Travel Reference
In-Depth Information
Plan Your Trip
Eat & Drink Like a Local
Schnitzel with noodles may have been Maria's favourite, but there's way more
to Austrian food nowadays thanks to a generation of new-wave chefs adding a
pinch of imagination to seasonal, locally grown ingredients. Worldly markets,
well-stocked wineries and a rising taste for organic, foraged flavours are all
making Austria a culinary destination to watch.
The Year in Food
Spring (Mar-May )
Chefs add springtime oomph to dishes with
Spargel
(asparagus) and
Bärlauch
(wild garlic).
Maibock
(strong
beer) is rolled out for beer festivals in May.
Summer (Jun-Aug)
It's time for
Marille
(apricot) madness in the Wachau, touring dairies in Tyrol and the Bregenzerwald and eating
freshwater fish by lake shores. Bludenz reaches melting point in July with its Milka Chocolate Festival. Every vil-
lage gets into the summer groove with beer festivals and thigh-slapping folk music.
Autumn (Sep-Nov)
Misty autumn days dish up a forest feast of mushrooms and game, and
Sturm
(young wine) brings fizz to
Heuri-
ger
(tavern) tables. Sip new
Most
(perry and cider) in the Mostviertel's orchards. Goose lands on tables for St
Martin's Day (11 November).
Winter (Dec-Feb)
Try
Vanillekipferl
(crescent-shaped biscuits) and mulled wine at twinkling Christmas markets. Vienna's coffee
houses are the perfect winter warmer.
