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Obatzda is a cheese spread served as an appetizer and side dish throughout Bavaria and beyond. It is typically found scooped onto of a bed of lettuce with rounds of fresh tomatoes and finely sliced onions, sometimes sprinkled with chives as a light topping. Legend has it that obatzda was created by the resourceful innkeeper of the Bräustüberl Weihenstephan in Freising in the 1920’s. Not wanting to waste any food, she mixed leftover cheese with herbs and spices and served it to her guests. This mashup of ingredients became immediately popular and eventually evolved into a Bavarian specialty. Today, obatzda is made with a soft aged cheese like Camembert, butter, paprika and other seasonings and is best enjoyed with fresh German pretzels and an ice-cold beer. Order it in a biergarten on a sunny day, there is really nothing like it; it’s creamy, salty, smooth and insanely satisfying.
Where to find obatzda
Berlin: The concept of German tapas might sound strange, but at Schnitzelei, an original approach to traditional German cuisine is one of their specialties. Their other specialty, as you might have guessed by their name, is schnitzel, which they offer in many varieties. Whether you are in the mood for a piece of meat as big as your head or picking and choosing from a selection of 15 miniaturized servings of typical German cuisine, you can’t go wrong with a meal at Schnitzelei.
Munich: Obatzda with brezel is a standard snack in just about every biergarten in Munich. If the weather is bad and you’d rather spend some time inside, you can still find obatzda on menus all over the city. For a cozy atmosphere, we recommend Bratwurstherzl, a family owned restaurant specializing in hearty home-made dishes and sausages grilled over open flames.