A Real Meal

A Real Meal

Typical, more substantial dishes in Munich include Tellerfleisch, boiled beef with freshly grated horseradish and boiled potatoes on the side, served on wooden plates (there is a similar dish called Tafelspitz). Among roasts, sauerbraten (beef) and Schweinebraten (roast pork) are accompanied by dumplings and sauerkraut. Hax'n (ham hocks) are roasted until they're crisp on the outside and juicy on the inside. They are served with sauerkraut and potato puree. Game in season (venison or boar, for instance) and duck are served with potato dumplings and red cabbage. As for fish, the region has not only excellent trout, served either smoked as an hors d'oeuvre or fried or boiled as an entrée, but also the perch-like Rencke from Lake Starnberg.

You'll also find soups, salads, casseroles, hearty stews, and what may well be the greatest variety and the highest quality of baked goods in Europe, including pretzels. And for dessert, indulge in a bowl of Bavarian cream, apple strudel, or Dampfnudel, a fluffy leavened-dough dumpling usually served with vanilla sauce.