What is in season in Munich. and what to order when the market changes.
Spring
- Bavarian Spargel (White asparagus): Bavarian white asparagus, mostly from Schrobenhausen and the Schwetzingen border, reaches Munich markets in late April and runs to 24 June. Wirtshaus tables build Spargel menus around hollandaise and Schinken through the season.
- Wild garlic (Bärlauch): Bärlauch appears in Upper Bavarian forests and Viktualienmarkt stalls from March through May. Used in pesto, butter and Spätzle; the season is short and disappears with the first hot week.
- Bayerische Erdbeeren (Bavarian strawberries): Bavarian strawberry season opens in May and runs into early July. Pick-your-own farms in the Munich Schotterebene south of the city sell direct from late May; Munich market vendors follow within days.
Summer
- Bavarian Kirschen (Cherries): Sour and sweet cherries from the Munich Schotterebene arrive at Viktualienmarkt and Elisabethmarkt from mid-June to early August. Used in Marzipan tortes and Kirschstreusel by every neighbourhood bakery.
- Steckerlfisch (Charcoal-grilled fish on a stick): Beer-garden grills, especially at Aumeister and Chinesischer Turm, fire up Steckerlfisch in mackerel, char and trout from May to September; the canonical Bavarian summer beer-garden plate.
- Radi (White summer radish): Sliced raw Radi with salt, the Bavarian beer-garden snack, peaks June to August. Sold by the spiral-cut piece at Viktualienmarkt and at every beer-garden Brotzeit counter.
Autumn
- Bavarian Pfifferlinge (Chanterelles) and Steinpilze (Porcini): Bavarian forest mushrooms arrive at Munich markets through September and October. Pfifferlinge mit Knödel is a classic Wirtshaus seasonal plate; Steinpilze go to Munich's better Italian rooms.
- Oktoberfest (Wiesn) Hendl: Roast chicken on a spit, Hendl, is the iconic Wiesn dish during Oktoberfest (mid-Sep to early Oct); 500,000+ chickens are grilled across the six brewery tents each year.
- Wild (Game) and Maronen: Bavarian game season peaks in October and November: roe deer, venison and wild boar appear on Wirtshaus menus, often with chestnut (Maronen) sides and red cabbage.
Winter
- Christkindlmarkt Glühwein and Bratwurst: Munich's Christmas markets run late November to 24 December at Marienplatz, Sendlinger Tor and Tollwood. Glühwein, Bratwurst im Brötchen and Lebkuchen are the canonical evening snacks.
- Schweinshaxe and Knödel: Winter is Schweinshaxe (roast pork knuckle) season at Hofbräuhaus, Augustiner-Stammhaus and every Wirtshaus; semolina and bread Knödel run on the side November to February.
- Starkbier (Strong beer) and Fastenbier: Starkbier season starts at Paulaner am Nockherberg in early March, with Salvator Doppelbock the canonical Lenten pour; Augustiner and Löwenbräu also tap their seasonal Doppelbocks.
Seasonal in Munich, FAQ
When is the best time to eat in Munich?
Peak food season in Munich is year-round.
What time do people eat in Munich?
Local dining hours: lunch around 12:30, dinner from 19:30.
How does tipping work in Munich?
service is typically included; small extra is welcome but not expected.
What is the one dish to try in Munich?
Ask the next local you meet what they would order. Munich rewards trust.