A beer house in the heart of Old Munich keeps up the tradition of fine ‘weiss’ beer and great sausages—and not just during Oktoberfest, either. The menu includes a handsome selection of dishes made from organ meats, which are not for the faint of heart or delicate of stomach. Go for Sunday brunch and you’ll share your table with locals in their finest lederhosen, and nod along to the traditional oompah band.
Bobby Ghosh is an editor-at-large at TIME. Ghosh Eats documents his high-low gastronomic adventures.