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.
4 editor picks for Käsespätzle in Munich, ranked by editorial score. All Munich signature dishes · Käsespätzle across every city.
Wirtshaus in der Au ★ 4.3
au-giesing · Lilienstrasse 51, 81669 München
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.
Spatenhaus an der Oper ★ 4.3
altstadt-lehel · Residenzstrasse 12, 80333 München
Spatenhaus an der Oper, opposite the Bavarian State Opera in Munich's Altstadt, pours Spaten beer and cooks classic Bavarian; the suckling pig.
Augustiner-Stammhaus ★ 4.2
altstadt-lehel · Neuhauser Strasse 27, 80331 München
Augustiner-Stammhaus on Munich's Neuhauser Strasse, in business since 1829, is the city's oldest Augustiner room; ask for the 1897 Muschelsaal hall.
Andechser am Dom ★ 4.0
altstadt-lehel · Weinstrasse 7a, 80333 München
Andechser am Dom in Munich Altstadt pours the Andechs Monastery's beers a minute from the Frauenkirche; the kitchen cooks classic Bavarian for the lunchtime.