Velontour Blog

Most is a typical Upper Austrian beverage. Fine-bubbled, refreshing, powerful, and fruity-tart, it not only characterizes the drink menus of local inns but also, thanks to the many fruit trees used for making Most, the landscape and cuisine of the region.

The herb farm “Hauser” is a Puster Valley mountain farm located in the small village of Wielenberg. At an altitude of 1,150 meters, Josef and Brunhilde have been cultivating various herbs in a sunny location since 1997. These herbs are processed into essential oils, teas, spirits, or cosmetics.

A glimpse into the diversity of culinary delights can be found at the numerous culinary festivals & events. Such as the Restaurant Week in spring & autumn, the Open Kitchen in Ljubljana, the Beer & Burger Fest, or the Festival Vinska Vigred for wine lovers.

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 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.

Brewing art and beer enjoyment are integral to Mühlviertel, much like its hills and granite. It’s as synonymous as “Amen” to a prayer. In this region, where beer has been brewed for over 500 years, it proudly identifies itself as a global hub for beer and takes pride in being home to Austria’s largest hop cultivation region.

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