Velontour Blog

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.

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.

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 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.

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”.

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.

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.

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

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.