5 Most Popular Bavarian Dishes - Must Sample Dishes in Bavarian Cuisine

Also referred to as quark balls, Quarkbällchen is a popular snack in Germany that is made using a host of easily available ingredients. The delicious combination of quark, milk, flour, eggs, butter, vanilla sugar, cornstarch, and milk make this a big hit for locals as well as tourists at any hour of the day. Formed into ball shapes, Quarkbällchen portions are deep-fried until golden brown and are usually served after dusting each ball with cinnamon sugar. Crispy on the outside and soft and chewy on the inside, it is typically served during tea time – the snack does pair well with a hot beverage.

Served at Ernst Biergarten and nearly every other German restaurant in Dubai, Dampfnudeln is another traditional Bavarian dish that's compared to dumplings. Yeast dough dumplings are steamed in butter, milk, and water to create this tasty dish that's also deep-fried in butter before being served. Both savoury and sweet flavoured variations of this dish are sold in local restaurants although the savoury Dampfnudeln is steamed in a bowl of salt water instead of butter, milk, and water. The savoury version does not feature a filling in the centre and usually accompanies potato soup while the sweet variations contain fruit jams and fruit compotes.

This classic Bavarian cheese delicacy is soft and creamy and contains a number of spices and ingredients that lend the cheese spread its unusual flavour. Although the cheese was created to use over ripe soft cheeses such as Brie and Camembert, the addition of paprika, caraway, herbs, and onions is what makes it a big hit with young and old diners. The cheese is believed to have been popularised by a server named Katharina Eisenreich who worked in a Freising pub. Sold in local restaurants around Germany, this spread pairs well with pretzels and other German snacks.

Bread dumplings in Bavarian cuisine do not get any better than the Serviettenknödel. Also dubbed "napkin dumplings" owing to the way dumplings are steamed wrapped in cloth napkins, Serviettenknödel is a great way to use up stale baguettes, bread rolls, or even pretzels. The bread is tossed into a mixture that includes eggs, milk, lard, and fried onions first and then is seasoned with salt, pepper, parsley, and nutmeg. The dumplings are grilled and tabled with horseradish or mustard. Other side dishes that are served with Serviettenknödel include potato salad, sauerkraut, and even fresh bread.

This massive and round-shaped gingerbread is a signature dish hailing from Nuremberg and is a direct result of the city being a major trading hub. The use of spices and nuts including walnuts, almonds, and hazelnuts is attributed to gingerbread's unique flavour although candied lemon peel is another indispensable ingredient.