There's nothing like trying new foods, especially when the normal takeout menus and home dinner begin to feel stale. German food varies far and wide as far as what staples are part of its traditional menu but in Bavaria, there are many dishes that will forever and always be part of their culture, especially around everyone's favorite time of the year: Oktoberfest.
While the globally-celebrated tradition wraps up at the beginning of October, there's no reason as to why the food associated with it can't continue to be a beloved favorite. Celebrating Bavaria's authenticity and culture shine through in its traditional dishes and they're some of the most unique in all the country, featuring recipes that go back centuries and are still made in very much the same way today. These dishes are comforting, delicious, and aren't all made with sausage and beer!
Semmelknoedel, AKA Bread Dumplings
There's nothing like getting a plate full of somethin' with tons of delicious sauce or rich gravy and having an extra slice of carbohydrates to run through all of that liquid perfection. Semmelknoedel is designed to soak up whatever excess is left on a plate after dinner but similar to other German dishes, it's simple, filling, and comforting. The bread is made with onion and garlic to add a boost in flavor to otherwise traditional bread. This inexpensive meal accompaniment is one whose recipes have been handed down through the generations and has the potential to fill a house (or a dining room) with the scent of home and comfort.
Müncher Weiβwurst
Considered to be the 'perfect hangover cure' according to the Park Inn blog, Müncher Weiβwurst is the ideal dish for a morning after a night out... which, as one can imagine, comes in as pretty handy knowledge to have during Oktoberfest. Also known as white sausage, this dish is a well-known and beloved favorite throughout Bavaria. The sausage is a combination of pork and veal with traditional spices to give it a boost of flavor. It's usually always served with a side of sweet mustard and the perfect beverage accompaniment is a Hegeweizen.
Bavarian Pretzels
Hear us out on this one. Pretzels might not seem like anything special but that's only because most people haven't had them in the country of their origin. Bavaria is known for its pretzels and no other country in the world is serving up delicious, soft, salty perfection as they do. For starters, pretzels in Bavaria can range in size and come in massive, meal-sized portions (designed for sharing, obviously). Secondly, these pretzels somehow remain perfectly crispy on the outside while featuring an interior that's utterly sinful, with soft, pillow-like bread and the perfect salty bite.
Spaetzle
While spaetzle might look like noodles, they're actually very tiny dumplings that are pressed through a ricer-type tool and then boiled. Similar to the Italian gnocchi, these dumplings are tiny little buttery pillows of heavenly flavor and are also the perfect accompaniment to a rich cheese sauce. However, that's only one way that they're served - they can also be served as a side to accompany a sausage platter or other main dish. They're considered one of the best comfort foods in the region and can be found throughout Germany.
Bavarian Leberkäse
Alternately known as 'liver meatloaf,' Bavarian Leberkäse is actually not made of liver despite its name. the shape of it is also interesting as it resembles more of a loaf of bread than actual meatloaf, but it's delicious nonetheless. The loaf (for lack of a better term - trust us, it tastes better than it sounds!) is made of pork, beef, and lard, all of which give it the shape and flavor needed to be an instant favorite. After it's cooked, the exterior gets a crispy shell-like layer which is a flavor bomb in itself, and it's best served on a slice of actual bread.
Obazda
Obazda is a bold dish but one that's worthy of seeking out for those who love both beer and cheese. Known as Obatzter in German, this dip is usually made with a strong cheese - such as camembert - and combined with butter, onion, and a German ale, along with spices like caraway, white pepper, and paprika. The beer is optional but always adds more flavor, especially for that traditional beer-cheese boldness. The mixture is not heated in any way, only brought together in a food processor, and then served with fresh bread or Bavarian pretzels.