Ludwig-Maximilians-Universität München

Language Selection

Breadcrumb Navigation


Antonia‘s Oktoberfest Special

This time Cooks on Campus is wearing Dirndl and Lederhose, and staying at home: Instead of featuring recipes contributed by foreign students at LMU, we have chosen some typically Bavarian treats to go with the world’s largest popular festival – the Oktoberfest on Munich’s Wies’n.


Antonia’s kitchen is a hive of activity: While she once again takes a wooden spoon to the noodle dough, her companions are busy mixing the cream cheese and camembert that are the basis of the cheese spread known in Bavaria as “Obazda” (mashed, squashed, squelched) or chopping onions for the sausage salad or putting a tray of pretzels in the oven. And all the many cooks are dressed for the part, or rather for the menu – ­in Dirndl and Lederhosen – for Antonia and her willing assistants are preparing a set of typically Bavarian dishes for this Oktoberfest edition of Cooks on Campus. Visitors to the Oktoberfest may consume upwards of a dozen oxen – ­ over the course of the first weekend – ­ but Antonia is at work on a dish that dispenses with meat: Käsespätzle. Meanwhile, her pals Franzi and Verena are looking after the Obazda. – ­ They don’t need a recipe, they rely on instinct! “We’ll write the recipe down afterwards – we don’t need to be told what the right combination of cheeses is,” Franzi explains. Then she tries the cheese mixture, and adds another dash of paprika powder to bring it to perfection.

As she feeds the freshly made dough through her Spätzlehobel (grater) and the noodles emerge into the waiting pot of boiling water, Antonia mentions that she learned the recipe for Käsespätzle ­from her mother. “I grew up in Munich,” she says, “but my mother and her mother, who was the real author of the recipe, both come from Swabia. So this is the authentic form of Käsespätzle, the Swabian original.” Antonia is no novice when it comes to “digital cookery”. In addition to this contribution to “Cooks on Campus”, she also writes her own food blog. Every week she and a few of her friends publish a new cake recipe on Antonia is studying Communications Science at LMU: “I had long considered starting my own blog,” she says. “I had studied blogs a lot during the last few semesters and, in a break between exams I started to write one of my own, as a form of relaxation.” Meanwhile, the noodles are ready and Antonia stacks them, interleaved with layers of cheese, in a casserole. Her friend Penny, who also contributes to “Every Year Has 52 Cakes”, has supplied the dessert for this Oktoberfest dinner: a Zwetschgendatschi (Damson Cake)

Antonia and her friends, most of whom also studied at LMU, got to know each other well in Gröbenzell, and they meet in Munich every Sunday to toss Frisbee. And after enjoying today’s substantial fare on Antonia‘s roof-deck, they’ll head for a nearby park as usual. “We are real professionals when it comes to the aerodynamics of the Frisbee,” says Benni. And indeed, each week they organize a tournament, with a trophy for the winners. “And today, we can all look forward to a second helping of Käsespätzle afterwards,” Antonia adds.

If you are an international student at LMU and you enjoy cooking, you could become one of our Cooks on Campus. To find out how, contact us at

Responsible for content: Communications & Media Relations