18 editor-picked bavarian restaurants across 1 city.
A guide to bavarian restaurants worth a trip, by city. We list operators, signature dishes, and the rooms locals book first.
Spatenhaus an der Oper, opposite the Bavarian State Opera in Munich's Altstadt, pours Spaten beer and cooks classic Bavarian; the suckling pig.
Signature: Wiener Schnitzel, Suckling pig with red cabbage
Order: The Wiener Schnitzel with cucumber salad; the suckling pig with braised red cabbage if you want one big plate.
Tip: Book the upstairs room for opera pre-shows; the ground floor is the casual side.
Weisses Bräuhaus on Tal is the Schneider Weisse flagship in Munich's Altstadt, in business since 1872; this is one of the city's strongest pre-noon.
Signature: Weisswurst with sweet mustard, Kronfleisch
Order: Weisswurst with sweet mustard and a Brezn before noon; pair with Schneider Weisse Original.
Tip: Kronfleisch (organ-meat) is the house specialty for lunch and dinner; lighter eaters stick to the Schweinsbraten.
Wirtshaus in der Au on Munich's Lilienstrasse, between Deutsches Museum and Gasteig, cooks Bavarian; the room is best known for its Knödel and dumpling.
Signature: Knödel (dumplings), Spinatknödel
Order: The Knödel sampler: spinach, semmel and a sweet plum for dessert.
Tip: Walk to it after the Deutsches Museum; book Friday and Saturday two weeks ahead.
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