Knoedel appears as a signature dish in 1 Germany cities. See each city's local variant and where to eat it.
Knödel (Bavarian dumplings) · Munich
Bread or potato dumplings, served as a side to roast meats or as a main with mushroom or plum filling. The Bavarian carbohydrate of choice.
Knödel are the Alpine answer to pasta or rice, made from stale bread (Semmelknödel), grated potato (Kartoffelknödel) or both. Bavarian recipes date to at least the 17th century. Munich's Wirtshaus tradition uses Knödel as the universal side for Schweinsbraten and Schweinshaxe, with sweet plum Knödel (Zwetschgenknödel) as a seasonal autumn dessert.
Where to eat in Munich:
- Wirtshaus in der Au
- Andechser am Dom
- Augustiner-Stammhaus
- Spatenhaus an der Oper