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Gourmet Dining and 900-year-old Wine Cellars Among Culinary Quests in Austria

July 1, 2015 By: Austrian Tourist Office

Eisl beim Essen (c) SalzburgerLand Tourismus

Lovers of regional cuisine and wine will find much to discover in Austria, where home-grown specialties and fine vintages offer an authentic cultural experience during any stay. While 20% of all agricultural land is used for organic farming, the highest in the European Union according to the Research Institute for Organic Farming, visitors can share a passion for home-grown food and wine at Austria’s local restaurants.

Foodies of SalzburgerLand

The city of Salzburg and its environs has the nickname of “top chef country” as the region boasts the highest concentration of internationally acclaimed restaurants in Austria. Here lovers of food can indulge in all the culinary treats the country produces with authentic regional cuisine in country inns to trendy city restaurants with high ratings from Gault Millau. Gourmet dining can be enjoyed at such finds as Esszimmer, avant-garde cuisine located right in the city of Salzburg. Dine alfresco along Lake Fuschl 20 minutes from Salzburg on freshly caught fish from an on-site fishery on a castle’s terrace at the Schloss Restaurant. Don’t leave the area without snacking on freshly-made cheese from a mountain hut along a hiking trail or on such sweets as Bach Würfel truffles and Mozartkugeln chocolate balls.

Authentic Tirol

More than 100 Tyrolean Inns and restaurants proudly display the green quality seal identifying them as a traditional Tiroler Wirtshaus or Tyrolean Inn adhering to a strict standard of excellence and Tyrolean hospitality preserving the cultural heritage of the Alps. Within these establishments, guests can dine on local, seasonal produce and regional dishes. Many of the ingredients come from the inn or farm’s own fruit orchard, private fish farm or vegetable or herb gardens. Must try dishes along the way include Schlutzkrapfen, crescent-shaped dough-and-egg pasta with a potato filling served with brown butter and parsley; Kiachl, Alpine doughnuts made of yeast dough and deep fried in hot oil served with sauerkraut, cranberries or confectioner’s sugar; and Tiroler Knoedl, large round bread dumplings made with speck and served in broth or with sauerkraut and salad.

Vienna and the Wine Regions


Vienna is its own wine-growing region and the world’s only major city that produces wines within city limits.  The countryside surrounding Vienna is home to charming villages and wine regions of great beauty. Head one hour west of Vienna to Lower Austria where the Loisium World of Wine offers a tour of 900-year-old wine cellars. Two hours south of Vienna the province of Styria is where the 44-mile South Styrian Wine Road rewards with vineyards and Buschenschanken, cozy wine taverns. In Vogau, just off the South Styrian Wine Road, indulge with a tour (and tastings) at the Vinofaktur, filled with the culinary treats of the region. Back in Vienna, dine at the gourmet restaurant and tour the six wine cellars of more than 60,000 bottle spanning four centuries at Palais Coburg.




This article is brought to you by the Austrian Tourist Office, and was produced in partnership with Travel Agent Central’s sales team. Travel Agent Central’s editorial team played no part in developing the article.



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Austrian Tourist Office
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Sponsored by Austrian Tourist Office | July 1, 2015
Lovers of regional cuisine and wine will find much to discover in Austria, where home-grown specialties and fine vintages offer an authentic cultural experience during any stay.