Velontour Blog

In the Weinviertel, top chefs and winemakers offer a 5-course menu with wine pairing and music under the open sky. Unique locations, ambiance, cuisine, Weinviertel wines, and hospitable hosts promise unforgettable summer evenings in Austria’s largest wine-producing region.

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

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.

The sweet Schaffhausen speciality that no one can resist. The delicate hazelnut and almond biscuits with buttercream filling are baked at Confiserie Reber.

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

As the only manufactory in Austria, the Mandlberggut combines two distilleries:
The Dachstein Distillery and Mountain Pine Distillery.

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.

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.

The “cradle” of the apricot lies in China. The fruit was cultivated there 4,000 years ago before Alexander the Great brought it to Europe. The Romans brought it to the Wachau, where it has been cultivated for around 2,000 years. Since 1996, the name “Wachauer Marille g.U.” has been a protected designation of origin within the EU.

Where the lightness of the Mediterranean meets Alpine down-to-earthness, a culinary potpourri of South Tyrolean cuisine and Mediterranean influences awaits. The food here is always prepared with regional ingredients, a love of tradition and the right wine.