Munchen (or Munich?)

Vilco said:

I'm going to visit the Munchen area in Bayern (south Germany,
north alpes), next month, so I'm wondering how is the food there.
Somebody has some suggestion about the local food or, even
better, which dishes and/or specialties should I go for?
I heard that in Germany many cold-cuts are smoked, and I'm going
to try them, but apart of this I know nothing else.

I have been to Germany several times and always enjoyed the food. One
one trip we stayed for a few days in Garmish-Partenkirchen, about 50
km south west of Munich and had the warmest, friendliest hospitality
I ever experienced while travelling. The breakfast buffet was
amazing. I was particularly impressed with the butter.

You may miss the asparagus season. I was there in early May and they
were getting asparagus from Spain and the restaurants has special
Spargle menus.

Mi e' parso che Dave Smith abbia scritto:

Quoted message said:

I have been to Germany several times and always enjoyed
the food. One one trip we stayed for a few days in
Garmish-Partenkirchen, about 50 km south west of Munich

I'm going to Bad Reichenall, it's just in that area 🙂

Quoted message said:

and had the warmest, friendliest hospitality I ever
experienced while travelling. The breakfast buffet was
amazing. I was particularly impressed with the butter.
You may miss the asparagus season. I was there in early
May and they were getting asparagus from Spain and the
restaurants has special Spargle menus.

OK, I'll get prepared for large breakfasts.
What are "Spargle menus"?
--
Vilco
Think Pink , Drink Rose'

Vilco said:

OK, I'll get prepared for large breakfasts.
What are "Spargle menus"?

Spargle is german for "Asparagus". And the previous poster is right,
when I was there in May a few years ago, asparagus was *everywhere*.
Too bad I don't like the stuff...

--
Richard W Kaszeta
[email hidden]
http://www.kaszeta.org/rich

Vilco said:

I'm going to visit the Munchen area in Bayern (south Germany,
north alpes), next month, so I'm wondering how is the food there.
Somebody has some suggestion about the local food or, even
better, which dishes and/or specialties should I go for?
I heard that in Germany many cold-cuts are smoked, and I'm going
to try them, but apart of this I know nothing else.

Oh you're lucky, it's Biergarten season. A Biergarten is a sort of
outside café, in a garden often, it serves mostly beer and great snack
food, amongst which Obatzda (a sort of cheese and onion mush, looks
like nothing but is delicious), Pressack (difficult to describe, it's
cold and made from meat and offal and served with a vinegar dressing,
I love it), all kind of sausages. And even if you don't like beer, you
have to try Weissbier - it's a wheat beer which is absolutely not
bitter, a little tangy rather, with lots of yeast in it, and it's my
absolute favorite.
In more traditional restaurants, try Weisswurste (white sausages which
are served steeped in hot water, with a special sour-sweet mustard),
and if you can find roast pork, preferably baby pork roasted in beer,
don't hesitate. Great side dishes too : Semmelknödeln (hot
breadballs), Kartoffelknödeln (hot potato balls). And desserts to die
for (except that they are so big they make a meal): Dampfnudeln mit
Vanillesauce (steamed pastry served with vanilla sauce),
Kaiserschmarren (it's an Austrian specialty, but you find it in
München, sort of a sweet omelette), Millirahmstrudel (a strudel filled
with cream cheese), Apfelstrudel of course...
Enjoy your stay! I haven't been there for 16 years, I should go back
(I used to have inlaws over there).

Nathalie in Switzerland

You might want to check out Feinkost Kaefer, even if you don't buy
anything it's a fun place to look around.
http://www.feinkost-kaefer.de/ht_de/wir_ueber_uns/1_wir_ueber_uns.php
(I'm in no way affiliated with them)

It's a high-end food store and it probably has a lot of international food
but you'll also find gourmet German food.

Other than that I'd stick with bread, beer, cold-cuts (any decent
supermarket
will have a huge selection), beer, cheese, beer, sausages, beer, pork
roasts,
beer. At least once you might want to attack a "Schweinshaxe", which is a
leg
of a pig or maybe a part of a leg of a pig done as a roast with crunchy
skin.
It's usually served with a lot of Sauerkraut and quite tasty.

And don't forget to get cake and coffee from a good Konditorei (ask for
recommendations there) at least once a day.

Andrew

"Vilco" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm going to visit the Munchen area in Bayern (south Germany,
north alpes), next month, so I'm wondering how is the food there.
Somebody has some suggestion about the local food or, even
better, which dishes and/or specialties should I go for?
I heard that in Germany many cold-cuts are smoked, and I'm going
to try them, but apart of this I know nothing else.
--
Vilco
Think Pink , Drink Rose'

the other suggestions are great! Don't forget good ol' schnitzel. Try
different preparations. If you're American, you'll find that pork in
Germany has a MUCH better flavor that what your used to. Having been
stationed there for 3 years, I really miss it.

Wild boar is fairly common. If you should come across it on a menu, be
certain to give it a try.

Vilco said:

I'm going to visit the Munchen area in Bayern (south Germany,
north alpes), next month, so I'm wondering how is the food there.
Somebody has some suggestion about the local food or, even
better, which dishes and/or specialties should I go for?

Generally speaking, Bavarian food is hearty, heavy, fatty and/or floury
peasant food. There are few dishes truly native to the area you have in
mind, except perhaps Münchner Weißwürste, short, plump, delicate-tasting
sausages that have been traditionally made early in the morning and
served for breakfast or in the a.m. hours. Now they are available all
day long, eccept perhaps in some very traditionally minded places. They
are served with Bavarian sweet mustard and one is supposed to to make a
cut on one end and suck out the flesh, which is not nearly as erotic as
it sounds...

Otherwise, most of the local dishes have been adopted from bordering
areas, namely Austria and Bohemia to the east, Franconia to the north
and Bavarian Swabia to the west. Here are some suggestions.

- Griebenschmalz (drippings/congealed fat of, typically, pork or goose,
with cracklings), served as a pre-appetiser, so to say...
- Obatzda (various spellings), a cheese spread, made with Camembert (or
some stronger cheese), butter, finely chopped onions, salt, pepper,
paprika and cumin, not entirely unlike the Austrian Liptauer
- Bayerischer Kartoffelsalat (Bavarian potato salad, dressed with broth,
oil and vinegar and, unlike the case with many other regional
variations, with no mayonnaise
- Leberknödelsuppe (broth with liver dumplings)
- Spargel (asparagus), not particularly Bavarian, but as popular there
as anywhere else in Germany; almost always the white variety
- Schweinebraten (pork roast), often served with Kartoffelknödel (potato
dumplings) or Semmelknödel (dumplings made with bread rolls)
- Schweinshaxe (knuckle or shank of pork), often served with sauerkraut
- Fleischpflanzerl (flat minced meat patties, breaded and fried in fat
with onions)
- Saures Lüngerl (a lung/lights stew which sometimes also contains
calf's heart)
- Kronfleisch (beef diaphragm, that is boiled and served with
horseradish) one of the many boiled beef dishes which originated in
Austria, particularly Vienna
- Reiberdatschi (potato pancakes)
- Kalbsvögerl (literally, "little veal birds", veal rolls), similar to
involtini
- Nürnberger Bratwürstchen (little Bratwürste, a Nürnberg/Nuremberg,
Franconia specialty), often served with sauerkraut and mashed potatoes
- Leberkäs (literally, "liver cheese", which, however, contains neither
liver nor cheese, a kind of meatloaf, wirth meat very finely minced and
resmbling Bologna sausage in consistency; usually served hot, with
perhaps onions in gravy, sauerkraut and mashed potatoes, but can be
eaten cold, with bread
- Wiener (and other kinds of) Schnitzel (no comment)
- Kaiserschmarrn (a dessert dish, an Austrian specialty, a kind of
pancake made with eggs and flour, sprinkled with sugar and serve with
some compote or preserves on top; there are many variations
- Prinzregententorte (a layered cake with chocolate filling)
- Weißbier (white/wheat beer)
- Starkbier (strong beer)
- Frankonian wines (Riesling or Sylvaner)

Victor