The typical traditional cuisine of Munich - Modern influences

Typical Munich or Modern?

In the story Sophie tells about her day with her best friend who invited her to explore Munich with him. Sophie is 22 years old, a business student at Ludwig Maximilian University and earns her money as a waitress in a trendy restaurant in Maxvorstadt. The time off from lectures comes just in time for them; it's been a while since they had maintained their social media accounts. Due to their similar preferences for Bavarian cuisine and their interest in digital media, they decide to go on an exploratory tour of the city of Munich. You can find the tour to the story here.

 

An unforeseen morning.

We have been watching the weather forecasts for a few days and decide that we will meet on a beautiful spring weekend. Full of anticipation, I start my day by getting ready, getting dressed and finding the address to meet up with my best friend. The smartphone in my pocket, the powerbank with me and a blanket in my backpack I make my way well equipped to our agreed place, unsuspecting. I barely set foot out the door I am forced to turn back again, it's raining despite sunny weather forecast. Equipped with umbrella and denim jacket, I continue to the meeting place where he is already waiting for me.

With a slightly irritated look I ask: "Why do we meet exactly here?". He replied with conviction, "Knowing you, I'm sure you haven't had breakfast yet". According to online reviews, the Grossmarkthalle restaurant is perfect for you!". I trust him and we go into the restaurant. The attentive waitress asks for our order and before I was given a chance to speak he replies, "Two couple of white sausages with pretzels and two orange juices please, we don't like wheat beer." I'm surprised by the order, since weisswursts aren't really my favorite. And there they are, the weisswurst steaming gracefully from the tureen. Admittedly, my experience with weisswurst up to this point has been limited exclusively to some that either went bad from improper storage or was served with ketchup. He insists on zuzeln the Weißwurst as is typically eaten here, with sweet mustard from the skin. Reluctantly, I zuzeln the sausage and begin to understand what he meant. Damn, it's delicious! In the euphoria of the new taste impressions I forget nevertheless smoothly the sausage zuzeln, instead I eat the sausage together with skin. He laughs, the table neighbor is horrified.

Art in a different way.

After this embarrassing but extremely tasteful experience, we hit the road and leave the pub for the next hotspot. A few minutes later, he introduces me to a small pub called "Zur Gruam", which is adorned by a very impressive graffiti in the front. But Wow, what lurks around the corner I completely overlook, there is a ship on the bridge! He replies unimpressed, "Oh yes, I forgot to mention the Old Utting, too bad that both are closed right now." Fascinated by the two places I immediately shoot pictures and created stories for it.

Thrilled by the impressions, he leads me further in the direction of Bahnwärter Thiel. The impressions do not let up here, on the contrary, here it becomes only more clear to me that the graffiti earlier was only the foretaste of more. The Bahnwärter Thiel flaunts only graffiti and underlines the industrial look that it brings with it. The landscape is characterized by shipping containers and discarded rail cars which is converted to different customs such as bars or also used for partying, he tells me. Again, a pity that at this time nothing takes place. With pictures of the various graffiti and the wagon in the smartphone, I let myself be guided through the terrain further.

Away from the hustle and bustle.

Arrived at the end, we continue in the direction of Ludwigsvorstadt to Theresienhöhe. Here we take a short stop at the steps of the Bavaria and catch our breath from the previous route. There we let the view wander over the Theresienwiese, watch the construction of the Oktoberfest and shoot a few more pictures.

From there, our excursion continues over the Ganghoferbrücke in the direction of the Westpark where we are already expected by its audience. Everywhere ducks and geese, as far as the view only reaches. The next destination is the Café Gans am Wasser, the name here is program, wherever you look, again many ducks and geese. It is already noon and we decide for a small strengthening. We each order a pretzel and a beer and enjoy the view of the lake from the beer garden. What we did not suspect, the pretzels attract the animals magically and they ate us almost from the hand.

Fright let up.

Nevertheless, it goes for us strengthened further around the lake and we decide to go on the way to the Deutschen Museum Verkerhszentrum. My friend thinks in the Westend there is a small private brewery called Broy, a real insider tip in Munich.

Arrived there we noticed under a Piaggio Ape of the Broy a man lying who did not move from the spot. With fright we screamed for help, but before we know it, the young man comes out from under the vehicle and asked why we are making such a noise here. I was impressed by the rare atmosphere of the brewery, I had never seen anything like it before. On the window front, the various glass bottles they also offer hung down on threads and create a nice color temperature in the room due to the incidence of light. We exchanged a few words with the owner, capture the unique atmosphere with our smartphones and take a beer with us on the way.

High above Munich ...

My friend says that it is good Munich manner to sit on the Hackerbrücke and watch the sunset over the rails of the S-Bahn while enjoying our beer. However, getting a seat at this hotspot proves to be extremely difficult. After some back and forth we can secure one of these coveted seats on the Hackerbrücke. A breathtaking sight from the Hackerbrücke to see how the S-trains go in and out, while the sun reflects off the rails, in this moment I feel light and free.

Bavarian coziness meets modernity.

After the sun has almost set, we decide to go for a Bavarian meal nearby at Servus Heidi. Via the Arnulfpark and the Arnulfsteg we have arrived exhausted. I am immediately fascinated by the combination of traditional Bavarian gastronomy and a postmodern flair. The restaurant is a successful blend of stylish ambience and Bavarian style. The food is typically Bavarian, but is prepared and served by the chefs in a highly modern way. I order some cheese spaetzle and my friend is already looking forward to his Munich Schnitzel all day. The food is delicious and we end this beautiful day together with a Spritz.