Another kind of Austrian travel

  You have already travelled in Austria but we suggest you other kind of experience by

discovering the Austrian cuisine.

  Despite modern delicatessen, the Austrian cuisine is still based on a collection of traditional recipes.

  Viennese specialities

  Vienna, the capital of Austria, fulfils its turistic offer with a century old culinary tradition,

including the rustic “Beisl”. A good “Beisl” has only few simple elements: a wooden dressed bar with polished taps for draught beer, a hall with zigzag wardrobes and hand made menus

for the daily meals.

  And so, after a tiresome visiting day, before you go to your rental, you could rest in a Biesl

having a nourishing dinner: a clear soup (with pancakes, liver or semolina dumplings),

followed by Gulyas or roast beef with vegetable, fish on Friday and a delicious desert of sweet plums or apricot doughnuts.

  However, a vacation travel in Vienna is not “Viennese” if you do not taste the “apple strudel” made of such a thin dough that one could read the paper through it.

  Provincial delicatessen

  Travelling in Voralberg, the most western Austrian county, you will find out that many road houses, where you can find rental, are still serving food cooked based on old recipes such as: hand made noodles, served with butter and cheese.

  Tyrol, the county crossed by travellers during their trips through North or South over the Alps, has a long hospitality tradition. Here, the starving travellers could enjoy the traditional Bauernschopsernes, made of lamp meat cooked with potatoes, red wine and other ingredients.

  The area around Salzburg attracts, every year, thousand of people during the holidays not only by its famous landscape, but by its historical inns of Old Town. Here, under the old ceilings or in a cool courtyard, you can taste beef smothered in beer or cooked with olives.

  Sweet delicatessen

  The Austria culinary good name was brought by Sacher Torte. The “sinner” Torte, with its alternative layers of chocolate and apricot jam, covered by sweet bitterish glaze, was created by an anonymous cooker of Sacher Hotel. The moment and the person that taste it for the firs time are not very well stated, but the rival café house Demel clamed the “rights” on the cake due to a cooker of Sacher that came to work in their kitchen.

  A scandalous lawsuit increased on this subject in the 1990 and both the Torte and Austria became famous for in the world.

  The wine and forest

  In Down Austria, the cuisine is very varied, many of speciality being inherited from ancient inhabitants of the forest.

  The Danube and the region’s lakes are full of fishes. You can find vacation rentals in excellent inns where you can delight with trot “á la meunierre”, sensational venison, national apple strudel and fine liqueur.

  Antique spices

  In Burgenland, the youngest Austrian county, the culinary masterliness is as diverse as its people. If you spend your vacation here you will find Croatians, Hungarians, Gypsies and their traditional meals, all having the generic name: “panonian cuisine”.

  Many Austrian culinary specialities got their names from the old aristocratic families of the region.

  Here you can enjoy the spicy Gulyas and the sweet pancakes Palatschinken and the famous sweet wines of the area.

  Well, hoping that we made you curious with our short story, we invite you to visit our associates site when you make your vacation plans for an Austrian holiday or a ski resort vacation - check villas in Austria