Velontour Blog

Alpine pastures and village and farm dairies have characterised the landscape of the Upper Venosta Valley for centuries. This is how Vinschgau Alpine cheese was created, made by hand from pure Alpine milk and awarded numerous prizes every year.

Lukas Bernardi, master brewer and managing director, oversees the traditional and creative beer styles, ensuring the highest quality and a modern brewery charm. In Liechtenstein, where wine is not only passionately cultivated but also beer is brewed amidst the Alps.

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.

Every potato that grows in the Lungau soil is called ‘Eachtling’. And Lungau’s Eachtling potatoes are much sought-after by locals and guests alike.

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.

Love for Eastern Styria goes through the stomach: inns, wine taverns, Buchteln, apple strudel, Stollenkäse, ALMO beef, Hirschbirne & wine – pure delight!

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.

Slovenia uniquely combines numerous cultures in its compact region in Europe, and this diversity is also reflected in its culinary traditions. With 24 gastronomic regions, Slovenian cuisine has something to suit every taste.

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.