Regional recipes from Europe’s leisure cycling regions

What does a region taste like after a day in the saddle? Discover traditional recipes and local specialities from Velontour cycling regions in Austria, Germany, Italy, Slovenia, Liechtenstein and Switzerland. From hearty dumplings and pasta to fish, pastries and sweet classics, these recipes bring a taste of your cycling holiday back home.

Recipes and specialities from the Velontour regions

Cuisine reveals a great deal about a region’s landscape, traditions and people. Velontour’s recipes combine cycling holidays with culinary delights and showcase the diverse flavours of Europe.

Discover traditional dishes from Austria, Germany, Italy, Slovenia, Liechtenstein and Switzerland, learn about typical cooking methods and find inspiration for your own cooking. From Styrian Käferbohnensalat to South Tyrolean Speckknödel and Grisons Capuns, right through to Slovenian specialities, each region comes to life through its flavours. This way, you can relive the enjoyment of your cycling holiday at home. Each recipe is linked to its region of origin and whets your appetite for culinary discoveries along the cycle routes.

Gourmet dish with slices of pink cooked meat on cucumber and sauce dots

Michael Huber Fotographie

Cycling regions can also be explored through their cuisine

A delightful cycling holiday doesn’t end at the edge of the cycle path. Regional cuisine offers a different way of experiencing the landscape and culture: pumpkin seed oil and Käferbohnen are synonymous with Styria, dumplings and Schlutzkrapfen characterise parts of South Tyrol, Capuns take you on a culinary journey to Graubünden, and Carinthian Kasnudeln to the southern side of the Alps. Bavaria, Burgenland, Liechtenstein and Slovenia also have their own dishes and traditions.

The Velontour recipes link these specialities to their origins. This allows you to discover dishes you might come across during a cycling holiday, or to recreate the flavours of a region you’ve visited later on at home. After all, the ingredients and preparation transform the inspiration from your travels into something that lives on in your own kitchen.

Two people dining with gourmet dishes and red wine on a white tablecloth

Heldentheater

FAQ on regional recipes

What specialities should I try in Austria, South Tyrol or Switzerland?

Typical specialities vary greatly from region to region: in Carinthia, Kasnudeln are part of the traditional cuisine; in South Tyrol, Speckknödel and Schlutzkrapfen are common; and in Graubünden, Capuns. By eating regionally, you not only discover new dishes, but also ingredients and cooking methods that are closely linked to the local landscape and culture.

What do people typically eat in Styria?

In Styria, Käferbohnen and pumpkin seed oil are among the best-known regional ingredients. A classic example is Styrian Käferbohnen salad, in which the beans are combined with pumpkin seed oil, amongst other ingredients. In addition, depending on the sub-region, other traditional farm dishes, pastries and products from viticulture and fruit growing characterise the local cuisine.

What are some typical dishes from Slovenia?

Slovenian cuisine varies greatly from region to region and combines Alpine, Mediterranean and Central European influences. Traditional specialities include, for example, štruklji, rolled pastry dishes with various fillings. Kobariški štruklji, from the area around Kobarid, are a regional variation and are prepared as a sweet speciality.

What regional dishes are ideal after a bike ride?

After a cycle ride, it’s your personal appetite that counts most, rather than any specific ‘cyclist’s meal’. Regional dishes such as Kasnudeln, Knödel or Capuns tend to be savoury, whilst pastries and sweet treats offer a sweet alternative. If you order regional dishes whilst out and about, you can get a first-hand taste of the cuisine and culture of the cycling region you’re visiting.

Why do traditional dishes taste so different from one region to another?

Traditional dishes reflect which foods were available in a region and which cultural influences came together there. In Alpine regions, for example, potatoes, cheese and cereals often play an important role, whilst south of the Alps, Mediterranean ingredients feature more prominently. This is why even neighbouring regions often differ significantly from one another in culinary terms.

What traditional dishes should I try in South Tyrol?

In South Tyrol, Tirtln, Schüttelbrot and Apple strudel are among the best-known regional specialities. Tirtlan are deep-fried dumplings traditionally found in the Puster Valley, which are filled with spinach, potatoes or poppy seeds, depending on the variety. South Tyrolean cuisine is strongly influenced by Alpine traditions whilst also showing clear influences from Italian cuisine, which is reflected in many sweet-and-savoury combinations.

Which regional recipes are suitable for beginners?

To get started, dishes with just a few ingredients and straightforward steps are ideal, such as Styrian Käferbohnen salad or simple dumpling and potato dishes. Bean salad is typically made with cooked beans, onions, vinegar and Styrian pumpkin seed oil. Stuffed dumplings or elaborate pastries, on the other hand, usually require a bit more practice.