Traditional Oktoberfest Food

Best Oktoberfest Menu Ideas (organized by course)

Oktoberfest is not only about the beer, the singing, the dancing and the fair attractions. The festival showcases some of the most popular German food dishes and many of the best known and most loved culinary specialties of the country are enjoyed during the festivities.

The dishes served in beer tents and stalls around Theresienwiese occupy a well deserved status of great respect.

Natives often say that to drink beer like a German one must eat like a German. Certainly a ring of truth to that!

Below browse some of the most popular Oktoberfest food options organized by course.

Learn more about Oktoberfest beer.  

Oktoberfest Appetizers and Sides 

Kartoffelpuffer - these crispy German potato pancakes are known as Reiberdatschi in Bavaria. Traditionally served with apple sauce they are also delicious with sour cream and lax. Recipe here.

Flammkuchen - a "white German pizza' popular on beer garden menus. It originates from Baden-Württemberg region of Germany and is also well-loved in France. Thin crust, topped with creme fraiche, thinly sliced onions, smoked bacon lardons and caraway seeds. Recipe here. 

Obatzda - the famous Bavarian beer cheese dip is made with Camembert and Weissbier or a dark lager such as Dunkel. Served with rye bread, radishes and other veggies or soft pretzels. This is a classic Oktoberfest appetizer. Recipe here.

Sauerkraut & Bratwurst Balls - the two best known German foods rolled into bite-sized balls, breaded and fried (or baked). Serve with Bavarian mustard and a lot of beer! Recipe here.

Bite-sized Frikadellen - As far as German recipes go these fried meat patties are enjoyed in some shape or form all over the country. Typically made with a pork and beef combination ground meat, they are often served along with radishes and Schnittltauchbrot (open faced chives sandwiches). Recipe here.

Bratkartoffeln - this decadent side of deliciously seasoned fried German potatoes with bacon must be honored with crisp lagers! Recipe here.

Wurstsalat - whether with a simple oil and vinegar dressing or a creamy mayo mustard dressing this salad is delightful on its own or served on pretzel rolls. A classic German recipe.  

Marinated Limburger Cheese - a 'salad' made of marinated Limburger cheese (very well-loved in Bavaria) and thin onion rings dipped in sweet paprika. Absolutely delicious with pretzels. Recipe here.

German Meat and Cheese Board - assemble your own version choosing among traditional cheeses, meats and leberswurst of course. More information here.

Brotzeit Platter - complete with the legendary Butterbrot - a slice of farmer's bread, generously buttered and topped with savory or sweet ingredients. Here is how to compose a tradditional one. 

German Beer Bread - typically made with rye flour but absolutely legit with all-purpose flour. Shape as a skinny loaf you can slice and use for butterbrot or rolls to accompany various stews and soups.  Recipe here. 

Sauerkraut Strudel - a version of the famous Bavarian dessert, this savory treat features sauerkraut and bratwurst flavored with traditional German spices as its filling. Recipe here. 

Zwiebelkuchen - an onion pie that combines the concepts of a deep dish pizza and a quiche. Perfectly pairs with Marzen lager. Recipe here. 

Mushroom and Goat Cheese Strudel - this Pilzstrudel mit Ziegenkase is a popular vegetarian dish on the Wiesn. It can be enjoyed as appetizer or an entree, plated along with salad. Recipe here.

Potato Dumplings ( Kartoffelknödel, Kartoffelklösse) - No Bavarian feast is complete without this dish. Comfort food at its finest, these pillowy potato dumplings are often stuffed with a crouton filling. A must side for German roasts and gravy or braises, stews and soups. Recipe here. 

Bayerischer Kartoffelsalat - the emblematic potato salad of Bavaria, served warm or cold and easily customizable. Better than your average German potato salad. Recipe here.

Krautsalat - this German coleslaw often includes bacon and is a traditional side for roasts and chicken dishes. Caraway seed gives it a wonderful savory dimension. Recipe here. 

Schinkennudeln - a classic German dish often enjoyed during Oktoberfest (it is a must on beer garden menus in general). Al dente pasta is pan fried with ham, butter, eggs and cheese...Comfort food that pairs with lagers in a way few can ignore. Recipe here. 

Sauerkrautsuppe - German sauerkraut soup is particularly delicious when prepared with smoked sausage such as Frankfurter or knockwurst. A must try! Recipe here. 

German Horseradish Sauce - this easy, mixing-only sauce is equally at home slathered over the bun ready to hold a grilled bratwurst and as a dip for frikadellen, beef steaks and more. Recipe here.

Oktoberfest Main Courses

The main courses are typically filling, simple fare with tons of flavor and incredible affinity for amber lagers. Below are some of the most iconic options, but no Munich Oktoberfest is complete without a lot of game options such as venison and duck. Stuffed roast suckling pig is also a popular delicacy.

Roasted Half Chicken - known as Oktoberfest Brathendl or Wiesnhendl. Typically whole chickens (about 482,000 per fest) are spit roasted, then split in half and served. All sides are purchased separately. Recipe here.

Beer Brats - German bratwurst simmered in a malty beer and onions sauce. Serve with mashed potatoes as a plated entree or on soft pretzel bun. Recipe here.

Schweinshaxe - fall-off-the-bone tender Bavarian roasted pork hocks with deliciously crispy skin and a beer gravy. Frequently cooked with the entire fat cap and served with braised red cabbage, dumplings or spaetzle noodles. Enough said. Recipe here.

Käsespätzle - spätzle tossed in butter or smothered in rich gravy is a very traditional German comfort food. It is served as a side to many of an Oktoberfest dish. Käsespätzle (cheese spätzle) however is an entree dish in its own right. Fresh spätzle is smothered with regional cheeses and butter, baked and topped with caramelized fried onions and chives. Recipe here.

Beer Braised Bratwurst and Sauerkraut - naturally fermented sauerkraut and browned brats simmer in a delicious broth with spices and German beer. Serve plated or on a bun with Bavarian sweet mustard. To the recipe!

German Pork Roast aka Schweinebraten - this dish is typically prepared with pork shoulder and Oktoberfest beer. The flavors are unbelievable, yet it is amazingly easy to make. If you buy pork shoulder with skin on you can enjoy some amazing crackling. Recipe here.

Bierfleisch - a hearty beef stew with onions and mushrooms, served with bread dumplings (see below) and gurken. Best enjoyed with dark German lagers. Recipe here. 

Bread Dumplings with Creamy Mushroom Stew - a comfort food dish in its own right. Known in Bavaria as Semmelknödel mit Pilzrahm this is an excellent vegetarian entree to celebrate Oktoberfest with.In regions such as the Black Forest also honor their many wild mushrooms by preparing the stew.  The dumplings themselves are a perfect side dish to meat roasts or braises with a gravy. Recipe here. 

Braised Lamb Shanks - Also a long-time classic entree served on the Wiesn. These tender, juicy lamb shanks are frequently ordered as a lighter option to the richer pork knuckles. Our recipe is easy to follow and leverages the lovely flavors of Märzen lager in the braising liquid which is then turned into a luscious gravy-like sauce along with some mustard. Red wine is another option here.

Currywurst - The iconic German street food originated in Berlin, Northern Germany and is perfect for Oktoberfest feasting. This recipe will provide you with tips on the correct type of bratwurst to use and how to make the curry ketchup. 

Beef Goulash with Bavarian Lager - a staple on many of a beer garden menu in the South of Germany. Also known as Rindergulasch, this is a thick beef stew flavored with Bavarian lager. Usually served with rye bread. Recipe here. 

Pan Fried Trout - this dish is very popular in beer gardens across Bavaria, especially in the areas nearest the mountains. Sometimes whole char is used, brought down from the cold waters of the North Sea. This is a very easy recipe.

Schnitzel - German pork schnitzel is as recognizable as sauerkraut. You can also make it with chicken - both are delish! Because it is not that hard to make you can easily prepare a whole platter to feed a small crowd. Recipe here.

Steckerlfisch - grilled fish on a stick (frequently mackerel) is one of these dishes that create powerful memories. A must try on the Wiesn and easy to recreate on the grill in your backyard. Recipe here.

Creamy Cod Stew - even though this is a Northern German dish, this hearty fish soup has its place on the Wiesn. It is served accompanied by rye sourdough and is a lighter fare alternative to the many red meat dishes. Recipe here. 

BBQ Pork Spare Ribs - a beer garden classic that has a prominent place on the Oktoberfest table. Recipe here (with Marzen BBQ sauce). 

Braised Venison with Blackberries - the deer hunting season in Bavaria coincides with the Oktoberfest and many delicious venison options are offered on the Wiesn. With this recipe you can braise various cuts of deer meet for a hearty game dish with subtle fruit notes. 

Other key entrees include numerous wurst varieties, plated or tucked inside fresh bread rolls (but you already knew that:), Beef Rouladen, Sauerbraten (German pot roast), Roasted Duck with Plums and Onions, Venison Stew, Stuffed Veal Breast, pork chop options and so many more.

Check back because we are constantly adding to our Beer Garden Menu  recipes here on Craft Beering and more traditional Oktoberfest food is on the way.

Oktoberfest Desserts

Bavarian Donuts (Bayerische Ausgezogene Krapfen) - these fried dough treats dusted with sugar are a favorite on the Wiesn. Recipe here.

Bavarian Cream - The high-cuisine dessert of German cuisine with French origins. Surprisingly easy to make. Can be served as a stand alone custard or piped into various pastries, cakes or pies. Recipe here.

Strauben -  this Bavarian favorite is a predecessor of the funnel cake. Typically dusted with confectioners sugar, but delicious with a dollop of Nutella. Recipe here.

Apfelküchle (Apple Ring Fritters) - are apple slices soaked in rum then dipped into an airy batter and fried to perfection. Often served with ice-cream. Recipe here.

Apple Strudel - traditional or prepared in pastry form this is truly a classic dessert, served warm with vanilla sauce or a scoop of vanilla ice cream. Recipe here.

Zwetschgenkuchen - a Bavarian original recipe in celebration of summer plum season part of which coincides with Oktoberfest. This plum cake has become popular in Northern Italy, Austria and Switzerland. Recipe here.

Donauwellen Kuchen - aka Danube Waves Cake has amazing flavors going on. Tart cherries, vanilla, chocolate... The Itsy Bitsy Kitchen nailed it. It looks beautiful, doesn't it? Recipe here.

Candied Apples - An irresistible favorite of Oktoberfest attendees, young and old. A few of these make a great centerpiece for any Oktoberfest party table before they seamlessly take care of dessert. 

Candied Roasted Almonds - An irresistible favorite of Oktoberfest attendees, young and old. A few of these make a great centerpiece for any Oktoberfest party table before they seamlessly take car of serving the dessert. Recipe here.

Other Oktoberfest dessert options include Buchteln, Black Forest cake (Schwarzwälder Kirschtorte), Almond and Pistachio Nougat, Quark Donuts, cookies, German cheesecake... There are just so many, we included the most popular ones. You might also like this round up of traditional German dessert recipes from all over the country.

For more Oktoberfest menu ideas be sure to visit our curated board on Pinterest - Oktoberfest Recipes and Party Ideas. Also check out our Oktoberfest Party Tablescape for styling ideas.