Discover Munich's culinary heart at the Viktualienmarkt with tastings of Weißwurst, Obatzda cheese spread, and pretzels before entering a historic beer hall for a Masskrug of Augustiner. Traditional Bavarian food culture explained.
The Viktualienmarkt has operated as Munich's premier open-air food market since 1807, covering 22,000 square meters in the heart of the Altstadt and hosting more than 140 permanent stalls. This 3-hour guided tour uses the market as both classroom and tasting venue, walking participants through the Bavarian culinary traditions that have defined southern German food culture for generations.
The tour begins in the market's delicatessen and charcuterie section, where the guide introduces seasonal Bavarian ingredients and the philosophy of regional sourcing that underpins the Viktualienmarkt's enduring appeal. Early stops include tastings of Weißwurst — the mild white veal and pork sausage traditionally served before noon with sweet mustard and a pretzel — and Obatzda, a spreadable Camembert cheese seasoned with paprika, caraway, and onion that is a fixture of Munich's beer gardens and home kitchens alike. The guide explains Bavarian breakfast culture and the customs around Weißwurst etiquette, including the tradition of peeling or 'zutzeln' the skin away rather than eating it whole.
From the market the group moves to a historic beer hall, where each visitor is presented with a Masskrug — the iconic one-liter Bavarian stein — of Augustiner, Munich's oldest still-independent brewery, founded in 1328. The beer hall setting frames the guide's explanation of Bavaria's 1516 Reinheitsgebot purity law, the social function of beer halls as community gathering spaces, and the difference between the major Munich breweries whose names appear on Oktoberfest tents.
Along the route the guide covers the market's distinctive features: the Maypole decorated with symbols of Munich's traditional crafts, the flower stalls that ring the perimeter, and the market's dedicated Biergarten, which operates under a rotating brewery licence each season. Bavarian food history is woven throughout, from the evolution of sausage-making guilds to the role of the market in provisioning Munich during the Napoleonic era.
The tour accommodates up to 12 participants and is conducted in English. Vegetarian participants can engage fully with the market tastings. The $75 price includes all market tastings, the Masskrug at the beer hall, and pretzels throughout.
What is included
- Market tastings, beer hall Masskrug and pretzels, Bavarian food history guide
Good to know
- Operator
- Taste of Munich
Highlights
- Taste traditional Weißwurst and Obatzda cheese spread at Viktualienmarkt stalls with over 200 years of history
- Drink a full Masskrug of Augustiner — Munich's oldest independent brewery — in a historic beer hall
- Learn the etiquette and customs behind Bavaria's white sausage breakfast tradition from a specialist guide
- Explore 140-plus permanent stalls of Munich's central open-air market including cheese, charcuterie, and seasonal produce
Tips for visiting
- Arrive before noon — Weißwurst is traditionally served only until midday and the most popular stalls can sell out
- The Viktualienmarkt is closed on Sundays and public holidays, so the tour does not operate on those days
- Wear layers; the market is fully outdoors and Munich's weather changes quickly, especially in spring and autumn
- Pace beer consumption at the beer hall — the Masskrug holds a full liter and the tour typically runs in the morning
- The beer garden at the market operates under a rotating brewery licence; check which is pouring during the visit season
Frequently asked questions
What is Weißwurst and how is it traditionally eaten?
Weißwurst is a mild white sausage made from minced veal and pork back bacon, flavored with parsley, lemon, and cardamom. It is traditionally eaten before noon by peeling or sucking the skin away, and is served with sweet Bavarian mustard and a pretzel.
Does the tour operate on Sundays?
No. The Viktualienmarkt is closed on Sundays and public holidays, so the tour cannot run on those days. Weekday and Saturday morning departures are standard.
Is the full Masskrug of beer mandatory?
No. Visitors are welcome to drink as much or as little as they like. Non-alcoholic alternatives including sparkling water and juice can be requested at the beer hall.
Is the tour suitable for vegetarians?
The market tasting segment is largely vegetarian-friendly, with Obatzda cheese spread and pretzels as key items. The Weißwurst tasting is meat-based, but the guide can help arrange market alternatives for non-meat eaters who request them in advance.