Oktoberfest food

If, like us, you’ve ever so slightly overdone it on the Oktoberfest beer in the last couple of days, then you’ll probably have an increased interest in traditional Oktoberfest food, too. After all, eating doesn’t just help to soak up the beer as you’re drinking it, but is also the most effective way of fighting off a hangover afterwards.

What is more, for lots of Oktoberfest-goers, the eats are an integral part of the experience. There are those who dream of the food they only eat at the Wiesn throughout the year, either because they can’t get it at home or because the Oktoberfest does that particular dish better than anywhere else.

If you’re curious about Oktoberfest food ideas, have a look at our brief selection of the tasty treats on offer – and given the sheer amount of different dishes available, this really is nothing more than a selection!

Hendl – Chicken

The Oktoberfest roast chicken is one of the undisputed classics, and if you have an interest in statistics, you’ll know just how many of our clucking companions get the call up for an average Oktoberfest. Just what is it about the half a roast chicken served in the beer tents that is so good, though? Firstly, the fact that they are so popular means that they usually land on the table straight out of the oven – often sizzling! Secondly, the tent chefs are past masters of the genre, knowing how to perfectly season and roast the bird. Thirdly, many tents buy organic or free-range chickens, and you can taste the difference. Two tips, by the way: the oversized pretzels (Brezn) are great not just as a side-order, but as edible sponges to soak up the grease and juice from your fingers; make liberal use of serviettes to protect your authentic Bavarian costume!

Semmelknödel mit Rahm-Pfifferlingen – Bread-roll dumplings with chanterelles in cream

A lot of Wiesn-goers overlook this dish, and we think this tasty snack deserves more attention. It might be vegetarian, but the dumplings fill you right up and the mushrooms offer the kind of taste experience that can definitely give meat a run for its money.

Schweinshaxe in Bierkruste – Pork knuckle in beer crust

You like drinking it, so try eating it too! Beer is an essential ingredient in the crusty shell of crackling on a nicely roasted knuckle of pork, under which the juicy shreds of succulent pork-meat just melt away…  Ah, nothing like it. The real challenge with this dish is its sheer size, however, but that’s why lederhosen can be loosened at the back – or indeed why dirndls can be unlaced at the front. Everyone will see you do it, of course, but it’s well worth it for a Schweinshaxe.

Obazda – Obazda

This is one big pile of cheesy, creamy goodness, served with a lovely contrast of crispy vegetables – especially spring onion and that undisputed Wiesn-classic of the vegetable world, Radieserl. It’s easy to underestimate the humble radish, but these Bavarian breeds are a whole other story and absolutely delicious. And last but not least: salty pretzel sticks, just to remind you that this is a party as well as a food-fest.

Ente – Duck

In quarters, in halves, whole – however it comes, we always like to be guilty of devouring at least one of our waterborne feathered friends. And the skill with which the tent chefs handle chicken is evident in the way they prepare a mallard, too.