German Food Tour in Munich, Germany: Ultimate Guide 🇩🇪

Welcome to Munich, Germany, one of the greatest cities in the world to experience a vibrant and inviting beer garden culture. Between the large barrels of cold lagers and wheat beers on tap and the endless supply of creamy Obatzda and massive pretzels, delighting in a German beer garden can't be missed for any lover of delicious food. Guten Morgen! We are officially in Germany and yesterday we flew into Munich to kickstart our 12-day southern Germany road trip. Today we'll be taking ourselves on a German food tour to get a little taste of the Bavarian dishes we'll be having for the next little while. So without further ado, let's get eating. The very first thing we're trying today is Schmalznoodle, which is a deep fried Bavarian donut that is very popular amongst tourists and locals alike. It's often sprinkled over with some sugar, so we've already put the sugar on there. I'm gonna give it a little taste because I can feel it's nice and warm. It actually reminds me a little bit more of funnel cake than a donut. It also reminds me of this Taiwanese fried donut called the Joltiao, so if you're Taiwanese you would know what I'm talking about, but this is really really good. Nice and savory and then a little bit sweet from the sugar. So hot. It's just like a funnel cake, even softer though. We have made it to our first beer garden of the day and it's in the middle of this massive market that just goes on and on. It's a 200-year-old market that specializes in flowers, fruits, and meats, and we are just having the most glorious day. The sun's out and we are ready to keep eating. So the first thing that we actually have to get before the clock strikes noon is Weisswurst, and this is a Bavarian white sausage made from minced veal. It doesn't look that appetizing, but according to the locals, it's very very tasty. It's commonly eaten for breakfast or any time before noon, so maybe as a light snack before lunch, and it came with this mini pretzel and two packets of sauce. I'm assuming one of them has to be mustard. We also got a beer because we're at a beer garden. This is a lager that the people working at the beer stand highly recommended, so we're gonna have to give that a taste. And then the thing we've been really excited to try in Bavaria, this is a massive Bavarian pretzel. It's like larger than my head. It's definitely the largest pretzel I've ever held in my hands. The Bavarian pretzel is typically lightly salted and it comes with either butter or a mustard, but today we have decided to eat our massive pretzel with obatza. This is a delicious cheese mix. It is two-thirds camembert cheese, one-third butter, so it's got all the good stuff in there, and then it's topped off with some red onions and also a tomato right here. The last thing we have is kartoffelsalat, which is a potato salad, and their potato salads are very light. It has vinegar in it, also green onions and mustard. It actually looks very much like the potato salad that we had over in Austria, and I love their potato salad, so I'm sure I'm gonna enjoy this as well. But let's dig in. We are so hungry. We gotta eat this before noon, so the clock's ticking. What, are we gonna turn into a bratwurst if we don't? We'll turn into these weisswursts. A quick rewind to the start of the day when we both took AG1, the sponsor of today's video, before beginning our big day of eating. Ever since the end of last year, we both have been taking AG1 every single morning with a little bit of lemon juice, and if you don't know what AG1 is, it's a daily foundational nutrition supplement that supports whole body health. If you've been journeying with us for a bit, you know that I've always struggled with feeling energized and often get quite bloated after eating meals, and honestly, with the amount of traveling that we do, how inconsistent our diet is with, you know, filming these food tours, it's hard to always feel good in my own body. But ever since I started taking AG1, I've felt quite a change. Of course, this is just my story, but because I've felt so much better, I just had to share it with you all. I've noticed that I am way less bloated than before, and it's to the point where I can physically see it. I feel so much more energized. I don't have to drink tea every single day to wake me up, and I feel energized from the start of the day all the way until when I close my eyes to go to sleep. Obviously, we both really, really enjoy having AG1 as a part of our daily routine, and we want to invite all of you to try it as well, so head to the link in our description box to get a free one-year supply of AG vitamin D3 plus K2 plus five AG1 travel packs with your first purchase of AG1. Thank you so much to AG1 for sponsoring today's video, and with all that said, let's get back to it. Unlike most sausages, you can't just start eating it with the casing and all. You have to cut it in a special way. I'm not an expert on how to cut it, but I just know you cannot eat the casing because it's like way too hard. So let me chop these bad boys in half. They said diagonally, I think. Diagonally. Like this? Not that extreme. A little bit less extreme. But wouldn't it be easier to take the entire casing off at once? Go for it. Oh my gosh, this casing is hard to cut into. The casing's not coming off. Interesting. I might just have to eat the casing. Oh wait, it is coming off. Oh, look at that. Wow. Wow, look at that. It's just falling off. This feels kind of wrong. It feels like I'm skinning. It looks like Play-Doh. Skinning something. Interesting. All right. Do the other one. Your fingers are already dirty. All right. She hates having her fingers dirty. Whoa. This is very entertaining to watch. This is a weird texture. All right, I've undressed my sausage and now I guess I'm going to eat them. Want some mustard? Oh yeah, let's get the mustard. Ooh, that is so odd. The texture of it is like those Asian fish cakes, like it's really bouncy, but it tastes so good. Got my bite of Weisswurst. It has the texture of like bologna. That's really nice. It has like a resemblance to regular like American breakfast sausage. Chad wouldn't let me drink this beer off camera. He's like, I must get a shot of your first taste of German beer. So here we go. It's pretty good beer. It does change like the whole feeling of having a beer when you are sitting in a beer garden in the middle of Munich and the church bells are going off in the distance. It does feel like, I don't know, it feels unreal, but it is real. Surreal. I think one of the biggest culture shocks from coming from the U.S. to Germany is seeing people with beers at 1030 in the morning, just because that is something that isn't really done in the U.S. as often. People will have, what is it, like mimosas sometimes, but otherwise, yeah, you don't really drink beer until at least, what, 3 p.m. or something. I was very eager for the pretzel. This is not what I thought it was going to be like. I thought it was going to be more of like a dip, just because I heard we're going to have cheese with a pretzel, because that's what I normally think of, but yeah, it's a lot thicker. I know. This Obazda makes me think of like a more cheesy cream cheese, if that makes sense. It's like a cheesier cream cheese. I've been eyeing the thickest part of the pretzel, just because I know the inside is going to be super moist. Claire always does this with all bread. Honestly, just the inside. This is what I'm always left with. Whoa, a cheesier cream cheese, exactly like what Chad said. That is so good, but a little stinkier, because camembert, you know, it's almost like where it has that little hint of stinky in the back of your throat when you're like eating it. That's what this camembert also has. Oh, delicious. That really looks heavy though. I'm very pleased with the pretzel that we are having right now, because a lot of the times when you get like a soft pretzel, they can be really dry, but this one is incredibly moist on the inside. I wish they had a cinnamon and sugar pretzel. That would be so good. Last but not least, the potato salad. I like the way they cut the potatoes for the potato salads in Austria and Germany. It's a little bit more flat, versus in the U.S. it's mostly like cubes or chunks. That's good. You really can't beat the potato salads on this part of the world. It's just so much better. I think the vinegar just makes a big difference. Yeah, it does. We just wrapped up our little brunch, or big brunch, honestly. It was pretty filling, but one thing about beer gardens that we wanted to note is that you can actually bring your own food. The only requirement is that you have to buy a beer from the beer garden. Yeah, exactly, and now we're heading over to Old Town to just take in some more of this gorgeous weather. This is my very first time in Germany, and I have been blown away because this place feels like heaven. My first impression is that I just can't believe this place exists, and maybe it is the good weather, maybe it's just the good vibes that I'm drawing from the people here, but it's just a Monday afternoon. The beer garden was completely full. People were shopping around the markets, just having a grand old time, and there really was just a sense of community that I haven't witnessed in quite some time, and that was just, it felt really wholesome. Yeah, there were so many different stages of life going on in that beer garden. There were little children, there was someone, you know, working on their laptop, a bunch of older men getting together and having drinks at 11 a.m. I think that's what's so special about Munich, or I guess maybe being in a city, but I also think this morning just that fresh, crisp spring air, and hearing the birds, and being under this giant tree, it's just exciting. It's like new beginnings. Yeah, this entire place, and especially the parks, have been picture perfect. We were walking along this jade green river that had cute little duckies swimming in it. There were also these beautiful speckled fish just swimming around. There was one swan that was sitting on this perfect nest in the middle of this island. There are little flowers and leaves falling all around us. It feels like a fairy tale. It really does. As you guys may or may not know, this is actually my second time to Munich. I went on a high school trip back in high school, and I climbed up to the famous tower here, which I highly recommend if you are coming to Munich. It's just like a few euro, and you can walk up like this historic staircase to the top, and you overlook the entire city. I remember that being such a core memory for me, but also just looking at old town now versus back then. It has changed, but it also hasn't. I feel like my perspective has changed on the whole area. I'm excited to come back to Munich in the future to see what my impressions are then, because every time you travel back to somewhere you've already been before, it's wild how much your worldview just alters based on what season of life you're in, your age, who you're surrounding yourself with, but also what season it's in in that place. If you have a rainy day, it's rainy, it's crowded, maybe it's just a bad day, but then you go back and you're it's crazy how that happens. I do think we're getting just amazing weather. The sun is out, it's temperate. This is lovely. For the past 30 minutes of our life, we have been watching the surfers surfing on the river here in the park, and it was so mesmerizing. You could just watch every single person. They each had their own style of surfing. Some would flail around more, some were very smooth and gentle. Oh yeah, people of all ages, men and women, and it was so entertaining, to the point where I didn't even want to leave. Chad's like, we got to keep going. I'm like, no, but I want to just keep watching. That's definitely one of the highlights for me at this point. Yeah, and a new bucket list item for me is definitely hopping on a board and trying that one day. Not this trip, but maybe next trip. Surfer Chad, the name fits. Well, my friends, we are having such a difficult day. Just kidding. Obviously, it has been such a wonderful, easy, relaxed-paced day. But we've made it to another beer garden, which is in the center of the English Garden. And this one, I believe, is the Chinese beer garden, because there's this pagoda structure over there. We have a few other dishes to try. I'm going to pass the camera over to Claire for that part. Now on to you. So what we have on the table is actually pretty exciting, because we tried basically all of them over in Austria. But the first thing is Kaiserspatzl. And this is the German macaroni and cheese, ooey gooey cheesy goodness with some fried onions and green onions to top it off. And we have the Apfelstrudel. We actually learned how to make this over in Salzburg. And so we know the amount of labor and time that goes into baking this deliciously flaky dessert. But if you don't know what this is, it's layers and layers of thinly stretched pastry dough. And it has some marinated apples in there, raisins, cinnamon, it's topped with powdered sugar, and this warm vanilla bean icing, I guess you could say. One other thing on the table. We finally have our wheat beer. This is actually what I wanted to get earlier today, because I believe the wheat beer pairs really well with the Weisswurst. But we got a lager instead. So now we are trying the wheat beer. Okay, I like this way more than the lager. Oh, the wheat beer is delicious. What does that taste? It tastes savory, but it's the yeast. The yeast. Yeah, it has yeast in it. It's alive. It looks like a heartier, more filling beer. That's good. A full body. I think that's a wine term. This tastes like the food you would want to have as a late night snack. Oh, yeah. I feel like the thing that's always missing in American mac and cheeses is onion. And honestly, when we make it at home, I'm always telling Chad like toss on some onion, because it really makes it so much tastier. Yeah. When Claire first made mac and cheese for me back in college, I thought it was very strange. Then I tried it. Yeah, it's pretty good. Yeah, you can jazz up anything. Also, Claire taught me that with ramen packets, I don't know why most people don't do this. You can upgrade the ramen. You can put egg in there and like a lot of other ingredients. What else can you put in there? You can put bok choy, spinach, whatever you want. Anything. You can put meats in there. Oh, great. Yeah. You can put chicken. Crazy. That was like my mind was blown when she did that. Everything that we've had for lunch today has reminded me of autumn, which is weird because we're here during the springtime. But like the cinnamon and the vanilla and the beer, I don't know. I feel like we always drink a lot more beer in the autumn time. I don't know why. Also like that macaroni and cheese, it just feels like cozy, coziness. And there's actually a word for that here in Bavaria. The word is ganoutlik, and it's kind of similar to the word huga, but it's essentially the Bavarian word for coziness and the knack for savoring a special moment. So this is ganoutlik right here where there are people around you. The sun is out. You feel warm. You're eating delicious food and you're here with good company. Me? You. Wow. Who else? That is so good. While we were eating that spatzle, this apple strudel was just sitting and sitting and sitting in this vanilla cream and the bottom has gotten so gooey. Ah, it just makes it so much better. For the last five hours, we have been in this park. I've been reading my book and just soaking in the ambiance and the atmosphere. I've been telling Chad over and over again that it doesn't feel like we're in a park in the heart of a pretty big city. It feels like we're pretty far out in nature and it's because this park isn't manicured. Like things are growing up. Wildflowers are sprouting all about. It just feels like you're not in a city because there's also no trash anywhere. It's extremely clean and if you look at this park on a map, it just keeps going and going and going. We've been here for five hours. We still haven't seen it all and what I absolutely love and wish we could actually do is walk our two dogs in this park because it'd feel like you're on a trail. I've seen so many pups out and they're all just off leash running around and having a grand old time, but I think we spent enough time in the park even though I don't want to leave. We've got to move on and go and find our dinner spot. Oh my goodness. Beautiful. Thank you so much. It's like a giant heart. I ordered this specifically for you guys for the food tour. They had a half portion on the menu and the waitress was like, are you sure you don't want the half portion? I'm like, no, I want the full thing so that the viewers can see what it actually looks like. So this here is Schweinshaxe and it is a roasted pork knuckle and if you don't know what the pork knuckle is, it's the upper part of the pig's leg and it comes with this little potato dumpling and gravy and it looks so crispy on the outside and I've heard that it's really tender on the inside. And then I also have a little tiny bowl of coleslaw and then on the other side of the table we have sauerbraten which is a beef pot roast. It comes with a dumpling, a noodle, and then it also has gravy drizzled all over it and apparently this beef is marinated before slow cooking for hours and hours. I've heard that the sauce is homemade and it's like a gingerbread applesauce. Sounds very magical. Yeah, sounds autumnal. And then that dish came with this red cabbage that's also homemade. Never had this before. It's very purple, kind of like a purplish red color. Very deep and rich looking. Oh my gosh, pounds dig in. Good knuckle? That's a good knuckle. My favorite part is the gravy and gravy that comes with it. I'm definitely going to be eating lots and lots of this during our time here in Bavaria. This is absolutely delicious. First impression, it's warm, smoky, it's what I'd imagine you'd want to have. I feel like it's very typical with a lot of German food during the holidays. But that hint, now that I know what's in it, the apple or that gingerbread or ginger, you can definitely taste it but I wouldn't have been able to pinpoint it without hearing that. So I'm eating my little potato noodle. It's so good, very bouncy and chewy and I get to the middle and I find a surprise. There are like two little croutons or something in the middle and I just started laughing because it was so unexpected and I don't know why they would put croutons in there or like bread. Let me taste it. Yeah, it's like two little pieces of honestly kind of soft bread, not crunchy. How did they get that in there? While we wait on our waitress to bring us our check, I wanted to share the beer that I got this evening. It's a dark beer and it's pretty good. I'd say it's just as good as that wheat beer that we had earlier today. Still, the lager, the first one we had, not my favorite one. It was good but like the wheat beer and this dark beer, it's just so much better. We've packed away our pork knuckle for our sandwiches tomorrow. It was kind of funny because our server kept on coming by and other people were walking by just looking at it. They're like, what is that? What did they order? Yeah, they thought it looked a little unappetizing, I would say, but to us it just looks like normal pulled pork. But this will be enough meat for sandwiches probably for the rest of our time in Bavaria. We'll see. Yeah, we'll see about that. But if you want to see where we go next as we continue to explore Germany but also travel to 50 countries around the world, hit subscribe. And with all that, catch you on the next one. Auf Wiedersehen!