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Munich claims to be Germany's gourmet capital. It certainly has an inordinate number of fine restaurants, but you won't have trouble finding a vast range of options in both price and style.
Typical, more substantial dishes in Munich include Tellerfleisch, boiled beef with freshly grated horseradish and boiled potatoes on the side, served on wooden plates. Schweinebraten (roast pork) is 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 perchlike Renke from Lake Starnberg.
You'll also find soups, salads, casseroles, hearty stews, and a variety of baked goods—including Breze (pretzels). For dessert, indulge in a bowl of Bavarian cream, apple strudel, or Dampfnudel, a fluffy leavened-dough dumpling usually served with vanilla sauce.
The generic term for a snack is Imbiss, and thanks to growing internationalism you'll find a huge variety, from the generic Wiener (hot dogs) to the Turkish döner kebab sandwich (pressed and roasted lamb, beef, or chicken). Almost all butcher shops and bakeries offer some sort of Brotzeit, which can range from a modest sandwich to a steaming plate of goulash with potatoes and salad. A classic beer garden Brotzeit is a Breze with Obatzda (a cheese spread made from Camembert and paprika served with freshly sliced rings of onion).
Some edibles come with social etiquette attached. The Weisswurst, a tender minced-veal sausage—made fresh daily, steamed, and served with sweet mustard and a crisp pretzel—is a Munich institution and, theoretically, should be eaten before noon with a Weissbier (wheat beer), supposedly to counteract the effects of a hangover. Some people use a knife and fork to peel off the skin, while others might indulge in auszuzeln, sucking the sausage out of the skin.
Another favorite Bavarian specialty is Leberkäs—literally "liver cheese," though neither liver nor cheese is among its ingredients. Rather, it's a sort of meat loaf baked to a crust each morning and served in pink slabs throughout the day. A Leberkässemmel—a wedge of the meat loaf between two halves of a bread roll slathered with a slightly spicy mustard—is the favorite Munich on-the-go snack.
There are a number of fine Italian restaurants around the city, but this is certainly one of the best, with excellent, often experimental meat and fish dishes and lovely pastas that are slightly more budget-friendly. Be sure to reserve a table in good weather so you can sit on the charming patio in the back.
In an impressive columned hall that once was the stables of the royal residence, this sprawling restaurant features three distinct indoor dining spaces—the main grill room with an open fire, a smaller area serving homemade pasta, and a casual bar with lounge-like vibe—plus a small seasonal terrace. An expansive breakfast menu includes a large selection of organic egg dishes and pancakes.
This chic yet comfortable Parisian-style bistro delivers a high-quality dining experience accompanied by an impressive variety of wines and friendly service. The daily specials are creative, portions are generous, and the prices are good value for the quality—all of which make this a very popular spot, so be sure to make a reservation.
You'll have great views of Munich's grand opera house and the Bavarian National Theater, not to mention the hand-painted ceilings, on the second floor of this restaurant, though the outdoor tables facing Max-Joseph Square are best for people-watching. The kitchen turns out a mix of Bavarian and Austrian fare, plus a handful of lighter fish dishes, and what's considered the best Wiener schnitzel in the city. The menu for the first floor and terrace is less expensive.
Munich's oldest café, dating from 1775, is home to an Italian restaurant that is serviceable, if somewhat overpriced— excepting the pizza, which is a relative bargain. The real draw is the outdoor seating, either on the terrace in full view of Theatinerkirche on Odeonsplatz or in the quiet, tree-shaded beer garden in the Hofgarten.
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