We arrived in Munich and awoke early, knowing we had a big food day ahead of us. Paolo and I met up with Ela and Dennis, and headed out front of the venue to meet with Laurent – a long-time supporter and worker of/for Trivium. Laurent is initially from France, living in Germany. He is responsible for much of the amazingness behind Trivium’s internet presence. He has worked alongside Trivium for years and years, helping get our word digital and online – he’s an invaluable ally to the Trivium organization, and it was time to grab a bite with him in his old stomping grounds.
Traveling by foot, train, then foot again – we were able to see much of Munich’s old historical architecture and marketplaces. Quickly developing a massive thirst for German beer and a hunger for German pork-product – we ran into the Hofbrauhaus, the restaurant Laurent picked for us today.
Have I mentioned enough my passionate love-affair with German beers (especially Weiss and Hefeweisen beers)? Well – I love that shit. I find German beer drinkable like water – with a taste like the heavens. Weiss and Hefes? **** me that shit is good in Germany. I order a comedically-large Hofbrau Wiesn Marzen. Comedically? Typically.
I like how the Germans do beer. They do it incredible-friggon-tasty-well, and served cold in giant glasses. I’d be having me quite a bit of the golden-elixir. With that tall beer, you need an excuse to drink more of it – so we order:
- 1/2 Knusprig Gebratene bauermente mit apfelblaukraut und kartoffelknodel.
- HB sausage platter with pork sausages, Viennese and pfalzer sausage, on a bed of sauerkraut.
- Leberkas: baked Bavarian meat loaf from the HB butchery, oven-fresh with home-made potato salad.
- Crispy roasted knuckle of pork in gravy with a grated potato dumpling.
- Basket of bread with pretzels, rolls, house bread.
The Bavarian-region of Germany is always associated with pretzels and beer – so we chow down on that stuff first; next come the second-most ubiquitous and typical German/Bavarian-German dish – pork-meat in tube-form. The first two courses disappear quick. It’s that comfort/familiar-food that brings our German friends back to childhood pretty quick; and for me and P? Well… we love pretzels and sausage in Germany quite a bit.
The roast knuckle looks like something that fell off a prehistoric animals’ leg. Texturally it has all sorts of interesting things going on: the crispy skin on the outside reminds you of an Asian-style crispy pork-belly, dark-meat and white meat cling to the bone trying to evade our clamping jaws. If you haven’t had the chance to have a European grated-potato dumpling – you’re missing out. It’s like a sticky, giant rice-ball of potato-y starchy goodness; gravy was the hot tub of the leg and ball. Leberkas got Dennis pretty stoked – it’s a classic German traditional dish; somewhere between meatloaf and a giant hunk of ham/spam… but tasting better than the latter of course. German potato salad is the not-so-distant relative to the potato salad we see grace many-a-picnic table across America.
I believe the poultry was roasted duck… however, by this point I was so painfully stuffed that it became a game of shoveling more food just for the taste of it. Pornographically indulgent if I do say so myself. Kaiserschmarm was like chopped up soft, giant-pancake bits covered in powdered sugar, served with a magical tart apple-sauce. Apfelstrudel, iconically German – went beautifully with the powdered sugar, cream and whipped cream. But like I said, by this point… we were eating for sport.
German traditional food. Lecker.