Before you dive into the main courses, every table needs a foundation of classic Bavarian starters. These aren't just snacks; they are scientifically engineered to pair perfectly with a cold beer.

The undisputed king is the giant Brezel (pretzel). Unlike the small, crunchy pretzels you might know, these are massive, soft, and doughy with a deep brown crust and a generous sprinkling of salt. Historically, their looped shape was said to represent hands in prayer. They are the perfect shareable starter, ideal for tearing and dipping.

And what do you dip it in? Obatzda. This is a zesty cheese spread made from aged soft cheese (like Camembert), butter, paprika, and other spices. Its creamy, tangy flavor cuts through the richness of the beer beautifully. For a simpler, crispier bite, you'll also see thinly sliced radishes served with salt, offering a refreshing and peppery contrast.

The heart of German festival foods lies in its main courses. The tents at Oktoberfest are filled with the incredible aroma of roasting meats and sizzling sausages.

A must-try is the Weisswurst, a traditional white sausage made from minced veal and pork back bacon. There's a proper etiquette to eating it: traditionally, they are not to be eaten after noon. You peel the casing off and enjoy the mild, herb-infused meat with sweet mustard. You will also find various regional Bratwurst varieties, from the thin, marjoram-spiced Nürnberger to coarser, smokier styles, often served in a bun.

However, the showstopper at any tent is the Schweinshaxe (pork knuckle). This mammoth cut is slow-roasted until the meat is fall-off-the-bone tender on the inside, while the outside skin becomes an incredibly crispy, salty crackling. Another festival icon is Hendl (roast chicken). Seasoned simply with salt, pepper, and herbs, these chickens are roasted on a spit until they are juicy and golden brown.

These main dishes are almost always served with traditional sides. Expect tangy Sauerkraut, a creamy and savory German potato salad (often made with a vinegar base, not mayonnaise), and a variety of regional mustards ranging from sweet to spicy.

These iconic dishes are inseparable from the lively beer tent atmosphere that surrounds them—a reminder, as highlighted by Dishes and Scenes, that food traditions are shaped as much by where they’re eaten as by how they’re prepared.

Beyond the classic meat dishes, you’ll find other comforting Bavarian specialties that have become festival staples. These dishes are perfect for sharing or for anyone seeking a hearty, meat-free option.

Käsespätzle is the ultimate German comfort food, often described as a more sophisticated mac and cheese. It’s made from soft egg noodles (Spätzle) layered with grated cheese and topped with crispy fried onions. It’s rich, gooey, and incredibly satisfying.

You will also encounter various types of Knödel (dumplings). These can be potato-based or bread-based and are often served as a side dish, soaking up delicious gravy. Some food stalls also serve Flammkuchen, a thin, crispy flatbread that looks like a "German pizza." The classic version is topped with crème fraîche, onions, and bacon, offering a light yet savory bite.

Make sure to save room for dessert. Bavarian sweets are the perfect way to round out your festive meal.

A beloved classic is Apfelstrudel, a warm pastry filled with spiced apples, cinnamon, and raisins, often served with a dusting of powdered sugar and a side of vanilla sauce. Another popular treat is Kaiserschmarrn, a fluffy shredded pancake that is pan-fried, tossed with raisins, and served with fruit compote. Its name translates to "Emperor's Mess," as it was a favorite of Austrian Emperor Franz Joseph I.

For a simpler sweet, look for Dampfnudel, a sweet yeast dumpling that is steamed and served with a creamy vanilla sauce or fruit topping. And of course, no trip to Oktoberfest is complete without seeing the iconic Lebkuchenherzen. These decorated gingerbread hearts are more of a souvenir than a snack, bearing sweet messages like "Ich liebe dich" (I love you).

Each of the major beer tents, like the Hofbräu-Festzelt or the Augustiner-Festhalle, has its own kitchen serving these classic dishes. Don't be shy about sharing a table; it's part of the communal custom. Simply ask "Ist hier noch frei?" (Is this spot free?).

Here are a few basic German phrases for ordering:

• Ein Hendl, bitte. (A roast chicken, please.)

• Eine Brezel, bitte. (A pretzel, please.)

• Zahlen, bitte! (The bill, please!)

Budget-wise, expect to pay around €15-€20 for a main course like a Hendl or Schweinshaxe inside a tent. Pretzels are about €5. For more affordable options, explore the smaller food stalls outside the main tents.

While tradition is key, the modern Oktoberfest is adapting. You’ll find a growing number of high-quality vegetarian and vegan options, from vegetable-based Knödel to plant-based sausages.

International influences are also creeping in, with some stalls offering dishes like gourmet burgers or Asian-inspired snacks. Furthermore, there's a growing emphasis on sustainability, with many vendors focusing on sourcing local ingredients and reducing waste, ensuring the festival's culinary traditions can thrive for years to come.

Understanding Oktoberfest through its food means looking beyond recipes to the scenes where these traditions unfold—something Dishes and Scenes captures by exploring how dishes live within festivals, communities, and shared rituals.

Oktoberfest is a celebration of Bavarian culture, and its food is the most delicious way to experience it. Don’t miss the crispy Schweinshaxe, the savory Käsespätzle, and a warm Apfelstrudel. By exploring the food, you connect with the festival's true, authentic heart. Prost and guten Appetit!