Wine-growing area of Saale-Unstrut in Saxony-Anhalt
While travelling through the wine-growing area of Saale-Unstrut one can see a lot of steep terraces with centuries-old dry walls and romantic vineyard cottages. The region is open for many kinds of movement: Hiking, cycling and even canoeing. Sources / More info Wine-growing area Saale-Unstrut (Website)
Cork oak at the Rotkäppchen winery in Freyburg
In the splendid staircase well of the administration building, a piece of cork oak (quercus suber) is displayed. So, people joining a guided tour through the historic sparkling wine cellars of the Rotkäppchen winery get an impression from which tree the sparkling wine corks are made. Sources / More info Rotkäppchen winery (Website) Cork oak…
Salt from a 19th-century saline in Halle (Saale)
Halle’s early history relates to harvesting of salt. The names of the city Halle and the river Saale origin from old expressions related to salt. An appropriate souvenir from Halle (Saale) could be a portion of salt, produced with technologies of the 19th century in the Hallors and Saline Museum (Halloren- und Salinenmuseum). Sources /…
Salt-flower cake in Portorož
A delicacy of Portorož is the salt-flower cake (Torta Solni cvet). Portorož is known for the Sečovlje Saltworks (Sečoveljske soline) where salt is still produced in a traditional way. The depicted cake I had at the Café Central, a café of the LifeClass Hotels & Spa. Sources / More info LifeClass Hotels & Spa (Website)…
Cheese platter at Millstatt Lake
At the Alexanderhütte, a hut high over Millstatt Lake (Millstättersee) I had this faboulous cheese platter with a glass of elderberries sirup. All the cheese was made by an alpine diary attached to the hut. In Austria there are many alpine diaries where dairy(wo)men take care for the cows and produce such cheese and butter the whole summer…
Starters from Mostviertel
A compilation of starters which are common in the Austrian region Mostviertel (from left to right): Räucherforelle (smoked trout), Sulz (cured meat in gelatine), Schafkäse (sheep milk cheese), Grammelschmalz (lard with greaves) and Karreespeck (back fat).
Selection of Styrian delicacies
On a tour through Graz guided by the Graz Guides I had this selection of Styrian delicacies at the restaurant Eckstein. By the way did you know that Graz is also known as Austria’s Capital of Culinary Delights? The selection depicted above consisted of Top left Lamb from the Weiz upland, served with pumpkin risotto…
Having Tafelspitz in Deutschkreutz
‘Big’ surprise at a Heuriger in Burgenland: At the Schnitzelheuriger Posch I got this huge portion of Tafelspitz. If you would like to learn more about this traditional Austrian dish have a look here: Article on Wikipedia.
A typical Carinthian dish: Kasnudeln
Before I joined a guided tour through the oldest city of Carinthia named Friesach I had a typical Carinthian dish: Kasnudeln. Its was a thinly rolled noodle dough that was shaped to a pocket filled with quark and spiced with mint and chervil. Kasnudeln (Website) Friesach (Website)
Egg dish with Styrian pumpkin seed oil
One of my most favourite dishes in Styria: An egg dish with Styrian pumpkin seed oil. What dishes with Styrian pumpkin seed oil have you already tried? Disclosure: This trip was supported by Steirisches Kürbiskernöl g.g.A.
Bread store in Nuremberg
I had known Nuremberg is famous for its Lebkuchen but I was surprised how many sorts of bread this bread store (Feinkost Nikolaus Schwarz) is offering. Amazing how different the outer crusts and the crumbles of each loaf look like. And yes, I always love a good piece of bread. What about you?