Rare Specialities at the Oktoberfest

Chicken, roast pork, pork knuckle, duck, Kasspatzn (cheese noodles), and so on. The menus at the Oktoberfest tents are very similar depending on the category. Just like in the city itself, you have to know where to go to break out of the uniformity of the food on offer. To appreciate those who make the effort to offer something at the Wiesn that may be a little out of the ordinary, and to help our readers in their search, we have created this little overview. If classics are increasingly spurned, eventually there will only be hamburgers left. At other Bavarian volksfests, the kebab skewers are already turning.

The example of prok sausage (Schweinswürstl) shows just how quickly a great classic can disappear. Once one of the absolute staples at the Wiesn—so popular that the city compiles separate statistics for them—six of the major tents no longer even list them on their menus. Their waning appeal, however, is likely due in no small part to their pricing. Pork sausages with sauerkraut that cost more than a whole fried chicken simply don’t make sense.

One classic that has already faced an existential crisis is the “Saures Lüngerl”, sour lungs. However, its situation has improved somewhat by 2026. In addition to the Augustinerzelt (€13.50), it’s now also on the menu at the Schützenlisl (€19.80). At the Armbrustschützenzelt, it’s only on the lunch menu on Wednesdays and Thursdays (€16). Its closest relative, the Kalbsrahmbeuscherl, is available at the Festzelt Tradition (€19.80).

At the Bräurosl, it has unfortunately been removed from the menu this year. In general, the new menu is a disappointment in this regard. The former leader in rarities has, in fact, eliminated its entire selection of crown meat dishes. Even the blood and liver sausages, which were available on Wednesdays, have given way to more conventional dishes.

The Schützenzelt removed the suckling pig liver from the menu in 2026 after just one year. Now, only the cheeks (€28.90) stand out. Cheeks are also available at the Ochsenbraterei—made of beef and significantly cheaper this year than last (€28.20)—and at the Knödelei, made of veal (€35.50).

The Schlachtschüssel (slaughter bowl) lunch at the Augustinerzelt is quite well-known. Blood sausage, liver sausage, pork belly, sauerkraut, and mashed potatoes are served there every Wednesday at lunchtime (€17.20). This tent is also the only one to offer “Surhaxn” (€24.30). Unfortunately, the equally unique “Gansjung” is no longer on the menu.

This year, the Käfer Wiesnschänke is also offering a “slaughter bowl.” However, their verbose description primarily amused us: “In days gone by, the cuts remaining after traditional farm slaughtering were simmered in a large kettle and shared among family, friends and helpers with mustard, salt and pepper.” In this case, however, it's your turn to be grateful and pay €28.50.

The Poschnerzelt is also noteworthy. It’s the only one that serves Märzen beer from Hacker-Pschorr—and even pours it straight from a wooden barrel. They also offer roasted chicken livers, which are back on the menu this year as a main course with dumplings (€23.90). The tent is also known for its chicken gizzards with spicy sauce and bread dumplings (€24.50).

While the food stalls generally offer a wide selection, there are relatively few traditional dishes. We’d like to mention, however, the authentic shashlik skewer from Schaschlik Dehner in front of the Armbrustschützenzelt. Unlike most meat skewers, this one also includes kidney.