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.
4 editor picks for Knödel (Bavarian dumplings) in Munich, ranked by editorial score. All Munich signature dishes · Knödel (Bavarian dumplings) 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 sampler.
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 is the signature.
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 crowd.