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Anyone looking to enjoy regional cuisine in Munich will often come across the terms seasonal and regional. Both stand for a conscious approach to food, but they differ in meaning. Seasonal cuisine follows natural harvest times, while regional produce comes from the surrounding area. Together, they can contribute to fresh dishes, varied menus and a stronger connection to the region.<\/p>\n
Seasonal cuisine uses food when it can be harvested naturally. This applies particularly to fruit and vegetables, but also to many other ingredients that are available at different times throughout the year.<\/p>\n
Regionality, by contrast, describes where a product comes from. A food can be regional even if it has been stored. Conversely, a seasonal product may come from another region. Many restaurants therefore combine both approaches.<\/p>\n