Beyond Just Sausages - Authentic Oktoberfest Dishes You Must Try and How to Pair Them with Beer [Oktoberfest Visit Report ④]
"Oktoberfest is just a place to drink a lot of beer, right?"
To be honest, that was pretty much all we Schmatz members knew when we headed to Munich. But the moment we stepped into the tents at Theresienwiese, we were surprised by the variety of dishes beyond just beer steins, and the huge kitchens preparing them.
The First Thing We Noticed Inside the Tent — The Prominence of Food
Why You Can't Go with "Just Beer"
Stepping into an Oktoberfest tent, the first thing you'll see are waitresses carrying steins. But if you look closely, they're not only holding steins but also large platters. Whole roasted chickens, pork knuckles, and large pretzels are continuously brought to the tables.
Seating is generally required inside the tents. Once you secure a seat and call a waitress, you can order both food and beer together. We rarely saw people just standing and drinking beer. In fact, it was more unusual to see someone drinking without ordering food.
For Germans, beer and food are a set from the start. By drinking while filling your stomach, you can stay in the tent for hours. I truly experienced firsthand how this culture is designed. If you're curious about the background of how beer is drunk and enjoyed, please also read this article: "[How to Enjoy Authentic German Beer]".
First, the Three Local Staples You Need to Know
Wiesn Hendl — Crispy Skin, Eaten with Beer in Hand
The most common dish we saw in the tents was half-chicken (Wiesn Hendl). "Wiesn" is the colloquial name for Theresienwiese, and "Hendl" is the Bavarian dialect for chicken. It basically means "festival chicken."
It was incredibly delicious. In the Hofbräu tent, it was explicitly stated as "frisch vom Spieß" (fresh from the spit), with crispy skin and juicy meat. Prepared traditionally with parsley and butter, the local style is to pick it up and eat it by hand. Those using knives and forks are often tourists (laughs).
Schweinshaxe — Impressive Pork Knuckle, Bone-in
Another dish that makes you go "wow" in the tent is Schweinshaxe. It's a whole roasted pork hock, served bone-in on a large platter.
The outside is crispy, and the inside is so tender it falls off the bone. It's enough to share among 2-3 people. In Japan, a cured pork hock dish called "Eisbein" is well-known, but Schweinshaxe is roasted and completely different. It was a dish that made me feel like, "I've really come to the real thing," including its visual impact.
Brezn — It's Not the Same as "Pretzel"
"Pretzels? You mean those crunchy things sold at convenience stores, right?"
Actually, what you eat at Oktoberfest is completely different. The local name is "Brezel." In Bavarian dialect, it's called "Brezn."
The Japanese word "pretzel" comes from the English "pretzel" and has mainly come to mean snack food. But an authentic Brezel is a soft bread. By dipping it in lye (alkaline solution) before baking, the surface turns a deep brownish-red, creating a unique chewiness and saltiness.
The size served in the tents is so large that it hangs over your hands even when you hold it. The correct way to eat it is to tear it apart, and it's perfect for snacking on while drinking beer. If you only had the image of "pretzel = snack," you definitely need to experience a real Brezel.
What Bavarians Truly Love — The Invention of Obatzda
The True Identity of the "Cheese Spread" Born from Waste
Hendl and Haxe are clearly celebratory dishes, but locals who frequent the festival often order Obatzda first.
Obatzda is also a popular standard tapas dish at Schmatz!
This pale orange-colored paste, which looks like cheese, is actually a traditional Bavarian dish created in the 1920s. It's said to have originated when Kati Eisenreich, who worked at a beer hall in Freising, wondered how to use up hardened Camembert.
The basic ingredients are aged Camembert, butter, minced onions, salt, pepper, paprika powder, and caraway. Currently, the ingredients' standards are also regulated by EU geographical indications. It's interesting that a dish born from waste was elevated to "official Bavarian cuisine."
Spread it on a Brezn - This is the Bavarian way
The way to eat it is simple. Tear off a piece of Brezn and spread a generous amount of Obatzda on it.
The flavor is unique, blending the saltiness of aged cheese with the refreshing spice of caraway. Despite being fatty, it's not heavy, and it pairs perfectly with the saltiness of the Brezn. This combination was perfect as a palate cleanser after a sip of beer.
In the Paulaner tent, Obatzda was served in a modern style, placed on arugula with paprika onion rings and a Brezn. I felt like I saw a new face of a traditional dish.
There's Also Great Food Outside the Tents — Stalls and Hidden Gems
Steckerlfisch — Follow the Smell of Smoke and Charcoal
Outside the tents, as you walk around the venue, the smoke of charcoal drifts from various places. Following the source of the smoke, you'll arrive at a stall selling Steckerlfisch, fish grilled over charcoal on long skewers.
Many might be surprised by "fish at Oktoberfest?" But it goes perfectly with beer. Whole fish are skewered and slowly grilled over charcoal. The fragrant skin and saltiness enhance the refreshing feeling of cold beer. The experience of enjoying grilled fish outdoors with a beer, a little away from the hustle and bustle of the tents, is quite unique.
Leberkäse — Munich Citizens' "Everyday Life" Here Too
Another dish long loved by locals is Leberkäse. The name contains "Leber" (liver) and "Käse" (cheese), but actually, neither is in it, which is a bit of a naming trap (laughs).
It's a Bavarian soul food similar to meatloaf, made from finely ground beef and pork, baked into a block. It's commonly sold at butcher shops and supermarkets in Munich, and locals eat it in a bun for lunch. It was interesting to see "everyday Munich" permeate the Oktoberfest grounds.
"The Relationship Between Beer and Food" I Noticed Locally
The Real Reason Why Festbier Goes with Everything
The beer served in the Oktoberfest tents is Festbier (Helles style is now mainstream) brewed by each brewery. We realized after eating many dishes there: this beer truly doesn't clash with anything.
When you taste it, it makes sense. Festbier has a sweet, rounded maltiness and isn't too bitter. Even right after eating a fatty Schweinshaxe, your mouth feels refreshed. "Washing down the grease" is the perfect expression.
Eating the dishes with beer, that's all it takes for perfection. For an overall picture of Oktoberfest cuisine, please also see "[What is Oktoberfest?].
Sharing Schweinshaxe while clinking steins. Tearing off Brezn while conversations flow. Food warms up the table, and a warm table brings more friends. Perhaps this design of mealtime is the secret to keeping people in the tents for six or even seven hours.
Relive that Experience at Schmatz
The excitement of Munich and the impressive food are aspects that can't be fully conveyed without being there in person. However, the experience of "enjoying German beer with food" can be recreated at Schmatz restaurants.
We offer classic Bavarian dishes like Brezn and Obatzda, along with German beers that pair perfectly with them. Please come and experience this combination at Schmatz sometime.
▶ [Schmatz Restaurant/Store Information]
*In the previous article of this series, we delved into the secrets of Augustiner's "wooden barrel beer" and its refrigerated tower. Next time, we'll explore the world of the professionals who continuously pour that beer.*
