Bavarian Specialities - My oh my, they are good.!
Bavarian cuisine includes many meat and dumplings (Knödel) dishes, and often uses flour. Due to its rural conditions and cold climate, only crops such as beets and potatoes do well in Bavaria. The Bavarian dukes, especially the Wittelsbach family, developed Bavarian cuisine and refined it to be presentable to the royal court. This cuisine has belonged to wealthy households, especially in cities, since the 19th century. The old Bavarian cuisine is closely connected to Czech cuisine and Austrian cuisine (especially from Tyrol and Salzburg), mainly through the Wittelsbach and Habsburg families. Already in the beginning, Bavarians were closely connected to their neighbours in Austria through linguistic, cultural and political similarities, which also reflected on the cuisine.
Not to miss, a typically Bavarian Breakfast „Weißwurst mit süßem Senf“
Veal and pork sausage flavoured with onions and fresh parsley.
The tradition of eating Weißwurst in the morning has continued until the present day. Eating Weißwurst after noon is taboo.
One simmers the sausage in water and eats it warm. It is consumed with Bavarian sweet mustard, pretzels and a Bavarian beer. The Weißwurst is eaten without its skin and there are several techniques for skinning this sausage which are also traditional.
For your lunch, only the best
the Bavarian Speciality „Obazda“
Delicious Cheese for a Bavarian beer garden classic.
Spreadable cheese preparation. Colour: light, shading to reddish according to the amount of paprika used. Flavour: mild to spicy, depending on the amount of onions. Obazda is at home in every beer garden. It is eaten spread on bread or with a pretzel.
Ingredients: Camembert, double cream cheese, butter, salt, pepper, caraway, paprika, finely chopped onions and a few dessertspoonfuls of beer.
Let's have a nice Dinner our 'Schweinshaxn'
Schweinshaxe in Bavarian cuisine, is a roasted ham hock (“pork knuckle”). The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as Schweinshaxn. It's one of the formerly typical peasant foods, in which recipes were composed which made inexpensive cuts of meat delicious. Such inexpensive cuts usually require long periods of preparation. The meat is usually marinated for days, in the case of big cuts up to a week. The Schweinshaxe is then roasted at low temperatures, typically, depending on size, for two to three hours. The most popular side dishes are potatoes and cabbage variations.
or grill sausages
The Original Nuremberg Rostbratwurst - The Queen of German Bratwurst.
Is known far beyond the borders of Nuremberg, are nationally and internationally unique. Since the 14th century the sophisticated Bratwurst tradition of Nuremberg is proven. Only specialized pork butchers were allowed to produce the Nuremberg Bratwurst and had to present them daily to the imperial butcher stalls and the jury of the Head market officers of the "Council Dep. of the butchers". They strictly checked the recipe abidance, structure, meat and water content.
The pretzel is a permanent part of the Bavarian bread-based snack culture. Additionally it is irreplaceable as side dish with Weißwurst and Leberkäse.
Pretzels are lye-washed bakery products. They are available in different shapes and sizes, mostly strewn with salt, although the salt can be replaced with poppy, sesame, pumpkin or sunflower seeds. The pretzel is a baked product made from wheat flour and yeast and weighing from 50 to
250 g. The crust of the pretzel is thin, chestnut brown and baked to a gloss and is mostly strewn with rough salt. Inside, however, the dough is soft and light-coloured.
The basic ingredients of Bavarian Leberkäse or liver meatloaf comprise roughly stripped beef, fatty pork, lard, water and salt.
It is important to note that there’s no liver in Bavarian Leberkäse, although as a rule liver is present in examples made out with Bavarian Leberkäse is baked in a rectangular form with a rosé colour within and a dark crust. Many Bavarian butchers prepare fresh Leberkäse twice a day. Once for the obligatory midmorning snack with bread and the second time for its afternoon equivalent at 4 pm. For main meals Leberkäse is served warm in thick slices with accompanying potato salad