Restaurant Hoamat Haibach © WGD Danube Upper Austria Peter Podpera

Delicacies by the stream

Delicacies by the stream

The Danube is a culinary paradise. Throughout history, trade on the Danube has also had a lasting influence on cuisine and enriched it in many ways. A fascinating wealth of attractive and varied culinary delights awaits gourmet travelers along the Danube: excellent establishments ranging from gourmet restaurants to Heurigen wine taverns and Viennese cafés play just as important a role as typical regional specialties: While Bavaria is known for its bratwurst and white sausages, in Upper Austria it is above all spicy dumplings, Linzer Torte and cider that stand for typical regional cuisine. Lower Austria is especially known for its poppy specialties and first-class wines. Hungarian, Czech and Bohemian cuisine have produced specialties such as the Esterhazy Schnitte, Powidltascherl, Apfelstrudel, Palatschinken and Kaiserschmarrn. Not to forget the countless variations of cakes such as the Sacher or Wachauer Torte, which are served in the famous old Viennese coffee houses with specialties such as a Einspänner or a Wiener Melange. In Slovakia and Hungary, too, the culinary delights of the imperial era are still firmly anchored in traditional cuisine.

Bavarian culinary

Bavaria is not only known for its beautiful landscapes and fascinating cities, but also for its culinary delights. From Bavarian beer and Franconian wine to delicious milk and cheese products, there are numerous originals here. More than 50 percent of Germany's breweries are located in the Free State of Bavaria, and 4,000 different beer brands have their home in the land of beer gardens. Hardly any other food is as closely associated with Bavaria as the Weißwurst. It is the subject of myths (you have to cut it with a fork and not eat it with a knife) and legends (the Weißwurst must not hear the church bells ringing at 12 o'clock) and has even found its way into geography (Weißwurst equator).

© BAYERN TOURISMUS Marketing GmbH
© BAYERN TOURISMUS Marketing GmbH
Culinary delights in the Danube region Upper Austria

Delicious food and drink await guests in the Danube region of Upper Austria. In the region between Passau and the Strudengau, people live and work who have set themselves the goal of devoting their creative energy to the extraordinary. They create treasures and delicacies that are outstanding in idea and quality. From the master chocolatier and confectioner to the courageous pioneer of viticulture. From vegetable farmers who bring old varieties back to life to the creative chefs of the gastronomy.

Hotel Donauschlinge Haibach © WGD Danube Upper Austria Peter Podpera
Hotel Donauschlinge Haibach © WGD Danube Upper Austria Peter Podpera
Sweet ambassador from Linz

The Linzer Torte has a special connection to the Danube: it is an example of how the Orient with its spices unites with the art of baking in Austria via the waterway. Only in this way was it possible 360 years ago - the oldest recipe dates from this time - to obtain the spices used. The Linzer Torte is considered the oldest pastry named after a city. It was first mentioned in writing as early as 1653. Who invented it will probably always remain a mystery.

Main Square Linz © MS Fotogroup
Main Square Linz © MS Fotogroup
From the Wachau apricot to wine in Lower Austria

Wachau apricots, fresh Danube fish, asparagus from the Marchfeld, seasonal delicacies from woods and fields: the tables along the Danube of Lower Austria are richly set. Hardly any other region offers such a variety of pleasurable addresses. The Danube region of Lower Austria also scores with an ancient wine culture and ultra-modern wineries. The wine routes and wine-growing regions along the Danube in Lower Austria take you through a unique wine country full of contrasts and experiences.

In the vineyard © Donau NÖ Steve Haider
In the vineyard © Donau NÖ Steve Haider
Bratislava wine region

Bratislava is now considered the city of gourmets. The local cuisine combines influences of the ethnic groups that once lived here: Hungarian spicy dishes, Viennese schnitzel and patisserie, German game and sausages, and Slovak traditional dishes, all of which can be found on the menu in Bratislava. The regional cuisine also benefits from the Danube River, so fish dishes are well known for the local cuisine. Wine has been and will undoubtedly continue to be an integral part of Bratislava's gastronomy. For wine lovers there is a possibility to taste regional wines of three countries. The wine regions of Carnuntum and Weinviertel in Austria, Észak-Dunántúl in Hungary and the Malácarpathian Wine Route in Slovakia invite you to do so. Blaufränkisch red wine from Rača (district of Bratislava) tastes exceptionally good. This was also popular at the imperial court in Vienna and Empress Maria Theresa granted a deed of gift to this product in 1767.

Carnevale
Carnevale
Hungarian coffeehouse culture lives

Hungary has a very diverse and distinct cuisine, rooted in traditional home cooking but evolving to the heights of upscale cuisine. Hungarian coffeehouse culture is alive and vibrant. This is no wonder, as centuries ago the best and most creative minds met here to discuss politics, writing and new influences in the arts. Various regions in Hungary are known for their distinctive wines, which continue to gain international prominence. The talent of the Hungarian chefs is even more evident in the cakes that you have to enjoy in a café to enjoy the many years of innovation.

Coffee House Vienna © J. Peter
Coffee House Vienna © J. Peter
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