Schweinshaxe is probably the most popular dish for Bavarians & is found in many other variations in many countries such as Austria (Stelze) & German cities (Eisbein in Berlin) as well. It is a generous piece of pork knuckle marinated or boiled in caraway seed & garlic brine and roasted for about 2.5 hours until the skin turns crisp. The pork knuckle is traditionally served with boiled red cabbage or sauerkraut & potato dumplings or mashed potatoes.

This dish must be eaten fresh out of the oven in order to be appreciated. Another traditional & equally popular pork dish is Schweinebraten or Schweinsbraten. A large piece of pork meat usually loin or shoulder cut scored & spiced up with salt, pepper & caraway seeds is placed in the oven where it is often poured with water or preferably dark beer.

20 minutes before it is served, it is cut into cubes onions, carrots & a small piece of celeriac can be scattered around the pork to enrich the gravy. It is also served with red cabbage, sauerkraut, or green cabbage along with potato dumplings that will help you soak up the delicious gravy.

For a taste of some of the best Munich has to offer you can try Haxnbauer im Scholastikahaus. This old Munich city restaurant is part of a historical building, the Scholastikahaus, which was historically documented for the first time in the 14th century. The Kufflers renovated the restaurant elaborately.

Today Haxnbauer is a popular meeting point for the established Munich population and guests from all corners of the world. At the grandiose Haxengrill delicately seasoned pork knuckles and veal joints (“Haxen”) are tenderly grilled on the beech wood charcoal grill and served as a crispy unique delicacy.

The knuckles are marinated 24 hours in a (secret!) salt-herb mixture before they are grilled. The meat smells fantastic and with its unique taste, crispy crust and delicate meat definitely lives up to its promise. Tasty Munich specialties and modern dishes round off the offer at Haxnbauer in every respect.