Bavarian cuisine: hearty meats, Brotzeit and sweet desserts

Bavarian specialties have a long tradition and are enjoyed with great pleasure, especially during Oktoberfest. Southern German cuisine is hearty and substantial. Whether in the capital, Munich, in the Allgäu region, in Upper Bavaria, or in Swabia, meat is rarely absent from the main dishes.

Roast pork with its crispy rind, meatloaf, and pork knuckle are true classics. Typical side dishes include sauerkraut, potato salad, red cabbage, bread dumplings, spaetzle, and Schuxen, savory fried pastries.

A very typical specialty is Brotzeit, an appetizer served on wooden boards in beer gardens. It usually consists of breads like pretzels or country bread, with cold cuts, cheese, Obazda (a Bavarian cheese spread), crispy lard, and radishes, and is often accompanied by wheat beer. Sometimes hot dishes are added, such as the famous Weißwurst (white sausage) with honey mustard, or a warm Leberkäse (a type of meatloaf).

Sweet pastries are especially popular in Bavarian cuisine and are often served as a main course. Yeast dumplings, bread pudding, sweet buns, and apple fritters are also common desserts. To accompany coffee, the classic plum cake or Prinzregententorte are popular choices.

Those who want to take a little piece of Bavaria home can buy local specialties as souvenirs. A gingerbread heart from Oktoberfest is an excellent choice, and Bavarian wheat beer, sweet mustard, and well-packaged Bavarian sausages and cheeses also make wonderful culinary gifts.