Bavarian roast pork shoulder with crackling, served with Knödel and dark beer gravy. The Sunday-lunch Wirtshaus classic across Munich.

Schweinsbraten descends from Bavarian rural slow-roasting traditions, where the cheaper pork shoulder was cooked low and slow with beer and caraway. The Munich Wirtshaus version, plated with a bread Knödel and a dark beer gravy, became the canonical Sunday-lunch order during the 19th century; the Augustiner-Stammhaus version, served since 1829, is the city's longest-running iteration.

4 editor picks for Schweinsbraten in Munich, ranked by editorial score. All Munich signature dishes · Schweinsbraten across every city.