This low-key market stall in the city’s historic Viktualienmarkt
is putting a serious spin on good old spuds. The trio of
dungarees-clad, moustachioed chefs behind Caspar Plautz are keen to
promote rare potato varieties, and plate up one simple dish with
endless variations: baked potatoes with zany toppings. The menu
changes often, but past options have included avocado with grapes;
burrata, tomato and pesto; pickled radish with wild garlic blossom;
and trout ceviche, speckled with orange-peel sriracha. Kartoffel
has never looked so cool.

Munich summers are spent outdoors, wandering one of Europe’s
largest urban parks, sipping cold beer under chestnut trees and, on
Sundays, lounging at the Park Café as jazz musicians serenade your
late-morning brunch. Swerve the indoor dining rooms for a seat
beneath the cobalt parasols if the weather’s playing nice. A menu
of German classics (think schnitzel, sauerkraut and weisswurst)
pairs with the typical München morning sipper, a malty weissbier
(wheat beer).

Munich has long been regarded as an Italy in extremis – a
southern European city stuck on the wrong side of the Alps. There’s
evidence all over, but particularly in its restaurant scene, which
plays judiciously with la dolce vita. For sophistication, head to
Tambosi, in the Old Town; for ambience, try this
Haidhausen spot across the river. Chef Roberto Careri plates up
Sicilian favourites in an atmospheric dining room crammed with
vintage Italian curios. The menu is distinctly Mediterranean and
veg-heavy – refreshing after a week spent scoffing wurst washed
down with weissbier.