Velontour

The cheese dairy offers visitors the opportunity to look over the shoulders of the cheesemakers as they produce 25 different types of cheese. The different products can be sampled in the adjacent bistro.

The whitefish innkeepers at Lake Millstatt do what their ancestors used to do: Every day they take the whitefish from the floating nets and process it straightaway. What the emperor used to enjoyed is still considered a delicacy today.

Specialities from Grey cattle, ham from the water buffalo or bacon and spreads from the Mangalica pig as well as fresh bread from the local baker.

In my bag I have a surprise for leisure cyclists – a regional snack and a good Styrian wine. I won’t say when and where I show up with my picnic hamper.

When preparing his dishes, Toque-chef Michael Lohr places particular emphasis on regionality and seasonal products.

Exclusively using natural hops, the specially developed method of open fermentation and the particularly long fermentation time according to the Slow Brewing philosophy make Trumer Pils a top representative of its genre.

Chef Stefan Csar serves extraordinary regional 3-Toque cuisine on international level. The icing on the cake of every visit to the Ratschen restaurant are the unconventional Wachter Wiesler wines.

Das Café Finkennest ist viel mehr als ein gewöhnliches Café. Hier erleben die Gäste, wie die Zusammenarbeit zwischen Landwirtschaft und Gastronomie funktioniert. Sie sehen wie der Getreideanbau abläuft und beobachten in der Backstube das Brotbacken. Die ganze Wertschöpfungskette wird hier gezeigt. Das Ergebnis sind wertvolle Produkte in Bio-Qualität. Dabei wird alles vor Ort produziert. Von der Aussaat über die Ernte bis hin zum Mahlen des Korns – alles aus einer Hand.

The region’s biggest and sweetest treat is the Wiesener “strawberry”. The wonderful scent of the sun-ripened fruits and the sparkling Rosalia Frizzante rosé make your mouth water. If it were not a strawberry, you would have to address it like royalty.

Yellow, red, blue, dotted, small, large, round and oblong, waxy and floury anyway – potato varieties are like stars in the sky. For Hans Moser and Andrea, this is always an incentive to cultivate unusual “newcomers” in addition to popular standard varieties here in Salzburg’s Lungau region every year.

The Schilcherland Styria is a Garden of Eden and hub of culinary powerhouses that can be experienced up close on the 40 km long Schilcher Wine Route.

Every year at the end of September you can sample, buy and enjoy the best products and discover the taste of the region at the traditional Schmatz in Tatz gourmet market. Sampling the best wines, chatting with friends and experiencing living traditions – all under the motto “Slow down and relax”.