Eating and drinking in old Bavaria - Essen und Trinken in Altbayern

The kitchen in Old Bavaria is known for the numerous meat and roast dishes, dumpling dishes and pastries. It overlaps in the northern one Upper Palatinate with the Franconian cuisine, in the west it has points of contact with Swabian cuisine and in the south with Austrian and Tyrolean cuisine. Most tourists understand Bavarian cuisine only for people from Munich. However, those who travel to rural areas will discover a wonderful variety of culinary specialties.

Soups

A very popular starter in Bavaria is the soup, but it is also often seen in larger portions as a complete meal. It is worth trying the variety of soups in the Bavarian region and often being surprised.

  • Bacon Dumpling Soup, The dumpling mixture is mixed with bacon, formed into dumplings, boiled in salted water and then served with broth
  • A Wedding Soup is always a surprise. Several different soup ingredients are added to a clear soup.
  • liver dumpling soup, Dumplings made from liver farce, bread rolls, egg and parsley are boiled and served in broth. In the Liver sparrow soup the liver is added to the pasta dough.
  • Pichelsteiner is a stew made from different types of meat and vegetables
  • Ritschert, soaked pearl barley and legumes as well as meat are cooked into a stew.
  • In the Meat strudel soup is spread the minced meat filling on a strudel dough and then rolled up. The strudel is baked in the oven and then cut into slices and used as a soup. Here you can also see the proximity of Bavarian to Austrian cuisine.

  • liver dumpling soup

  • Pichelsteiner

  • Meat strudel soup

vegetarian

Even if it is principally vegetarian dishes, you should ask before ordering whether meat broth, meat fillings or bacon were used.

  • The bread soup used to be a poor people's meal to use stale bread. Today you can find them on many menus.
  • Semolina dumpling soup, The cams are made from semolina, milk, eggs and butter
  • Pancake soup, Meat broth with strips of pancakes as a garnish
  • Sour soup, also Autumn milk soup, Hirgstmillisuppn or Autumn soup, is a soup made from curdled milk
  • mushroom soup as a starter, or with bread dumplings as a main meal

  • bread soup

  • Mushroom soup sweet and sour

flesh

roast meat

  • roast pork is one of the standard dishes in Bavarian cuisine and is on almost every menu. The roast consists of roasted and braised pieces of domestic pig, wild boar is called wild boar roast on the menu. It can be eaten warm and cold. It is usually served warm with bread or potato dumplings, sauerkraut, red cabbage or coleslaw. It is served cold as a snack with grated horseradish (horseradish), pickles and bread.
  • Böfflamot beef is pickled in red wine and then braised

  • Roast pork with potato dumpling

  • Roast pork with bread dumplings and coleslaw

  • Böfflamot

sausage

  • The Veal sausage is one of the most famous Bavarian specialties. It is traditionally consumed in the morning as a snack with sweet mustard, pretzels and wheat beer. There is the old saying: "the veal sausage must not hear the midday bells". Nowadays, however, it is served almost any time of the day. The veal sausage is a boiled sausage made from finely chopped veal or pork, bacon and spices. Because no nitrite curing salt is used, but table salt, it has the typical light color. You can "zuzeln" it, that is, hold it in your hand and pull the contents out of the intestine with your teeth, or eat it with your intestine. We recommend eating them with a knife and fork. The sausage is first halved lengthways on the plate without cutting the casing on the underside. Then you can comfortably scrape pieces of sausage from the casing with a knife and enjoy with clean hands.
  • Wool sausages (Naked, Swollen, Beaten, Oberländer) are similar to white sausage, but without a casing. The sausage mass made from veal and pork is injected directly into boiling water with a nozzle, cooked at a moderate temperature for ten minutes and then immediately quenched. Before consumption, it is dipped in milk and seared briefly. The traditional side dish is potato salad.

  • White sausages

  • White sausage with pretzel and sweet mustard

  • Wool sausages

  • Spleen sausage is a type of boiled sausage, in the sausage mass of which small pieces of pork spleen have been incorporated. Sausage slices are breaded, browned in the pan and served with potato salad and lemon.
  • Regensburg are cooked pork sausages. They are eaten hot or cold, or made into Regensburg sausage salad, with vinegar, oil, chopped onions and mustard. A Regensburg bread roll (Cracker Roll) is a fried sausage cut in half lengthways with sweet mustard, horseradish and pickled cucumber in a roll.
  • Upper Palatinate Peasant sigh are also called Bauernbratwurst, Schlotengerl, smoked bratwurst. It is a 15 to 20 centimeter long smoked, long-life pork sausage. It is eaten cold with freshly grated horseradish or eaten warm with sauerkraut.

  • Spleen sausage with potato salad

  • Regensburg

  • Cooked and smoked peasant sighs

Original Brunner's sausages have been from the butcher's Brunner in Landshut produced. The sausages are sold at food stalls in Landhut and the surrounding area. Grilled on charcoal, they are eaten with mustard and rolls or pretzels. You usually order a pair or 2 pairs of sausages.

  • Original Brunner's sausages

Other meat dishes

  • Crown meat is in the old Bavarian-Austrian cuisine in particular the diaphragm of veal, beef or pork:
The long shred of coarse-grained meat is usually cooked with greens / soup herbs and served with bread. In the extended definition, Crown kitchen Generally cooked innards such as kidneys and liver are understood, sometimes the tongue and brain are also included. Spices are salt and pepper as well as horseradish (horseradish).

  • Veal crown with grated horseradish

fish

Trout and char are popular all over Bavaria. In the north of Old Bavaria in the northern Upper Palatinate there is traditional pond farming with many carp dishes similar to Franconian cuisine. Fish such as pikeperch, pike and catfish are popular around the Danube and its tributaries. In the south, fish from the Alpine rivers and the lakes in the foothills of the Alps are preferred, such as whitefish or whitefish from Lake Constance.

  • Fish on a stick is a specialty from the Bavarian foothills of the Alps. Mostly whitefish, trout, char or mackerel, which are grilled on a stick over charcoal and eaten with pretzels or rolls from the paper in which they are wrapped after grilling.
  • A specialty from Koenigssee is the Schwarzreiter, a slightly smaller variant of the char, which is only caught in the great depths of the lake from October to November. The spice-free preparation by smoking over musty beech wood is also special, which ensures the special taste. The name comes from sticking it on wooden skewers and the color of the fish after smoking.

  • Stick fish on the grill

  • Fish on a stick with potato salad

  • Schwarzreiter

carp

The history of carp farming in the northern and central Upper Palatinate goes back almost 100 years. At that time, people began to use cleared forest areas for pond management, which still shapes the landscape today. On the one hand it was about feeding the population with fish, on the other hand it was also about supplying the local monasteries. In the Middle Ages there were many religious fasting days during the year when meat was not allowed to be eaten. A sufficient supply of fish to the monks was vital on these days. After the decline in demand in the Thirty Years War and the secularization, there was a revival at the end of the 19th century. Today there are around 3,000 farms with around 10,000 hectares of pond area in the Upper Palatinate that operate pond management.

The local gastronomy likes to fall back on the carp from September to April and brings it to the plate in a variety of dishes. As a visitor you shouldn't miss trying the Upper Palatinate fish cuisine. Center of fish farming are Wiesau and Tirschenreuth in the Pen country.

  • Mirror carp and grass carp (with scales)

  • Carp cordon bleu

  • Baked carp

Side dishes

Typical side dishes of the old Bavarian cuisine are bread dumplings and potato dumplings (grated dumplings or Reiberknöde), potatoes and potato products such as mashed potatoes and Reiberdatschi (potato pancakes), Bruckbam (fingernoodles, potato noodles) or potato salad. The typical side salad is the coleslaw. French fries are often on the menu, but they are not typically Bavarian. As an influence of Swabian cuisine, there are pastries such as spaetzle.

  • dumplings are made from stale rolls or white bread, cut into small pieces. Soaked in hot milk, steamed onions, parsley, eggs and salt are added, the mixture is mixed, formed into dumplings and cooked in simmering salted water for 20 minutes. They are served as an accompaniment to the roast or sour roll.
Leftover bread dumplings are called Toasted dumplings in slices, fried in a pan and served with a fried egg and salad, or fried with an egg.
Sour bread dumplings or Vinegar dumplings are served cold with onions, vinegar and oil, salt and pepper, or with meat sausage and pickles.
  • Lower Bavarian Oven dumplings are a kind of bread dumplings that are not cooked in salt water, but baked in the oven. They are served as an accompaniment to meat dishes with sauce, or can also be used as an insert in a soup.
  • Hearty Deggendorf dumplings consist of rolls or white bread and also of brown bread. The special thing about this variant is a different colored dumpling core inside.
  • Potato bread dumplings are in the upper Bavarian Forest Ritschl dumplings called. In other areas of Lower Bavaria they are also called Erpfiknödel or Ranschknödel designated. The dumpling mass consists of sliced ​​rolls, milk, boiled and raw potatoes. After cooking, they have a fairly soft consistency and are used as an accompaniment to many dishes.
  • At the Hallertau dumplings (Doagknedl) old rolls are diced and mixed with pancake batter (flour, eggs, milk and salt) and formed into dumplings. The dumplings soak in boiling water until they are cooked. As a side dish for roasting, they are fluffier than bread dumplings.
  • As Gwichste This is the name given to dumplings made from rye flour that have been boiled in salt water. In Lower Bavaria they are eaten with black smoked meat, the dish is called Gselchtes and Gwichste.
  • Bonnets are a culinary specialty in Upper Isental. It is a piquant lard biscuit, seasoned with caraway seeds, made from a yeast beer batter, mixed with wheat and rye flour. The Hauberlinge are served as a side dish to Saurem Lüngerl, game ragout or sauerkraut. They are offered in inns, bakeries and farmers' markets.
  • The Dotsch in the Upper Palatinate is in Upper and Lower Bavaria as Reiberdatschi and known as potato pancakes in the rest of the world. Peeled, raw potatoes are grated, mixed with egg and flour to form a dough, seasoned and then fried in hot fat to make flatbreads. It is available sweet with apple compote but also spicy as an accompaniment to goulash and other meat dishes.
  • The original Bavarian coleslaw is usually dressed with bacon, caraway seeds and a marinade made from salt, pepper, vinegar and oil. It shouldn't be missing as a side dish to roast pork.

  • dumplings

  • Sauers with Dotsch

  • coleslaw

  • Bavarian cabbage (Steaming herb) is a universal vegetable accompaniment to meat dishes such as roast pork, grilled knuckle or meat loaf with a typically sweet and sour taste. Bavarian cabbage is white cabbage cut into wide strips, which is steamed together with onions, bacon, caramelized sugar and white wine, and also with apples, and seasoned with pepper and salt. Bavarian cabbage is not just restricted to Bavaria, it is part of German cuisine.

Snack

The snack has a special position in all of Bavaria: as a cold and mostly hearty snack, it was important for workers in the past in terms of the energy supply between main meals; the usual appointments were the morning and the afternoon. The snack culture is still cultivated today, especially in the beer gardens.

  • Smoked: the "Selch" is the special smokehouse, smoked is smoked, mostly from pork:
Raw ham and raw sausages (= uncooked) are placed or rubbed in curing salt and spices (bay leaves, juniper). The whole thing must first brew for a few days at cellar temperature, then meat and sausages in the smokehouse are exposed to smoke at a certain low temperature (around 20 ° C) and mostly made of spruce or beech wood chips for several days in the smoking process. When smoked, smoked meat loses up to 40% weight, gets its typical aroma, becomes crumbly and, above all, it also becomes durable.
  • Obazda: Snack cheese cream;
Served as an upgrade of already somewhat "disreputable" soft cheese such as Camembert or Romadur: the cheese cream is made with the hands half of butter and half of overripe soft cheese, plus freshly cut onions, pepper, salt and also herbs. Because of the onions, the obazda can only be kept for a few hours and then quickly becomes bitter. Bread or pretzels are also eaten. The Franconian counterpart to Obazda is that "Plucked".
Since 2015 the names Obazda and Obatzter a protected designation of origin, all processing must have taken place in Bavaria. However, the raw materials may also come from outside Bavaria. The following ingredients are mandatory: at least 40% Camembert and / or Brie, plus a choice of Romadur and / or Limburger and / or cream cheese. The cheese content must be at least 50%, as well as butter, paprika powder and / or paprika extract and salt. Possible ingredients are caraway seeds, onions, herbs, spices, cream, milk or beer. Anyone who deviates from this has to name the product differently, that gives variety on the menu.
  • Ox mouth salad consists of cured beef mouth meat that is cooked and cut into thin, bite-sized slices. The salad is dressed with chopped onions, pickles or capers, salt, pepper and a vinegar / oil vinaigrette. Traditionally, fried potatoes or bread are eaten with it.
  • Potatoecheese (potato cheese) is a spread made from mashed, boiled potatoes, mixed with onions and sour cream and seasoned with salt, pepper, caraway seeds and parsley, sometimes garlic or chives are also added. The finished mass is spread on bread.
  • Radi is called the radish in old Bavaria. Sliced ​​and salted, it is a popular dish with beer.

  • Obatzter with onions and pretzel sticks, with a pretzel

  • Ox mouth salad

  • Potato Cheese Bread

  • Radi is often eaten with beer

Sweets

  • Rubbish (also "Schmarren") is generally a dish in southern German-Austrian and Tyrolean cuisine with a batter made of eggs and flour, which is vigorously mixed with the ingredient during preparation and served as food in a "torn" consistency.
Examples are the well-known Kaiserschmarrn as a dessert with raisins and vanilla, other examples as desserts are cherry pancake or blueberry pancake. More hearty versions of the Schmarrn are the Cheese Schmarrn or Chanterelle Schmarrn and in the Kronfleisch kitchen, for example, the Hirn Schmarrn.
In the figurative sense, a "junk" is then also a torn and untargeted thought performance as a mental nonsense.
  • Yeast dumplings: A high-calorie classic of the Austrian-Old Bavarian cuisine, especially in the ski huts of the German-speaking regions of the Alps: A large dumpling made from yeast dough (yeast dough) is steamed over hot salted water and served still hot. In the traditional form with poppy seeds, icing sugar and melted butter, in the modern version also with vanilla sauce.
  • At the Zwetschgendatschi it is a sheet cake with a plum topping.

  • Yeast dumplings

  • Zwetschgendatschi

  • Extended (also knee noodles, Kirchweihnudeln or kirtan noodles): the lard pastries made from yeast dough are shaped and "pulled out" into a round slice shape that creates a bulging edge on the outside and a thin skin on the inside. Then they are fried in simmering fat and then sprinkled with sugar or powdered sugar. Originally a festive meal (Kirta = parish fair), the Franconian counterpart are the knee cakes from undressing over the knees.
  • At the Krönner coffee house in Straubing was the Agnes Bernauer cake, a layer cake made from almond-nut-meringue bases filled with mocha buttercream. The cake has had EU protection of origin as a typical regional specialty since 2012.
  • Passau gold bonnets are pralines whose shape is based on the historical hoods of the Passau ladies. These are apricot and nut truffles with a tail made of caramelized almond slivers, decorated with gold leaf. They have been at Confiserie Simon in. For 4 generations Passau produced.
  • Sweet Deggendorf dumplings are made from sponge cake, fruit and liqueur, filled with French crème and dusted with powdered sugar. You can try them in the Wiedemann confectionery in the dumpling city Deggendorf.
  • Nussbeugerl are a Regensburg Specialty, croissants with a nut filling

  • Agnes Bernauerin cake

  • Nussbeugerl

  • It will also be in old Bavaria gingerbread baked
    • 1 Rosner Bäckerei Konditorei Café in Waldsassen - In the new production building it is possible to see the gingerbread being made up close.

Pastries

  • pretzel traditionally consist of wheat flour, malt, salt, baker's yeast and water. The special thing about pretzel biscuits is that the dough pieces are immersed in caustic soda for a few seconds before baking, which gives them their typical brown color and special taste. They are a popular accompaniment to snacks, veal sausages or Obatzten. The pretzels, which are sliced ​​and coated with butter, are a popular snack as butter pretzels. But there are pretzels with cheese, liver sausage, ham, etc. as a topping.
  • The Wörther planer is an old type of bread roll Woerther Bakery with over 170 years of tradition.

  • Pretzel with coarse salt

  • Wörther planer

ingredients

asparagus

Asparagus is mainly used in Schrobenhausen in the Hallertau cultivated. The Schrobenhauser asparagus is officially protected by the EU as a protected geographical indication of origin ("PGI"), production and storage are also regulated and controlled.

If possible, you should buy asparagus fresh from the producer; long transport does not improve it. If the cut ends aren't dried out and the asparagus spears squeak when you rub them together, then it's fresh. With some asparagus farmers you can have the stalks peeled straight away.

The white pale asparagus only grew underground and saw no sunlight. The green asparagus was harvested above the ground.

  • Asparagus field

  • Asparagus after harvest

The Asparagus season depending on the soil temperature, goes from mid-April to St. John's Day on June 24th, after which the asparagus is allowed to grow to gather strength for the next year's harvest. Today, asparagus fields are covered with black plastic sheeting to accelerate the heating of the soil in spring so that the first poles can be pricked earlier.

  • 1 European Asparagus Museum - The museum shows the European asparagus market, botany and cultivation, asparagus recipes and also art around spring vegetables.

Hop sprouts

Salad with hops asparagus

The Hallertau is the largest contiguous hop growing area in the world. Both Hop sproutsthat too Hops asparagus are called, are the surplus shoots of the hop plant. The hop farmers only let three shoots climb up the wires, the remaining shoots were broken off and thrown away earlier. Today they are used as seasonal vegetables in the kitchen. Every year, depending on the weather from mid-March to the end of April, there are hop sprouts on the menus of fewer restaurants in the area for about three weeks. There are many ways to use hop sprouts in the kitchen, as a soup, as a hop sprout salad or as an accompaniment to meat.

beverages

beer

More on this topic can be found at Beer in Bavaria and Breweries in Bavaria.

  • Wheat beer is the most popular type of beer in old Bavaria
  • In the northern Upper Palatinate, the Zoigl brewed in some communal breweries
  • A Cyclist is a mixture of beer (Münchner Hell, Export, Märzen, sometimes also dark beer) and lemonade.
  • A Soot is a mixture of wheat beer and lemonade.
  • A Negroes on the other hand the mixture of wheat beer and cola.
  • A Goaßn Maß consists of dark beer, cola and 4 to 8 cl cherry liqueur or cognac.

  • Wheat beer in a typical glass

  • The Zoigl from the Upper Palatinate

Wine

Baierwein Weinstube in Kruckenberg

Country wine is produced on 4 hectares of land on the Danube, one of the smallest wine-growing regions in Germany. There is no evidence, but it is believed that the Romans already cultivated wine on the slopes of the Danube. The wine can be bought all year round as bottled wine directly from the winemaker or tasted in one of the ostrich taverns and wine bars, only while stocks last.

The wine is between regensburg and Wörth on the Danube cultivated, more information is available at regensburgerlandwein.de.

  • 2  BaierWeinMuseum, Hauptstrasse 1a, Bach a.d. Danube. Tel.: 49 9403 95020. The museum documents viticulture in old Bavaria from the Romans to the present day. Zentraler A tree press from 1615 is one of the oldest wine presses in Germany. In the outdoor area there is a wine trail that is accessible at all times.Open: From May to September it is open every Sunday from 1 p.m. to 4 p.m.Price: € 2 adults, € 1 pupil.last change: Sep. 2020

spirits

whiskey

Bavaria can brew beer, but it can also distil excellent whiskey, and has won international awards.

  • Drexler’s whiskey in Arrach
  • Favorite in Bad Kötzting
  • In the Steinwälder Hausbrennerei Schraml e.K. in Erbendorf. The "Stonewood 1818 Bavarian Single Grain Whiskey" is one of the most popular whiskey types in Germany and has several international awards: Gold medal at the World Spirit Awards in Klagenfurt in 2008, in 2010 the whiskey was included in Jim Murray's Whiskey Bible with 91 points, category: brilliant.
  • Slyrs / Lantenhammer in Schliersee

Liqueurs

  • The Bärwurz is a clear schnapps with at least 38% vol. Alcohol content from the Bavarian forest.
  • The Wörther Schlossbitter is a total Gesch. Bavarian forest herb liqueur with 30.2% vol. Alcohol content and over 100 years of tradition and an old recipe, made by hand.

  • Wörther Schlossbitter

Culinary calendar

January

February

March

April

  • The Asparagus season starts at the beginning of April, depending on the soil temperature
  • Traditionally on April 23rd the Day of the beer celebrated, because on this day in 1516 the German purity law was proclaimed. There are events on the topic of beer in many places (German Brewers Association).

May

  • Asparagus season
  • More traditional Asparagus market At the end of May on Lenbachplatz in Schrobenhausen

June

  • The Asparagus season ends on Midsummer Day, June 24th.

July

  • The town rain claims the invention of the Pichelsteiner stew. Every year at the end of July this takes place Pichelsteiner Festival instead of.

August

  • In August / September is Mushroom season, Boletus and other wild mushrooms enrich the menu.

September

  • In August / September is Mushroom season, Boletus and other wild mushrooms enrich the menu.

October

  • The Fischhoffest is on the 2nd weekend in October Kornthan carp church fair at the Grieslhof Wiesau. Start is around 9 a.m. To eat there is pikeperch, boneless carp fillet, carp goulash, carp fries and carp burgers, to drink the specially brewed "Friedenfelser carp drink"
  • From church fair Monday in the second half of October to All Saints' Day, in Dachau the Dachau beet weeks held. In various country inns, dishes made with Bavarian beetroot are offered.

November

  • Dachau beet weeks to All Saints' Day
  • Around St. Martin's Day on November 11th, goose dishes are offered as traditional St. Martin's goose food in many inns.

December

literature

Recipes

If you feel like enjoying Bavarian cuisine at home, you will find the appropriate recipes in Koch Wiki under Category: Bavarian cuisine. Have fun cooking at home.

Web links

  • 100 places to enjoy.bavaria - the Bavarian State Institute for Viticulture and Horticulture presents 100 places with local specialties.
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