Food & gastronomy highlights in Munich

From rustic pubs and beer gardens to Munich's Michelin-starred restaurants. An overview of culinary offerings in Munich.

Fancy trying some Bavarian cuisine? Then Munich is the place to be! Bavaria's capital city is even home to the world's most famous public house.

Heart and kidneys, cheeks and tail: While serving up the more unusual parts of an animal may currently be one of the hottest trends, the people of Munich have been doing it for centuries.

A growing number of traditional taverns in Munich are proving that bavarian cuisine can also be modern, serving up offbeat creations in a laid-back atmosphere.

An overview of the most popular brewery restaurants in Munich and the surrounding area.

Gregor Lemke has not only been a passionate restaurateur for decades, but is also chairman of the Münchner Innenstadtwirte.

Munich's craft beer scene is very lively and creative. We explore five very special craft beer outlets.

The Hofbräuhaus is probably the most famous pub in the world. Still, we have found seven things you may not have known. Or did you?

Starkbier, Festbier, Hell, Dunkel, Pils: a typology of the most important Munich beers – and the people who drink them.

What makes Munich the number one beer city? A look behind the scenes of Munich's beer diversity and the traditional Oktoberfest parades.

Two master brewers talk about their love of beer, the differences between major breweries and craft breweries, and why brewing is actually a female occupation.

Official guide Rudi Muschler knows a great deal about the secrets of Munich's beer – and what role it plays in the city.

The universe of Munich's sausages is not infinite. Its full extent may, however, appear unfathomable to many visitors to the city. A guide.

Some public houses are like time machines. We tell you about the bars, hostelries and cafés that still evoke the spirit of past decades.

There is nowhere better to enjoy the sunshine than in a beer garden – provided that you are familiar with the local customs. Ten survival tips.

While in other cities people sit at pavement cafes, when the sun comes out in Munich you'll find the locals in a beer garden enjoying a Mass of beer and a bite to eat. We know the best places to go.

In the summer, everyone in Munich can agree on an evening in the beer garden. From typical Bavarians to busy after-workers: some characters you will find again and again. A typology.

Going out for breakfast is a regional sport in Munich, so it's no surprise that you meet every cross-section of society in the cafés. An overview.

A selection of Munich bakeries offering fresh handmade delicacies daily.

Virtually no other city has a bread tradition stretching back as far as that of Munich – or such venerated bakery products. What makes them so exceptional and desirable?

No matter whether you prefer to enjoy your coffee and cake on a roof terrace with stunning views, in rooms full of history or even in an antiquarian greenhouse - you have the choice!

With the “third wave coffee” trend in full flow, there are more and more small coffee roasteries opening in Munich. We visited Fausto in Giesing.

Our columnist explores the question of what makes a good coffee - and where to find it.

Whether it’s Michelin stars or Gault Millau toques, Munich seems to inspire leading chefs, with the Bavarian capital topping the gourmet charts year after year.

Many upmarket restaurants and award-winning eateries in Munich offer a lower cost lunchtime menu. An overview.

Tantris is a legend among Germany’s restaurants and has been a Munich highlight ever since it was founded in 1971. An interview with the chefs Virginie Protat und Benjamin Chmura.

For mixing at home: André Meier of the hugely popular The High is compiling a drinks calendar.

Thanks to a generation of young sommeliers and committed retailers, the capital of beer has become a new hot spot for wine-lovers.

From the highest rooftop bar to the largest beer garden - we went in search of the records in Munich's gastronomy.

Bars for people who travel and arrive - for those who end their day and those who start their evening at the bar.

Stefan Weiß, head buyer at Dallmayr, tells us how to find the best products.

Our author would like to be a better cook. What would be more appropriate than learning from the best? A cooking course.

There are usually very few items on the menu for vegans in traditional restaurants. But there are now several options for vegans to dine out in Munich. And to enjoy many varied cuisines. Let's take a tour.

Our columnist has spent a day tasting the city's vegan cuisine.

So you think roast pork is the only thing southern Germans can cook? Think again! Three Bavarian chefs tell us their favourite vegetarian dishes.

Blue cabbage kimchi, truffle pizza or Schmalznudel to go? There are more and more creative concepts that offer vegan-vegetarian food to go. Eight locations in the city centre.

When hunger strikes, Munich chef Sven Christ likes to eat his way through Munich's old town. Here he shows where you can get typical Bavarian specialties on the go.

The culinary diversity of the city is reflected not only in its award-winning kitchens...

There are countless international snack bars and restaurants around Munich Central Station. Here are a few very special tips.

The Glockenbachviertel is one of Munich's most popular nightlife districts – here, snack stands line up next to kebab shops. An overview!

Whether daring, vegan or lover of the classic varieties - in this ice cream shop guide there is something for everybody.

Our author eats a kebab with Anton Gschwendtner at Hans Kebab before heading to the star restaurant Atelier in the Bayerischer Hof.

Our author visits Joshua Leise at the Mural Restaurant in Munich’s historic city centre and has lunch with him at the Caspar Plautz potato stall on Viktualienmarkt.

Our author meets star chef Daniel Bodamer from the restaurant Brothers for a spaghetti ice cream at Gelateria Adria.

Our author accompanies gourmet chef Florian Berger through Giesing: After a kebab at the Türkitch, it's off to the Michelin-starred restaurant Gabelspiel.

We meet star chef Nathalie Leblond at Café Nymphenburg Sekt for a Bolognese - and then accompany her into the kitchen of the gourmet restaurant Les Deux.

Our author eats a panino with Mario Gamba before heading to his Michelin-starred restaurant Acquarello in the neighbourhood of Bogenhausen.

We meet the star chef Benjamin Chmura from the Tantris restaurant and go with him to his favourite restaurant Fuyuan.

Our author joins chef Stefan Barnhusen from Mountain Hub Gourmet for 'currywurst’.

Rosina Ostler from Alois is the only two-star chef in Munich. She has now been named ‘New Discovery of the Year’ by Gault & Millau!

New arrivals tell us where to find a taste of home in Munich. Jihad Lamaa from Beirut talks about his brother’s falafel, the best minced meat and crucial spices.

A good cure for homesickness: new arrivals talk about where to find a taste of home in Munich. Episode 2: Japan. Mitsuyoshi Shinomiya, who hails from Fukuoka in the south of Japan, talks about fermented soybeans and indoor barbecues.

New arrivals talk about where to find a taste of home in Munich. Lorenzo Greco from Bassano del Grappa near Venice, on the rules for ragout, the perfect pizza crust and deterrent set-ups.

New arrivals tell us where to find a taste of home in Munich. Episode 5: Mexico. Fernando Gonzalez and Manuel Palacio from Guadalajara.

New arrivals talk about where to find a taste of home in Munich. Hélène Badault from Paris talks about popular pastries, chatty restaurant owners, and lamb that tastes of summer.

The restaurant MUN in Haidhausen is known for its fine Asian food. An interview with the chef Mun Kim.

Munich longing to recook: Giant pretzel with homemade obazden. The recipe!

Munich longing to recook: Lebkuchen heart and roasted almonds. The recipe.

Munich chef Sven Christ shows how to make a Oktoberfest speciality like a Dampfnudel in a normal kitchen.

Munich longing to recook: roast pork with home-made dumplings and coleslaw. The recipe!

Sweet bread and real winter apples - that's what you should look for in a real Bavarian Scheiterhaufen. Here's the recipe from Sven Christ.

Perfect for the winter: a Böflamott with Schupfnudeln and Brussels sprouts. Here's the recipe from Sven Christ.

White cabbage is harvested from August to March - so it's perfect for conjuring up a fine winter dish.

Munich longing to recook: Steckerlfisch from the oven with potato salad. The recipe!

Fancy some Wiesn cuisine? The chicken is a real classic at the Wiesn - here's the recipe from chef Sven Christ.

Werksviertel-Mitte is the hotspot for authentic Asian street food. We went on a culinary tour there.

We accompany the head chef of Broeding, Manuel Reheis, on his purchases at the Munich wholesale market and the slaughterhouse.

Munich has a whole host of amazing places to enjoy a spontaneous picnic in the great outdoors. Simply sit down, breathe in the fresh air and enjoy. Here’s a quick guide.

It sometimes feels easier to get an appointment with a lawyer than to enjoy a spontaneous dinner in a restaurant in Munich. But is that really true?

As soon as the days start getting chillier, expect to feel a yearning to be warmed from within.

The first Munich boazns opened at the turn of the century and are still an essential part of the city's history today. A visit.

In Vienna, the Schanigärten, small open-air terraces in front of coffee houses, have a long tradition. In Munich, too, they have become indispensable.

Where there were parking spaces before, new, improvised open-air bar areas suddenly appeared in 2020: so-called Schanigartens. Munich architect Alexander Fthenakis explains why.

A lot of bones, difficult to eat: Freshwater fish is a culinary niche. But young chefs in Munich are turning char, wels catfish and pike into a true taste adventure.

Pub music has been an important part of Bavarian tradition for centuries. We have collected the most beautiful addresses - from the Hofbräuhaus to the Chinese Tower!