Chiemsee fish, Weißwurst and Radler, Schrobenhausen asparagus and other delights you shouldn't miss in Upper Bavaria
10 x Culinary highlights
Munich’s Weißwurst, or veal sausage, is the culinary icon of the whole Upper Bavaria region. It is only original when it is made with veal. Traditionally it is eaten before twelve o’clock with pretzels, sweet mustard and a Bavarian wheat beer.
The thick layer of tufa found in the Ismaning district gives this cabbage dish its special quality.
ismaning.de (only in German)
Whisky from Lake Schliersee
Malted barley from the region, water from the Schlierseer mountains, barrels made from American white oak - all these combine to make the Slyrs Single Malt Whisky from Neuhaus.
The Münchner Wiesnbier is specially brewed by Munich’s main breweries for the Oktoberfest. It is a strong “March beer”, which has a higher original gravity of 13.5 percent, giving it not only a higher alcohol content but also a very full-bodied flavour.
Lake Chiemsee Fish
A particular speciality of Lake Chiemsee is the European whitefish, a relation of the trout. It is larger and fatter than that found in Lake Ammersee and can be smoked, grilled on a stick, baked, salted or served as a small fishy treat. 16 families around Lake Chiemsee are still actively involved in fishing.
chiemsee-chiemgau.info (only in German)
This asparagus has a strong, slightly nutty flavour. The sandy, sunny south-facing slopes of the region are well suited to the cultivation of this popular vegetable. The Schrobenhausen Asparagus Museum offers a number of curious and fascinating exhibits.
museen-schrobenhausen.de (only in German)
This is a mixture of beer and lemonade, otherwise known as shandy. It was Franz Xaver Kugler who popularised Radler as an alternative drink. He was the landlord of a tourist inn on the edge of Munich, which was a frequent stopping place for cyclists. From 1922 onwards, he served tankards of Radler on the Kugler Alm, and has long been deemed to have invented this mixed drink.
Marzipan from Fraueninsel
The marzipan from the Benedictine Abbey is freshly made each day. It consists of almonds, sugar and other ingredients such as the herb liqueur known as Chiemseer Klosterlikör. The almond content is 52 percent, much higher than other marzipans.
Bavarian Cuisine with a modern twist
In the “Mundart” restaurant in Oberammergau, Bavarian cuisine is given a modern twist. Young, bold, regional and seasonal.
Over 1,300 years ago the first monastery breweries began producing beer, and the tradition is still continued today by some famous abbeys in Upper Bavaria, such as Andechs, Ettal, Scheyern and Reutberg.