BAVARIAN CUISINE

Many meat and roast dishes, hearty savoury pastries and dumplings are the foundation of traditional Bavarian cuisine. Traditionally this was a peasant food, but was developed further by Bavarian dukes and later the Wittelsbach family, one of the oldest noble families of Europe. From then on Bavarian food was put on the tables of everyday homes. Traditional dishes are “Leberknödl”, “Schwammerlsuppe”, pork roast with bread dumplings, potato pancakes and strudel.

Beer is to the Bavarians what wine is to Italians. An earthy beer is a must for a hearty Bavarian meal. In the Bavarian town of Geisenfeld a special beer has been brewed since 736. In 766 it was sent for the first time to St. Gallen monastery where a beer charter could be issued. Many German breweries have been named after religious orders (such as “Paulaner”, “Augustiner” and “Franziskaner”). In 1516 in Ingolstadt a Bavarian beer purity law was passed becoming valid for the whole of Germany in 1919. In spite of globalization, there is still an incredible variety of breweries in Bavaria.

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