and not only is it home to some amazing scenery, architecture, and one of the most famous football teams in the world, there…
Bavaria is the largest state in Germany, and not only is it home to some amazing scenery, architecture, and one of the most famous football teams in the world, there is a lot of seriously good food on offer. There are many reasons why a trip to this region would be a pleasurable experience and the cuisine on offer can serve to enhance that experience even more.
Bavarian food traditionally includes meat and knodel dishes, and the prominent use of flour. In the state capital of Munich the cuisine differs slightly from the rural cooking, because the people from the city could generally afford more expensive cuts of meat. Here are some Bavarian dishes you simply must try;
Beef and veal dishes are very common in Munich. One of the most popular sausages from this region is the Weisswurst. It’s white sausage made from minced veal and pork back bacon and flavoured with parsley, lemon, mace and onions. They can be eaten any time of the day but the traditional time to consume them would be between breakfast and lunch.
Sausages like these and others are highly popular in the region, and ideal snacks for watching the football. If you love sport a visit to the world famous Allianz Arena is an absolute must on a trip to the region.
Aside from the vast array of sausages on offer, there are some very hearty and fulfilling main dishes to enjoy when visiting the restaurants. German food is generally quite stodgy to soak up the strong beer, and an ideal dish to do this with is Schweinshaxe. This is a roasted ham hock, often referred to as pork knuckle. It is marinated and pre-boiled in caraway seed and garlic brine, roasted until the skin is crisp, and accompanied by mustard, horseradish and pickled chilli peppers. It is often served with potato dumplings and red cabbage, or sauerkraut and potatoes. These side dishes are particular useful for soaking up all the delicious juices from the pork.
Tafelspitz is another robust meal. This is a cut of beef or veal that is boiled in a broth of root vegetables and spices and served with horseradish sauce. It is the national dish of Austria but is equally popular in Bavaria. Tafelspitz is the name given to the cut of beef. In Britain for example it would be referred to as topside.