Munich Eating, Part 1

So I was travelling again as you could probably gather if you follow my Instagram and Twitter feeds. This time work took me back to the Bavarian city of Munich for a week. I love this city – my first and only visit was about 10 years ago when my brother and I spent a wintery week there indulging in everything Bavarian and Christmas. This time there were no Christmas Market stands and the weather for the most part was quite pleasant; oh yeah, and there was mostly work too, forgot about that. And I now have a little bit more spending money than an impoverished student (I still shop like a student though – I brought home 1.2kg of Ritter Sport).

Surprisingly (or perhaps not, I don’t know), not much has changed about the city in over a decade. Sure there are a few more international high street shops but there are still lots of independent shops and little cafes. I think even the food scene has improved somewhat.

Our first evening’s dinner was at Kuchlverzeichnis, a very traditional Bavarian restaurant with, yes, lots of pork on offer. We all shared a few starters first. There was a traditional platter of Bavarian snacks (I really enjoyed the obatzda), …

…a venison pate served with a berry and horseradish compote,…

…and shredded duck in aspic. All excellent and all plates cleaned.

For my main course, as soon as I saw schnitzel on the menu, I couldn’t look away. But instead of the traditional Viennese style veal schnitzel, I went with a Münchner Schnitzel, a thin pork cutlet first coated in mustard before being crumbed and fried.

We had to try a traditional Bavarian Cream, here served with fruits. It’s simply a pastry cream thickened with gelatin, nothing much to shout about.

Kuchlverzeichnis
Rosenheimer Str. 10
81669 München, Germany

On some afternoons, I hopped over to True & 12 which seems to be considered one of the best ice cream places in the city. The flavours were indeed pretty fabulous! Here’s a chai latte and mango+ginger…

…and ‘Happy Monkey’ – a banana ice cream with chocolate chips, caramel and cinnamon sugar.

I really liked that scoops were sold individually, so you could have just 1 or 100.

True & 12
Rosenheimer Str. 14
81669 München, Germany

One particularly memorable teatime was spent at Konditorei Wölfl where we had a difficult time choosing just one cake from the myriad of homemade choices. I settled for a Prinzregententorte, a Bavarian cake made with thin layers of sponge cake interleaved with chocolate buttercream and covered with a dark chocolate glaze. It was as amazing as it looked and sounds and their other cakes also got the thumbs up from my colleagues. I hear they get queues down the road on weekends and I would recommend trying to get there on a weekday if possible.

Konditorei Wölfl
Kellerstraße 17
81667 München, Germany

A few days in and the pork levels in our bodies were already starting to get a bit high. We took a break one evening with Afghani food at a place nearby – Chopan (to go). Massive plates of basmati rice pilau and tender lamb and heavily spiced spinach ensured that we left satiated, our tastebuds enlivened again.

Chopan (to go)
Rosenheimerstraße 6 + 8
81669 München, Germany

Sometime later during the week, a few of us were getting a little tired of the sandwich lunches and we left in search of a kebab. Oh yes, this was my first German döner kebab and now I understand what the fuss is about. I mean, look at all that salad! It’s, like, fresh and whatnot all on top of some quality meat (by quality, I mean I can identify it as meat, unlike those elephant leg doners).

It was back to Bavarian food for a couple more nights and our meal at Haxnbauer was memorable mainly for the ridiculous amounts of meat before us. Between five of us, we first shared a platter for two. Goodness, if this was for two, then surely this was for two as a main course.

While I was freaking out about the size of the knuckles and thinking of ordering slices, the others were keen to order by whole knuckle (warning: this is not a budget move by any means). When you state that preference, your waiter will come along with a platter of knuckles, with prices stuck on toothpicks, from which to choose. One veal knuckle and one pork knuckle then. These were whisked back into the kitchen for slicing before being presented to us yet again. Both were excellent but my favourite was the pork with its crackling, of course.