The Turkish quarter west of the Hauptbahnhof: a long stretch of doener counters and Anatolian bakeries on Landsberger Strasse, plus Augustiner-Brewery and its 100-year-old Keller on Arnulfstrasse.
Ca Go on Kazmairstrasse in Munich's Westend runs a full Vietnamese carte across pho, bun and clay-pot dishes, with a long vegetarian and vegan column.
Order: Bun bo Hue or the clay-pot Ca Kho To, paired with a Bavarian Helles or a Vietnamese ca phe sua da.
Tip: 10% discount on the dinner menu for takeout; closest U-Bahn is Schwanthalerhöhe (U4/U5).
Westends Best Döner Kebap in Munich's Westend pulls a famously long line for oven-baked döner bread and house garlic sauce; vegetarian falafel döner.
Try: Beef and chicken döner kebab
Augustiner-Bräu München on Landsberger Strasse, founded 1328 as a monastery brewery, is Munich's oldest house; the Edelstoff Helles is what every locals.
Bilou Kitchen in Munich's Westend runs cooking classes in a creative space; Lebanese, Mediterranean and baking-focused workshops with English-language.
Westends Best Döner Kebap in Munich's Westend serves the city's most-cited doener for around €8; oven-baked bread, house garlic sauce, falafel option.
Try: Döner kebab sandwich
Boilerman Bar runs inside the 25hours Hotel The Royal Bavarian at Bahnhofplatz, focused on highballs poured from a tight spirits programme.
Tip: Highballs are the order; the bartender will adjust soda-to-spirit on request. First-come first-served, no bookings.