Be a Guest at the Oktoberfest: Stories, Recipes and hidden treasures (A Taste of)

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From the Publisher O'zapft is! On this one particular Saturday in September everything changes in the city in an instant. When the final blow drives the tap into the barrel, the Mayor of Munich shouts the words everyone is waiting to hear: “Ozapft is!”, or “It’s tapped!” Then you hear twelve blasts of cannon fire, and the beer starts to flow in all the large and small beer tents. But the Wiesn isn't just about beer, even if that is what everyone seems to think. In this parallel universe on the edge of the heart of the city, the activities surrounding the festival tents are no less important: the showmen, the booths, the carousels, and all the other things you can do and see here. "A guest at the Oktoberfest" captures precisely this diversity of the "fifth season" and brings the Oktoberfest into your own four walls. Be a guest at the Oktoberfest · Welcome to the Wiesn! We take you on a journey through the history, traditions and unique flair of the world's largest folk festival in Munich · Bavarian culinary highlights: The Wiesn landlords reveal their best recipes · Exclusive insider tips on rides, stalls, traditional costumes, after-Wiesn and much more Suckling pig ribs with potato dumplings from the Schützen-Festival Highlights on the menu in the Schützen-Festzelt include suckling pig in malt beer sauce with potato dumplings (see photo) and coleslaw or the rolled roast with caraway sauce. About the Schützen-Festival There is only one beer tent in which the Oktoberfest shooting competition of the Bavarian Shooting Association is held every year: the Schützen-Festzelt. The marksmen have been represented there since the beginning of the festival, had their shooting ranges here and thus also had the right to set up their own tent for their catering. Proprietors: Eduard and Mathias Reinbold Wild game Goulash with red cabbage and bread dumpplings from the Wildstuben The kitchen specialises in game dishes such as spit-roasted wild boar, saddle of venison and game goulash (see photo). It is therefore fair to say that Obelix would definitely stop here if he were visiting the Oktoberfest. About the Wildstuben The family that runs the restaurant is the only one of all the festival landlords not "from here", even if landlord Klaus Renoldi, dressed in traditional costume, could easily pass for a local. But the Renoldi showman family is actually at home in Bremen and has a long tradition. For six generations and more than 150 years, the Renoldis have been creating sensations and attractions - at many folk festivals, from the Bremen Freimarkt to the Cannstatter Wasen and the Prater in Vienna. Proprietors: Trudi and Klaus Renoldi Kaiserschmarrn Rischart with egg liqueur and caramelized walnuts from the Café Kaiserschmarrn At the entrance to the Café Kaiserschmarrn there is a giant pan in which Kaiserschmarrn is baked live and in colour. In colour, because the popular mountain hut dish is available here in at least seven different variations. About Café Kaiserschmarrn The daily cake ceremony at 2 pm is one of the specialities at the sugar-sweet Feierschloss. This is when Magnus Müller-Rischart cuts a wedding cake. In honour and in memory of the wedding of Therese von Sachsen-Hildburghausen to Crown Prince Ludwig, which was the catalyst for the Oktoberfest in 1810. The first pieces of the cake are then distributed among the guests while stocks last. And it won't last long, of course. Proprietor: Magnus Müller-Rischart Braised pulled pork with sweet and spicy barbecue sauce from the Glöckle-Wirt To this day, the Glöckle Wirt serves tender roast pork and crispy knuckle of pork, fillet patties and grilled sausages, Spaten-Mass and Franziskaner wheat beer. Many Munich locals also stop by for a Weißwurst breakfast, which is available on weekdays for 99 cents each until the twelve o'clock bell rings - after all, it's a tradition to uphold. About the Glöckle-Wirt The biggest fire in post-war history at the Wiesn hit the Glöckle-Wirt of all places. The cause: a technical defect in the power supply to the oven. The hut was completely burnt down and the damage was enormous. But Glöckle carried on, rebuilt the Almhaus and asked his regular guests for donations in kind for the interior decoration, which came in abundance. Something like that creates a bond. Since 2003, the Glöckle innkeeper has been back to his old self in a new guise. Proprietors: Stephanie Rollwagen and Michael Glöckle

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