Knödel. The second most popular side dish in Bavaria is a whole category on its own. The Knödel or dumplings are everywhere in Munich & are served with a wide range of meat delicacies, stews & soups.

The most traditional categories of dumplings are the Semmelknödel (bread dumplings), Schinkenknödel (bread & ham dumplings), Breznknödel (Pretzel Dumplings) & Leberknödel (Liver dumplings) but the most common are the potato & the cheese dumplings.

The spherical exterior is usually a mixture of flour, whisked eggs, milk & salt, kneaded into a dough that is boiled with its interior ingredient into a ball of water. After 10 minutes the tennis-ball treats are usually ready. They can either be served as a side dish or fried in some melted butter until a crispy crust is formed.

For some of the best Knödel in Munich, you must try Wirtshaus In Der Au. This place is famous not only for the largest dumplings in Munich, but also for numerous dumpling specialties.

It made sense to dedicate a whole operation to the inherited symbols of Bavarian food culture: The Munich dumplings were open for the first time in 2002 during the Oktoberfest of that year. A dream came true for the team at the Wirtshaus in der Au.

The lovingly designed beer tent has 399 indoor and 400 outdoor seats. A wide variety of dumpling dishes are offered at the sales stand, which looks like an oversized, old oven, as well as in the rustic decorated beer tent. At lunchtime, there is a royal Bavarian lunch menu and traditional live music.

From a Mass Paulaner Oktoberfest beer in the sunny Knödelei beer garden to a Monaco Sprizz at the Luis Bar or in the beer garden boxes – the Munich Knödelei next to the Ferris wheel has been a popular insider tip for Munich residents and all Oktoberfest fans for years.