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5.203 11d/5c/9l (7) München: Vesper

-Cycle 5, Item 203-
27 (Sun) July 2014

-German-
Vesper

1.5

at Selmans (Flughafen München)

-München-

solo

11d/5c/9l.  For 11 days -- 5-day conference + 2-day holiday in Spain, airport layovers before and after -- my itinerary will take me through 5 countries, 9 locales, more-or-less at dinnertime, providing me an opportunity to have dinner in all of them.

This is Day 9 (see previously 5.202 Barcelona: Sepia Plancha).

The Federal Republic of Germany (Bundesrepublik Deutschland) is Country 2, again.  Flying in to and out of Europe via Germany, in through Frankfurt, out through München--yes, I planned it that way.

Arriving at around 2100, this was the only sit-down option available.

Judging by the blurb on the airport website, which focuses on decor, very little on the food itself, the establishment would appear to be more about style than substance.

Most items are pre-made and on display, reheated and/or plated upon order.

München is Locale 7.  Just in the airport, a quick layover before catching a flight to Hong Kong, en route to Manila.

Selmans is an international restaurant/bar.  Located in Munich Airport, inside the terminal.  Offers a variety of dishes from various cuisines, both western (e.g, pastas) and eastern (e.g., stir-fries).

Warsteiner again, which must be the CASS of Germany.

In Germany, vesper is a light snack eaten between lunch and dinner.  Can be anything.

The food was blah.  Wanting to keep the experience German, I ordered the vesper platter, the only ostensibly German dish on the menu.  Consisted of wurst (smoked sausage), leberkäse (meatloaf), and obazda-kugel (cheese), plus a mayo-mustard sauce, pickle, and orange slices.  As noted in the recent post on Frankfurt, I have yet to be impressed by authentic German sausage (see generally 5.196 Frankfurt: Frankfurter...).  Oh well.

Bilbaoberria--Bilbao, an old friend (see most recently 5.198 Bilbao: Sopa de Pescados...)--a pintxos/tapas bar that I ran across on my way to the museum.

Very nice selection.

After sending the wife and kid on their way back to Seoul in the morning, I had a few hours to kill before my flight back to Manila, so I returned to Barcelona to enjoy one final meal and visit one last landmark.  

Museu Picasso.

Frankly, quite underwhelming, very few notable works on display...

...except for the Las Meninas series, Picasso's reinterpretations of the Diego Velázquez masterpiece.

4 comments:

  1. Germany is good at a lot of things; economic prosperity and stability, industrial strenght and innovation, working efficent etc... But food is basically not their thing... It's more about function than form (kinda like German "fashion"), food is to be eaten efficent and have enough nutrients, not enough over longer periods...

    Btw I was surprised that "leberkäse" means "meatloaf"... I mean, in German "leber" is "liver".. And "käse" is "cheese".. But come to thing of it, maybe meatloaf could be seen as some kind of cheese made out of liver??

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  2. you know, i don't know for sure if leberkäse is actually meatloaf. I'll verify with German colleagues tomorrow.

    Odd how Italy, France, Spain, and maybe even Greece take such immense pride in the their food, and how famous it is globally, and yet the rest of Europe is kinda whatever. Maybe everyone got lazy because those other countries were doing all the work anyway? And now that u mention it, Germany does do everything else so well, so why not food?

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  3. I checked it out earlier, and it appears it actually is..

    One major difference might be due to climate.. Traditionally, you had to use whatever you could find and grow around where you lived. (Northern) Germany and Scandinavia being cold most of the year have not had the climate to produce the same variety of produce as e.g. Spain, Italy.. Plus that being warmer countries, the peoples of those countries didn't have to put all their efforts into surviving the winters...

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  4. you know, you're right. seems like all northern cultures have relatively simpler cuisines, even on the small Korean peninsula. it's obvious that hot climates have all developed spicy/sour/salty foods for preservation purposes, so they're cuisines tend to be very pungent. but i never realized that temperate climates have produced some of the best foods, maybe because people didn;t have to worry about weather, and had plenty of ingredients, so they spent more time cooking, purely for flavor. even in the States, California, which has "Mediterranean weather," leads in cuisine.

    and yes, i just verified too that it's something of a large sausage/meatloaf.

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