Brass tacks first: the average Bavarian views Munich with a strange mix of reverence and disdain. Reverence because it is after all the capital of the "free-state" (hence Bavarians traveling to Munich will "drive up to Munich", despite having to travel downhill from most directions). Disdain, because the locals are considered snobbish and a tall-tale has it, that his royal highness, "mad" king Ludwig II, built his castles in the countryside for the sole reason to get away from those folks. Apart from that, the food is too one-sided. To paraphrase Author August Rollinger: "When the chefs of Munich speak about a "rich assortment of dishes", they themselves don't realize that the monotonousness of the veal-kitchen is impossible to be exceeded". Plus the beer is over-priced, and the city is generally full of tourists. In fact, I have heard people from the rural areas state that they will "drive up to Munich to eat", (half)-jokingly implying that they'll either go to a fancy, pretentious restaurant or to McDonalds.
Let's talk about the (in)-famous "Weißwurst": truth be told, without the right mustard it is rather bland eating (what would you expect from a sausage that is boiled?), but it's more about the tradition, timing and etiquette. In other words: how you eat it. That means primarily the conscious act of "zuzeln". This means no less than to dip the sausage into the mustard and artfully suck the meat right out of the skin. Only a Prussian (to non-Bavarians that implies you, no matter where you're from) would come to the insane idea of cutting a Weißwurst into slices and then spread the mustard – with a knife, no less! Such a sight would break the heart of any Bavarian and would be mount-a-mount to going to a sushi restaurant, douse the platter with soy sauce, wasabi and ginger, mix it all up and consume it with a spoon! Sure, Schweinebraten, Beer and Pretzels are covered, but to anybody who has traveled further than his own doorstep, that's like mentioning that water is wet and the sky blue. The Bavarian cuisine, though (almost) always down to earth and comparable simple, has to offer a little bit more than that – especially when it comes to the realms of "Bizarre Foods": take the traditional "Saure Lüngerl" ("Sour-Lung") for example, a ragout of lungs, heart and innards for example. Another staple would be "Leberknödlsuppe" ("Liver-Dumpling-Soup"), as implied, a hearty soup, main ingredient being fresh liver shaped into small dumplings. Or, enjoyed during the hot season in the Biergarten, "Ochsenmaulsalat" ("Oxen-Mouth-Salad"), a cold dish containing the inside of a oxen or veil mouth, sliced paper-thin and served with vinegar, sour pickles and capers. Not to forget the "Leberkäs" ("Liver-Cheese"), which despite its name contains neither liver nor cheese, but rather is a mix of Veal and Pork turned into a sausage-compatible paste, then baked into the shape of a loaf. I've personally known Bavarians, who have religiously eaten a Leberkäs-Sandwich every day of their lives and were known to suffer from withdraw-symptoms on days where none was available. I could go on.
Again, the Munich episode suffers from the same ailment as many of the Delicious Destination episodes. Clocking in at short of half an hour, it barely scratches the surface of the matter, covering mere tidbits and, once again, chef Zimmern merely narrates the show, showing his face only occasionally. I dare say that a big part of the "Bizarre Foods"-appeal was/is Zimmern himself, watching him eat, describe the flavors, essentially making the viewer his sous-chef for an hour. Here (again), we merely get a row of locals and tourists who describe their experience, which just isn't up to formula. In other words: you could do better, Herr Zimmern, and unless you're currently on a diet, there is a (literally) rich field in southern Germany that would easily make up for a real episode of "Bizarre Foods".
5/10