Stefan Huber

I trained as a butcher before I started guiding, so walking through Viktualienmarkt still feels like visiting colleagues rather than showing tourists a market. On camera I move between stalls I have bought from for years, explaining what makes proper Bavarian sausage different from versions sold elsewhere. My second session moves to a beer garden with its own brewery, where I explain the old Bavarian law that lets guests bring their own food as long as they buy the beer there. I keep my pace unhurried and always let a good smell or a busy stall slow me down.