Each of the Oktoberfest beer tents offers their own special take on traditional Oktoberfest food. While the selection and flavors vary slightly from tent to tent, they stray little from their true selves. Here’s a sampling of Oktoberfest food options you can expect to find during your time in the tents
Similar to the British Black Pudding, Blutwurst sausages are made with congealed fresh pig or cow blood, with fillers like meat, fat, barley, bread or oatmeal. This dark – almost black – German staple comes in several varieties and can be served hot or cold. It is usually served cold and sliced up in sandwiches.
The name Bratwurst most often refers to a sausage made from pork in a natural casing and is grilled or fried in a pan. Each region in Germany has its own version of the Bratwurst. Over 50 kinds are available in Germany, differing in size, seasonings, and texture, in Munich bratwurst is usually grilled and served with sweet German mustard in a piece of bread or hard roll.
German sausage with curry ketchup, known as currywurst, is the number one street food or fast food. It’s usually a pork sausage that’s commonly steamed and then fried. It’s then sliced and topped with ketchup (often flavored with curry) and then doused liberally with even more curry powder.
Bockwurst originated in Frankfurt and is made from veal with some pork or other meats and flavored with salt, pepper and paprika. It is boiled— Traditionally consumed with bock beer, bockwurst is made with a mixture of ground veal and pork, with the addition of cream and eggs. It’s flavored with mild parsley as opposed to the stronger herbal flavors of marjoram and thyme that season other kinds of sausage.
A long, thin sausage that is flavorful, lightly smoked, and made from pork. In Germany, a law that was established in 1860 protects the ‘Frankfurter.’ According to this law, only those sausages that were actually made in the city of Frankfurt or its surrounding suburbs can be called ‘Frankfurter.’ Butchers outside of this area must call the sausages ‘Nach Frankfurter Art’ (meaning they were made like Frankfurters, but were not made in the Frankfurt area).
The name ‘Bratwurst’ most often refers to a sausage made from pork in a natural casing and is grilled or fried in a pan. It is a favorite in Germany, with each region having its own specialty.
Knackwurst, or Knockwurst
Short and stubby Knackwurst, or Knockwurst, sausages are often all-beef and flavored with garlic. They are sometimes smoked and then served traditionally with sauerkraut and potato salad. — Short, thick sausages made of a combination of beef and pork seasoned with garlic. Their thick casing causes a wonderful “snap” when you bite into it, with the name coming from a rough German translation to “cracking sausage.” They are best eaten with sauerkraut and hot potato salad.
Landjäger is a type of dried sausage traditionally made in Southern Germany, Austria, Switzerland, and Alsace. It is usually made from approximately equal portions of beef and pork with lard, sugar, red wine, and spices. It is air dried and resembles a small salami. It does not require refrigeration and can be eaten cold or boiled.
Leberkäse is a flavorful, compact, pink meat-loaf. It is made with beef and/or pork. Some lighter versions are made with turkey meat. It is baked in a loaf pan and made without a casing. The amount of liver that is included varies by region. In Bavaria, no liver is added, which is why it is called “Fleischkäse” (Fleisch means meat). Other regions may include liver and there are even regulations specifying the exact amounts of liver required. For example, Stuttgarter Leberkäse must contain at least 5% liver. Coarse Leberkäse, where chunks of liver are visible in the loaf, must also contain a minimum of 5% liver.
Like blutwurst, this is another sausage that doesn’t get much love outside of Germany. Leberwurst (anglicized as ‘liverwurst’) is made of liver, an offal many Americans avoid. But Leberwurst is a traditional delicacy in Germany and shouldn’t be ignored. It was once only for special occasions, but is now enjoyed on the regular. Leberwurst is comparable to French paté, but the choice of meat and flavor profile is firmly German. Unlike the French’s duck, hare, or goose, the Germans stick with the less exotic calf’s liver. The meat is seasoned with salt, pepper, marjoram and other herbs.
The Nürnberger Rostbratwurst (or just Nürnberger Bratwurst) is a smaller (pinkie-finger-sized) bratwurst from the city of Nürnberg. It is made from coarsely ground lean pork and is usually seasoned with marjoram, salt, pepper, ginger, cardamom, and lemon powder. Each bratwurst weighs around 1 oz. and it measures 3-4 inches in length.
A Weiβwurst (white sausage) that is almost white in color. It is made from veal and pork, and it is seasoned with bacon, onions, parsley, salt, pepper, and lemon-powder. Its texture is smooth and slightly pasty. The Weisswurst is a long-standing tradition in Munich and has become popular through local festivals, such as Oktoberfest and Karnival (Mardi Gras). It is also a favorite among children, because of its mild taste.This sausage is boiled and eaten without the skin. Because it traditionally contains no preservatives, weiβwurst is usually eaten before noon with sweet mustard, beer and soft pretzels.
Fisch / Fish
The noble matjesfiltes from enzymatically matured herring fillet Nordic style delicate skinless matjes fillets, ripened in the Nordic style, in vegetable oil. The fillets are perfect for various dishes or for delicatessen salads with fish.
Forelle blau, trout cooked in a spiced vinegar and onion stock, is served with boiled potatoes, horseradish and liquid butter
Forelle gebacken, Deep-fried Trout, a common dish, it is served with salad or/and Kartoffelsalat (Potato salad).
Forelle Müllerin, (Trout Muller’s style) is a trout rolled in flour, pan fried, and typically served with salad or/and Kartoffelsalat (Potato salad), or boiled potatoes and butter. The origin of the name Forelle Müllerin is not really known, but traditionally miller’s always have fresh flour available, and probably figured out that a fish coated in flour becomes crispy and tastes even better.
Gegrillte Forellenfilets is trout, hot or cold smoked, typically served with horseradish and bread.
Geräucherte Forelle, smoked trout, hot or cold smoked, served with horseradish and bread
Gwedelte (Hering) – young herring baked over an open flame, which gives it a smoky aroma. Popular in Franconia.
Karpfen blau, carp is cooked in a spiced vinegar and onion stock, it is served with boiled potatoes, horseradish and liquid butter. Trout is available all over Bavaria, in the south around the lakes there also are Coregonus, char and other white fish.
Karpfen gebacken, Deep-fried Carp, a common dish in Franconia and Upper Palatinate, it is served with salad or/and Kartoffelsalat (Potato salad). The price depends on weight. The best time to eat carp are the ‘months with r’ from September to April. While some parts of Franconia have more carps than people (and indeed the carp is a common feature in many a coat of arms in the region), demand is so high that sometimes imported carp from the Czech Republic (also a country with a carp tradition) and farther away is served.
Karpfenfilet, Deep-fried Carp filet, the fishbones are cut so fine that they become barely noticeable. It is served with salad or/and Kartoffelsalat (Potato salad).
Lachsfilet vom Grill, Norwegischer Ikarimi
Grilled salmon fillet, Norwegian Ikarimi. The term Ikarimi comes from the Japanese and means ” firm meat ” the salmon itself comes from Norway. More specifically from Norwegian aquaculture. The clear, nutrient-rich water of the Norwegian fjords is said to give the salmon its unique, pure taste.
Lachsforelle (rotfleischig) or Salmon trout. The salmon trout can be confused with the salmon fish from the outside, but especially from the inside since it can be just as big.
Meefischli is a specialty from the area near the river Main in Lower Franconia. Small fishes rolled in flour and deep fried, it is served with tartar sauce and salad or/and Kartoffelsalat (Potato salad).
Renke Müllerin are Starnberg whitefish (Coregonus renke part of the genus salmon fish) that have been prepared in a Müllerin Art (Muller’s style) where they have been dipped in salted milk, rolled in flour, and fried in golden brown butter. The Renke from the Chiemsee also known as the Bavarian Sea, have a bright, delicate, but solid meat with a distinctive taste that are usually only eaten fresh.
Rotbarschfilet or Redfish fillet (Sebastes norvegicus) is caught in the northeast Atlantic. It is a versatile type of fish, good fried, and also great in casseroles and stews. The Redfish is also forgiving when overcooked, it still stays juicy and does not decay. Slightly rolled in flour, it can be roasted in oil and some butter with a mild heat, golden brown, fresh herbs and a splash of lemon juice.
With a Pochiertes Seelachsfilet (poached Salmon fillet) the fillet not fried or baked, but is inserted in a well seasoned broth for gentle and low-fat poaching.
Shrimp, Black Tiger
Black Tiger Shrimp have a firm texture and a clean – somewhat sweet flavor. Those raised in farms – with lower salinity in the water – tend to be a bit milder than ocean-caught Shrimp. When cooked, the meat turns white and their black stripes turn bright red.
Steckerlfisch (Typically Mackerel)
Steckerlfisch translates as ‘fish on a stick’. The steckerl or stick is thread lengthwise through the gutted whole fish and arranged head-down, at an angle over the charcoal fire. The fish is brushed with butter or marinade to make the final cooked product crispy. And, the reason for having the Steckerlfisch placed at an angle is so that the fat drains down the stick and not into the fire. Mackerel is the most common fish used, although salmon or trout can be used as well. The cooked steckerlfisch is served wrapped in paper or on a plate and eaten with pretzels or bread rolls.
Wolfsbarsch or Sea bass, in France it is called loup de mer or bar, while the Italians say spigola. The sea bass is one of the most sought-after fish in fine dining, on the one hand because of its excellent taste, on the other hand because it can be prepared in many ways.
The Zander is closely related to perch. Zander are often called pike-perch as they resemble the pike with their elongated body and head, and the perch with their spiny dorsal fin. Zander is esteemed for its light, firm but tender meat with few bones and a delicate flavor and is especially well suited for fish fillets, sushi and sashimi. It can also be served whole, baked, smoked or cooked.
Suppen und Eintöpfe / Soups & Stews
Beer soup is a soup which is usually roux-based and made with beer. In medieval Europe, it was served as a breakfast soup, sometimes poured over bread.
Bread soup was originally a favorite of meal of the poor, providing them with just enough strength and energy. Sometimes potatoes or fried blood and liver sausage was added, or he soup was refined with various herbs and spices or cheese. Bread soup was also often eaten during Lent, where instead of meat especially vegetables and flour or bread dishes are consumed.
Cream soups (Potages crèmes) are fine soups whose ingredients are pureed and which are bound with béchamel sauce, cream, egg yolk, flour, rice flour or similar. The main ingredients may be fish, meat, poultry, vegetables or mushrooms. Béchamel, flour or rice flour are often not used in with in modern kitchens, instead the finished soup is gently frothed with a blender.
German Goulash is either a beef (Rindergulasch), pork (Schweinegulasch), venison (Hirschgulasch), or wild boar (Wildschweingulasch) stew that may include red wine and is usually served with white rice or spirelli noodles, and dumplings. Gulaschsuppe (goulash soup) is the same concept served as a soup, usually with pieces of white bread.
Hochzeitssuppe or Wedding Soup is a clear, double broth with various ingredients: biscuit rhubarb, semolina dumplings , egg custard, marrow dumplings, liver dumplings or pancakes. The soup underlines the festive character of a banquet. The various, very time-consuming preparation of ingredients used in the broth symbolize prosperity or the desire for prosperity for the wedding couple. Previously, the preparation of the wedding soup was reserved for cooks or the host housewife with their maids.
The Altbayerische Kartoffelsuppe (Old Bavarian potato soup) is a tasty soup with many pieces of Bavarian potatoes and other hearty ingredients. If the consistency is relatively viscous, it is called a stew. Depending on the recipe, fried bacon cubes or fried onions and fresh parsley are added to the soup . As spices different are herbs and paprika and pepper used.
Liver dumpling soups are a traditional dish especially popular in German, Austrian and Czech cuisine. They consist mainly of liver , which is formed into dumplings. Liver dumplings in Germany are mainly served in the Palatinate , in Bavaria and Swabia, and in Austria and the Czech Republic.
The hearty butcher’s sausage soup is traditionally made only on the day the butchering takes place. Only sausages may be used that have burst during cooking and therefore need to be used – for example, blood and liver sausages. The soup is served with bread cubes.
Pancake soup consists of pancakes and soup. Throughout Central Europe from Germany where it takes the name of Flädlesuppe, Pfannkuchensuppe, to France and Hungary, and even to Italy where it is called Brodo with tagliolini di crepe, pancake soup can be found
The Pichelsteiner is a German stew that contains several kinds of meat and vegetables. In Regen, a town in the Bavarian Forest, the citizens have met annually since 1874 on Kirchweih Monday to eat Pichelsteiner together, a tradition that is still alive today. Various varieties of recipes exist.
Rumford’s Soup originally consisted of peas, potatoes, barley and wheat bread as well as sour beer. Nutritious this meal should have been quite. Today, many other ingredients are added, such as ham, garlic and greens. The Rumford soup is named after Benjamin Thompson – an American who was knighted in 1791 in Bavaria by the Elector to Count Rumford. In order to effectively and nourish beggars and homeless people arrested in his ‘Military Workhouse’ in the Munich Au, he created the famous Rumford soup at the end of the 18th century.
Schwammerlsuppe is a simple, hearty mushroom soup that typically is not truly vegetarian, since bacon is used to build flavor, but sometimes can be ordered ommiting the bacon.
Fleisch und Geflügel / Meats & Poultry
Bayerische Gebratene Ente
Roast Bavarian Ducks are one of the most popular poultry species in culinary top restaurants. The duck belongs to the family of duck birds and is divided into wild ducks, ducks and Flugenten. Wild ducks have very lean and spicy meat. Domestic ducks, such as Peking duck, are more fatty than their conspecific Barbarie or Nantaiser duck. The taste of ducks depends on four factors: age, species, sex and rearing. The younger the ducks are, the gentler and more delicate their meat is.
The term ‘Bavarian Beef’ was – after the ‘Nuremberg Bratwurst’ and the ‘Allgäu Mountain Cheese’ – also included in the list of Europe-wide protected regional specialties. The quality of Bavarian beef differs due to the natural and climatic conditions in Bavaria from the rest of Germany. Bavarian beef may only come from the traditional breeds Fleckvieh, Braunvieh, Gelbvieh, Pinzgauer, and Murnau-Werdenfelser Rind. Depending on the age and slaughter weight, a distinction is made between calf, young cattle and beef.
Böfflamot is beef or pork stewed in red wine. Napoleon is said to have brought the court to Bavaria. French came into fashion and the sidewalk became a ‘sidewalk’, the pancake an ‘omelette’ and the Sauerbraten a ‘boeuf à la mode’. For the real Böfflamot one uses only beef. For festive occasions Böfflamot is served with potatoes or bread dumplings.
The roast chickens of Oktoberfest may just give the beer a run for its money in terms of our favorite thing to consume. These chickens are slathered with delicious spices and roasted on a spit so that the skin is a crispy, crackling perfection while the inside is soft and tender. They are usually ordered in halves or wholes.
When most people think pizza, they think Italy, but Flammkuchen, is the crispy and smoky German pizza that comes from South Germany and the Alsace region of France. Translated ‘flame cake, flammkuchen was originally used by bakers to test the temperature of their ovens. A bit of dough was taken and rolled flat, topped with crème fraîche, and baked in the wood-fired bread oven for a few minutes. The amount of time it took for the flammkuchen to bake to nearly-blistered crispness told them the oven’s temperature. If the flammkuchen came out just right, then the ovens were ready to bake their bread.
What distinguishes the Fleischpflanzerl from Bavaria from the Berliner Meatball? The difference in the Bavarian meatball is the addition of parsley in the meatball. — By the way, The word ‘Fleischpflanzerl’ was derived from the ancient term ‘Fleischpfannzelten’ and has nothing to do with plants. Rather, the word goes back to the term ‘Pfanzel’, an abbreviation for Pfannzelte. Camping is an old expression for a flat, slightly curved cake. Pfannzelte stands for pancakes or something ‘baked in the pan’. So the Fleischpflanzerl is a ‘tent’ fried in the pan, a ‘meat cake’. — Whether they are called meatballs, meatballs, meatballs, hamburger or Fleischlaiberl elsewhere — in Bavaria they are called Fleischpflanzerl. The name comes from the medieval Pfann tents.
The Germans may be known for their pork dishes, but it is hard to ignore the rows of roast chicken all over Oktoberfest. Usually called halbes hähnchen up north, the southern name of Hendl more specifically refers to the delectable birds roasted with butter and parsley (or even paprika) at the festival. Close to 300,000 birds are consumed every year. Sold at every beer tent in either a half, quarter or whole portion, get dirty with your carcass by picking off every melt-in-your-mouth piece.
Venison is usually meat from the red deer. Basically, however, various subspecies fall under the genus Hirsch – even the deer. Characteristics of venison include the dark red to brown color, the long-fiber structure and beef-like consistency. Young animals provide a particularly tender meat. The taste is typical of game: strong and aromatic.
Deer meat is a low-fat, meaty, quite dark and tasty meat that delights many game lovers. Deer meat is actually a collective term, because all of the zoologically game whose male once a year produce a new antler, are of the same species. These include deer, moose, red and fallow deer, and reindeer. Mostly, however, the meat is from the red deer, that is widespread and belongs to the genus Cervus.
Kronfleisch is beef’s diaphragm meat that separates the thoracic cavity from the abdominal cavity. The meat is coarse-grained and dry. It is suitable as a soup meat, for Bruckfleisch and goulash, in the latter case only in combination with other, higher-quality meat. When cooking it curls like a crown. Münchner Kronfleisch is served as a delicacy, as a starter or as a main course served with freshly grated horseradish.
This is the ultimate roast – Bavarian beer roasted pork, also known as Bayerischer Schweinebraten or Krustenbraten. Basically Krustenbraten is a Schweinsbraten (pork roast) that has a layer of rind and fat which has been cooked to create a crispy crust.
The Milzwurst consists of 65 percent of Munich white sausage meat, 25 percent pork and ten percent spleen (mostly beef). In Bavaria there are different variants of the Milzwurst. The most common is the milk sausage in the form of a boiled sausage, are incorporated into the spleen pieces (diameter five to nine inches, in the artificial bowel). Another type is a Briesmilzwurst, in which additional pieces of spit Briesstücke are included.
Niederbayerisches Schwarzgeräuchertes, the original lower Bavarian Black smoked pork, is often offered under the name Schwarzgeräuchten. It is soaked in brine for about two to three weeks and then smoked for four to five days at 50 to 55 degrees over beech wood to get the black color and the special aroma.
You can get your oxen roasted, boiled, in soup, and countless other ways at the Spaten beer tent, also known as the Ochsenbraterei. The slowly roasted ox has been a tradition at Oktoberfest for 133 years – nearly as long as the 181-year-old festival has been around. Bound to still every hunger pang, portions of the large animal can be enjoyed on a platter with vegetables, red wine sauce and potatoes.
Paartaler Schinken is a pork ham that is smoked or air-dried. The air-dried Paartaler ham has a mild taste, which resembles a Parma ham but is not so salty in comparison. The smoked Paartaler ham has a very mild beech wood flavor due to the wood used. The maturation period is at least three months. The Paartaler Bauernschinken is best eaten for a snack.
Rohschinken is raw ham that has been preserved through salting or curing (with pink salt) and then air-dried or smoked. The meat cures or ripens through an enzymatic process brought about by the presence of lacto-acid bacteria (Milchsäurebaketerien). It becomes softer and develops a typical aroma.
Rollbraten (Gammon) is a pork neck or pork shoulder or pork belly depending on the recipe is coated with marinade before it is rolled and filled with minced meat or onions . The roast is bridged—either bound with yarn, or wrapped by a synthetic fiber net. The finished roast is typically served with Kartoffelsalat (potato salad) and Brezels (pretzels).
Saures Lüngerl (acid liver) is an original Bavarian favorite dish made from finely chopped calf innards such as lungs, heart and brie in a delicious sauce made from vinegar, sour cream and finely chopped parsley. The sour Lüngerl is served with bread dumplings, and is an absolute must on the menu of many Bavarian taverns.
Schälrippchen or Bavarian pork ribs are specially cut pieces of pork, spiced and grilled with barbecue sauce and crusty bread. Schälrippchen are called in the kitchens in the USA are known as spareribs and are a typical part of a barbecue.
Whether Schäufele, Schäufelchen, Schäufala and Schäuferla – as for everything there are also numerous names and spellings for this dish. But everything means the same thing: namely the flat pork shoulder. Since this looks like a shovel, the food was called Schäufele, a common dish in Franconia. The Schäufele is completely fried in bone and Fettschwarte (fat rind), so that the crust will be crispy and red. The meat falls almost by itself from the scoop-shaped shoulder bone. It is typically served with gravy, accompanied by potato dumplings called Klöse.
The pork roast is a traditional dish of Bavaria (Bayern). It is a large (2 to 3 lb) piece of pork, usually a loin or shoulder cut, seasoned with salt, pepper, caraway seeds, and sometimes garlic. It is then roasted whole in a roasting pan in the oven. It is also traditionally roasted with vegetables, such as carrots, celery, and onions. The drippings from the roast are made into a sauce, which is served with the meat.
Schweinshaxe is a pork knuckle with a very large knife jammed right into the center of it. Actually instead of a knuckle it’s more of an ankle than a knuckle, since pork knuckle is the part just above the foot and before the meaty leg region. The Bavarian Schweinshaxe can be found under various names throughout Getmany: eisbein, hachse, haxe, or stelze. In Bavaria schweinshaxe is cooked it in the oven, turning the skin into a delectable crust. It’s usually served with a heap of traditional sauerkraut and mashed potatoes.
Served so many ways: pickled, roasted, with sauce, without sauce, with bacon of course, by the leg, or maybe you want just the belly. A suckling pig is a piglet fed on its mother’s milk (i.e., a piglet which is still a ‘suckling’). In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines. It is usually prepared for special occasions and gatherings.
Originally from Vienna, Austria, Tafelspitz is a classic Viennese dish that is popular in all over Austria and the neighboring German state of Bavaria. Tafelspitz, literally meaning tip—of meat—for the table, is simply boiled beef with a variety of root vegetables, in a delicious broth, served with roasted potatoes, horseradish and a chive sauce.
Tellersülze (Meat in aspic) is a savory jelly or gelatin made with meat stock typically wurstsalat (sausage salad) dressed with onions, vinegar and oil, and sometimes with cheese added. Eaten year-around as a starter or snack and with beer. this plated savory jelly is served as a cold meal, especially in the warmer half of the year, with roast potatoes, farmer’s bread and cabbage salad.
White Presssack has a rounded shape and mostly consists of pork without fat and tendons. There is also a red Presssack which has been enriched with pigs blood. As a lunchtime meal the Presssack is usually eaten in thick slices on bread. It can also be prepared with vinegar, oil and onion rings.
Wiener Schnitzel is veal that has been beaten thin, breaded, then deep fried in butter because if it’s a delicious baby animal, it’s most likely on the list of Oktoberfest food. It’s typically served with cranberries, some kind of potato, and a heaping helping of guilt from that vegetarian you brought with you. — A Wiener Schnitzel is a breaded veal cutlet. It is dipped in flour, egg, and bread crumbs, then fried in butter or oil to a golden brown. It is traditionally served with a lemon wedge, which you can use to drizzle fresh lemon juice over the schnitzel.
Salate / Salads
Brezensalat is a traditional German pretzel salad with spinach, sliced tomatoes, radish, cucumber and crispy pretzel croutons, that is a true fall classic. Usually, the pretzels are thinly sliced, drizzled with olive oil, and toasted until golden.
Munich’s famous sausage salad, the Bavarian Sausage Salad is all about the sausage. The sausage meat to be more precise, that is sliced and added to a salad and finely dressed – with a mix of vinegar, oil and fresh herbs.
The mixed salad platter is an ideal accompaniment to almost any dish or can be eaten as a full meal. The salad has not become boring due to the variation or ingredients. Not only the green lettuce leaves, tomatoes and cucumbers usually found in a mixed salad, almost all seasonal vegetables can be excellent ingredients
Potato and cucumber salad can be served either hot or cold and usually with fresh chives.
Kartoffelsalat is salad made from marinated boiled potatoes. In German potato salad, there is no one typical recipe, the only common denominator is cooked potatoes. From here, recipes differ on type of potatoes used, freshly boiled potatoes vs. potatoes boiled the day before, temperature of the salad when served, and ingredients. Some recipes use mayonnaise, some use a vinaigrette, some use chicken broth, and some use a combination of these.
Klassischer Caesar Salat
Klassischer Caesar Salat (Classic Caesar Salad) – Crisp romaine lettuce and shredded cheese tossed in a Caesar dressing and topped with croutons.
Radieschen-Zwiebel-Salat or Radish and onion salad
The organic Wiesn salad with lettuce, cherry tomatoes, cucumbers, Sonnenblumenkerndl (sunflower seeds) balsamic dressing. Wiesnsalat is usually served in two variants – vegan, with fried mushrooms, or vegetarian (with Organic Emmentaler cheese.)
Vegetarisch / Vegetarian
Curry-Kartoffel-Gnocchi — Curried potato gnocchi with colorful vegetables, chickpeas and mushrooms in olive oil and wheat beer brew, served with marinated arugula. (Available from the Winzerer Fähndl)
Dampfnudel — Steam noodle with warm vanilla sauce (Available from the Wildmoser Festzelt)
Gemüseteller mit überbackenen Kartoffeln, Brokkoli, Blumenkohl, Karotten und Zucchini, Königinpastetchen mit Schwammerlragout — Vegetable platter with baked potatoes, broccoli, cauliflower, carrots and zucchini, queen patties with mushroom ragout. (Available from the Ochsenbraterei Kelt)
Kartoffelgratin — Potato gratin (Available from Anthuber Standl)
Kartoffelknödel or Kartoffelkloesse
Kartoffelknödel or Kartoffelkloesse (North Germany) — Roasted potato dumplings with egg, onions and fresh chives or sauerkraut (Schottenhamel)
Kartoffelpuffer — Potato pancake also known as Kartoffelpfannkuchen (literally potato pancakes) or Reibekuchen in the Rheinland (Cologne area), this salty veggie dish is usually topped with Apfelmus (applesauce)
Käsespätzle — Cheese spätzle with edam cheese and mountain cheese usually served with fried onions, mushrooms, and a small mixed salad. Most common cheeses that are used in Käsespätzle is Allgäuer and Emmentaler Cheese. Found in most festival tents
Hausgemachte Spinat-Brezn-Knödel mit Nussbutter und Bergkäse — Homemade spinach Brezn (pretzel) dumplings with nut butter and mountain cheese. (Available from the Ochsenbraterei Kelt); ALSO
Geröstete Knödel mit gebratenem Ei, Zwiebeln und frischem Schnittlauch — Roasted dumplings with fried egg, onions and fresh chives. (Available from the Schottenhamel Kelt)
Schupfnudeln — Bavarian Schupfnudeln typically served with Sauerkraut . It can be found on served herb with chives-sour cream and salad platter.
Nudeltascherl — Vegan Ravioli stuffed with quinoa and spinach, tomato ragout and basil (available in Löwenbräu Festzelt); Ricotta-Spinat-Serviettenknödel geröstet, mit Tomatenragout — Ricotta-spinach-Ravioli roasted dumplings, with tomato ragout. . (Available from the Hackerbräu Festzelt); Spinat-Topfen-Nudelteigtascherl — Homemade spinach and puff pastry pasta with creamy mushroom and a small salad (Available from the Augustiner Festzelt)
Obatzda is a classic German beer garden food found on a Brotzeit, a snack platter with hearty bread, sausage, pickles, and radishes. This Bavarian/German cheese spread, also known as Grupfter in Frankonia, is not for the faint-hearted. It is made with a blend of stinky, white aged soft cheeses, sweet or hot paprika, and onion thrown into the mix. Some recipes also call for garlic, horseradish, cloves, and cream cheese. (Hofbräu)
Große Ofenkartoffel mit Soja- Frischkäse, Tomaten-Gemüseragout und frischem Basilikuml — Large baked potato with soy-fresh cheese, tomato-vegetable ragout and fresh basil. (Available from the Zur Schönheitskönigin); Ofenkartoffel Panzano mit Gemüse in Tomaten-Kräutersauce — Potato Panzano with Vegetables in tomato herbal sauce. (Available from the Feisinger Standl)
Penne mit mediterranem Gemüseragout und Rucola — Penne with Mediterranean vegetable ragout and arugula (Available from the Pschorr Kelt Bräurl)
Frische Pfifferlinge in Rahm mit heimischen frischen Kräutern und Breznknödeln — Fresh chanterelle mushrooms in cream with local fresh herbs and Breznknödeln (Bavarian pretzel dumplings). (Available from the Schottenhamel Kelt)
Gemüsepflanzerl — Vegetable patties that are usually served in bread rolls. (Available from various standl and Festzelt) They can also can be found served with quinoa, tomato ragout and small salad (Augustiner, and Löwenbräuzelt); Tofu Pflanzerl — Tofu Patties; Kräuter-Pflanzerl auf einem Paprika- Kichererbsen-Gulasch — Herbal patties on a paprika-chickpeas goulash.
Reiberdatschi — latkes or boxties, are a traditional potato pancake, usually eaten with applesauce or cowberry. Of course it also can be eaten with salmon and kren (horseradish), or onions etc. (Available from the Hofbräu Festzelt)
Sauerkraut — or sour cabbage is finely sliced green cabbage that has been fermented or pickled by lactic acid bacteria (Leuconostoc, Lactobacillus, and Pediococcus) that gives the cabbage a distinct sour flavor, which is where it gets the name.
Frische Schwammerl aus heimischen Wäldern mit vielen Kräutern und Semmel-knödel in Rahm — Fresh mushroom in cream sauce with Dumplings (available from various Festkelts)
Steinpilze gebraten, dazu Kartoffelgröstl mit glasierten Schalotten, Kirschtomaten, Kürbiskerne, frittierte Petersilie — roasted mushrooms, potato gröstl with glazed shallots, cherry tomatoes, pumpkin seeds, fried parsley (Available from the Fischer Vroni Zelt)
Gemüsestrudel mit Rahmpfifferlingen und Petersilien-Kartoffeln — Vegetable strudel with cream chanterelles and parsley potatoes. (Available from the Armbrustschützen Zelt)
Geräucherter bio Mandel-Sesamtofu —Smoked organic almond sesame fofu on young cress salad, with concentrated Kerndlkraft, pea asparagus and passion fruit chili dressing. (Käfer Wies’n-Schänke Zelt); Geräucherter Tofu — Smoked tofu with tomato apricot chutney and curry vegetables from the wok. (Available from the Fisch-Bäda Zelt); Gemüse mit Räuchertofu — Vegetables with smoked tofu. (Available from the Poschners Hühner- und Entenbraterei Zelt); Tofupfanne — Tofu pan: Smoked tofu with fried rice noodles and vegetable variations from the wok. (Available from the Fischer Vroni Tent)
Auberginen auf Spinatblätter mit Kartoffelstäbchen garniert — Eggplant on spinach leaves with garnished Potato Sticks (Available from the Radlinger Standl)
Bayerische gegrillten Spargel — Bavarian grilled green asparagus with orange and pistachio sauce. (Available from the Schützen-Festzelt)
Bio-Rote Beete — Colorful organic beetroot with Risoleekartoffeln (risotto potatoes), Kräutersaitling (herb sauté) and grüner Soße (green sauce—pesto.) (Ochsenbraterei)
Kürbis-Gemüseragout im Hokaidokürbis serviert, garniert mit Rosmarinkartoffeln — Pumpkin-vegetable ragout served in the Hokaidokürbis, (Hokkaido pumpkin) garnished with Rosemary Potatoes. (Available from the Poschners Hühner- und Entenbraterei Zelt)
Spinat-Ricotta-Maultascherl —Spinach and ricotta cheese with almond butter and colorful salad in honey and white beer dressing (Available from the Winzerer Fähndl)
Nachtisch / Dessert
Apfelkrapfen — Apple donuts or fritters are a dream packed in sugar: spiral-shaped pastry with inlaid apple pieces and while still warm are rolled in cinnamon and sugar.
Apfelkücherl — are crispy golden brown pastries filled with apple slices sprinkled with cinnamon and sugar. In Bavaria you can also add some beer to the dough. Apfelkücherl are usually served warm, but they also taste cold. In some regions, they are overpoured with heated honey, ice cream, or freshly whipped cream or fruit.
Apfelstrudel — Apple Strudel is a specialty of Austria and Bavaria (Bayern) and it is known worldwide. It is a Strudel filled with chopped apples, cinnamon, raisins, and roasted bread crumbs. Other ingredients could include nuts (such as almonds or walnuts) rum, and plum sauce depending on the recipe.
Auszogne or Kirchweihnudeln
Auszogne — are made like the famous carnival doughnuts or Berliner from an airy yeast dough that has been shaped into slightly larger round cakes with a diameter of approx. 12 cm. Typically the inner part of the yeast dough is pulled out by hands into a kind of thin round window and should be surrounded by an airy thicker dough crust. For this reason, this donut is also simply called Auszogne.
Baummstriezl or Kürtőskalács (Hungarian) — is is a spit, chimney, or a Tree Trunk cake that originated in the Burzenland and the southern Szeklerland in Transylvania. Baummstriezl is made from sweet, yeast dough, of which a strip is spun and then wrapped around a truncated cone–shaped baking spit, and rolled in granulated sugar. It is roasted over charcoal while basted with melted butter, until its surface cooks to a golden-brown color.
Bayerisch Creme — is Bavarian cream, crème bavaroise or simply bavarois is a dessert consisting of milk thickened with eggs and gelatin or isinglass, that has been lightened with whipped cream while on the edge of setting and before it is molded. A true Bavarian cream is usually filled into a fluted mold, chilled until firm, then turned out onto a serving plate. By coating a chilled mold first with a fruit gelatin, a glazed effect can be produced.
Buchteln or Wuchteln (Austrian) — are sweet yeast rolls that originated from Austria that are characterized by their light and airy texture. Buchteln can be eaten plain or can also be filled with compote or jam, or raisins mixed into the dough. Buchteln are eaten warm and usually served with a cold vanilla sauce.
Dampfnudle — Steam Noodles can be sweet or savory with the dessert version of a dumpling served with sweet vanilla sauce. Heavy and dense, they are made from a yeast dough that is formed into balls. They are dropped into a mixture of lightly boiling milk and butter that steams as it cooks, resulting in the name. These sweet steamed buns are a German speciality and should have a caramelized bottom and soft pillowy tops.
Gebrannte mandeln — You’ll smell this treat before you see them. Gebrannte mandeln are sugared almonds that release a sticky sweet scent and are served in portable papiertüte (paper cones). Other assorted Nuts & Seeds found at Oktoberfest include: Erdnüsse (Peanuts); Cashew-Kerne (Cashews); Haselnüsse (Hazelnuts); Paranüsse (Brazil nuts); Walnüsse (Walnuts); Pistazien (Pistachio); Pekannüsse (Pecans); Kürbiskerne (Pumpkin seeds); Macadamia-Nüsse (Macadamia nuts); and Sonnenblumenkerne (Sunflower seeds).
Germknödel — are a classic lunch favorite. The fluffy, steamed yeast dumplings are so filling, this comfort food can be a main dish all on their own. The traditional filling is Powidl (a thick spiced plum mousse), which can easily be substituted with plum jam. Germknödel are topped with melted butter and a generous heaping of a mixture of ground poppy seeds and powdered sugar.
Grießschmarrn — is a traditional Austrian meal made with scrambled and baked semolina dough that is fluffy on the inside, crunchy on the outside. Grießschmarrn is frequently served with compote, apple or plum sauce and can be used as a main dish or dessert.
Gugelhupf — Guglhupf, Kougelhopf, or Gugelhupf is a yeast based cake, which depending on the region can contain raisins, almonds or sometimes Kirschwasser (cherry brandy). Gugelhupf is traditionally baked in a distinctive circular Bundt mold which are deeper than the North American variety. Sometimes a regular pound cake or a marble cake made without yeast but baked in a Gugelhupf pan is also called Gugelhupf.
Kaiserschmarrn — also known as Kaiserschmarrn loosely translates to king’s mess / stuff typically contains raisins which have been soaked in Rum. After baking the pancakes in a skillet they are torn with a fork into irregular shapes and then re-fried again, dusted with powdered sugar and served with a hot blueberry compote on the side. Kaiserschmarrn can be eaten as a dessert or main meal for lunch which and makes a quite filling meal.
Karottenkuchen or Rübelitorte — Carrot cake is a cake that contains carrots mixed into the batter including optional ingredients, such as pineapple or raisins, nuts cinnamon and/or other spices. The most common icing on carrot cake in Germany is icing sugar and lemon juice, whereas, frosting with cream cheese, butter and sugar, is common in the United States.
Käsekuchen — is a cheese cake, but instead of using cream cheese, German cheese cakes typically are made with quark. They are also often topped with fruit, nuts, or crumbs before baking. Cheese cakes can also be round in shape, but you will also often see them baked as Blechkuchen then cut into squares for serving or for sale.
Lebkuchenherz — Gingerbread Hearts make their appearance early in the season for Oktoberfest. Designed in cutesy heart form, these cookies come with colorful frosted edges and süß (sweet) sayings like “Ich liebe dich (I love you) or “grüße au s München (greetings from Munich). Despite looking good enough to eat, these cookies are better worn than eaten. They come complete with a ribbon to wear around your neck as an oversized (somewhat) edible necklace.The organic Wiesn salad with lettuce, cherry tomatoes, cucumbers, Sonnenblumenkerndl (sunflower seeds) balsamic dressing. Wiesnsalat is usually served in two variants – vegan, with fried mushrooms, or vegetarian (with Organic Emmentaler cheese.)
Ochsengurgel — Ox gargling is a traditional Bavarian specialty. According to an old Munich recipe, butter, eggs, sugar, cinnamon, salt, flour, sour cream and a little lemon peel knead the lard pastry into a solid dough. Then the rolled dough is cut into long thick strips and wrapped around the ox-gargling iron. With a string, the strips are attached and dipped in hot butter lard. If the sweet pastry reaches a golden yellow color it is ready to be taken from the iron. Sprinkled with cinnamon and sugar, the specialty can be eaten.
Prinzregententorte —Named for a late 19th century Bavarian Prince, Prinzregententorte is a six- to seven-layer sponge cake brimming with chocolate buttercream and apricot jam. To make it even more sinful, the cake is glazed in a chocolate shell. Rich though it may be, this is not an overly sweet dessert, making it actually a pretty nice compliment to Oktoberfest beers (or your post-beer pick-me-up coffee). Order a slice from a bakery stand on the festival grounds, or take a whole cake back to your hotel room with you.
Sachertorte — is a specific type of chocolate cake, or torte, invented by Austrian Franz Sacher in 1832 for Prince Wenzel von Metternich in Vienna, Austria. This Viennese cake is traditionally a chocolate sponge with a thin layer of apricot jam, encased in dark chocolate icing. The Sachertorte is complemented by a compulsory mound of Schlag (whipped cream). The whipped cream is an important part of the picture, as it moistens the firm cake layers.
Scheiterhaufen — or translated as Pyre-is a Bavarian, Austrian cuisine that is made with sweet food from stale rolls or cakes that are sliced, soaked in egg-milk. The mixture is then placed in a greased casserole dish filled in layers with grated apples, cinnamon, sugar, almonds, and raisins soaked in rum. The last layer consists of the breadcrumbs. The food is baked golden yellow in the oven over medium heat and baked again with a snow cap made of stiffly beaten egg whites and granulated sugar.
Schmalzkuchen — Walk through any of the street fairs in Germany and you will be met by the aroma of Little German Doughnuts known as schmalzkuchen (literally ‘lard cake’). These pastries are made with a lemon- and vanilla-flavored yeast dough that is fried into golden puffs. Usually vendors liberally sprinkle confectioners’ sugar over the hot-from-the fryer doughnuts.
Schwarzwälder kirschtorte — is named for the Schwarzwald or Black Forest region in southeastern Germany, so it’s often known outside the German-speaking countries as Black Forest Cherry Cake or Black Forest Gateau. This cake is possibly one of the most famous of German desserts… which is interesting when one considers that it (or the inspiration for it) may actually have come from Switzerland. Schwarzwälder kirschtorte still thrives on its home ground, where the baking industry works under regulations that require a kirschtorte to be made according to a basic set of guidelines. The rules define it as either a cake made with Kirschwasser and whipped cream or with Kirschwasser and buttercream, or a combination of the two — so without the kirsch, the cake isn’t genuine.
Streuselkuchen — German streusel cake traditionally, is made of a yeast dough covered with a sweet crumb topping referred to as streusel. The main ingredients for the crumbs are sugar, butter, and flour. The cake is usually flat, made on a baking tray and cut into oblong pieces. Many variants of recipes include fillings such as fruit (mostly of a sour taste, such as apples, gooseberries, sour cherries, rhubarb), poppy seeds or creme, or use a shortening-based dough instead of the yeast dough.
Zwetschgenkuchen — Plum Cake is also Known As: Zwetschendatschi, Quetschekuche, Pflaumenkuchen. The Zwetschgenkuchen is a sheet plum cake topped with halved Zwetschgen (Damson plums), a purple variety of plum that grows across Europe.