Module 7: Austrian Food & Wine

Wine Garden in Berghausen, Styria

AUSTRIAN CUISINE - WHAT YOU NEED TO Austria´s agriculture is characterised by its small and
KNOW medium-sized farms. Instead of promoting produc-
tivity, and therefore growing yields per acreage, the
Austria’s rich cuisine is a result of its history as a Austrian farm policy introduced in the 80’s gave
multi-national empire, where all kinds of different quality of food a higher priority over quantity. Austria
cultures contributed their very own nuances. Many is considered to be Europe’s “Organic Farming
recipes and ingredients are a result of Austria’s melt- Country No.1.”
ing pot of pan-European cooking by accident, as a
coincidence or war. The Turkish invasion of Europe Enjoyment is the most important part of any meal
for example heralded the birth of Austria’s coffee and the right drink is as important as is the right
culture by introducing the coffee bean to Viennese setting. When it comes to the location there are a
cooks. few basics you need to know in order to guide your
clients to the right place that suits their style.
Crispy Wiener Schnitzel is usually on the menu, but
so are fried potatoes with bacon and egg, egg noo- Restaurant – fine dining
dles with Alpine cheese, crumbed chicken on salad,
bottles of Grüner Veltliner, and a rainbow of glazed Wirtshaus – can be compared to the classic Austra-
pastries. Every region has its own local cuisine, lian pub. Here, traditional dishes like Wiener Schnit-
which you can explore at farmers’ markets, bakeries, zel, Goulasch and Apple Strudel are served. Austrian
coffee houses, fish farms, cheese makers, taverns, beer is on tap. A Wirtshaus can be found in almost
Alpine huts, street food carts, and Michelin-Star every town no matter how big.
restaurants.
Beisl - a typical Viennese dining establishment.
There is one thing we want to clarity right at the start: Down-to-earth, cosy and traditional offering authen-
a real Wiener Schnitzel is not eaten with noodles, tic Viennese cuisine
mango or mushroom sauce J You know it’s the real
deal when it’s served with parsley potatoes or potato Heuriger or Buschenschank – wine tavern; wine
salad. from the own vineyard and local produce is served

Typically, Austrian cuisine is very hearty, e.g. think Kaffeehaus – coffeehouse

of Tafelspitz, Dumplings, Käsespätzle (Macaroni &
Cheese Austrian style) and all the delicious desserts
like Sacher Torte and Kaiserschmarren. Vegetarian
and vegan options can be found on all menus. In
Vienna, many dining outlets opt for purely vegetarian
cuisine or offer vegetarian alternatives to Austrian
classics. The restaurant Tian in Vienna’s city centre
is one of the city’s top gourmet restaurant and purely
serves vegetarian and vegan cuisine. Find more veg-
etarian and vegan restaurants in Vienna here.

The quality and local origin of the products and

produce plays a major role in every Austrian kitchen
(restaurant or at home).
TOP RESTAURANTS IN EACH PROVINCE

Vienna Das Kleine Paradies

Blindengasse 3, 1080 Vienna
Konstantin Filippou This small restaurant in a stunning historic town-
Dominikanerbastei 17, 1010 Wien house delivers delicious, elevated home-cooking. A
The latest star on Vienna’s fine dining horizon. Kon- changing lunch menu and a la carte dinner selection
stantin Alexander Filippou’s purist, straightforward are equally worth the visit.
cuisine is characterized by an unbridled passion for
ingredients as well as an eye for what really matters: TIAN
the essence of taste. Himmelpfortgasse 23, 1010 Vienna
Vegetarian restaurant in a class of its own. Chef
Le Ciel by Toni Mörwald Paul Ivic has cooked his way to four toques and a
Kärntner Ring 9, 1010 Vienna Michelin star with his creative dishes in the meat-free
This Michelin-star restaurant is located on the 7th gourmet temple.
floor of the Grand Hotel Wien with sweeping views
of the city. Kommod
Strozzigasse 40, 1080 Vienna
Schwarzes Kameel This little Viennese Beisl with impressive Art Nouveau
Bognergasse 5, 1010 Vienna wood panelling has a totally private atmosphere. The
The restaurant was originally founded in 1618 and is food available is continuously listed in a book, like in
located at the current location since 1902 - a true art a diary.
deco jewel in downtown Vienna.
SalzburgerLand
Hotel Sacher Vienna
Philharmonikerstraße 4, 1010 Vienna Goldener Hirsch
Two amazing restaurants await at this world-famous Getreidegasse 37, 5020 Salzburg
hotel: The Anna Sacher Restaurant, and the Restau- located in Salzburg’s Getreidegasse this restaurant
rant Rote Bar. Elegant dining in a sophisticated offers high-end cuisine in a traditional setting.
set-up.
StigelKeller
Plachutta Festungsgasse 10, 5020 Salzburg
Wollzeile 38, 1010 Vienna The Stieglkeller is located in the heart of the Old
THE address for Tafelspitz, one of Vienna’s most City, treating guests to Austrian specialties such as
famous dishes. Salzburger Nockerl and traditional Brettljause-style
snacks. The outdoor dining area offers beautiful
Skopik & Lohn views of Salzburg’s historical district.
Leopoldsgasse 17, 1020 Wien
This traditional and old-school restaurant in Vienna’s m32
second district suprises with sophisticaed cuisine Mönchsberg 32, 5020 Salzburg
and an unusual decor. Thanks to broad glass windows, the m32 on
Mönchsberg, actually housed in the same building
Mayer am Pfarrplatz as the Museum of Modern Art (Museum der Mod-
Pfarrplatz 2, 1190 Vienna erne), affords breathtaking views of the Salzburg
Have dinner at the former home of Ludwig van Bee- historic district.
thoven. Mayer am Pfarrplatz also produces its own
wine since 1683. Gasthof Goldgasse
Goldgasse 10, 5020 Salzburg
Wieninger am Nussberg The Gasthof Goldgasse offers fresh and down-
Eichelhofweg 125, 1190 Vienna to-earth Austrian cooking. The kitchen team uses
This wine tavern offers a great panoramic view of products from regional farmers.
Vienna. Please note: the wine tavern is only open
during good weather, so we suggest to call ahead. Restaurant Pfefferschiff
Söllheim 3, 5300 Hallwang bei Salzburg
Located right outside Salzburg and enjoys a great
reputation for excellent cuisine.
Döllerer dengg Café Bar Restaurant
Schloss Strasse 19, 5440 Golling Riesengasse 11 - 13, 6020 Innsbruck
What started as a butcher shop in the small village of Stylish and minimalistic in appearance, the restau-
Golling is now one of Austria’s top gourmet address- rant and its inviting bar section are a popular meet-
es. The Wirtshaus offers traditional dishes whereas ing point for local foodies in appreciation of an
the Geniesserrestaurant serves gourmet menus. inspired culinary approach.

Kellerbauer Neuwirt
Kellerbauerweg 41, 5424 Bad Vigaun bei Hallein Florianigasse 15, 6370 Kitzbühel
The restaurant Kellerbauer serves traditional Austrian Located in the Hotel Schwarzer Adler in one of
cuisine with a modern twist in an idyllic setting just Austria’s most famous ski resorts: Kitzbühel.
30min south of the city of Salzburg.
Paznauner Stube
Das Maier Dorfstraße 95, 6561 Ischgl
Am Dorfplatz 1, 5532 Filzmoos Located in Ischgl at the Hotel Trofana Royal, this
The celebrated hotel-restaurant in the village of Filz- restaurant offers great upscale cuisine.
moos is just located 30 minutes south of Salzburg.
Verwallstube am Arlberg
Ikarus Located at 6,840 ft (2,600 m) above sea level (above
Salzburg Airport, Wilhelm-Spazier-Str. 7A, 5020 St. Anton) the Verwallstube is the highest located
Salzburg award-winning restaurant in Austria.  
This gourmet restaurant and café bar is located at
Hangar-7, directly at Salzburg International Airport. Hospiz Alm Restaurant
An amazing restaurant in a very unusual setting. 6580 St. Christoph / Arlberg
Each month, an internationally acclaimed chef is This is probably THE dining experience in Austria’s
invited to design the menu. Alps. The restaurant also houses a 600-year-old
(stone) wine cellar dating back to 1386.
Restaurant Obauer
Markt 46, 5450 Werfen
A first-class restaurant located in Salzburg’s coun- Styria
tryside, 21 miles (35 km) outside of Salzburg - well
worth a visit. Landhauskeller
Schmiedgasse 9, 8010 Graz
Offers traditional, yet contemporary dishes made of
Tirol produce from the gourmet regions of Styria. Large
selection of wines.
Ottoburg
Herzog-Friedrich-Straße 1, 6020 Innsbruck aiola Upstairs
Located in the heart of Innsbruck within the old city Schlossberg 2, 8010 Graz
fortification (built in 1180), this elegant restaurant not At the top of the Schlossberg, national & internation-
only offers a traditional, yet sophisticated menu, but al dishes are served with a fantastic view of the city.
great views of the old town of Innsbruck.
Der Steirer
Die Wilderin Belgiergasse 1, 8020 Graz
Seilergasse 5, 6020 Innsbruck This popular restaurant serves Styrian tapas and
Authentic regionality is also key at die Wilderin Styrian specialties such as crisp fried chicken, prime
restaurant in Innsbruck’s historic Old Town. boiled beef and roast pork.

Das Schindler Stracke Haus

Maria-Theresien-Straße 31, 6020 Innsbruck Schlossberg 4, 8010 Graz
Das Schindler, a classy eatery which has success- This romantic restaurant on the cliff-edge of the
fully scored 1 toque and 14 points in the Gault Millau Schlossberg serves delicacies from the surrounding
rating. The menu features exquisite Austrian dishes gourmet regions.
with a refined touch.
Kornberg Castle
8330 Feldbach
The restaurant located inside the castle will surprise
you with outstanding local cuisine.
Upper Austria Vorarlberg

Die Donauwirtinnen Hotel Krone

Webergasse 2, 4040 Linz Am Platz 185, 6952 Hittisau
Located in a former Gasthaus, the proprietors Tucked away in the picturesque Bregenzerwald, the
strongly focus on Slow Food and great regional restaurant at the Hotel Krone is well worth a visit.
products. Located in a cosy 170-year-old traditional wood
building, the cuisine focuses on regional produce
Tanglberg paired with great Austrian wines.
Pettenbacherstrasse 3-5, 4655 Vorchdorf
This is certainly off the beaten path and worth a stop Griggeler Stuba
between Salzburg from Linz. Oberlech 568, 6764 Lech
Located in one of the top ski resorts Oberlech takes
Waldschaenke cooking with local herbs to different heights.
Kickendorf 15, 4710 Grieskrichen
Off the beaten path, about 40 minutes west of Linz, Zum Kornmesser
this restaurant surprises with award-winning chefs. Kornmarktstrasse 5, 6900 Bregenz
Built in 1720, this restaurant serves traditional Austri-
Muehltalhof an and local specialties.
Unternberg 6, 4120 Neufelden
An unassuming restaurant about 30 minutes north Gasthof Hirschen
of Linz. Choose a la carte or dine “carte blanche”, Hof 14, 6867 Schwarzenberg
where the chef surprises you. Located in a traditional wood building, this restau-
rant surprises with world-class cuisine.
Lower Austria

Kloster UND Burgenland

Undstraße 6, 3504 Krems/Stein
This restaurant is set in a former monastery and Taubenkobel
dates back 400 years. Hauptstrasse 33, 7081 Schuetzen
Located about 1 hour south of Vienna close to Lake
Gastwirtschaft Der Floh Neusiedl this Relaix & Chateau restaurant features
Tullnerstraße 1, 3425 Langenlebarn amazing high-end (yet local) cuisine.
Local produce is front and centre at this traditional
restaurant. Gut Purbach
Hauptgasse 64, 7083 Purbach
Loibnerhof Located in the old town of Purbach, where one finds
Unterloiben 7, 3601 Dürnstein the quadrangular courtyard of the manor, compris-
Great historic setting paired with award-winning ing of the oldest tavern, the adjoining office and the
cuisine. district jail.

Restaurant RIchard Loewenherz Mole West

Dürnstein 8, 3601 Dürnstein 7100 Neusiedl am See
An amazing dining experience right on the banks of This restaurant delivers a fine casual dining experi-
the Danube river. ence right on Lake Neusiedl and is a favourite meet-
ing spot in summer.
Heurigenhof Bruendlmayer
Walterstraße 14, 3550 Langenlois Gut Oggau
Serves authentic cuisine from the Waldviertel region Hauptstraße 31, 7063 Oggau
and of course: the vintners’ own wines. Reservations Behind a heavy wooden door you’ll find a traditional
are required. wine tavern with a hip twist.

Landhaus Bacher Zur Dankbarkeit

Suedtirolerplatz 2, 3512 Mautern Hauptstraße 39, 7141 Podersdorf
Austrian cuisine at its most exciting. Traditional Seasonal menu with impressive culinary creations,
Austrian country fare and fine dining come together ranging from tender boiled beef and Wiener Schnit-
perfectly. zel to tasty delicacies for vegetarians.
Carinthia

Moritz
Oberwuchel 5 - 9131 Grafenstein
The restaurant just outside of Klagenfurt has been
passed on through generations. What opened as a
trout farm is now one of Carinthia’s best restaurants.
Roman Pichler, chef and owner, used local and re-
gional produce for his creations.

La Terrasse
Töschling 1, 9212 Pörtschach, Techelsberg am
Wörthersee
On the shores of Lake Wörthersee, La Terrasse is
located in the 5* Hotel Schloss Seefles. The cuisine
of the awarded gourmet restaurant is unique thanks
to a touch of Asian influence.

LakeSide
Süduferstraße 104C, 9081 Reifnitz
The small but trendy restaurant and bar directly on
lake Wörthersee serves tradional Austrian/Carinthian
and international cuisine.
UNIQUE CULINARY EXPERIENCES
Culinary experiences in Austria go beyond the
restaurant table. Fresh new ideas emerging from
imaginative culinary artists are rejuvenating Austrian
cuisine. Their ingredients come from regional pro-
ducers, who themselves constantly find inspiration
for new things. Sometimes these culinary happen-
ings come to fruition in the most unusual locations.

Long Table of Graz

Graz is known as the ‘Capital of Culinary Delights’ Barge Breakfast on Grundlsee
and events like the week-long Graz Food Festival
in August and regular farmers’ markets are integral
stove, a choice of egg dishes served with a variety
parts of the city, as are exciting restaurants serv-
of regional breads, sausages, cheese and sweet
ing up ever new scrumptious creations. One of the
treats await the guests. Six breakfast trips take place
highlights is the Long Table of Graz. Every year in
between June and September. A different local host
August the historic centre of Graz will turn into a
from the region around Lake Weisensee accompa-
giant open-air restaurant with a stunningly laid table
nies each trip of pure indulgence, telling interesting
and culinary delights. The city’s top chefs plan a five-
facts and trivia about the products used on board.
course dinner accompanied by a tasting of regional
beers and wines.
Vienna’s Escargot Snail Farm
Just 20min outside of Vienna visitors can experience
iceQ in Sölden, Tirol
the world of escargot snails. What used to be a pop-
Enthroned on the summit of the Gaislachkogl is
ular dish in ancient Rome (due to their stimulating
the spectacular “ice Q” gourmet restaurant where
properties), vineyard snails are now considered part
parts of the recent James Bond film Spectre were
of the culinary heritage of the Alps, from the French
filmed. A glassy gourmet temple surrounded by
Alps to Vienna. Unlike traditional meat production
over 250 superb three-thousand metre peaks. Head
snails can be grown on minimal resources. On An-
chef Klaus Holzer and his team seduce with locally
dreas Gugumuck’s snail farm the animals can roam
sourced ingredients and artistically arranged haute
free on locally grown herbs and vegetables. The
cuisine paired with the most exceptional wine - the
use of renewable materials and minimization of the
Pino 3000, a melange of the choicest Pinot Noir
ecological footprint is an important concern of the
from one Austrian, one Italian and one German
snail farmer.
winemaker. The Pino 3000 ripens for three years in
barrique caskets in the Ice Q’s special wine cellar.
Besides guided tours through the snail farm visitors
The cellar’s altitude – higher than 3,000m – gives the
can now enjoy freshly prepared Vienna Escargot in
wine a particularly fresh and fruity aroma.
the Gugumuck Farm’s new bistro, with a lovely view
of the courtyard. The bistro is only open 3 Fridays a
Breakfast on the Lake
month. Therefore, it’s necessary to make a reserva-
tion.
Barge breakfast, Salzkammergut
Barges are traditional wooden boats used on the
lakes of the Ausseerland in the Salkammergut, one
Beer Cycling Tours, Upper Austria
of the most picturesque regions in Austria. Made of
The Mühlviertel-Lower Bavaria-Southern Bohemia
larch or spruce tree without a keel, many things have
border triangle has always been a paradise for beer
been transported on the characteristic boats: Peo-
lovers. BeerWorldRegion as a cross-border initiative
ple, produce and salt mined in the surrounding salt
makes experiencing the beer culture in all its facets
mines. Indulge in a hearty breakfast while enjoying
possible. Beer belongs to the Mühlviertel as much
the breathtaking views from your private barge and
as its hills and its granite. For more than 500 years,
watch the special rowing technique of the rowers to
beer has been brewed using only the best raw mate-
stop the boat from going in circles.
rials from the region.
Breakfast Float on Lake Weissensee, Carinthia
In and around the town of Freistadt you can find
Glide over the turquoise-coloured lake and simulta-
3 Beer-Cycling-Tours with different focuses: Beer
neously indulge in a scrumptious breakfast. Try out
& Culinary, Beer & Cultureand Beer & Nature. The
this exceptional treat combining superb food with
tours take between 5 and 7 hours (E-Bike rental
memorable experiences on Lake Weissensee in
available).
Carinthia. Freshly prepared on a wood-burning
 Forest:Brunch, SalzburgerLand Marktplatz Mittelkärnten
Forest:Brunch in Angertal combines breakfast and As crafts and agriculture are traditionally lucra-
lunch into an extraordinary culinary experience - in tive sectors in this part of the country, the initiative
the middle of the forest! After a 30-minute hike “Marktplatz Mittelkärnten,” was created some years
through the beautiful nature near Bad Hofgastein, ago. It unites 45 craftsmen and manufacturers from
guests are treated to a 7-course Forest:Brunch a range of different trades. The shoemaker and the
menu. Forest:Brunch in the forests of Gastein begins goldsmith, the winemaker and the brewer, the inn-
with a short session of Forest Bathing, followed by keeper and the farmer – they all open their doors to
breakfast featuring products from the region. the public.

The brunch takes place exclusively on set dates To find out the origins of the bread and oil used to
during summer season. make your delicious meal eaten at one of the partici-
pating local restaurants, book a tour at, for example,
the Merlinghof farm in Magdalensberg. There, Björn
and Cornelia Thausing will show you how they culti-
vate grain. These pioneers of the organic movement
explain what the difference is between organically
certified and conventional agriculture. As an organ-
ically certified business, they forego everything that
is harmful to the earth and groundwater, insects and
animals. The popularity of the various types of bread
and oils sold in their shop, “Thausing Naturkost,” is
proof of their huge success.

The two-hour tour around the farm including oil and

bread tastings, costs 15 Euro per person and can
be booked upon request.
Forest:Brunch Gastein
Itinerary suggestion starting from Vienna: Vienna –
SLOW FOOD & FARM TO TABLE Graz – Magdalensberg - Klagenfurt (Carinthia’s capi-
tal) – Weissensee – Gailtal/Lechatal – Grossglockner
Local food means local producers and local ingre- High Alpine Road – Salzburg (approx. 480km)
dients. You’re finishing off a plate of sugar-dusted
Kaiserschmarrn (a pancake-like dessert popular with
Emperor Franz Joseph I)? There’s a good chance More Slow Food Experiences
the eggs and milk came from the farm next door,
the lingonberry sauce from the chef’s garden, and Gölles, Styria
the dessert wine from a vineyard two towns over. For more than 30 years, the Gölles family has been
That’s why Austrian food tastes best when it comes tending their orchards at the foot of historic Riegers-
straight from the source. This lesson provides you burg Castle in the hilly countryside of eastern Styria.
with the insider knowledge of the best farm-to-table Only the best, ripest, perfect fruit is used to make
spots in Austria. excellent vinegars and fine distillates.

Carinthia Vulcano Fleischwarenmanufaktur, Styria

The Vulcano Fleischwarenmanufaktur (meat goods
Gailtal &Lesachtal - World’s First Slow Food Travel manufacture) in Auersbach is a unique culinary
Region factory. Here amidst the gently rolling Vulkanland of
Twenty-four food artisans of all disciplines have eastern Styria in Austria, the finest products are cre-
opened their doors for visitors to provide insight into ated to delight your taste buds. During an adventure
their craftmanship in the first-ever Slow Food travel tour accompanied by a ham expert, attractions such
region of Gail Valley and Lesach Valley. Visitors can as the regional menu, the sensory room or the ham
take a look around their manufactories and even at- heaven provide for unique experiences.
tend some workshops. There’s a choice of cooking
with slow food chefs, baking bread, making cheese, How to add Gölles and Vulcano to your clients’ itin-
learning the art of folding, pressing and twisting erary: Both are only a 55min drive east of Graz and
Carinthian cheese-filled pasta pockets (“Kasnudeln are best combined with a visit to Riegersburg cas-
krendeln”), brewing beer or stirring polenta made out tle. Best time to visit: spring, early or late summer,
of the white corn found in the Gail Valley. autumn.
Pogusch, Styria Black sheep, Tirol
The Reitbauer family have created a country inn Sigi Grüner, owner of the Design- und Wellnessho-
in their home province of Styria that seems like a tels Bergland in Sölden isn’t just a hotelier. He’s also
contrast to their gourmet restaurant “Steirereck” a farmer and a member of the Sheep Breeders’ As-
in Vienna’s Stadtpark – but only at first sight. The sociation with his own herd of mountain sheep from
motto at Pogusch could very well be: Everything the Ötz Valley. They provided him with the inspiration
here is simple—simply perfect. Superior region- to name the gourmet restaurant that opened in his
al gourmet cuisine is celebrated in a rustic setting hotel in November 2018, “black sheep”. Specialities
and it is this apparent contradiction that makes abound on the degustation menu made up of four or
the Steirereck am Pogusch so popular. Most of the six courses include Iberian pork from Sölden, lamb
products used are sourced locally, such as fresh from the hotel owner’s livestock, fillet of char from
fish from Turnau, Styrian capon (“the best chicken the Ötz Valley or home-made pasta accompanied
in the world”), game from the surrounding forests with seasonal vegetables and mushrooms.
or meat from the family’s own farm. Over the years,
a veritable infrastructure has grown up around the How to add black sheep to your clients’ itinerary: the
restaurant, including romantic guest rooms in nearby Ötztal Valley is a great destination for a hiking holiday
farmhouses that staff are pleased to recommend to during summer or a skiing holiday in winter. Sölden
visitors wishing to stay overnight. is approx. 1h 15min drive from Innsbruck and can
also be reached by train.
How to add Pogusch to your clients’ itinerary: Po-
gusch can be easily added as a stop from Vienna to
Graz. We highly recommend spending a night there.

Pogusch

VIA CULINARIA IN THE SALZBURGER LAND Culinary Pathway for Gourmets

With its 30 taste addresses from Hallwang via Wer-
The province of Salzburg has the highest concen- fen, Mauterndorf, onto Zell am See and back to the
tration of award-winning gourmet restaurants in City of Salzburg there are excellent, award-winning
Austria. This is no coincidence: Salzburg’s stock restaurants and guest houses, each one better than
of fresh-water fish and quality meats provides the the other. This pathway is a journey of discovery for
best ingredients for culinary adventures. To make life all connoisseurs.
easier for curious explorers, the region connects its
best restaurants with culinary pathways dubbed the Culinary Path for Fish Fans
“Via Culinaria.” The Culinary Pathway for Fish Fans focuses on the
Salzkammergut Lake District, particularly on lake
The 9 Culinary Pathways Fuschlsee, Wolfgangsee, and some mountain areas.
All these lakes, rivers and streams have drinking
Nine themed trails are geared towards “Fish Fans, water quality and therefore local fish thrive in the
Gourmets, Cheese Lovers, Meat Eaters, and crystal-clear water. SalzburgerLand has an impres-
Schnaps Aficionados.” Whether they are sampled at sive number of highly decorated chefs who perfectly
the producer or the farmer, enjoyed at a rustic host master the careful preparation of regional fish spe-
as traditional specialties or served at the highest lev- cialities. Must-try: Steckerlfisch (fish grilled on a stick)
el of gourmet art at the critically acclaimed restaurant
- the key ingredients for Via Culinaria are regionality, Meat Eaters’ Culinary Path
originality, quality and authenticity. Whether it is tender Tennengau mountain lamb
or fine Pinzgau baby goat, superb Pongau wild
game or a cut of world-famous Pinzgau beef all
animals are farmed on SalzburgerLand’s pristine Our top tip of each pathway
meadows and pastures. The close cooperation
between chefs, farmers and butchers is considered For Gourmets: Obauer
self-evident. Brothers Obauer have been cooking at the forefront
of Austria’s culinary scene for decades. They’re
Culinary Pathway for Herb Lovers known for pioneering “New Austrian Cuisine” and
On the Alpine pastures, around farmhouses and in continue to make strides in combining traditional
the gardens of monasteries all kinds of healing and local ingredients with modern technique. The restau-
equally delicious herbs thrive. Herbs have always rant in Werfen excels in serving innovative food and
played a major part in the cuisine of the Salzbur- provides top service by dedicated staff who help
gerLand. One of the highlights of the Herb Lovers’ turn your meal into a special occasion.
Pathway is the herbal hike on which visitors learn
about the healing strength of Austrian herbs. For Fish Fans: Schloss Fuschl
The restaurant at Schloss Fuschl is one of the most
Culinary Pathway for Cheese Freaks picturesque places to eat in all of Austria. Situated
True cheese connoisseurs will enjoy their utmost above lake Fuschl, the 15th century castle offers
pleasure on this route. Each of the thirteen address- sweeping views over clear-blue water and tree-cov-
es along the path are known for their exceptional ered mountains. Sit back on the restaurant’s terrace
cheese creations. When the milk comes fresh from and enjoy delectable fish from Schloss Fuschl’s own
the Alpine pasture and the cheese has enough time fishery, which also smokes char over fragrant beech-
to mature, you can taste it with every bite. wood. Die-hard Meat eaters can opt for the tender
Tafelspitz or classic Wiener Schnitzel.
Culinary Pathway for Beer and Schnapps Aficiona-
dos For Meat Lovers: Restaurant Winterstellgut
Those who want to meet a real beer brewer or take This property, owned by Red Bull boss Didi Mate-
a look over the shoulders of a Schnapps distiller are schitz, rests on a plateau at 1,000 metres (3,280
well catered for in the breweries and distilleries of feet) above sea level with spectacular views. The
SalzburgerLand. Seventeen creative spirits working restaurant is the heart of the property and features
with beer and spirits invite you to marvel and enjoy. rustic parlours with tiled stoves that provide a dig-
nified cosiness. The guest garden, the Bauerngartl,
Culinary Pathway for Sweet Tooth the in-house distillery, and the bread bakery com-
In a traditional pastry shop, a classic coffeehouse plete this perfect culinary oasis!
or in an exclusive confectionery, those who love
pastries, cakes and tortes can enjoy sugary sweet For Cheese Freaks: Grossarltal Hill-Farm Cheese
surprises in SalzburgerLand. In addition to beloved Cheese has been produced in Grossarltal, both
classics such as apple strudel, Sacher torte and Sal- in the valley and, in summer, at mountain huts, for
zburger Nockerl, this also includes creative ideas longer than anyone can remember. Every farmer
such as brightly coloured cake pops, eclectic ice- has his or her own secret recipe for making their
cream creations and multifaceted chocolate compo- favourite varieties. Whether sour cheese, very typical
sitions. for Grossarltal, sweet and semi-soft cheeses in all
variations, cheese in oil or cream cheese
Culinary Pathway for Organic Connoisseurs
In terms of organic produce, SalzburgerLand as-
sumes a real leading role as around half of the agri- Cheese Production on Karseggalm
cultural areas are sustainably managed. The organic
farmers, producers and hosts have committed
themselves to the task of harmonising nature-orient-
ed trading and excellent pleasure.

Culinary Pathway for Hut Lovers

It is no secret that high above the valleys of Salzbur-
gerLand, more than 100 Alpine huts are still actively
managed. In summer, they invite guests to rest
with a ploughman’s lunch and a summit panorama.
During the winter months, it’s the ski huts that pro-
vide tasty meals.
 For Beer Aficionados: Stiegl Brauwelt For organic connoisseurs: Urbankeller
Stiegl is the biggest private brewery in Austria. And The Urbankeller is an organic certified cultural eatery
in fact, Brauwelt in Salzburg is one of the city’s where a diverse art and cultural programme goes
biggest culinary magnets for visitors! Here, beer hand in hand with organic specialities. The in-house
lovers have countless opportunities to discover the craft beer based on an ancient recipe is a particular
world of beer with all of their senses: including the highlight.
Brau Cinema, the brewhouse, and dining facilities
with a definite “hoppy” flavour. No matter if at the For Hut Lovers: Wieseralm
rustic beer hall, the beer garden or at the fine dining On the Reiterkogel mountain, 1,500 m above Hin-
room - traditional Austrian cooking is prepared to the terglemm, Wieseralm is pampering guests with fresh
highest standards. ingredients from their own farm and local products
and produce. In summer the hut is surrounded by
For the Sweet Tooth: Konditorei Fürst Pinzgau cows and in winter it’s a meeting point for
Few Austrian desserts are as internationally famous skiers and snowboarders. The Reiterkogelbahn ca-
and beloved as the Mozartkugel, a chocolate-cov- ble car takes guests from the town centre of Hin-
ered praline of pistachio and smooth nougat. The terglemm directly to the Wieseralm in just a few
Mozartkugel — or Mozart Ball — was invented in minutes.
1890 by Salzburg native Paul Fürst who named it
after his city’s most famous son. Fürst’s creation For Herb Lovers: KRÄUTERleben
outlived him and the pastry chef’s descendants still The Salzburg Lake District offers a varied pro-
run his chocolate shops in Salzburg’s old town. gramme to give visitors the opportunity to dive into
Trying their hand made Mozartkugel is a must on any the herbal world: guided tours, workshops, seminars
Austria trip. or cookery courses in natural settings, - at various
times of the year. Several hosts and hoteliers, who
are involved in this field, play their part in serving
specialities enhanced by herbs and revealing their
herbal recipes.

Schloss Fuschl
 VIENNESE CUISINE Hollerei (15th district)
Hollerei in the 15th district may be some distance
We have already touched on Viennese Cuisine in from the city center, but the excellent food makes it
module four, but we can’t have a module dedicat- well worth a detour. The dishes are inspired by Asian
ed to Austria’s cuisine without including the capital. and Mediterranean cuisine and are served in a cosy
However, this lesson will provide resources and local pub atmosphere
knowledge to plan a unique culinary experience.
Wrenkh (1st district)
Viennese cuisine is the only one in the world to be Restaurant Wrenkh was originally known for its
named after a city – and only the Viennese cook this sophisticated vegetarian cuisine. Now it also lists
way. Well almost, because the influence of the crown selected meat and fish dishes on the menu so the
lands of the 19th century and many other countries whole family (veggie and non-veggie) can enjoy din-
is responsible for the delicious and diverse Viennese ner together
cuisine. attend.
Hippest Brunch Spots:
Motto am Fluss
Joseph Brot (1st & 3rd district)
Joseph - Brot vom Pheinsten is one of Vienna’s best
bakeries. Here you can find bread classics made
from sourdough, delicacies such as organic rye,
honey and lavender bread, delicious pastries and
healthy Joseph snacks. The two bistros on Alber-
tinaplatz and on Landstrasser Hauptstrasse also
serve breakfast, lunch and dinner.

ULRICH (7th district)

Nestled in Vienna’s bustling 7th district next to the
church of St Ulrich (hence the name), the cosy café/
restaurant/bar serves seasonal products with an
international touch.

Vienna’s ‘In’ eateries, bars and coffeehouses: Insider tip: if you can’t get a table at ULRICH try its
our recommendations ‘brother’ ERICH.

• Motto am Fluss (1st district) Klyo (1st district)

• Salon Plafond in MAK (1st district) With its prime location overlooking the Danube
• Palm House (1st district) canal, Klyo is a locals’ favourite. It’s located inside
• Kleinod Prunkstück (1st district) Urania, a wonderful Art Nouveau building and also
• Loos American Bar (1st district) home to an observatory, a cinema, an adult educa-
• Mochi (2nd district) tion centre and a puppet theatre.
• Heuer am Karlsplatz (4th district)
• Attic Bar in the 25hours hotel (7th district) Vollpension (4th district)
• Glacis Beisl (7th district) The Vollpension is a generational café: Grandma also
stands behind the stove and serves home-baked
Best eateries for vegetarians & vegans: cake and home-cooked dishes while telling you her
life stories.
Tian (1st district)
Opposite the Ronacher theatre, the elegant vege-
tarian restaurant Tian Restaurant Vienna presents
meat-free cuisine on a high level

Vollwertrestaurant Lebenbauer (1st district)

The elegant restaurant offers a colourful repertoire of
creative dishes, almost all of which can be prepared
in a purely vegetarian style.

Salon Plafond
 Your clients can’t leave Vienna without trying Vienna
sausages from the traditional sausage stands
No other country can lay claim to so much viticulture
New creations coupled with exceptional variety and and wine-related culture in its capital city. Grapes
top quality have revived the Viennese sausage-eat- were cultivated in Vienna as early as 1132 A.D.
ing traditions. Whether at the sausage stand on Nowadays, Viennese wine is counted among the
Hoher Markt late at night or at the sausage stand in classic wines of the world. There are 630 producers
imperial tradition. working 1,680 acres of beautiful urban vineyards –
many accessible by foot or tram. White grapes
The Bitzinger sausage stands at Albertinaplatz and dominate these vineyards. Grüner Veltliner, the
next to the Giant Ferries Wheel are widely thought quintessential Austrian grape, is common, along with
to be the best in Vienna. Choose between a deli- Riesling and Chardonnay.
cious Bosna, hot dog or Käsekrainer and a range
of traditional side orders. Draft beer, bottled wine or The Vienna Heurigen Express choo-choos wine
champagne are also on offer. lovers through vineyards and around town to many
of the city’s 180-plus wine taverns.

Vienna’s wine taverns (Heurige) are institutions. Origi-

nally, Vienna’s Heurigen were rustic roadside taverns,
where customers sat on long wooden benches to
refresh themselves. To this day little has changed,
apart from the number and variety of taverns where
visitors can sample Vienna’s superb wines.

Our Heurige recommendations in Vienna:

• Sirbu
• Mayer am Nussberg & Mayer am Pfarrplatz
• Wieninger am Nussberg
• Jutta Ambrositsch Vineyards

Our tip: It’s easy for wine enthusiasts to combine

Bitzinger their interest with a walk in and around Vienna,
as city hiking trail no. 5 takes visitors through old,
A GUIDE TO AUSTRIA’S WINE REGIONS cellar-lined streets, vineyards, and oak forests. Every
year in autumn, the Vienna Wine Hiking Day invites
Austria’s vibrant wine scene has earned a worldwide guests to hike the Viennese wine region with vintners
reputation for quality and innovation and is paired offering tastings from cellar and kitchen along the
wonderfully with Austrian cuisine. All its wine re- way.
gions are incredibly easy to visit and boast extensive
wine-growing terrain.
Vineyards in Vienna
Austria looks back on a long wine-growing tradition,
and for over 2,000 years wine has formed an integral
part of Austrian culture. To this day, Austria’s wines
enjoy great international acclaim, both amongst wine
experts and wine lovers, and the outstanding wines
have gained great international acclaim on the world
stage.

The Grüner Veltliner in particular is one of these, as

well as Austria’s typical red wines such as Zweigelt,
Blaufränkisch, and Sankt Laurent. It’s not only the
different grapes and soil that shape the character of
the wines, but also the character of the regions they
hail from.

Austria’s wine regions can be found in the country’s

east and south-east in the provinces of Vienna, Low-
er Austria, Burgenland and Styria.
Lower Austria Styria

Lower Austria unfurls as a series of villages nestled Just two hours south of Vienna you’ll find rolling hills
along terraced hills near the winding Danube. Only lined with vineyards, orchards and bright pumpkin
50 minutes west of Vienna lies the World Cultural patches. Sprinkled throughout is the perfect mix of
Heritage region of the Wachau. The narrow Danube medieval castles and manufacturers of local delica-
river valley from Melk to Krems is home to the pictur- cies.
esque towns of Dürnstein (you might recognise the
white and blue baroque church), Spitz and Weissen- Located two-and-a-half hours from Vienna toward
kirchen nestled along the terraced hills. the Slovenian border, you’ll encounter Austria’s
southernmost wine region. The 70 km South Styrian
Over millions of years, the Danube carved its ser- Wine Road is often likened to Tuscany. Unlike Tus-
pentine path through solid gneiss and amphibolite cany, you’ll find no crowds – just charming villages,
shaping the striking picture of the Wachau’s viti- assorted vineyards and cosy little wine taverns, or
cultural landscape with its stone wall terraces. The Buschenschenken.
tradition of winegrowing dates back to the time
when the Romans settled in the Wachau valley. The The Südsteiermark (South Styria) is synonymous
climate and soil of the Wachau offer the perfect with fresh, aromatic white wines, particularly Sauvi-
growing conditions for white grape varieties. To this gnon Blanc. On 2,340 hectares of planted vineyards,
day, Wachau wines enjoy great international acclaim, there is plenty of room however, so a wealth of other
both amongst wine experts and wine lovers. One of varieties, from Welschriesling to Morillon (Chardon-
these wines is Grüner Veltliner, the principal grape nay) and Gelber Muskateller to Traminer. The viticul-
variety in the Wachau besides Riesling. According ture here is amongst Europe’s finest, with its charm-
to the latest ranking of World’s Best Vineyards, the ing scenery, yet it also includes some of the hardest
vineyard Domäne Wachau is Europe’s best vineyard and most challenging terrain, because most of the
(and number three in the world). vineyards are planted on extremely steep inclines.

Our vineyard recommendations in the Wachau: Insider tip: In the town of Vogau, just 10 minutes
• Weingut Alzinger from the South Styrian Wine Road, lies Genussregal,
• Weingut & Heuriger Hermenegild Mang a museum brimming with local culinary specialties –
• Alter Klosterkeller all available for tasting.
• Salomon Undhof (Bert Salomon, the owner, also
has a vineyard in the Adelaide Hills: Salomon Our vineyard recommendations on the South Styrian
Estate) Wine Road:
• Winery Hannes Sabathi
• Sattlerhof
Just 20 minutes north of the Wachau you can find • Winery Tement
the Kamptal, a small but exceptional wine region • Buschenschank Polz
around the town of Langenlois. Despite its small
size, over 8% of Austria’s vines are found in this re-
gion. Although about 10 different varieties are grown Wachau Valley
in this area, 2 varieties rule the roost. Just over half
of the entire production is Grüner Veltliner, and an-
other 30% is Riesling.

Highlight of the region: LOISIUM Wine & Spa Hotel

Langenlois and World of Wines Langenlois.

Our vineyard recommendations in the Kamptal:

• Weingut Bründlmayer
• Weingut Hiedler
• Weingut Fred Loimer
Burgenland village of Rust. Further back from the lake in the
lee of the Leithagebirge hills lies the relatively new
Barely an hour’s drive from Vienna, Burgenland Leithaberg DAC, which is increasingly known for its
offers innovative vintners, chefs and artists deter- plump-fruited, mineral red wines. Mittelburgenland
mined to both preserve wonderful old traditions and is celebrated as Austria’s red wine district, where
breathe new life into them. The temperatures are hot summers help to ripen such grapes as the lively
noticeably higher in this region, hence the array of central European Blaufränkisch especially, plus Pinot
white, sweet and red wines, all thriving in a climate Noir, Cabernet Sauvignon and Austrian specialities
stabilized by the striking Lake Neusiedl. Zweigelt and the Pinot-like St. Laurent.

Neusiedlersee is the most important sweet white Our vineyard recommendations in Burgenland:
wine district, named after the large, shallow lake • Nittnaus
that dominates it. Neusiedlersee-Hügelland is on • Winery Birgit Braunstein
the western shore of the lake and produces similar • Kloster am Spitz
wines to Neusiedlersee. The historic local speciality • Leo Hillinger
is Ausbruch wine, made in the postcard-pretty

Neusiedler See, Seewinkel

BEER, SCHNAPS AND SEKT

Drinking has its own ceremonial protocol in Austria, Trumer Privatbrauerei in Obertrum am See in the
in which eye contact plays a central role. When Salzburg Lake District, just 20 minutes north of the
clinking glasses, Austrians take a moment to make city centre, has been brewing beer since 1601 and is
eye contact and say “Prost” to each person in the a family run business in its eighth generation. In the
round – no matter if beer, wine or schnaps. ‘Trumer World’, in Obertrum near Salzburg, visitors
get a first-hand experience of a new beer culture.
Austrian Beer Opportunities range from guided tours with a master
beer sommelier to hands-on brewing. Visitors are
Beer is one of Austria’s favourite drinks: The average also invited to indulge in beer tasting menus at the
Austrian consumes more that 100 litres (27 gallons) brewery inn, the “Braugasthof Sigl”, and taste inter-
of the amber nectar per year. Austria’s breweries national vintage beers from their own cellars or the
have long traditions and age-old recipes; but they freshly tapped Trumer Pils from the beer fountain.
also experiment with new product ideas, which has
brought them international attention. Some of these Breweries can be found all over Austria. Here are our
beer artists invite guests for tastings and open their favourites:
production sites to the public. • Ottakringer Brewery (Vienna)
• Beaver Brewing Company (Vienna)
Salzburg in particular looks back on a brewing-histo- • Brewery at Eggenberg Castle (Upper Austria)
ry of over 600 years. The first commercial breweries • Freistädter Brewery (Upper Austria)
in Salzburg were established at the end of the 14th • Zillertal Brewery (Tirol)
century. Two of the city’s oldest still exist today, and • Murauer Brewery (Styria)
both are the epitome of knowledge passed down • Mohren Brewery (Vorarlberg)
through the generations in combination with unsur- • Hirter Brewery (Carinthia)
passed expertise: The Stiegl-Brauerei goes back
to the year 1492 and is now Austria’s biggest private
brewery, while Augustiner Bräu Kloster Mülln has
been producing beer since 1621.
Sekt – The Austrian answer to Sparkling Wine Schnaps
Schnaps is a general name for distilled fruit brandy
Sekt can be crafted with any of Austria’s permitted in Austria. Austrians have been perfecting the drink
grape varieties with Pinot Noir, Pinot Blanc, Riesling, for centuries with many different recipes. Schnaps
and Grüner Veltliner leading the way. Some of our distilleries are native to the European Alps, where
favourites include those crafted with indigenous va- the winters are too cold for traditional wine produc-
rieties such as Zweigelt, St. Laurent, and Blaufränk- tion. The most popular types of Schnaps are from
isch. Many Sekts are made in the Charmat method different kinds of fruit often referred to as “Obstler”. It
(like Prosecco), which preserves the intense aromat- comes from the German word ‘Obst’ meaning fruit.
ics of Austrian varietals. Schnaps has an alcohol content of 30% or higher.

The Kamptal (also covered in lesson 7) is a happy Austrians drink Schnaps in shot form, commonly
hunting ground not only for wine but also for Sekt. after a heavy meal as a digestive. It’s also popular
There is no such thing as ‘Sekt vineyards’ because during winter months in Austria’s ski fields as it’s
Sekt and wine go hand in hand. Estates harvest supposed to keep you warm J
base wines for their Sekt from the same vineyards
where their still wines grow. The grapes for sparkling Tirol Schnaps Route
wine production are, however, harvested earlier, just Tirol, home to craft distillers since the 1700s, tops
when acidity and maturity are exactly right. the list of distilleries per capita. 2,500 of Tirol’s 4,000
local distilleries are permitted to distil by the royal de-
Our Sekt recommendations in the Kamptal: cree of Empress Maria Theresia (1717 –1780). Along
• Weingut Bründlmayer, Langenlois the Tirol Schnapps Route you will find a remarkable
• Weingut Jurtschitsch, Langenlois collection of 41 artisan distilleries, and each one has
• Weingut Loimer, Langenlois its own characteristics

But Schnaps distilleries can be found all over

Schlumberger Sekt – Austria’s oldest sparkling wine Austria. Here are our recommendations:
cellar • Guglhof, Hallein (SalzburgerLand)
Underneath Vienna’s charming 19th district, an im- • Siegfrid Herzog Destillate, Saalfelden (Salzbur-
pressive network of cavernous cellars holds precious gerLand)
merchandise: Schlumberger’s wine cellar stocks bar- • Distillerie Freihof, Lustenau (Vorarlberg)
rels and bottles of its sparkling wine, called “Sekt” • Prinz Fein-Brennerei, Hörbranz (Vorarlberg)
here. Robert Alwin Schlumberger produced Austria’s • Distillerie Hochstrasser, Mooskirchen (Styria)
first “Sekt” in 1842, after learning about champagne • Schaubrennerei Jöbstl, Wernersdorf (Styria)
production in France. He was a quick study – soon
it was being served at the Imperial Court. To this
day, the Méthode Traditionelle is used to make these
sparkling wines, requiring at least a two-year mat-
uration. The grapes for the sparkling wine grow in
Lower Austria and Burgenland.

On a tour of the cellar, visitors can see how the

Sekt is stored to ferment in a temperature-regulated
environment. At the end of the tour guests receive
a complimentary glass of Sekt. Full tastings can be
booked as well.

Schnaps Tasting

Schlumberger Sekt Cellar

SWEETS & DESSERT Café Restaurant Residenz Schönbrunn
You can’t let your guests leave Vienna without
Austrian cuisine is famous, and much loved for its having an original Viennese Apple Strudel (Apfel-
variety of sweets. Whether hot or cold, as a starter, strudel). The oldest recipe from 1696 is preserved in
main or dessert – there are no rules where and when the Viennese Public Library. Empress Maria Theresia
to enjoy dessert in Austria. Each region has their was one of the biggest fans of the strudel. Therefore,
signature desserts. This lesson provides you with in- Café Residenz at Schönbrunn Palace honours an
sider tips on where your clients can treat themselves old recipe of the imperial palace bakers.
to Austria’s best desserts.
Highlight at Café Residenz: Every hour, a profession-
Desserts on the trails of the Habsburg Family in al pastry chef hand-bakes original Viennese apple
Vienna strudel at the demonstration bakery at the Apple
Strudel Show. €11.50/person incl. apple strudel
Sacher Eck Vienna demonstration, a fresh piece of strudel, coffee, tea,
The world-famous chocolate cake was created or hot chocolate, and an original apple strudel recipe
in 1832. When 16-year-old apprentice chef Franz (discount with the Vienna City Card).
Sacher created the Sachertorte cake at the court
of Prince Metternich in 1832, little did he know the For hardcore apple strudel lovers Café Residenz
impact his cake would have on chocolate lovers offers an Apple Strudel Seminar with diploma. The
worldwide. The recipe for the Original Sacher-Torte diploma entitles participants to call themselves a
is a well-kept secret, known only to confectioners genuine Viennese Apple Strudel Baker. For groups
at Hotel Sacher. Best place to enjoy the Torte is at of up to 25 persons in German and English; Price:
Sacher Eck Vienna and Café Sacher Salzburg. from € 22/person plus pastry chef fee starting from €
190/hour
Gerstner K. u. K. Hofzuckerbäcker
The Gerstner K. u. K. Hofzuckerbäckerei (Imperial Vienna Insider tip: Celebrated Viennese tradition
and Royal Court Confectioner) at Kärntner Strasse meets contemporary trend - creative confectioners
51 in Vienna’s 1st district, near the State Opera at Xocolat Manufaktur developed truffles based on
House, is a leading address for the sweet-toothed the model of the sweet classics: “Viennese apple
and gourmands in Vienna. The fascinating shop on strudel” has a beautifully fruity taste of apple with a
the ground floor offers hand-made sweet delicacies hint of cinnamon; rum dominates the Punschkrapfen
from the Gerstner patisserie and confectionery. In (punch cake) truffles, while the apricot dumpling truf-
the bar on the first floor, sweet and savoury treats fles have a fine coating of crumbs and white choco-
from Gerstner can be enjoyed over a glass of spar- late and are filled with apricot cream.
kling wine in a living room atmosphere. On the sec-
ond floor, guests are pampered in the café-restau-
rant in the best of Viennese tradition.

Conditorei Skula
The Conditorei Sluka has been an insiders’ meet-
ing place for the Viennese society since the late
19th century; it was also a Purveyor to the Imperial
& Royal Court. Conditorei Sluka has been on the
Rathausplatz (Town Hall Square) since 1891 and
their second premises over on Kärntner Straße in the
heart of Vienna’s 1st district only opened just a few
years ago in 2017.

Demel K. & K. Hofzuckerbäckerei

Konditorei Demel
The creatively designed display windows and at
Demel in the heart of Vienna, the former Imperial and
Royal confectionary, entice passersby with pastries
and sweets which long ago tickled the palate of Em-
press Elizabeth and still bring delight to coffeehouse
visitors today. At Demel, the sales and serving per-
sonnel have been exclusively female for 200 years.
 Konditorei Sluka

Regional Specialities

Lower Austria
• Wachauerstube Loiben in Dürnstein or Donaus-
chlössl in Spitz for Wachauer Apricot Dumplings
• Mohnwirt in Mohndorf (Waldviertel) for Poppy-
seed Noodles

Upper Austria
Konditorei Jindrak or Das Bruckner Kaffeehaus in
Linz for Linzer Torte

Salzburg
• St. Peter Stiftskulinarium in the city or Restaurant
Obauer in Werfen for Salzburger Nockerl
• Konditorei Fürst for Original Mozart Kugeln (Mo-
zart Balls)

Styria
• Zotter Chocolate Manufacture for exceptional
chocolate

Tirol
• Mader for the Original Prügeltorte