Créé par Emilie, le 7 mai 2026
Votre guide Ryo
© Shutterstock
1- The Leberkäse
Leberkäse is undoubtedly the favorite cold cut of Munich residents. It's a terrine made from beef or pork. Its appearance strangely resembles bread due to its shape and crust which is highly appreciated by locals. Leberkäse can be eaten in several ways. It can be served either as a hot dish, more commonly accompanied by an egg and a slightly sweet mild mustard, or as cold cuts, or in a sandwich. You won't have trouble finding leberkäse in Munich. Visit a butcher shop to get some or go to the popular Biergarten, those famous open-air breweries found throughout Germany.
2- The obatzda
Obatzda is another highly renowned tradition in the region. This dish delights Oktoberfest festival-goers, the beer festival that takes place every year between September and October. It's a spread made from cheese like camembert, red onions, chives, and paprika. It's all served with rye bread or black bread. Like butter, you simply spread the condiment on your slice of bread and savor this very flavorful dish.
3- The Weißwurst
Better known as "white sausage," the weißwurst is THE Munich dish par excellence. It's so appreciated by locals that they would eat 75 million of them per year. This white sausage is composed of a mixture of pork and veal. To add extra flavor, lemon and parsley are added. This snack must absolutely be eaten before noon, between breakfast and lunch. The sausage is accompanied by a large pretzel and traditional Bavarian mustard which is sweet.
4- The knödels
Knödels are dumplings shaped like balls. It's a hearty dish made from potatoes. It can serve as a standalone dish, but generally, it accompanies a meat dish like leberkäse.
5- The schweinebraten
In English, schweinebraten is better known as pork roast. In Bavaria, pork roast is a traditional dish that's prepared differently than in France. The meat is cooked in dark beer with parsley, onions, garlic, and marjoram. It's a dish that can be eaten hot or cold. When hot, it's often served with red cabbage, sauerkraut, or cabbage salad. However, when cold, potatoes serve as accompaniment.
6- The pretzels
Some will tell you that pretzels are Alsatian, others will affirm that they indeed come from Germany and particularly from Munich. We'll let you debate their origin, but Munich pretzels certainly exist. It's a savory pastry made from brioche dough that is poached. You can also find sweet pretzels, pretzels with gruyere and bacon. There are a thousand and one ways to make your pretzel.
7- Bavarian beer
Obviously, Bavarian beer is part of this ranking, and rightfully so! Beer is a true institution of Munich gastronomy. With 647 brewing halls, Bavaria is the German region that produces the most beer. As an emblem, the "Bayerische Staatsbrauerei Weihenstephan" (good luck with pronunciation) is the world's oldest beer. Since 1040, this beer has been brewed in Freising, located 40 kilometers from Munich. In Munich, you'll find a multitude of beers to taste in the Biergarten.
8- The brotzeitplatte
Brotzeitplatte is what could be the equivalent of Spanish tapas or a mixed platter in France. On a brotzeitplatte, you find several types of traditional hams and sausages, a selection of cheeses, pickles and radishes. Another specialty present in this dish is "Presssack" (yes, there are indeed three "s's"). It's a blood sausage composed of offal to which pork blood is added. To appreciate this dish during an aperitif, opt for a local beer, you'll surely find one that suits you given the many choices available.
9- The wurstsalat
Germans are unconditional fans of meat and particularly sausage. It therefore goes without saying that a sausage salad appears in this ranking. For this, Bavarians use a Lyoner or Regensburger sausage. It's cut into strips before being served with onions, vinegar, and oil. It's as simple as that.
10- Steckerlfisch
Steckerlfisch is Munich's most popular fish dish. Like other dishes, this meal is quickly prepared. The fish used is generally whitefish, although it's possible to use trout or mackerel. Placed on a skewer, the fish is marinated before being grilled.