Kings, beer halls, dragons and the hardest memories of the 20th century.
Munich was born in 1158 beside a bridge over the Isar and for centuries was the seat of the Wittelsbachs, who ruled Bavaria as dukes, prince-electors and kings. Its old town mixes Baroque churches, centuries-old beer halls and legends of devils and dragons with the places where Nazism took its first steps. Three free walking routes to explore it on foot, at your own pace.
Choose your free tour
All routes are free and can be combined. If it’s your first visit, start with the mixed route.
Six stops to understand Munich: the medieval Wittelsbach court, the first King of Bavaria, the 1918 revolution, Hitler’s putsch and the places where Nazism had its headquarters.
A church with a private window onto the altar, the tomb of a king who died mysteriously, an impossible animal, the devil’s footprint, a plague dragon and a bejewelled saint.
The green-domed cathedral, Marienplatz and its Glockenspiel, the market, the Hofbräuhaus, the yellow Theatine church and the surfers of the Englischer Garten.
The map
The routes cross in the old town. Tap a point to see which story awaits you there.
Filled points already have a published article; the rest are in the works.
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Itineraries
We’ve planned it day by day for you: which routes to walk and in what order, what else to see and where to eat.
All three routes in one full day: the highlights, the history and the legends at dusk.
See the itinerary 2A gentler pace: the three routes over two days, plus extra sights and where to eat.
See the itinerary 3The city in depth: one route a day, extra museums and neighbourhoods, and a day for good food.
See the itineraryWhat to eat
The dishes you can’t leave without trying, and the classic spots that have been serving them for years.
White sausages of veal and pork back fat, flavoured with parsley and lemon, served in hot water and peeled before eating. Tradition says you eat them mid-morning, before the clock strikes twelve, with sweet mustard, a pretzel and a wheat beer.
Where to try it
Pork knuckle roasted for hours until the skin crackles like a wafer and the meat falls off the bone. It comes with a dark beer gravy and a big potato dumpling, the Knödel.
Where to try it
Obatzda is a spread of ripe camembert, butter, paprika and onion. You eat it with a pretzel and spiral-cut white radish, on a Brotzeit board with cold cuts and Leberkäse, under the chestnut trees of a beer garden.
Where to try it
The Bavarian Sunday roast: pork shoulder with its crispy crackling, oven-cooked with caraway and beer. It is served with dark gravy, potato or bread dumplings and cabbage.
Where to try it
The classic café treat: pastry stretched until it is almost transparent, rolled around apple, cinnamon and raisins, and served warm with vanilla sauce. If you see it on the menu, try a Dampfnudel too, a steamed yeast bun with a caramelised crust.
Where to try it
