Out of all the gatherings in the world, one stands out as number one on travellers’ bucket lists, for beer lovers in particular. Oktoberfest in Germany has played host to millions of visitors. Nearly 10 million litres of beer consumed, and from grills, ovens, and roasters emerges world-class food in seemingly endless trays of meats, cheese, and radishes to eat with that beer along with pretzels finished with a bevy of Bavarian sweet treats.
This traditional folk fest in Munich dates back to 1810 and runs for two weeks. Oktoberfest 2018 begins on Saturday, September 22 and ends on Sunday, October 7, during which time the region lights up with parades, more than 100 fairground attractions, live music everywhere, and streets filled with smiling people in costume.
Once the mayor taps the keg and the parades of horse-drawn beer wagons commence, the fun really begins, but tables sell out very fast even though the festival is largely dedicated to community seating. In all its culinary glory, Oktoberfest can be notoriously crowded and snagging a seat at one of the thousands of long wooden tables and benches is a feat unto itself.
This year, OpenTable diners can get the jump on Oktoberfest 2018 planning, For the first time ever, guests can make reservations through OpenTable at the following tents, making the rich culture of this food-centric country accessible and infinitely more convenient. Menus are subject to change throughout the weeks leading up to Oktoberfest, but here is a snapshot of these swoon-worthy options to try this year.
After decades at Oktoberfest, Bodos Cafézelt & Cocktailbar has perfected the art of sweets. In what patrons call a rousing atmosphere (thanks, in no small part, to the owner and his air guitar), guests at Bodo’s have become hooked on its festive scene, welcoming atmosphere, and Bodo’s famous pastries. Here the noshes to try include cakes, strudels, and kirschwasser, a traditional German jam-filled pastry variety of Krapfen similar to a doughnut but without the centre hole. No one other than Bodo E. Müller, who first trained as a confectioner back in the 60s, could create something this good. Make a reservation at Bodo’s Cafezelt.Continue Reading