I love Bavaria. It’s hokey as heck, but wears the hoke proudly. Take Bavarian restaurants, for example. They all follow a certain recipe.
First you need you some beer. Well, actually, a lot of beer. Good beer.
Then, some very hearty dishes featuring venison, wild boar, pork in all its forms, cabbage, and many, many, potatoes. Life is short, you know? Have another sausage.
Once you’ve got the food lined up, time to decorate! Rule number one: you can never have too much taxidermy. Never.