About us

Creative dishes were created during the Mostviertel field experiments: feta cheese in ash with chive pesto, char served on a blood sausage and einkorn wheat risotto, and Traisen valley asparagus on nettles served with an Ötscher soil espuma.

From quaint alpine huts and wine taverns to gourmet restaurants: the regional specialities of Eastern Styria will inspire you. A pleasure for all the senses!

Cider was often considered to be a rustic drink for farmers. With a lot of dedication, our farmers have made the fruity thirst quencher socially acceptable. As a rediscovered cult(ural) drink, the purely natural product is also a delicacy for connoisseurs and has already become an established part of high-end gastronomy in many places.

The Uhudler is a typical wine speciality from the Südburgenland. It is made from unprocessed grape varieties such as Ripatella, Delaware, Concordia and Elvira, which have been grown here for over 100 years.

This Bavarian specialty made of choux pastry is a classic! Super delicious and huge are these cream puffs in the mountain inn Almhütte with its own confectionery – rightly also called Windbeutelalm.

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.

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.

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.

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”.

On the southern aspect of the Eschnerberg are the vineyards of the upcoming Hoop winery. The business now covers an area of 3 hectares and the foundation stone was laid in 1988 by Arnold Hoop, one of the pioneers of winegrowing in Liechtenstein in the 1990s with 450 Pinot Noir vines.

The names such as “LoRe-Habidere”, “LoRe BlueGin”, “STERN Tschin” and “Mühlviertel Highland Whisky” say it all! Aromatic spirits that encapture the special sense of the Mühlviertel region.

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

The Gewürztraminer effectively has taken root all over the world and is an undisputed icon here in Tramin, the place that gave the wine its name. And that’s exactly how it’s handled, this golden white wine that is believed to be so many things.

Since 1912 and now in its fourth generation, the Bergila family has been pursuing its passion for supporting health and well-being through high-quality organic products.

The Grado specialities are full of flavours and culinary tradition that are passed on from one generation to the next – with freshly caught fish, wine and typical white asparagus. And don’t forget: the Santonego – a high quality grappa.

The mild, sun-spoilt Mittelburgenland – also referred to as “Blaufränkisch country“ – is the perfect place to cultivate this “lively” wine.

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.

In Algund you’ll experience an irresistible mix of traditional South Tyrolean cuisine and delicious Mediterranean dishes.

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.

The Finkennest café is much more than just a normal café.

4-toque chef Richard Rauch has developed excellent alpine dishes for the Schladming-Dachstein region. Creative delicacies are conjured up together with the local innkeepers.

The Aussee char is particularly tasty. A Styrian speciality with a fine, delicate note. The typical light-pink meat of this fish is simply delicious! The wonderful view is a dream! And how about accompanying it with a glass of white wine?

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.

Wonderfully fresh, seasonal products can be found at the “HereinSpaziert” delicatessen shop in Steinfeld. So connoisseurs can look forward to finding some regional delicacies to treat their tastebuds.

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.

Come and visit one of the oldest and most traditional vineyards in Austria! The Freigut Thallern – in the heart of the sun-spoilt reed landscape south of Vienna.

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.