Eating dumplings in Munich

SANKTANNAS on Gärtnerplatz specializes in alpine cuisine. It goes without saying that dumplings are also served here. These are called "balas" here - Ladin for dumplings. For anyone with a question mark in front of their head, let me briefly explain: Ladin is a Rhaeto-Romanic language and, together with German and Italian, is one of the three official languages in the Autonomous Province of Bolzano-Alto Adige. Okay, okay. But now to the Bala menu. There are vegan specialties such as porcini mushroom bala with artichoke vegetables, sesame yogurt and roasted buckwheat. Vegeterarians can look forward to turmeric bala with red cabbage salad (mayonnaise, apple, horseradish), pumpkin-harissa puree and mountain seed mix. And finally, there are a few South Tyrolean classics such as Bala mountain cheese and Bala spinach.

The Wirtshaus in der Au is generally a stable place when it comes to good Bavarian cuisine. And dumplings are particularly celebrated here: there's no better way to put it, we'd say. A glance at the menu will leave you spoilt for choice: you can choose between beetroot dumplings on apple and celery vegetables with sour cream, spinach dumplings on cherry tomato sauce and dumplings with Walchsee organic cheese on fresh spinach leaves. The dumpling trio, consisting of all three options, is a safe bet for anyone who can't come up with a solution.

Every week from Thursday to Sunday, the doors of the KnödelAlm open in the Werksviertel Mitte district. Even from the outside, the ambience is impressive, the hut looks so true to the original "almig" - and that in the middle of the many Werksviertel containers. Inside, the Bavarian rustic atmosphere continues and a look at the menu is a real treat for dumpling fans. From hearty to sweet, all variations are represented: Bacon dumplings in hearty beef soup, bread dumplings with mushroom cream sauce, beetroot dumplings in herb sauce garnished with walnuts, spinach dumplings tossed in butter with oven-baked tomatoes and fresh parmesan, potato dumplings with gravy and apricot dumplings with vanilla sauce.

A real dumpling party awaits you when you visit Fink's Südtiroler Knödelküche in Klenzestraße. More dumplings is not possible! Look forward to dumplings in all "shapes & colors" - whether vegetarian, vegan or gluten-free, there is something for every taste or need. We particularly want to highlight the "Specialties" section, which makes a big impression: how does pizza dumpling with mozzarella, tomatoes and basil or a radicchio and gorgonzola dumpling sound? Especially recommended for vegans: Leek dumplings with soy yoghurt sauce. As you can see, absolutely everyone will be happy here, and another special thing about Fink's is that the restaurant uses fruit and vegetables from its own garden. You can also enjoy a good glass of South Tyrolean wine with your dumplings at a fair price and enjoy the evening in a South Tyrolean atmosphere.

Of course, we always think of all vegans when we write about certain dishes. The bodhi in the Westend is (rightly) known for its first-class vegan cuisine and also has dumplings on the menu: Napkin dumplings and potato dumplings. The former is served with lupin schnetzel and a variation of mushrooms, while the potato dumpling is accompanied by a crispy soy steak with apple red cabbage and dark beer sauce. So if you're a vegan and really fancy hearty Bavarian cuisine, bodhi is the place for you.

The neighborhood tavern Obacht in Maxvorstadt is also big on dumplings and therefore always has three of them on the menu. You can get the bread dumplings with beet, oyster mushrooms or spinach in combination with nut butter and Tyrolean mountain cheese. When you visit, it's also worth taking a look at the current weekly menu, as there are always seasonal dumplings on offer. At the moment, you can look forward to kale dumplings with lukewarm tomato salad, quince stock and Allgäu Weißlacker at Obacht. Also very popular at Obacht are the cheese dumplings with Tegernsee mountain cheese, creamed savoy cabbage and a small salad with bacon and onion melt or (vegetarian) with ginger and cranberries. These consist of half potatoes and half bread rolls and are (unfortunately) no longer served so often in pubs.