Dish finder in Munich

Veal sausages kept warm in water, peeled at the table and eaten with sweet mustard, a pretzel and, traditionally, a wheat beer. Custom says before noon.

The Bavarian pretzel, soft inside with a thin crisp crust and coarse salt. A Butterbrezn, split and buttered, is the commuter breakfast.

A thick warm slice of baked meatloaf in a crusty roll with mustard, sold at every butcher's counter. Despite the name there is no liver or cheese in the Munich version.

Roast pork with crackling, dark beer gravy and a potato dumpling. The Sunday lunch of Bavaria and a fixture of every Wirtshaus menu.

Roasted until the skin shatters, served with a dumpling and sauerkraut or potato salad. One is a meal for a hungry adult.

Whole mackerel or char grilled on a stick over charcoal at beer gardens and fairs. Eat it with your hands and a pretzel.

Ripe Camembert mashed with butter, paprika and onion, spread on bread or a pretzel. The heart of a beer-garden Brotzeit and meat-free.

A giant white radish cut into a spiral and salted until it weeps. Crunchy, peppery and the beer garden's standard side.

Egg noodles layered with mountain cheese and crisp fried onions, from the Allgäu in Bavaria's south-west. Rich, filling and on most menus.

Wild or button mushrooms in a cream sauce with a bread dumpling, the reliable meat-free main in traditional restaurants, best in late summer and autumn.

A large liver and bread dumpling in clear beef broth with chives. The standard starter in an old Wirtshaus.

Thick, caramelised pancake torn into pieces, dusted with icing sugar and served with plum compote or apple sauce. Big enough to share.

A soft yeast dumpling steamed until it forms a caramel crust underneath, served with vanilla sauce. Some places serve it as a meat-free lunch.

A fried yeast pastry stretched thin in the middle and thick at the rim, dusted with sugar. Traditional at fairs and in old-fashioned bakeries.