Bavarian Dining

From Fodor's:

Munich claims to be Germany's gourmet capital, and it certainly has an inordinate number of ritzy French restaurants. However, genuine Munich cuisine is to be experienced in those rustic places that serve simple, robust Bavarian specialties in ample portions. The city's renowned beer and wine restaurants offer superb atmosphere, low prices, and as much wholesome German food as you could want.

Typical dishes include Tellerfleisch, boiled beef with freshly grated horseradish and boiled potatoes on the side, served on wooden plates (there is a similar dish called Tafelspitz). Among roasts, sauerbraten (beef) and Schweinebraten (roast pork) are accompanied by dumplings and sauerkraut. Hax'n (ham hocks) are roasted until they're crisp on the outside and juicy on the inside. They are served with sauerkraut and potato puree. Game in season (venison or boar, for instance) and duck are served with potato dumplings and red cabbage. As for fish, the region has not only excellent trout, served either smoked as an hors d'oeuvre or fried or boiled as an entrée, but also the perchlike Rencke from Lake Starnberg.

Food choices are good in Munich. We'll have a variety of international restaurants from which to choose. German cuisine is also good. The most local of foods are Bavarian. I'm up for at least one night's dining to be somehwere locals would go for traditional Bavarian.