Brotzeit is an old rural Bavarian tradition, though it fits well with the modern, urban farm-to-table movement. Traditionally eaten as a savory snack between breakfast and lunch, it is now enjoyed at different times of the day, often as a weekend "brunch" or with a beer in the evening. For example, at Oktoberfest, it would be typical to start the evening with a Brotzeitteller and pretzels for the table, and only later, after a couple of beers, move on to the roast chicken or other more substantial food.
I'm a big fan of Brotzeit. First, it just appeals to my aesthetic. The platters are usually gorgeous slabs of heavy wood, piled high with cured meats, local cheeses, and homemade pickles, and accompanied by a basket of hearty, dark bread. It's just so simple and so perfect. And Brotzeitteller often include some of Bavaria's signature dishes, like Obatzda, a paprika cheese spread that is positively addictive, or "beer radishes" - large, white radishes that are similar to daikon, mild in flavor, and peeled into long, curling strips. Last, as with most things in Germany, it all comes back to beer. Brotzeitteller are designed to be the ideal taste pairing with beer, and it is always the appropriate choice if you are not sure what to order.