Side, Snack, Appetizer

Abensberger Spargel

Abensberger asparagus, from absensberg, bavaria, germany

Side, Snack, Appetizer

Aischgründer Karpfen

Aischgründer mirror carp from the aisch river in bavaria, germany

Side, Snack, Appetizer

Allgäuer Emmentaler

Hard cheese made from unpasteurized cow's milk, from allgäu, baden-wurttemberg, germany

Side, Snack, Appetizer

Amatriciana sauce

Sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion. originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine. the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.

Dessert, Sweet

Apfelknödel

An apple dumpling is a baked or boiled pastry-wrapped apple. to prepare apple dumplings, apples are peeled, cored and sometimes quartered and placed on a portion of dough. the hole from the core may be filled with cinnamon, butter and sugar and sometimes dried fruit such as raisins, sultanas, or currants. the dough is folded over the apples and sealed. sometimes a spiced sauce is poured over the dumplings which are then baked until tender; the sugar and butter create a sweet sauce. apple dumplings can be served hot, cold, or room temperature for breakfast, dessert, or as a main dish.

Dessert, Sweet

Apfelküchle

Battered and deep-fried apple slices

Dessert, Sweet

Apfelstrudel

Apple strudel (german: apfelstrudel; czech: štrúdl; yiddish: שטרודל) is a traditional viennese strudel, a popular pastry in austria, bavaria, the czech republic, northern italy, slovenia, and other countries in europe that once belonged to the austro-hungarian empire (1867–1918).

Dessert, Sweet

Ausgezogene

Flat doughnut with a thin center from stretching over the knee, topped with powdered sugar

Side, Snack, Appetizer

Bamberger Hörnla

Small waxy potatoes grown in bavaria, germany

Side, Snack, Appetizer

Bauernwurst

Side, Snack, Appetizer

Bayerische Breze

Bavarian pretzels, from bavaria, germany

Dessert, Sweet

Bayerische Crème

Bavarian cream, crème bavaroise or simply bavarois is a dessert consisting of milk thickened with eggs and gelatin or isinglass, into which whipped cream is folded. the mixture sets up in a cold mold and is unmolded for serving. earlier versions, sometimes called fromage bavarois, did not include eggs.

Side, Snack, Appetizer

Bayerischer Blauschimmelkäse

Bavarian blue cheese

Side, Snack, Appetizer

Bayerischer Meerrettich

Horseradish from bavaria, germany

Drink

Bayerisches Bier

Bavarian beer is a product with a protected designation of origin. it has been registered with the european union as a protected geographical indication (pgi) since 2001

Side, Snack, Appetizer

Bayerisches Rindfleisch

Cattle reared in bavaria, germany

Side, Snack, Appetizer

Bayrisch Blockmalz

Malt sugar hard candy from bavaria, germany

Side, Snack, Appetizer

Bergkäse

Bergkäse (in german: mountain cheese) refers to a number of varieties of cheese produced in the alps. this includes products of mountain farming, the cultivation of alpine pastures as well as the milk processing of local producers in dairies. the term does not say much about the type or production method of the product called mountain cheese, which is usually a hard or semi-hard cheese with no or little holes (also called eyes), usually with a natural rind, but there are also semi-hard cheeses and soft cheeses under this designation. the term is used also generically (especially in austria) for swiss-type or alpine cheeses, which resemble these in taste and texture but do not come from one of the traditional cheese making regions. the texture is rather hard, sometimes with small holes or cracks, the flavour strong and often a bit nutty.

Side, Snack, Appetizer

Birnenbrot

Pastries with a dried pear filling

Main

Böfflamott

Bavarian braised beef roast

Main

Brathähnchen

Whole roast chicken

Main

Brenntar

Brenntar or habermus or schwarzer brei is a swabian staple foodstuff, particularly prominent in the swabian jura and in the allgäu. it is made of roasted flour, usually spelt flour or oat flour. this kiln-dried flour is called musmehl. it is usually cooked like a porridge with water and milk. the name brenntar means "burned porridge", and schwarzer brei means "black porridge". if roasted correctly, however, brenntar is brown, but if roasted for too long in the drying kiln it can turn black.

Side, Snack, Appetizer

Butterbrezel

A laugenbrezel (soft pretzel) that has been cut in half and topped with butter, may also be topped with cheese, liverwurst, ham

Main

Buttermilchsuppe

Buttermilk soup with dumplings, potatoes, bacon, green beans, vegetables, chervil

Side, Snack, Appetizer

Coburger bratwurst

Pork and beef sausage

Main

Dampfnudel

Dampfnudel (plural dampfnudeln, lit. "steam-noodle"; alsatian: dampfnüdel) is a sort of white bread roll or sweet roll eaten as a meal or as a dessert in germany, austria and in france (alsace-moselle). it is a typical dish in southern germany.

Drink

Doppelbock

Doppelbock or double bock is a stronger version of traditional bock that was first brewed in munich by the paulaner friars, a franciscan order founded by st. francis of paula

Side, Snack, Appetizer

Edelpilzkäse

Edelpilzkäse is a fine blue-veined cheese with a pale ivory paste. it is similar to roquefort, but milder because it is made with cow's milk. edelpilzkäse is made by mixing cow's milk with penicillium spores. the mold grows within the cheese, giving the cheese the internal blue veining traveling vertically throughout and a tangy flavor. it is available in 45%, 50%, and 60% fat level.

Main

Einlaufsuppe

Beef broth with whispy beaten eggs

Dessert, Sweet

Elisenlebkuchen

Soft ginger cookies

Main

Entensuppe

Duck soup

Side, Snack, Appetizer

Erbsen und möhren

Peas and carrots

Drink

Erdinger

The privatbrauerei erdinger weißbräu werner brombach gmbh (also known as erdinger weißbräu) is a brewery in erding, germany. its best-known products are its namesake weißbiers (wheat beer).

Dessert, Sweet

Esterhazy torte

Esterházy torta is a hungarian cake (torta) named after prince paul iii anton esterházy de galántha (1786–1866), a member of the esterházy dynasty and diplomat of the austrian empire. it was invented by budapest confectioners in the late 19th century and soon became one of the most famous cakes in the lands of the austro-hungarian monarchy.esterházy torta consists of buttercream spiced with cognac or vanilla, sandwiched between four and five layers of almond meringue (macaroon) dough. the torte is iced with a fondant glaze and decorated with a characteristic chocolate striped pattern. there are, however, many different recipe variations. in hungary, the original almonds have been entirely replaced by walnuts.

Dessert, Sweet

Faschingskrapfen

Carnival doughnuts

Main

Fiakergulasch

Goulash (hungarian: gulyás), is a soup or stew of meat and vegetables seasoned with paprika and other spices. originating in hungary, goulash is a common meal predominantly eaten in central europe but also in other parts of europe. it is one of the national dishes of hungary and a symbol of the country.its origin traces back to the 9th century, to stews eaten by hungarian shepherds. at that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal. earlier versions of goulash did not include paprika, as it was not introduced to europe until the 16th century.

Main

Fleischpflanzerl

Frikadelle are flat, pan-fried meatballs of minced meat, often likened to the danish version of meatballs. the origin of the dish is unknown. the term frikadelle is german but the dish is associated with danish, scandinavian and polish cuisines as well as german cuisine. it is considered a national dish in denmark. they are one of the most popular meals in poland, where they are known as kotlety mielone. in norway, the dish is known as kjøttkaker, and in sweden as pannbiff. there are various local variants of frikadelle throughout scandinavia, as both a main course and a side dish. in sweden, the word frikadeller refers to meatballs that are boiled, not pan-fried.

Side, Snack, Appetizer

Fränkische bratwurst

Bratwurst (german: [ˈbʁaːtvʊɐ̯st] (listen)) is a type of german sausage made from pork or, less commonly, beef or veal. the name is derived from the old high german brätwurst, from brät-, finely chopped meat, and wurst, sausage, although in modern german it is often associated with the verb braten, to pan fry or roast. beef and veal are usually incorporated amongst a blend often including pork.

Side, Snack, Appetizer

Fränkischer Karpfen

Carp from the franconia region in bavaria, germany

Dessert, Sweet

Galaktoboureko

Galaktoboureko (greek: γαλακτομπούρεκο, turkish: laz böreği, arabic: شعيبيات, laz: paponi) is a greek, turkish, laz, and syrian dessert of semolina custard baked in filo. turkish laz böreği is made with a type of pudding called muhallebi instead of semolina custard. it is popular in rize and artvin provinces in the black sea region, home of many laz people.

Side, Snack, Appetizer

Gebackener Camembert

Baked or fried camembert cheese, serve with bread, cranberry compote

Side, Snack, Appetizer

Gelbwurst

Gelbwurst is a traditional sausage from bavaria, germany. gelbwurst was invented in 1905 and is made from pork, veal and spices such as ginger and nutmeg. traditionally, the sausage contained brains, though this is usually no longer the case. despite this, it is still sometimes referred to as hirnwurst (“brain sausage”) in certain parts of germany. gelbwurst is coloured yellowish-white and usually has a yellow or orange skin around its edge. it is often served cold on a slice of bread and eaten immediately, as it spoils fairly quickly.

Dessert, Sweet

Germknödel

Germknödel ([ˈɡɛʁmˌknøːdl̩] in austrian german) is a fluffy yeast dough dumpling (knödel), filled with spiced plum jam and served with melted butter and a mix of poppy seeds and sugar on top. it is occasionally - even though less traditional - served with vanilla cream sauce instead. it is a culinary specialty of austria and bavaria. the dish is served both as a dessert and as a main course. germknödel is usually a spherical or bun-shaped dessert. the dessert's main ingredient is a yeast dough with sugar and fat, usually butter, added to the dough. the dumpling is filled with powidl, a sweet plum jam flavoured with cloves and cinnamon. the dumpling is steamed and then served while still hot with either melted butter or vanilla dessert sauce, and topped with crushed poppy seeds and sugar. differences between austrian germknödel (germ being the exclusively austrian word for yeast) and the very similar german and alsacian dish, dampfnudel, are that dampfnudeln are the unfilled variant and can in some regions also be steamed or boiled in salted water and served with savoury accompaniments, whereas bavarian dampfnudeln and austrian germknödel are steamed (and in the end of the cooking process, as the milk has evaporated, become lightly fried) in a small amount of a mixture of milk and butter and always served as a sweet meal.

Side, Snack, Appetizer

Graukäse

Tyrolean grey cheese (tiroler graukäse) is a strongly flavoured, rennet-free cows-milk acid-curd cheese made in the tyrolean alp valleys, austria. it owes its name to the grey mold that usually grows on its rind. it is extremely low in fat (around 0.5%) and it has a powerful penetrating smell. the cheese produced in austria is registered as protected designation of origin (pdo), austria generally indicated in german as g.u. (geschützte ursprungsbezeichnung) under the official name tiroler graukäse the registration of the pdo states that its production has been a significant element of tyrolean peasant gastronomy for centuries. graukäse produced in italy is protected by a prodotto agroalimentare tradizionale (pat) designation. graukäse making became widespread on farms due to the simplicity of making and the availability of low-fat milk after the fat had been taken for use in butter making.

Side, Snack, Appetizer

Griebenschmalz

A spread for bread containing lard and pork cracklings

Dessert, Sweet

Grießauflauf

Bread pudding with fruit such as berries, plums, apricots, rhubarb

Main

Grießnockerlsuppe

Beef broth with semolina dumplings

Drink

Helles

Helles or hell is a traditional german pale lager beer, produced chiefly in southern germany, particularly munich. the german word hell can be translated as "bright", "light", or "pale".

Drink

Hofer Bier

Beer produced in hof, bavaria, germany, many different types

Side, Snack, Appetizer

Hofer Rindfleischwurst

Cold-smoked beef sausage made in hof, bavaria, germany

Dessert, Sweet

Holunderküchlein

Elderberry fritter

Dessert, Sweet

Honiglebkuchen

Honey cookies

Side, Snack, Appetizer

Hopfen aus der Hallertau

Hops grown in hallertau, bavaria, germany

Side, Snack, Appetizer

Hopfenspargel

Roots of the hops plant, can be cooked in numerous ways

Dessert, Sweet

Kaiserschmarrn

Kaiserschmarrn or kaiserschmarren (emperor's mess) is a lightly sweetened pancake that takes its name from the austrian emperor (kaiser) franz joseph i, who was very fond of this kind of fluffy shredded pancake. it is served as a dessert or as a light lunch. kaiserschmarrn is a popular meal or dessert in austria, bavaria, and many parts of the former austro-hungarian empire, e.g. hungary, slovenia, and northern croatia, which usually use the name as a loan word or translations of it. in slovenia, it is called "cesarski praženec" or "šmorn". its hungarian name is "császármorzsa"; its czech name is "(císařský) trhanec" or "kajzršmorn".

Main

Kalbsvögerl

Small veal roulades stuffed with a savory mixture of meat, herbs and spices, also refers to pieces of meat from the back of the veal shank which can be fried, stewed, grilled

Dessert, Sweet

Karottenkuchen

Carrot cake (also known as passion cake) is cake that contains carrots mixed into the batter. most modern carrot cake recipes have a white cream cheese frosting. sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger and ground mixed spice. fruit including pineapple, raisins and shredded coconut can also be used to add a natural sweetness.

Side, Snack, Appetizer

Kartoffelkäse

Kartoffelkäse or in austria usually erdäpfelkäse (literally: potato cheese) is a spread from the regions of bavaria and austria. its ingredients include potatoes, onions and sour cream.

Side, Snack, Appetizer

Kartoffelknödel

Potato dumplings, potato balls

Side, Snack, Appetizer

Kartoffelschmarrn

Crumbled leftover potatoes, coated in flour, seasoned and fried

Main

Käsespätzle

Käsespätzle (german for "spätzle with cheese", also called käsknöpfle in vorarlberg and liechtenstein or kasnocken in tyrol) is a traditional dish of the german regions of swabia, baden and allgäu, and also in the austrian regions vorarlberg and tyrol, as well as liechtenstein and switzerland.

Main

Käsespätzle

Käsespätzle (german for "spätzle with cheese", also called käsknöpfle in vorarlberg and liechtenstein or kasnocken in tyrol) is a traditional dish of the german regions of swabia, baden and allgäu, and also in the austrian regions vorarlberg and tyrol, as well as liechtenstein and switzerland.

Main

Kaspressknödel

Fried cheese and potato dumplings/patties

Dessert, Sweet

Kirschenmichel

Kirschenmichel (other names include kirschenplotzer, kerschemischel, kirschpfanne and kirschenmännla) is a traditional dessert of german cuisine, especially popular in the regions palatinate, baden-württemberg, south bavaria, franconia and the southern part of hesse. it is kind of a pudding and similar to bread pudding and bread and butter pudding.

Dessert, Sweet

Kirschstrudel

A strudel (, german: [ˈʃtʁuːdl̩]) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. it became popular in the 18th century throughout the habsburg empire. strudel is part of austrian cuisine but is also common in other central european cuisines. in italy it is recognized as a traditional agri-food product (pat) of south tyrol.the oldest strudel recipes (a millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the wienbibliothek im rathaus (formerly wiener stadtbibliothek). the pastry descends from similar near eastern pastries (see baklava and turkish cuisine).

Main

Knoblauchsuppe

Creamy garlic soup

Side, Snack, Appetizer

Knödel

Knödel (pronounced [ˈknøːdl̩] (listen); sing. and pl.) or klöße (pronounced [ˈkløːsə] (listen); sing. kloß) are boiled dumplings commonly found in central european and east european cuisine. central european countries in which their variant of knödel is popular include austria, germany, hungary, poland, romania, bosnia, croatia, serbia, slovenia, slovakia, bulgaria and czechia. they are also found in scandinavian, romanian, north-eastern italian cuisine, ukrainian and belarusian cuisines. usually made from flour, bread or potatoes, they are often served as a side dish, but can also be a dessert such as plum dumplings, or even meat balls in soup. many varieties and variations exist.

Dessert, Sweet

Krapfen

A berliner is a german doughnut with no central hole, made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling like a jelly doughnut, and usually icing, powdered sugar or conventional sugar on top.

Main

Krautkrapfen

Large roulade made with noodles and a savory sauerkraut and bacon filling

Drink

Kristallweizen

Wheat beer is a top-fermented beer which is brewed with a large proportion of wheat relative to the amount of malted barley. the two main varieties are german weizenbier and belgian witbier; other types include lambic (made with wild yeast), berliner weisse (a cloudy, sour beer), and gose (a sour, salty beer).

Drink

Kulmbacher Bier

The kulmbach brewery corporation (german: kulmbacher brauerei ag) was founded in 1895 under the name reichelbräu in kulmbach, a city in upper franconia, bavaria, germany.

Side, Snack, Appetizer

Landjäger

Landjäger is a semidried sausage traditionally made in southern germany, austria, switzerland, and alsace. it is popular as a snack food during activities such as hiking. it also has a history as soldier's food because it keeps without refrigeration and comes in single-meal portions. as a meal, landjäger sausage can be boiled and served with potatoes and fresh greens.

Side, Snack, Appetizer

Leberkäse

Leberkäse (german, literally means 'liver-cheese'; sometimes spelled leberkäs or leberka(a)s in austria and the swabian, bavarian and franconian parts of germany, 'leverkaas' in the netherlands and fleischkäse ("meat-cheese") in saarland, baden, switzerland and tyrol, is a specialty food found in the south of germany, in austria and parts of switzerland, similar to bologna sausage. it consists of corned beef, pork and bacon and is made by grinding the ingredients very finely and then baking it as a loaf in a bread pan until it has a crunchy brown crust. variations may be made of other meats such as horse meat or turkey, or may contain additional ingredients such as cheese or minced chili pepper. leberkäse is also called fleischlaib, which literally means "meat-loaf" in german, but it is not a meatloaf, which in german is called hackbraten (literally "ground roast", from hackfleisch, "ground meat", and ein braten, "a roast"), faschierter braten (literally "minced roast", from faschieren, "to mince", and ein braten, "a roast"), wiegebraten, falscher hase ("false hare" or "faux hare") and heuchelhase ("mock-hare").

Main

Leberkässemmel

Thick-sliced liver sausage on a semmel bread roll, served with mustard, lettuce, pickles

Main

Leberknödel

Leberknödel is a traditional dish of german, austrian and czech cuisines. leberknödel are usually composed of beef liver, though in the german palatinate region pork is used as an alternative. the meat is ground and mixed with bread, eggs, parsley and various spices, often nutmeg or marjoram. in austria spleen is often mixed with the liver in a 1/3 ratio. using 2 moistened tablespoons, the batter is formed into dumplings and boiled in beef broth or fried in lard. due to their looser consistency, the boiled dumplings are meant to be eaten fresh after preparation, although the fried variant are somewhat less perishable due to the crust formed by frying. in the palatinate, leberknödel are often served with sauerkraut and mashed potatoes. in bavaria and austria they are usually served in soup as leberknödelsuppe (liver dumpling soup).

Main

Leberspätzle

Liver noodle soup

Dessert, Sweet

Lebkuchen

Lebkuchen (german pronunciation: [ˈleːpˌkuːxn] (listen)), honigkuchen or pfefferkuchen, are a honey-sweetened german cake molded cookie or bar cookie that has become part of germany's christmas traditions. it is similar to gingerbread.

Side, Snack, Appetizer

Limburger

Limburger (in southern dutch contexts rommedoe, and in belgium herve cheese) is a cheese that originated in the herve area of the historical duchy of limburg, which had its capital in limbourg-sur-vesdre, now in the french-speaking belgian province of liège. the cheese is especially known for its strong smell caused by the bacterium brevibacterium linens.herve has been produced since the 15th century.

Dessert, Sweet

Linzer auge

Shortbread cookies flavored with nuts or jelly

Dessert, Sweet

Magenbrot

Magenbrot is a small, sweet glazed biscuit that shares many similarities with a gingerbread cookie. the name of the dish directly translates to "stomach-bread" as it is believed to help improve digestion. this recipe originated in germany and is usually sold in christmas markets all over europe. it is known by many names including honigkuchen, gewürzkuchen, or kräuterbrot.

Drink

Mainfranken Bier

Beer produced in the mainfranken region of bavaria, germany

Dessert, Sweet

Malakofftorte

A layered almond cake made with rum-soaked ladyfingers and crème

Drink

Marillenschnaps

Marillenschnaps, also called marillenbrand, is a fruit brandy made from apricots. it is mostly produced in the wachau region of austria, but similar apricot brandies are produced elsewhere. many small orchards produce excellent home-made varieties of marillenschnaps. marillen is an austrian german and bavarian term for apricots, which are known as aprikosen in other german-speaking regions.

Drink

Märzen

Märzen or märzenbier (german: march beer) is a lager that originated in bavaria. it has a medium to full body and may vary in color from pale through amber to dark brown. it is the beer traditionally served at the munich oktoberfest.

Dessert, Sweet

Milchrahmstrudel

Milk-cream strudel

Side, Snack, Appetizer

Milzwurst

Spleen sausage

Drink

Münchener Bier

Münchener bier is a beer from germany that is protected under eu law with pgi status, first published under relevant laws in 1998. this designation was one of six german beers registered with the pgi designation at the time.

Dessert, Sweet

Muskazinen

Small almond spice cookies

Side, Snack, Appetizer

Nürnberger Bratwürste

Sausage from nuremberg, bavaria, germany

Side, Snack, Appetizer

Nürnberger Lebkuchen

Gingerbread cookies made with almonds, hazelnuts or walnuts, from nuremberg, bavaria, germany

Dessert, Sweet

Nürnberger Lebkuchen

Gingerbread cookies made with almonds, hazelnuts or walnuts, from nuremberg, bavaria, germany

Side, Snack, Appetizer

Nürnberger rostbratwurst

Small pork and marjoram sausages, serve with, for example, sauerkraut, potatoes and horseradish cream

Side, Snack, Appetizer

Obatzda

Obatzda [ˈoːbatsdɐ] (also spelt obazda and obatzter) is a bavarian cheese delicacy. it is prepared by mixing two thirds aged soft cheese, usually camembert (romadur or similar cheeses may be used as well) and one third butter. sweet or hot paprika powder, salt and pepper are the traditional seasonings, as well as a small amount of beer. an optional amount of onions, garlic, horseradish, cloves and ground or roasted caraway seeds may be used and some cream or cream cheese as well. the cheeses and spices are mixed together into a more or less smooth mass according to taste. it is usually eaten spread on bread or pretzels. obatzda is a classic example of bavarian biergarten food.a similar austrian/hungarian/slovak recipe is called liptauer which uses fresh curd cheese as a substitute for the soft cheeses and the butter, but uses about the same spice mix.in 2015, within the eu, obatzda was granted pgi certification.

Side, Snack, Appetizer

Obazda

Obatzda [ˈoːbatsdɐ] (also spelt obazda and obatzter) is a bavarian cheese delicacy. it is prepared by mixing two thirds aged soft cheese, usually camembert (romadur or similar cheeses may be used as well) and one third butter. sweet or hot paprika powder, salt and pepper are the traditional seasonings, as well as a small amount of beer. an optional amount of onions, garlic, horseradish, cloves and ground or roasted caraway seeds may be used and some cream or cream cheese as well. the cheeses and spices are mixed together into a more or less smooth mass according to taste. it is usually eaten spread on bread or pretzels. obatzda is a classic example of bavarian biergarten food.a similar austrian/hungarian/slovak recipe is called liptauer which uses fresh curd cheese as a substitute for the soft cheeses and the butter, but uses about the same spice mix.in 2015, within the eu, obatzda was granted pgi certification.

Side, Snack, Appetizer

Obazda

Obatzda [ˈoːbatsdɐ] (also spelt obazda and obatzter) is a bavarian cheese delicacy. it is prepared by mixing two thirds aged soft cheese, usually camembert (romadur or similar cheeses may be used as well) and one third butter. sweet or hot paprika powder, salt and pepper are the traditional seasonings, as well as a small amount of beer. an optional amount of onions, garlic, horseradish, cloves and ground or roasted caraway seeds may be used and some cream or cream cheese as well. the cheeses and spices are mixed together into a more or less smooth mass according to taste. it is usually eaten spread on bread or pretzels. obatzda is a classic example of bavarian biergarten food.a similar austrian/hungarian/slovak recipe is called liptauer which uses fresh curd cheese as a substitute for the soft cheeses and the butter, but uses about the same spice mix.in 2015, within the eu, obatzda was granted pgi certification.

Side, Snack, Appetizer

Oberpfälzer Karpfen

Cyprinus carpio, mirro carp farmed in upper palatinate, bavaria, germany

Side, Snack, Appetizer

Odenwälder Frühstückskäse

Soft cheese made from cow's milk in the odenwäld region in hesse, bavaria and baden-württemberg, germany

Main

Paprikahendl

Chicken in a sauce made with tomato paste, cream, paprika, serve with, for example, spätzle, salad

Drink

Paulaner

Paulaner is a german brewery, established in 1634 in munich by the minim friars of the neudeck ob der au cloister. the mendicant order and the brewery are named after francis of paola, the founder of the order. paulaner is one of the six breweries who provide beer for oktoberfest. paulaner ranks number six among germany's best-selling beers.