Tag Archives: Austria

Austrian Cuisine: A typical Austrian Easter Menu

I decided to change the themes for this weeks culinary Thursday as there is one of the most important holidays is approaching – Easter. Therefore I would like to introduce you to a very typical Austrian Easter Menu and afterwards I would also love to give you a small introduction into a typical Austrian Easter custom (“Eierpecken”)

Easter eggs from Vienna, Austria

My menu consists of a Bear Garlic Cream Soup, traditional Easter Ham with Potatoes and Sauerkraut and an Easter Lamb (which is a cake). When researching for this article I found hundrets of Austrian menus, but this composition is very traditional. In some months I will start to also introduce “modern” Austrian Cuisine, but I guess, if people come from overseas they are mainly interested in the typical and classic kitchen.

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Its April – Blog update

Another busy month is over and Spring is going strong here in Austria.

You might have recognized that I slowed down a little bit on posting, but I will try to maintain about 5 posts a week. With new features like the “Austrian Cuisine” Category, where I write a new article every thursday, I want to add some spice to this blog. I will also try to invite guest authors again, as they add a lot of great insights into beautiful places, that make Europe so worth visiting.

Business-wise this month was quite busy – I attended the ITB in Berlin and the Tourismusforum Alpenregionen in Zell am See and met a lot of new and interesting people – hopefully some good business relations will develop out of this. My article writing and editing (in german) for my PR Agency also started rather well and I am happy that I am already that occupied.

This month will not include any major trips – but at the end of April I will do a three days ski touring trip, where we hike from Ischgl in Tyrol to St. Gallenkirch in Vorarlberg on our skiers. I am really looking forward to this.

I would also like to apologize – I managed to delete some comments, that were put into the Spam Filter by mistake – sorry, I mis-clicked and did not manage to get them back ūüė¶

To finalise my March review, I want to add some blog posts I especially liked in March:

The Riverside Rock Quarry, by the Climbing Bum

Into Grizzly Country, by Off the beaten Path

Barga – the most scottish town in Italy, by Bagna di Luca and beyond

 

I wish everyone a very nice April, some pleasant easter holidays and a great start into spring

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Vegetarian Delights … four veggie alternatives

In last weeks food post about the Austrian Cuisine I talked about the “Big Four” and none of them offered an alternative for Vegetarians or people who want to reduce their meat consumption. Today I want to offer you with some great alternatives, which are not sweet. Austria is famous for its Sweet dishes and I will come to them later on …

Here are my four nominations for Vegetarians:

Krautfleckerl:

This is a traditional dish from Vienna, which came to Vienna through Bohemia. It is some sort of Austrian Pasta (the Fleckerl) with white cabbage. Krautfleckerl are not really a posh meal, but I like them and they are great after a day of hiking or walking through a city. Be aware that you might sometime get a version with minced meat and Cheese, so ask if you want to avoid meat at all cost.

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Staying in Zell am See for some days

Hi. I am writing this new blog post from Zell am See, where I am staying for a couple of days. My wife comes from the area and we visited her parents for the weekend. Tomorrow I will attend a conference on Tourism in Zell am See – the Tourismusforum Alpenregionen 2012.

Zell am See is still busy with ski tourists, but everything is turning green again and you can now sense what a great place it is in summer.

Panorama of Zell am See from the other end of ...

Panorama of Zell am See from the other end of Zeller See Deutsch: Zell am See (rechts), vom Nordende des Zeller Sees, links Halbinsel von Thumersbach Blick Richtung S√ľden √ľber das Salzachtal Mitte Hoher Tenn (3368 m) mit Imbachhorn (2470 m) und Vorbergen, rechts Kitzsteinhorn (3203 m), links Schwarzkopf (2765 m), dazwischen ferne Brennkogel (3018 m) √ľber dem Hochtor der Gro√üglockner Hochalpenstra√üe. Ganz rechts Abh√§nge der Schmittenh√∂he, links des Hundstein. (Photo credit: Wikipedia)

During winter Zell am See has a very international group of guests, and this is also true for the summer. What is especially interesting for me, is the huge amount of people from the Gulf States that visit Zell am See during Summer (especially July). This is due to immense work done by the Tourist board to establish the Alpes as a place to visit for people from the Arabian Peninsula. Zell offers their Arab guests all the things they do not have – an impressive green landscape, lots of Water (Zell am See means Zell at the Lake) and snow. There is a nearby glacier, with a summer skiing resort, so people from Arabia love to try some skiing without the coldness, that comes with winter.

But Zell is also a very great place to visit for people from all over the world, not just the Arabian Peninsula and I will come back to that the next time I visit Zell am See.

In my next forum post I will try to concentrate on the conference I visit tomorrow to give you some insights into the Alpine tourism professionals scene.

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Traditional Hay Poles in Eastern Tyrol

Hay rack

Hay Poles waiting for their use in Innervillgraten, Tyrol

Today I want to present another picture out of my archive. This shot was taken in Innervillgraten, Eastern Tyrol. It shows traditional hay poles that are waiting to be used to dry the grass into hay. You do not see them too often anymore, but in the Villgraten-Valley they still do farming in a traditional way. Here the grass is cut, dried and then put onto the poles by hand. Now the rain can only wet the outer parts of the hay … in Winter the hay will be moved to the barns using sledges.

Hay stacked on Hay poles

Hay stacked on Hay Poles in Innervillgraten

The Villgraten Valley is especially famous for its sheep farmers and if you ever happen to be there you should not miss out on the Gannerhof, probably my favorite restaurant in Austria.

More articles that feature Tyrol

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Austrian Cuisine: The Big Four

After last weeks introduction into Austrian Soups I want to dedicate this weeks Cuisine article to  what I call the Big Four: Wiener Schnitzel, Tafelspitz, Schweinsbraten and Gulasch. You can find this four main courses on almost every menu of an Austrian Restaurant and they are delicious. Sad news for Vegetarians Рall of them are based on some kind of meat.

Wiener Schnitzel – the Austrian Classic:

Wiener Schnitzel

This dish is made out of veal, thinned and then coated in bread crumbs and fried – Traditionally you have potato salad with it. If prepared well it should have an almost golden colour when served and you will love it. As veal is rather expensive, you will also find Wiener Schnitzel vom Schwein on many menus. This is more or less the same thing, but made out of pork. A lot of restaurants who over this variant serve it with Pommes Frites, as this is how people love to have their Schnitzel nowadays. I strongly recommend everyone to try this, when visiting Austria! Continue reading

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Lindau ‚Äď a picture perfect city at Lake Constance

Lindau is one of the most beautiful places at Lake Constance. This city belongs to Bavaria and is located on the North-Eastern side of the lake. The medieval City Centre is located on a small island in Lake Constance which is connected to the mainland through a bridge.

English: View overlooking Lindau, Lake Constan...

Lindaus existence was first mentioned 882, in a document of a monk from nearby St. Gallen. Later first churches and a monastery was founded and 1274/75 Lindau became an Imperial Free City in the Holy Roman Empire. In 1804 it became part of the Austrian Empire (for one year) and since then it belongs to Bavaria.

Lindaus great location and its rich history make it a perfect place to visit. In summer you can reach it by boat service, as there are several regular boat lines that connect all the cities at Lake Constance. This is one of the first great places to take pictures, too. The entrance to the harbour is guarded by a light tower on one side and a statue of the Bavarian Lion on the other.

Harbor entrance with Bavarian Lion and New Lig...

Image via Wikipedia

There are nice restaurants and you can enjoy the view from Lindau over the lake towards Bregenz (Austria).

But you should enter the medieval centre of the city, too, as there are lots of beautiful houses to be seen. Especially nice is the Maximillian-Strasse in the centre, it features colonnades and you will be amazed by the many details that can be found. The old city hall is also very impressive, its front side features a painting which tells the history of Lindau. There are still parts of the old city wall existing and the remaining towers will provide a great background for commemorative pictures.

As Lindau is part of Bavaria you should not miss out to taste some Bavarian ‚ÄúWeiss-Wurst‚ÄĚ (sausage) ¬†‚Äď it is traditionally accompanied by White Beer ‚Äď and I strongly recommend you to follow this tradition. Vegetarians could swap the Sausage for a “Obatzter” (cheese-spread)

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5 great Places to grab a beer in Innsbruck

Recently I wrote about architectural travels to Innsbruck and gave some information about the places I love to visit when in Innsbruck.

Today is Saint Patricks Day and to celebrate this I am going to follow up with my favorite places in Innsbruck to have a beer.

1. Krahvogel:

This bar is near to the Town hall in the Anichstrasse. Krahvogel has a huge variety of different beers – bottled and on tap. You get some decent Austrian Beer, but you can also have some of the best from the rest of the world, with a strong focus on Europe. I also love their food offer … ¬†This is the place I visit almost every time I am in Innsbruck.

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Austrian Cuisine – Classical Soups

One of the greatest things in Austria, in my oppinion is food. Due to Austrias history a lot of dishes from countries all over Central Europe have been incorporated and adapted a lot of regional dishes from Italy, Bohemia, Hungary and other countries into the Austrian Cuisine.

I want to start a new “series” in this blog where I will introduce you to a lot of Austrian Food. I will start today with some soups, that you will find in almost every Austrian restaurant.

English: Tiroler Speckknödelsuppe is soup with...

Image via Wikipedia

  • Frittaten-Suppe: this is a beef soup, which has stripes of pancakes in it.
  • Tiroler-Kn√∂del-Suppe: this is a beef soup with dumplings made out of bread and bacon (Speck) in it. The tyroleans therefore call it Speck-Kn√∂del-Suppe, but the more reknown name is Tiroler Kn√∂del Suppe.
  • Leber-Kn√∂del-Suppe: this is a beef soup with dumplings with Liver in it. You might also get it as Leber-Sp√§tzle-Suppe, with way smaller dumplings in it. For some reason I love the Kn√∂del but cannot stand the Sp√§tzle, but I guess thats just me.
  • Griessnockerl-Suppe: another beef soup – this time with small dumplings made of Semolina. An absolut classic, which I stronly recommend.
  • Wiener Festtagssuppe: another beef soup, which can be taken as a main course, too. It has noodles, some pieces of beef and some vegetables in it. Continue reading

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Picture perfect …

Spring is in the air and as I reflected on Winter in my last “Random Picture Post” I will look forward to Summer today. This is a picture taken on a alpine meadow in the Bregenzer Wald region of Vorarlberg. It shows a little chapel, planned by the Vorarlberg Architects Crukrowicz Nachbaur. In the background you can see Lake Constance.

 

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