Bavarian cuisine

Bavarian cuisine (Bavarian: Boarische Kuche; German: Bayerische Küche) is a style of cooking from Bavaria, Germany.

More than 285 typical Bavarian products have been recorded in the Bavarian specialities database 'GenussBayern' since the 1990s. Recipes and museums can also be found there. With a total of 54 specialities protected under European law, Bavaria is the No. 1 speciality region in Germany. Bavarian products such as ‘Bavarian beer’, ‘Nuremberg bratwurst’, ‘Allgäu mountain cheese’ and ‘Schrobenhausen asparagus’ are just as much a part of the official EU list 'eAmbrosia' of prestigious regional culinary specialities as the protected names “Champagne” and ‘Prosciutto di Parma’. Bavarian specialities, which are protected as geographical indications, are deeply rooted in their region of origin, important anchors of local identity and also tourist flagships - they are therefore at the heart of Bavarian cuisine.

Restaurants that carry the 'Ausgezeichnete GenussKüche' award (recognizable by a sign near the door) are known by locals for their certified, authentic Bavarian cuisine.

The Bavarian dukes, especially the Wittelsbach family, developed Bavarian cuisine and refined it to be presentable to the royal court. This cuisine has belonged to wealthy households, especially in cities, since the 19th century. The (old) Bavarian cuisine is closely connected to Czech cuisine and Austrian cuisine (especially from Tyrol and Salzburg), mainly through the families Wittelsbach and Habsburg. Already in the beginning, Bavarians were closely connected to their neighbours in Austria through linguistic, cultural and political similarities, which also reflected on the cuisine.