There aren’t many places in the world where beer for breakfast is practically mandatory. To enjoy the full experience of Weisswurst, a pale and tender Bavarian sausage in which minced veal, pork and seasonings are crammed into pork casings, head to Schneider Bräuhaus, and pair your meat with a pillowy-soft Brezn (pretzel) and a glass of Weissbier (wheat beer). Best dunked in süßer Senf (sweet mustard), the sausages are traditionally made fresh and not eaten after midday, meaning you won’t find the locals ordering them in the afternoon. Follow suit if you want to blend in.
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