In Bavaria, a tourist will never have problems with food. There are many gastronomic establishments here, they are very diverse. Among them you can find unified chain cafes such as McDonald's, eateries with national cuisine, expensive restaurants. There are food service areas that are fully owned by individual diasporas. For example, natives of sunny Italy monopolized the sphere of ice cream production - almost all cafes and.
Traditional bavarian cuisine
AT Bavaria the tourist will never have problems with food. There are many gastronomic establishments here, they are very diverse. Among them you can find unified chain cafes such as McDonald's, eateries with national cuisine, expensive restaurants.
There are food service areas that are fully owned by individual diasporas. For example, natives of sunny Italy monopolized the ice cream industry - almost all cafes and kiosks selling cold desserts in Germany belong to Italians. There are many establishments with Asian cuisine - the popular doner kebabs here are cooked by the Turks.
You will not see much difference in product prices in different institutions - competition does not allow getting carried away with margins. In Bavaria, approximately 40% of culinary establishments specialize in local national cuisine. Another 40% of the market belongs to Italians, followed by Turks, Chinese and Greeks, and other foreign chefs.
If you travel to Bavaria - first of all pay attention to local cuisine. Real Bavarian food - plain and down to earth. She is not distinguished by an exquisite taste bouquet. But all the local dishes are tasty and hearty. This has long been the food of ordinary German peasants. Here, the culinary traditions of the Bavarian village that have developed over the centuries are preserved.
In the diet of German bauers there were a lot of flour dishes and pastries - like the inhabitants of the Russian village. But, unlike the nutrition of our peasants, who did not differ in variety and abundance of meat, the Bavarians had a lot of meat dishes on the table - and not only on holidays. The traditions of cooking pork shanks, sausages, pies and a variety of cheeses in Bavaria have been respected for many generations.
The cuisine of Bavaria was influenced by the geographical location of this land. In the Bavarian gastronomic traditions, the influence of Bohemian and Austrian, Frankish and Swabian culinary is traced. However, differences in food preferences of different regions of Bavaria are also evident.
The portions in restaurants and eateries are large and prices are moderate. Out of habit, many tourists cannot avoid overeating.
Cheese paste Obitsda
Of Bavarian cold snacks, the favorite is Obatzter cheese paste (Obatzter, Obazda). This is a creamy whipped mass, which includes grated cheese and cottage cheese, onions, dill and spices, butter and a little beer. Serve this appetizer with fresh bretzel, garnish with radish slices.
Bretzel
What bretzel? This is a symbol of Bavaria - a traditional national pastry. Bretzel for Bavarians (and for the whole of Germany) means no less than pizza for Italians. German bakers approach it with the same reverence as Italian pizzaiolo. Even the method of twisting the loop - the “arms” of the shoulder strap is strictly regulated and requires professional skill!
Jellied (Sülze)
Jellied meat (Sülze, Sulz) in the Bavarian "reading" is somewhat different from Russian jelly. Rational Germans tend to use meat products with virtually no waste (they generally do not like to scatter food). Therefore, in jelly you'll find pieces of boiled eggs, sausages and pickles, other inclusions. Serving a hearty dish with vinegar.
Eintopf
The first dishes of the Bavarians are cool. The consumption of soups is not considered mandatory, their choice is not so diverse. In the preparation of the "first" dish, a typical Bavarian approach is also visible. Traditional Eintopf (Eintopf) Bavarian replaces a full-fledged lunch - so thick and heavy. Literally everything is put in Eintopfs: vegetables and legumes, potatoes and pasta, all kinds of meat products. Cook soup in a strong meat broth. The composition of the dish depends on the imagination of the cook (and at home - on the contents of the refrigerator). The tradition of cooking this satisfying and economical dish has developed long ago, but the popularization of this way of eating occurred during the Third Reich.
Liver Dumpling Soup
Another kind of traditional Bavarian soup - Leberknödelsuppe. This is a liver dumpling soup. A dish is prepared on the basis of a transparent broth, kneads of dough with the addition of potatoes, bread crumbs, liver or meat are placed on each plate.
Pancake broth soup
Pfannkuchensuppe - soup from the broth with the addition of ordinary pancakes, cut into strips. Brotsuppe - bread soup with toasted onions.
Pork knuckle "Schweinhax"
The main dishes of the Bavarian table are not soups, but hot meat dishes. Schweinehaxe pork knuckle (Schweinehaxe) - This is a classic of Bavarian cuisine. Pork leg baked until crisp. The dish is served with a knife stuck in the knuckle - this is a tradition. Large potato dumplings are prepared for garnish - knodels that absorb amazing meat juice.
Sauerbraten Pickled Meat
No less popular dish - Sauerbraten - marinated meat stewed in sweet and sour sauce. Marinate pieces of meat in a mixture of vinegar and wine with spices and herbs. Serve along with the gravy formed during the stew.
Baked Pork - Schweinebraten
Another recipe for baked pork - Schweinebraten. The meat sauce is made from strong broth and dark beer. Served Schweinbraten with knedil, horseradish, traditional sour cabbage.
Knodels (Knödel)
Knodels (Knödel) - This is a typical Bavarian culinary invention. You can try it in any institution with national cuisine. Like sour cabbage (Sauerkraut), knodels came from those times when fasting was mandatory. Knodel recipes - a lot. The main component in them is the flour that binds the product; the composition of the filler depends on the preferences of the cook. Large balls of dough are boiled in salted water or steamed. You can serve them both whole and cut into slices. For our compatriots, the taste of knodels is somewhat unusual - not everyone likes them.
Potato Salad (Kartoffelsalat)
Potato Salad (Kartoffelsalat) - Also considered a traditional side dish in Bavaria. It is made from boiled potatoes, cut into slices and seasoned with salad dressing or mayonnaise. Fillers can be salted cucumbers, herbs, chopped eggs and even apples. The Germans eat potato salad cold and warm.
Munich Sausages (Weißwurst)
Real white Munich sausages - Weisswurst (Weißwurst) You can try it only here - in Bavaria. They are prepared from veal mixed with lard and seasoned with parsley. Sausages are white (and pink, not the usual one for us), because in the manufacture of a semi-finished product it is not soaked in a salt solution and no chemical additives are added to the minced meat. Weisswursts are cooked very quickly - they are not boiled, but only dipped in boiling water. In bowls with boiling water they are served at the table. At the same time, fresh bretzel and special sweet mustard with honey are served.
Weisswursts cook in the morning; they must be sold in the morning or in the afternoon. White Munich sausages are considered part of the national culture. For them, they even determined the "geographical area" of distribution - about a hundred kilometers around the capital of Bavaria.
Sausages Rostbratwurst
Regensburg is preparing its own sausages. These are small (9 cm) narrow sausages from a mixture of minced beef and pork with marjoram; they are cooked on fire. Eat them with potato salad and Franconian horseradish. There is an official term "Original Nuremberg sausage" - it is protected by a patent of the European Union.
Almost any dish is consumed by indigenous Bavarians with beer.
Desserts in Bavaria are as “serious" as main courses. For dessert strudel sweet cake or cake, and certainly - coffee. There are many varieties of coffee in Germany; drink it in huge quantities. An average of 180 liters of coffee per German per year is more than ten cups per day. So the Germans consider all the talk about the dangers of coffee unfounded.
Agnes bernauer torte
The main confectionery delicacy of the Bavarian city of Straubing is called Agnes bernauer torte. This is an original multi-layer cake. It consists of a thin nut base and several layers of meringue and biscuit dough. For cooking, use an oil cream with the addition of Mocha. Decorate the cake with almond crumbs.
This cake was invented in the Krönner cafe in Straubing. The Krenner family bought an old building and created a cafe in it in 1910. For over a century gourmets have been gathering here. Agnes-Bernauer-Torte can be ordered and eaten at a table in the Krenner Café, or bought at a pastry shop and taken home.
