Munich Greeter

Roast pork and dumplings: Some traditional pubs

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P1010882001Looking for a taste of traditional Bavarian cooking, the Hofbräuhaus often is the first choice. It is gigantic, centrally located and easy to find. Nevertheless, there are alternatives. The traditional pubs are not extinct yet …

Gasthaus Isarthor
Right beside the towers of the Isartor a strangely narrow building (Kanalstrasse 2) snuggles to a big, representative one. This is the pub “Isarthor”. Its dining area is a rather dimly-lit, triangular room with wood-panelled walls and large wooden tables. The effect is a comfortable feeling of “Gemütlichkeit”.
The menu offers substantial soups (potato, liver noodles) and main courses (cheese noodles with fried onion rings, roast slices of dumplings with bacon, and of course roast pork) as well as warm and cold snacks (Obazda, hot meat loaf, sausage salad) Kasspatzen with salad, roasted dumplings with bacon and salad and of course ). Moreover, every day until noon, you can get the traditional Bavarian breakfast of veal sausage with a beer for unbeatable five euros! The sumptuous portions are quickly brought to the table. Even at peak times the service stays friendly and keeps track with every order. Even the guests at the small tables outside in summer, are never forgotten.
Opening times: daily 10 a.m. – 1 p.m.

Beim Sedlmayr
Bavarian cooking concentrates on meat dishes. The best proof is the pub „Beim Sedlmayr“, at the border of Viktualienmarkt (Westenriederstrasse 14). Of course, you get the classics roast duck and roast pork, but also veal goulash, veal liver in vinegar sauce and in the season, game. The side dishes are classical, too: lettuce dressed in vinaigrette, fried potatoes, dumplings. Wonderful sauces – creamy, spicy, perfectfor mopping it up with the dumpling. The servings are not too large, with the exception of the Kaiserschmarrn which we shared for dessert: a mountain of butter-yellow scraps of baked and caramellized egg dough mixed with raisins, accompanied by apple compote. Delicious! As a dessert, however, the portion is too large. The whole guest room is bright and friendly. One sits at long tables. For two, advancde booking is not necessary, bigger groups should make reservations. Once seated, you can start a conversation with your neighbours or look at the walls which are decorated with numerous VIP photos. The service is rather down-to-earth, nevertheless quick and watchful.
Opening times: Mondays to Fridays 10 a.m. – 11 p.m., Saturdays 09 a.m. – 4 p.m

Wirtshaus in der Au
Their dumplings are the best. They are big, well seasoned and come in many variations. But also the Alpine dairyman’s salad, Schlutzkrapfen, roast pork or roast duck or the home-made cheese dip are classics. This inn in Lilienstrasse 51 (near Deutsches Museum) has a more than 100-year-old tradition: It first opened as a pub in 1901 and quickly became known for serving “Auer Kraftbier”. Today, Auer Kraftbier is still served, besides Paulaner beer or South Tyrolean red wine or lemonade or Bavarian whisky…
The high-ceilinged taproom is spacious, equipped as usual with long tables, the service is agile and friendly. In summer one enjoys a cool drink in the quiet street beer garden, in winter there are Jazz brunches and dumpling cooking classes.
Opening times: Mondays to Fridays from 5 p.m., weekends/public holidays from 10 a.m.

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