Ranked by TableJourney editorial score.
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 on Munich's Lilienstrasse, between Deutsches Museum and Gasteig, cooks Bavarian; the room is best known for its Knödel and dumpling.
OrderThe Knödel sampler: spinach, semmel and a sweet plum for dessert.
TipWalk to it after the Deutsches Museum; book Friday and Saturday two weeks ahead.
Spatenhaus an der Oper, opposite the Bavarian State Opera in Munich's Altstadt, pours Spaten beer and cooks classic Bavarian; the suckling pig.
OrderThe Wiener Schnitzel with cucumber salad; the suckling pig with braised red cabbage if you want one big plate.
TipBook the upstairs room for opera pre-shows; the ground floor is the casual side.
Augustiner-Stammhaus on Munich's Neuhauser Strasse, in business since 1829, is the city's oldest Augustiner room; ask for the 1897 Muschelsaal hall.
OrderThe Schweinsbraten with two dumplings; pair with Augustiner Helles tapped from the wooden cask.
TipThe Muschelsaal (Seashell hall) is the most atmospheric room; ask when reserving.
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.
OrderThe Schweinshaxe with potato dumplings, washed with a half-litre of Andechser Doppelbock.
TipDaily 10:00-01:00; the Weinstrasse terrace is the room's best summer seat.
Käsespätzle makes more sense with someone from Munich explaining it. These are the classes and tours we have checked, with booking links.
Guided tour · 3 - 3.5 hours
Taste 10+ Bavarian specialties in Munich’s open-air market & historic beerhalls. From pretzels to weisswurst & beer, explore the city’s culinary heart with local stori...
4 hours
Join us for an unforgettable Oktoberfest! Enjoy a reserved seat in a lively beer tent, a traditional Bavarian meal, beer served at your table, and the assistance of a ...
Guided tour · 4 hours
Experience a stress-free Munich Oktoberfest tour with guaranteed beer tent seating and a local guide, including two steins of beer and a traditional half-chicken lunch...
