Marienplatz square, Frauenkirche, the significant locations closely tied to the beginnings and rise of National Socialism…there definitely is much history and many sights to see in Munich. And yet, a not less interesting part of Munich is the food out, and in general – Bavarian cuisine. What first comes to mind when you hear Bavarian cuisine? Probably pretzsel, wurst, roast pork and sauerkraut. However, our friends from a Munich German Translation Service claim that this is a very tiny part that is associated with the cuisine of southern Germany. So there is a lot more to talk about.
Bavarians have kept many of their traditions and that includes their food. If we open the menu of any Bavarian restaurant we will undoubtedly see that it includes mostly traditional dishes and desserts.
Appetizers and salads include mainly root vegetables, potatoes, cheese and various wursts (sausages). Usually, as an appetizer or a snack you will be served a platter in a pan containing potato salad, baked sausages, sauerkraut and mustard, often accompanied by bacon and pretzels (pretzels in a knot-like shape).
Traditional breakfast or snack consists of Weißwurst (white sausage with spices, with minimum 51% content of veal), sweet mustard and a pretzel.
Soups in the Bavarian cuisine are most often made from clear beef broth with the addition of pasta or meat noodles. One of the most popular soups is Leberködelsuppe – clear beef broth with noodles made of beef liver.
Our friends, the technical translation workers told us, that in the past, meat was served only on holidays. However, the majority of Bavarian cuisine today includes meat – mainly pork and beef, although poultry is not neglected, either. Fish has been considered a vegetarian food for long, but today it also finds its place in the Bavarian table. Side dishes usually include roots and / or bakery products: sour cabbage, potatoes, different types of turnips, pasta and potato noodles.
The Munich legal translation service professionals proudly say, that despite the large quantities of meat consumed, the Bavarians have a flair for desserts, too. The most famous of them are the apple strudel, Bavarian cream, fried apple rings, various cakes with yeast and dried fruit compote with fresh seasonal fruit – usually apples, pears and plums. Christmas cakes include the famous stollen, cookies and biscuits.