History

Obatzda was invented in 1920 by Katharina Eisenreich at the Bräustüberl Weihenstephan in Freising, using overripe Camembert that could not be served as a cheese course. The mixture, spiced with paprika and caraway, became a standard beer-garden Brotzeit (snack plate) item across Bavaria and is now sold at every Munich beer-garden and Wirtshaus.

Common allergens: Dairy

Make it at home

Yield Serves 4 to 6 as BrotzeitHands-on 15 minTotal 3 hr 15 minDifficulty Easy

Ingredients

  • 250g ripe Camembert, room temperature
  • 100g unsalted butter, room temperature
  • 60g cream cheese or Quark
  • 1 small white onion, finely diced
  • 1 tsp ground sweet paprika
  • 0.5 tsp ground caraway
  • Pinch of cayenne
  • Salt and black pepper
  • 60ml Weissbier (optional)
  • Soft pretzels, radishes and rye bread, to serve

Method

  1. Mash the Camembert and butter together with a fork until lumpy but blended. Avoid using a food processor; the texture should stay rustic.
  2. Beat in the cream cheese, paprika, caraway and cayenne. Season with salt and pepper to taste.
  3. Fold in the diced onion. If using beer, add it now in small splashes for a softer spread.
  4. Cover and chill at least 3 hours; overnight is better. The flavours develop over time.
  5. Serve at cool room temperature with halved soft pretzels, sliced radishes and rye bread for spreading.

Tip from the editors. Use overripe Camembert that's already running. A firm wheel gives Obatzda a dry, crumbly texture.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat obatzda

Obatzda in Munich

Hofbräuhaus am Platzl ★ 3.8

Bavarian€€altstadt-lehel

Hofbräuhaus on Platzl has poured Hofbräu beer in Munich's Altstadt since 1589; the ground-floor Schwemme hall seats 1,000, the upstairs Festsaal handles groups.

Signature: Schweinshaxe, Mass Hofbräu Original

Order: Mass of Hofbräu Original (one litre) with Schweinshaxe and a pretzel.

Tip: The ground-floor Schwemme is walk-in only; reserve the Bräustüberl upstairs for parties of four or more.

Platzl 9, 80331 München Book →

Augustiner Klosterwirt ★ 4.0

altstadt-lehelUntil Daily 00:00

Augustiner Klosterwirt under the Frauenkirche towers in Munich's Altstadt runs Bavarian dishes and Augustiner Helles vom Holzfass to midnight; a calmer late-night beer hall.

Try: Schweinshaxe and Augustiner Helles

Augustinerstrasse 1, 80331 München

Augustiner-Stammhaus ★ 4.2

Bavarian€€altstadt-lehel

Augustiner-Stammhaus on Munich's Neuhauser Strasse pedestrian zone has been pouring Augustiner since 1829; the city's oldest Augustiner room.

Order: Schweinsbraten with two dumplings; pair with Augustiner Helles tapped from the wooden cask.

Tip: Ask for the Muschelsaal (Seashell hall) when reserving; it is the most atmospheric room.

Neuhauser Strasse 27, 80331 München

Hofbräukeller ★ 4.2

Bavarian€€haidhausen

Hofbräukeller on Wiener Platz in Munich Haidhausen is the calmer Hofbräu room; the city's locals come here rather than the Hofbräuhaus tourist hall.

Order: A Mass of Hofbräu Helles with Schweinsbraten and dark gravy.

Tip: The beer garden on Wiener Platz is family-friendly; the self-service section lets you bring a picnic.

Innere Wiener Strasse 19, 81667 München

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