Delicacies on the river

The Danube is a culinary paradise. Over the course of history, trading along the Danube has had a lasting effect on the cuisine and has made it highly valued. Delightful guests of the Danube can expect an enchanting wealth of attractive and varied delicacies: excellent pubs from the award-winning restaurant to the Viennese Café savory dumplings, the Linzer Torte and most of them for typical regional cuisine. Lower Austria is known for its subtleties and first-class wines. In the Hungarian, Czech and Bohemian cuisine specialties such as the Esterhazy slices, Powidltascherl, apple strudel, pancakes and Kaiserschmarrn have produced. Not to mention the unusable cake variations such as the Sacher or the Wachauer cake, which are served in the old Viennese coffee houses to specialties such as a Viennese mélange. Even in Slovakia and Hungary, the culinary delights of the imperial era are still firmly anchored in traditional cuisine.

Bavaria is not only known for its dreamlike landscapes and its fascinating cities, but also for its culinary delicacies. From Bavarian beer to Franconian wine to delicious milk and cheese products, there are numerous originals here. More than 50 percent of German breweries are located in the Free State of Bavaria, 4,000 different beer brands have their home in the land of beer gardens. Hardly any food is so closely associated with Bavaria as the white sausage. Myths surround them (they must be confused and not allowed to eat with a knife and fork) and legends (the white sausage can not hear the 12 o’clock ringing of the church bells) and she even found her way into geography (white sausage equator).

Delicious food and drinks await guests in the Danube region of Upper Austria. In the region between Passau and Strudengau people live and work who have set themselves the goal of devoting their creative power to the extraordinary. They create treasures and delicacies that are outstanding in idea and quality. From mastering the chocolatiers and confectioners to the brave pioneer of viticulture. From vegetable growers bringing old varieties back to life to the creative chefs of gastronomy.

The Linzer Torte has a special relation to the Danube: it is an example of how the Orient and its spices are united via the waterway with the art of baking in Austria. Only then was it possible 360 ​​years ago – from this time comes the oldest recipe – to get to the spices used. The Linzer Torte is considered the oldest named after a city pastry. Already in 1653 it was first mentioned in writing. Anyone who invented them will probably always be a mystery.

Wachau apricots, fresh Danube fish, asparagus from the Marchfeld, seasonal delicacies from the forest and the fields: the tables on the Danube Lower Austria are richly covered. Hardly any region offers such a variety of enjoyable addresses. The Danube region of Lower Austria also scores points with its ancient wine culture and state-of-the-art wineries. The wine roads and wine regions along the Danube in Lower Austria lead you through a unique wine country full of contrasts and experiences.

Bratislava is now considered the city of foodies. The local cuisine combines influences of the once living ethnic groups: Hungarian spicy food, Viennese schnitzel and patisserie, German game meat and sausages as well as Slovak traditional food, all this can be found on the menu in Bratislava. The regional cuisine also benefits from the Danube River, so fish dishes are well known for their local cuisine. The wine was and will undoubtedly continue to be an integral part of gastronomy in Bratislava. For wine lovers there is a possibility to taste regional wines of three countries. The vineyards of Carnuntum and Weinviertel in Austria, Észak-Dunántúl in Hungary and the Kleinkarpathen wine route in Slovakia invite to. The Blaufränkische red wine from Rača (district of Bratislava) tastes exceptionally good. This was also popular at the imperial court in Vienna and the Empress Maria Theresia gave this product in 1767 a deed of donation.

Hungary has a very diverse and independent cuisine, rooted in traditional home cooking, but has developed to the level of fine dining. The Hungarian coffee house culture lives and pulsates. That’s no wonder, because centuries ago, the best and most creative minds met here to discuss politics, writing and new influences in art. Various regions in Hungary are known for their distinctive wines, which are still gaining international importance. The talent of the Hungarian chefs is all the more evident in the cake that you have to enjoy in a café to enjoy the many years of innovation.