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Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat [ 1 ] and Knödel dishes, and often uses flour. Due to its rural conditions and Alpine climate, primarily crops such as wheat, barley, potatoes, beets, carrots, onion and cabbage do well in Bavaria, being a staple in the German diet.
German food is more than a mere mix of beer, sauerkraut and sausage. Done well, it is rich, hearty and delicious. Check out our list of Germany’s 20 best foods.
A traditional German savory snack native to the Bavarian cuisine and it literally means "Bread time". Weißwurst: Snack Lt.:'White sausages'; a speciality from Munich, traditionally eaten for second breakfast. Always accompanied by sweet mustard, pretzels, and wheat beer. Traditionally not served after 12 noon because in earlier days, before ...
The Hofbräukeller is a restaurant in Haidhausen, Munich, Germany owned by Hofbräuhaus brewery. This restaurant serves the traditional Bavarian cuisine and is less touristy than Hofbräuhaus am Platzl and more popular with the locals. It is a part of the Wiener Platz, home to the Wiener Markt.
Schweinshaxe (German pronunciation: [ˈʃvaɪnshaksə] ⓘ; literally "swine's hock"), in German cuisine, is a roasted ham hock (or pork knuckle). [1] The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion.
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German Selters, a typical German carbonated mineral water. Johann Jacob Schweppe was a German-Swiss watchmaker and amateur scientist, who developed the first practical process to manufacture bottled carbonated mineral water and began selling the world's first soft drink [80] [81] under his company Schweppes.
But the best part is the variety of Bavarian foods that are otherwise difficult to find. From classic bratwursts to Reuben sandwiches and even spätzle, here are a few food options you should ...