page_title: Bavarian cuisine
section_title: Franconia
hierarchical_section_title: Bavarian cuisine / Specialties / Franconia
caption_attribution_description: Deutsch: de:Zwiebelkuchen
context_page_description: Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat and Knödel dishes, and often uses flour. Due to its rural conditions and cold climate, only crops such as beets and potatoes do well in Bavaria, being a staple in the German diet.
  The Bavarian dukes, especially the Wittelsbach family, developed Bavarian cuisine and refined it to be presentable to the royal court. This cuisine has belonged to wealthy households, especially in cities, since the 19th century. The Bavarian cuisine is closely connected to Czech cuisine and Austrian cuisine, mainly through the families Wittelsbach and Habsburg. Already in the beginning, Bavarians were closely connected to their neighbours in Austria through linguistic, cultural and political similarities, which also reflected on the cuisine.
  A characteristic Bavarian cuisine was further developed by both groups, with a distinct similarity to Franconian and Swabian cuisine. A Bavarian speciality is the Brotzeit, a savoury snack, which would originally be eaten between breakfast and lunch.
context_section_description: Nuremberg bratwurst
  Nuremberg lebkuchen
  Franconian zwiebelkuchen
  Franconian wood oven bread
  Fruitcake
  Schlachtschüssel
  Saure Zipfel
  Schneeballen
  Schäufele
caption: Franconian zwiebelkuchen
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