Food, Drinks & Traditional Dishes in Augsburg

The dominant, highly respected local brewery that has controlled the city's beer taps for generations. They produce everything from heavy, malty dark beers to aggressively hoppy modern craft IPAs. The massive brewery complex near the train station features a sprawling beer garden where massive glass mugs clink loudly against wooden tables. Earning the title of German Craft Brewer of the Year, they successfully blend aggressive modern brewing techniques with strict traditional purity laws. Trying their 'Commerzienrat' export beer is practically mandatory.

A heavy, exceptionally dense sheet cake constructed from a thin yeast or shortcrust dough and completely buried under overlapping slices of tart plums. The absolute lack of overwhelming sugar allows the sharp, aggressive flavour of the baked fruit to dominate. Locals take this specific dessert so seriously they earned the nickname 'Datschiburgers' across the region. You will see people fiercely arguing over whether it requires a heavy dusting of streusel on top. It pairs perfectly with black, bitter coffee.

A violently spiced, highly addictive fast food item consisting of a heavily grilled bratwurst stuffed into a toasted white bun. Vendors aggressively smother the meat in a thick layer of sharp mustard, raw chopped onions, and a heavy dusting of curry powder. It provides a massive, messy hit of fat and spice that cuts directly through a hangover. While similar to foods found in Austria, the late-night kebab shops and hole-in-the-wall grills here have completely adopted it as an essential local snack. Do not attempt to eat it neatly.

A highly specific, fiercely guarded local soft drink based on a recipe using lactic acid, giving it a sharp, uniquely tart profile. The local Riegele brewery produces it, and you will struggle to find it anywhere outside the immediate city limits. It provides a crisp, aggressive alternative to overly sweet global sodas and cuts through heavy Bavarian food perfectly. Locals frequently mix it with beer to create a highly refreshing shandy known as a Radler. The retro glass bottles add a heavy dose of nostalgia to the experience.

A brutal, remarkably heavy dish of soft egg noodles completely drowned in pungent melted mountain cheese. Cooks aggressively top the dense mixture with a massive handful of crispy, caramelised fried onions. It is entirely devoid of vegetables and acts as a pure, highly efficient delivery mechanism for carbohydrates and fat. While popular across all of southern Germany, traditional Swabian taverns here pride themselves on achieving the exact right stringy consistency of the cheese. It demands a large, cold beer to wash it down.

Thick, aggressively dense, finger-shaped potato noodles that are heavily pan-fried in massive iron skillets until deeply golden and blistered. Vendors typically serve them savoury, violently mixed with sour sauerkraut and thick cuts of fatty bacon, or occasionally sweet with poppy seeds. They are an absolute staple of the freezing winter Christmas markets, providing a massive, incredibly satisfying hit of hot carbohydrates. Eating a steaming paper bowl of these while standing in the freezing cold is highly mandatory.