Allemagne

Que manger : Munich

Munich’s food scene blends hearty Bavarian classics with a growing international offering. Traditional dishes are served in beer halls, while modern cafés cater to vegans and gluten‑free diners.

Plats locaux à goûter

Weißwurst

A mild veal‑pork sausage served before noon with sweet mustard and a pretzel, often enjoyed with a Weissbier.

Schweinshaxe

Roasted pork knuckle, crispy on the outside, served in beer halls with sauerkraut and potato dumplings.

Leberkässemmel

Warm slice of Leberkäse in a soft roll, topped with sweet mustard; a popular snack from butchers.

Brezn

Soft, salty Bavarian pretzel, sold at bakeries and beer gardens, eaten any time.

Schweinsbraten

Slow‑roasted pork shoulder, typically served with gravy, dumplings and red cabbage in traditional restaurants.

Bavarian pretzel with Obatzda

Obatzda, a creamy cheese spread, paired with pretzels as a classic beer‑garden appetizer.

Kaiserschmarrn

Fluffy caramelized pancake pieces with raisins, powdered sugar and fruit compote, served as dessert or sweet main.

Weissbier

Light, cloudy Bavarian wheat beer, best enjoyed in a beer hall or garden, especially with midday meals.

Où manger

1
Viktualienmarkt
Open‑air market near Marienplatz; sample Weisswurst, pretzels, fresh fruit and regional cheeses.
2
Schwabing
Bohemian quarter with numerous beer gardens and cafés offering traditional and international plates.
3
Gärtnerplatzviertel
Lively area with street food stalls, bakeries and vegan cafés, perfect for casual bites.