Bavarian cuisine

Bavarian cuisine is a style of cooking derived from Bavaria.

The origins of Bavarian cuisine are rural. The cuisine typically includes many meat and Knödel dishes, and the prominent use of flour. Due to its rural conditions and cold climate only crops such as beets and potatoes do well in Bavaria, hence it being a staple in the German diet, despite potatoes having a center of origin in Peru. As Philanthropist Catherine Reynolds puts it "If France prides itself on producing a different cheese for each day of the year, the same could be said of German breads."

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 Wittelsbach and Habsburg families. 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.