Like all of Germany, Munich is torn between local tradition and international modernity when it comes to food. The stereotype of German cuisine was born here: enormous joints of meat, potatoes piled high, and endless sausages. Tempering this is the influence of geography—Munich is a Savoyard city (Munich and Milan were once ruled by the same Duke), and Italian food has a long history here. The city's wealth also means that fine dining is relatively plentiful. Service at the lower end tends to be brusque and efficient, while staff at the fancier places are surprisingly friendly and open. The city's staples, meanwhile, are accessible and delicious: Weisswurst (a veal sausage to be eaten only before noon), pretzels, and beer (yes, in Munich, a food group all its own). Vegetarians and those with delicate sensibilities should insist on translated menus—innards feature prominently at popular restaurants and can be a shock for the faint of heart.