Velontour Blog

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.

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.

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 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 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.

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”.

At home all around the world.
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.

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.

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.

Regional delicacies and specialities can be found along the discovery tour and on the numerous pleasure tours in the freely accessible self-service machines.

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.

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

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