Kaesespaetzle appears as a signature dish in 1 Germany cities. See each city's local variant and where to eat it.
Käsespätzle · Munich
Bavarian Allgäu cheese noodles: irregular hand-shaped soft egg-pasta drops layered with grated Bergkäse cheese and topped with deeply caramelised onions, baked until the cheese is molten and the top crust is golden.
Spätzle (German for little sparrows) are soft egg dumplings made by pressing a wet batter through a perforated tool directly into boiling water. They have been a Swabian and Bavarian staple since at least the 18th century, with documented home recipes dating to 1725. The Käsespätzle variation, layered with cheese and caramelised onions, emerged in the Allgäu region of southern Bavaria and the Austrian Vorarlberg in the 19th century. Today Käsespätzle is a Munich Gaststätte standard, particularly in winter; Augustiner-Stammhaus and Wirtshaus in der Au run versions year-round.
Where to eat in Munich:
- Andechser am Dom
- Augustiner-Stammhaus
- Wirtshaus in der Au
- Spatenhaus an der Oper