Short Breaks
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Austria’s varied landscape is better known for winter sports than golf, but during the summer months, its verdant soil plays host to some surprisingly formidable courses.
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Destinations
Vorarlberg
- Vorarlberg
- Tirol
- Salzburgerland
- Upper Austria
- Carinthia
- Styria
- Lower Austria
- Burgenland
Vorarlberg is the smallest of all the provinces in Austria, but no less fascinating than the others. Expect amazing ski resorts and great alpine villages perfect for a hiking trip, as well as great opportunities to experience local culture.
Independent-minded Vorarlberg features tranquil lakes, thundering waterfalls, foresty hills, wintry crags, castles, and lots of cheese. The Bregenzerwald is a bedevilling land of velvety hills, granite spires, and villages studded with dairies. Mouthwatering Alpine cheeses are produced along the Bregenzerwald Cheese Road. The route is not so much a single road as a local network linking farms, dairy farms, shops, and restaurants involved in making and preparing these local delicacies.
Nudging up against traditional wooden farmhouses are modernist buildings made out of pale wood, glass walls, and straight edges. Interesting architectural features can be discovered all over Vorarlberg’s towns and villages. Many hotels have undergone a thorough facelift and now present themselves in a new design, always incorporating natural, sustainable materials from the region.
The cosmopolitan cultural scene in Bregenz and surroundings is set off beautifully by the region’s breathtaking nature. The annual Bregenz Festival in July and August has been a magnet for music lovers for years. Taking place on an elaborately designed floating stage, operas are performed against the magnificent sunset over Bodensee lake. The annual Schubertiade in the villages Schwarzenberg and Hohenems attracts chamber music ensembles from around the world. Patrons come for the excellent performances as much as the pastoral beauty of the surrounding hills.
Gastronomy
Vorarlberg, which is situated in the very west of Austria on the border to Switzerland, is famous for the excellent cheeses it produces. Hay-milk cheese, alp- and mountain cheese from different regions and the “Sura Kees” offer something for every cheese lover. The reason for the great quality and taste of these cheeses is the first-class milk that comes from the healthy and naturally-fed mountain cows.
One of the regions, which has been especially recognized for its production of cheese is the Bregenzerwald (Bregenz forest). The brand “KäseStrasse Bregenzerwald” was introduced in 1998 and now includes 22 different kinds of cheeses. Until the 1650s only “Sauerkäse” (sour cheese) with skim milk was produced. This allowed the farmers to produce larger quantities of butter at the same time, which was used by them to pay their taxes. Only after the Thirty Years’ War, dairy farmers came to the region and taught people how to produce higher-fat cheese.
The result was the Bregenzerwald “Bergkäse” (mountain cheese), wich was known as the white gold of the region and is still popular today. The “Alp Cheese” is another delicious treasure of the region, which is exclusively hand-made during the summer. The “Sura Kees” has been a speciality of the region of Montafon since the 12th century. This aromatic cheese has the quality of being low in satured fats and therefore also in cholesterol.
The lush alpine pastures and the warm climate of Vorarlberg offer perfect conditions for stock farming. The “Ländle Alpschwein” (Vorarlberg alp pig) for example, spends up to 120 days in the open, fresh air and is only fed with the best quality food – a mixture of grain and whey. The “Ländle Kalb” (Vorarlberg calf) is another delicacy from Vorarlberg. Special attention is paid to the breeding of the calfs. They are all born in Vorarlberg and fed with the best whole milk available. Hormones are strictly forbidden, which also guarantees the highest meat quality and security.
Climate
Vorarlberg has the oceanic climate prevailing. The best time to visit the region Vorarlberg in Austria is from june until august, when you will have a pleasant temperature and little rainfall. The highest average temperature in Vorarlberg is 23°C in july and the lowest is 2°C in january. Therefore you can travel in May and September where the min. temperature is 7°C and max. of 18°C.
Visitors to Tirol will experience a majestic and enchanting mountain landscape sure to touch their soul. Countless outdoor activities and a warm welcome make holidays in this stunning region an unforgettable experience.
Today, many visitors still come to this region in the west of Austria to leave behind their worries, escape the stress of everyday life and be at one with nature. With more than 500 peaks over 3,000 metres, more than 600 glaciers along the main alpine ridge, lush green meadows and charming huts, this area boasts a truly unique landscape.
Outdoor enthusiasts are spoilt for choice in Tirol, both in summer and winter. Hiking and rock climbing are popular activities in the warm summer months, while in winter many people come to Tirol for alpine skiing, cross-country skiing and tobogganing in the enchanting snowy landscape. From the Ötztal, Paznauntal, Pitztal, Zillertal and Stubaital Valleys to East Tirol, Lake Achensee, the regional capital Innsbruck and the legendary ski resort of Kitzbühel: Tirol’s villages, towns and regions are famous for traditional customs and celebrations as well as for being their museums and other cultural attractions of the highest quality. Local guesthouses and inns are the ideal place to sample some of the delicious local specialties and relax after a long day out and about in the fresh air. And when things hot up in summer, there are plenty of crystal clear lakes to cool off, let your thoughts wander and simply lose yourself in the moment.
Gastronomy
They say the way to a man’s heart is through his stomach. It’s the same way with women. Fortunately, mouthwatering farm-to-fork experiences are available year round in Tirol – at rustic Alpine pasture huts and on-mountain eateries, at traditional country inns and at award-winning fine-dining restaurants.
From “Tiroler Gröstl” served with a fried egg over cheese dumplings in hearty beef broth to delicious “Kiachl” with cranberry jam: Tirol is an amazing place to eat and drink, serving up some of the best food in the world. While you’re in Tirol, seek out some of the country’s quintessential foods served at roughly 120 restaurants brandishing the “Tiroler Wirtshaus” (“Tirolean Inn”) logo, indicating locally grown produce on their menus. These restaurants across the land strive not only to welcome guests with the bespoke and warm Tirolean hospitality, they also source vegetables and meats from local farmers. Tirol has its share of epicurean eateries, too: All in all, Tirol’s best fine dining restaurants have received more than 110 chef’s toques. The best way to connect with the places most revered among Tirol food experiences is to visit the ten designated “Regions of Culinary Excellence”.
“Schnaps” is the name of different liquors and spirits in Austria. Although there is other kind of Schnaps, probably the most popular ones are made from different kinds of fruit often referred to as “Obstler” (Obst in German means fruit).
Popular Obstlers are:
- Birnenschnaps (pear spirit)
- Marillenschnaps (apricot spirit)
- Zwetschkenschnaps (plum spirit)
Blends, of course, are possible too. Tyrol is especially popular for its “Vogelbeerschnaps” (rowan berry spirit). The Vogelbeere is a red berry that has been cultivated in Austria for over ten centuries and was given that name because of birds baiting with them. In order to produce the Schnaps, the Vogelbeeren are harvested after the first cold. Schnaps is, usually, enjoyed after a rich dinner.
The Tyrol offers a great variety of countless tasty cheeses, manufactured by experts. Tyrolean cheese has a very long tradition. In the old times, Tyroleans made a virtue of necessity, which visitors and locals alike benefit from to this very day. Here, in the wheat-poor region of the Tyrol, cheese has at times even served as a replacement for bread.
The variety of Tyrolean cheeses is virtually endless. They are manufactured with great artistry from the milk of either sheep, goats, or cows. Some of the regions offer exceptional cheese specialities.
In Kaiserwinkl, you can sample some of the region’s original hay milk cheese.
In Alpbach Valley, Tyrolean mountain cheese manufacturers base all their production on natural ingredients – additives are not permitted.
The wonderful Smuggler’s cheese originates in Zillertal Valley.
Tyrol is the origin of one of Austria’s most cherished snack-time (Austrian “Jause”) products – the “Speck” (bacon). Speck is a special ham that is, like the Italian Prosciutto, often made from the hind legs of the pig. The meat is first cured in salt and other herbs such as garlic, bay leaves, juniper berries and nutmeg. During the last stages of the smoking process, the Speack has to rest for a period of several weeks before it can receive its characteristic taste. The tyrolese version is taken from the back and the belly of the pig and is mostly cured in a combination of salt, caraway and white pepper and smoked using sawdust of fire wood. It is usually enjoyed with bread, cheese and wine during snack-time or dinner, but is also an ingredient of a number of typical Austrian dishes.
Climate
Tirol is a destination for all seasons. In winter it is one of the main destinations for ski lovers and during Advent for the Christmas Markets. From the meteorological point of view, the best temperatures are between May and September, but these are also the rainiest months of the year.
April and October with min. temperature of 5°C and max. 15°C. May and September with min. temperature of 7°C and max. of 20°C. From June until August temperatures are min. 12°C and max. 24°C.
From ancient salt mines and Medieval castles to Austria’s highest peaks and biggest glaciers, the province of Salzburg offers something for everyone.
Remember Maria twirling and singing on an Alpine pasture in the famous movie “The Sound of Music”? It is SalzburgerLand that comes to mind almost immediately.
Salz is the german word for Salt, and, as the name suggests, the rich salt mines are central to Salzburg’s identity and riches, since they allowed it to remain an independent state for quite a long time. The city of Salzburg, its’ Baroque capital, is the place for culture lovers. After all, Mozart was born here and lived here for many years.
Salzburg has a great number of skiing resorts during the winter, but the beautiful lakes, hiking paths, and the Sound of Music tour in Salzburg city, among many other attractions, make this province a worthy visit at any time of year.
However, the countryside has an enjoyable bucolic charm all its own. On your tour of the region, we suggest to stop out in the lovely lake resort Zell am See or the breathtaking gorge and waterfall at Liechtensteinklamm. Not to mention Austria’s highest waterfall in Krimml or the Giant Ice Caves.
Gastronomy
Over half of Salzburg potatoes are cultivated in the Lungau, a highly fertile region in the south east of the federal state. The Lungau is an inneralpine region which gives it its special climate and vegetation and makes it together with its organic and humus rich soil especially suitable for the cultivation of potatoes. Those “Eachtlinge”, as the potatoes from the region are called, are particularly rich in vegetable protein, vitamins, and minerals and can be used in a wide variety of popular potatoe dishes.
The province of Salzburgerland is the land of crystal-clear Alpine lakes, rivers and streams and thus perfectly suited for fantastic regional fish specialties. Salzburg’s fish experts are personally involved in every step of the way before the fish actually makes it on to your plate, including running their own fisheries or working their magic in the smoker.
Salzburg too, like its neighbor Upper Austria, is famous for the production of various cheese specialities. Cheese in Austria is typically enjoyed on a slice of bread with butter either for dinner at home, as a snack on the go, or at one of the typical “Heurige” (wine taverns) with a glass of this year’s wine or must. Cheese specialities from Salzburg are, for example, hay-milk cheese from the northern region of Flachau or the South of Salzburg, or “Bierkäse” (beer cheese) from the Pinzgau, a region in the West of Salzburg.
Climate
The best time to travel to Salzburgerland is from May until September for those who are searching a warm weather and not winter sports. May and September with min. 10°C and max. 20°C. From June until August an average min. 11°C and max. 23°C. It´s optional to travel in April or October with min. 4°C and max. 15°C.
Upper Austria combines small historic towns and impressive limestone formations at the Kalkalpen National Park with technology and modern design in Linz.
Marked by rolling hills, the landscape of Upper Austria transitions from the plains of Lower Austria to the rugged Alps in the west.
The capital, Linz, is an alternative to the Imperial city of Vienna or the Baroque city of Salzburg, which has allowed it to experiment with technology and modern design more freely, as with the impressive Ars Electronica Center.
While in Upper Austria visit small towns like Medieval Steyr, Baroque Schaerding and Imperial Bad Ischl. On your way to Salzburg make sure to stop in quaint villages of the Salzkammergut region, such as Hallstatt.
Upper Austria is like a well-stocked speciality shop where you can find everything that Austria is famous for in condensed form – and this incredibly beautiful corner of the world covers just 11.983 km2. One example is its crystal-clear lakes, and that invigorating feeling of being alive when you dive in. Mountains and forests that awaken the wild in us. Cities that show us today and point the way to tomorrow. Foods that nourish both body and soul. Bubbling thermal baths that warm and revitalise us. Routes that are well-loved but still off the beaten path. Upper Austria is shaped by its many farms but also a successful business location: Fischer brand skis, steel from Voest, and motors made by BMW are sold all over the world.
In other words, Upper Austria is a speciality shop where you’d like to take as many things along with you as possible. Such as the fresh summer air in the Salzkammergut region, like sparkling wine that never goes flat. The view from the hills of the Mühlviertel region and the towering peaks of Pyhrn-Priel. And cycling along the beautiful curves of the Danube or the charm and contemporary vibe of Linz, the Capital of Culture.
In the Salzkammergut region, mountains and lakes come together to form an inspiring backdrop. Then there’s the UNESCO World Heritage Site of Hallstatt Dachstein Salzkammergut. And imperial history. Refreshing summer retreats experienced by Gustav Klimt and others. The holiday region of Pyhrn-Priel stages its mountains as a sports arena, from the World Cup ski region of Hinterstoder in winter to hiking, climbing and adventure in summer. Feel history in every nook of the Danube Valley. Castles and ruins tower atop mountain ridges, pointing the way for wayfarers on the Danube Cycle Trail. And in the midst of it all, the regional capital of Linz, seated on the banks of the Danube. Voted European Capital of Culture in 2009, this UNESCO City of Media Arts pulses with a contemporary culture scene. The highlands of the Mühlviertel promise vast expanses and restorative pleasure. Old artisan crafts and tradition flourish here, constantly reinventing themselves.
Gastronomy
Upper Austria and beer – that is a long love story. There are two regions in Upper Austria that are internationally renowned for the excellent reputation of their beer connoisseurs: the Mühlviertel and the Innviertel. The land and traditions of the art of brewing finds its expression in the characteristic taste of the beer.
In the Mühlviertel, the water comes from the granite bedrock, which gives the beer a special note. In addition, high-quality hops are also grown north of the Danube. Hence, a decisive raw material for beer production grows right outside the door. In the brewing tradition of the Mühlviertel, the Bohemian beer culture has also left its mark with its note of hops.
The Innviertel beers, on the other hand, have been influenced by the brewing traditions of Bavaria. It’s no surprise, since Upper Austria’s youngest quarter was part of Bavaria until the eighteenth century. In light of that, it is no surprise, either, that the Innviertel is the region in Austria with the highest density of breweries. The “Beer Region Innviertel“, a joint project of breweries and restaurants, includes seven different breweries, which produce a total of 60 different beers.
The “Mühlviertel” (mill quarter), an arboreous region of soft hills in the Northeast of Upper Austria, is especially famous for its cultivation of hop. The female hop plant grows up to 12 inches per day and reaches an eventual height of up to 23 feet. It needs a sunny climate with rather cool nights and ample precipitation, which is why it only grows between the 35th and 55th parallel of the northern and southern hemisphere. Hop is, of course, mostly used for the production of beer.
Especially south of the Danube, where the “Eferdinger Gemüselandl” spreads in a climatically benefited region, the cultivation of vegetables is a cherished tradition. Farmers especially hold pride in the fact that their products are organic and cultivated under strict guidelines. More than 70 different vegetables are grown on approximately 3.9 square miles: lettuce, radish, turnip cabbage, and asparagus in spring, cauliflower, broccoli, cucumber, peppers, sun-ripened tomatoes, and many others in the summer. The potatoes from this region also enjoy a very good reputation.
Cheese from Upper Austria has been recognized in the past for its outstanding quality and popularity. The “Salzkammergut”, for example, a beautiful region full of mountains and lakes, has a longstanding tradition of cheese production that goes back to the 14th century. Especially the dairy factory of the picturesque village of Gmunden on the shores of lake Traun is well-known for producing some of the best cheeses of Austria. Raw milk of the highest quality from one of the many dairy farms in the region are at the heart of the deliciousness of the creamery’s creations, such as the “Gmundner Berg” (mountain of Gmund), the “Traunstein König” (King of Traunstein), “Gosauer Jausenkäse” (Gosauer snack cheese) and many others. The popularity of these cheeses has long crossed the borders of Austria. In 2006, for example, the “Traunstein König“ was voted World Champion in the Wisconsin Championship Cheese Contest and in 2010 the “Gmundner Berg Premium” too was honored in this contest.
Climate
Due to the warmer temperatures the best time for traveling is from May to September.
Spring: April – May: Temperatures between 5°C and 15°C.
Summer: June – August: Temperatures between 10 – 25°C.
Autumn: September – October: Temperatures between 5°C and 15°C.
Winter: November – March: Temperatures between -5°C and 5°C.
Carinthia is probably Austria’s best kept secret: embedded in unique countryside of high peaks and gentle mounts, perfect slopes and great snow conditions for skiing trips, plus top spa and wellness hotels for summer retreats, make this province an Austrian paradise in any season. The province boasts more than 200 swimming lakes up to 28°C warm – ideal to refresh, to be active or simply unwind by the lakeside.
Whether you choose a luxury hotel, a comfortable three- or four-star establishment, a local guesthouse, private accommodation or one of the excellent camping sites.
The rugged beauty of Carinthia is widely overlooked. Splendid lakes speckle a landscape marked by high peaks and gouged valleys, most notably the Grossglockner, Austria’s tallest mountain. The nearby Pasterze glacier can be reached by funicular railway.
Carinthia is a great destination to visit in the summer – many villages host summer festivals, complete with folk music and performers from nearby Italy and Slovenia. The walled villages of Friesach and Gmund are a treat, as is the impressive hilltop fortress in Hochosterwitz.
Klagenfurt, Carinthia’s capital, is ideally located near Wörthersee lake, one of Europe’s largest and warmest Alpine lakes.
Gastronomy
Influenced by the eating cultures of three countries – Carinthia, Friuli-Venezia Giulia and Slovenia – Carinthia makes a point of using seasonal and local products to create delicious dishes. As you would expect of a truly authentic cuisine, it is both the different regions and the changing seasons that colour the interesting range of the Alps-Adriatic style. Good taste crosses all borders! Anyone venturing into the neighbouring countries of Italy and Slovenia will constantly encounter dishes that are “related” to Carinthian specialities. Carinthian Käsnudel (pasta pockets with curd cheese) are served as ravioli in their Italian variant, while Slovenian Pohaca and Friulian Gubana are reminiscent of the Carinthian Reindling, a yeast-raised cake filled with raisins, cinnamon and sugar.
One of the many examples of a very special seasonal Carinthian delicacy is asparagus from the Lavant Valley. This is cut by hand from the beginning of April onwards, and can be obtained not only at the weekly markets but also direct from the farm. Our local restaurateurs also use Lavant Valley asparagus to create magnificent dishes. Another example of seasonal Carinthian cuisine is autumn game specialities from the local forests – above all, venison. Game from the Metznitz Valley is particularly highly prized.
Carinthia is also very well-known for its production of high-quality meat and meat-products:
“Gurktaler Luftgeselchter Speck”, a special “smoked” bacon, which finishes ripening on the fresh air of Gurktal.
“Jauntaler salami”, which is a pure pork sausage with a well-rounded taste, are produced in this area. Praising the products’ quality there are even festivals during the summer where people select the “salami princess” and the “salami king” of Carinthia.
Different kinds of beef and game and lamb are also famous for the region.
The beautiful and sunny Carinthia is one of the most popular holiday destinations in Austria during the summer offering clear lakes and manifold opportunities for leisure activities. It is hardly surprising that bees too feel comfortable in this pleasant climate and so it happens that Carinthia is famous for its delicious honey production. More classical sorts like wild honey and floral honey are complemented by more particular creations such as cream honey or alpine rose honey. The honey, produced by the so-called Carnica bees of the Rosental, enjoys a particularly good reputation. The wild honey is known to be especially aromatic and in general is not as sweet as other kinds of honey.
The history of the “Kärntna Låxn“, a kind of brown trout, dates back to the 14th century, when fish deliveries were made from Carinthia to the Imperial Court in Vienna in the 14th century. Back in the day, this fish used to be very common in Carinthia’s lakes and, for a few years now, cultivators have successfully bred it again, making it a popular delicacy. The fish are able to grow up slowly and species-appropriate in the very clear water of the mountains, which guarantees an extraordinarily high quality.
Climate
Due to the warmer temperatures the best time for traveling is from May to September. Winter athletes will find their favorite weather conditions from November to March.
April and October with average temperature between 2°C and 13°C.
May and September with average temperature between 7°C and 17°C.
June until August with average temperature between 10°c and 23°C.
Styria is called the ‘Green Heart’ of Austria with large forests throughout the province and inviting vineyards. Styria has many activities and excursions for visitors such as hiking, skiing, castles, thermal spas, and traditional local festivities.
Graz: City of Design
Graz, its’ capital, blends Renaissance and Baroque architecture with modern designs such as the Murinsel, an artificial island made of glass and steel, and the alienlike Kunsthaus, a contemporary art museum. The Armoury museum is the world’s largest museum of its kind with more than 32, 000 objects on display. The the funicular that runs up the Schlossberg, a hill topped by the Uhrturm, a 16th-century clock tower to get the best view of the rooftops of Graz.
From Mountains to castles, and chocolate
The Dachstein mountain is the hightest peak (2,995 metre / 9,826 feet) in Styria and invites you to experience the Dachstein glacier by simply taking a gondola up to the mountain top. A visit of the mighty Riegersburg Castle and get a view of the entire eastern part of Styria. Reward yourself and visit the Zotter Chocolate Factory, located just a stone throw away from the castle and learn how chocolate is made from the cocoa bean to the final chocolate bar.
Treasures worth a visit
Encounter high culture even in remote corners of Styria: Admont Abbey, which houses the world’s largest cloister library is a true jewel located in the Gesäuse natural park. The Basilika in Mariazell, is a popular pilgrimage site with a magnificent high altar that is dramatically located in the pre-alpine region of Styria. The romantic Garden palace Herberstein is hidden in the forrest of the nature park of the Feistritztal Valley. The Stainz castle on the other hand lies idyllically amidst vineyards and fruit orchards, and now houses a hunting museum.
Gastronomy
Styria is world famous for its pumpkin seed oil. It is, without doubt, THE signature Styrian speciality: its dark green colour, nutty aroma and intense flavour make it unique. The huskless Styrian pumpkin seed is a variety created by local farmers around 100 years ago – the origins of the oil, however, go back to the eighteenth century. The oil’s place of origin has been protected by the EU since 1996.
Pöllau Hirschbirne Pears
These come from an old Styrian variety of pear tree. Large numbers can now only be found in the Pöllau Valley. The trees, planted mostly in rows or in grazed orchards, are up to 200 years old. Hirschbirne pears have low acidic content, are suitable for people with allergies, are rich in potassium and are a diuretic. They are also an important source of iron and very rich in fibre.
Runner beans are cultivated predominantly in the districts of Bad Radkersburg, Feldbach, Weiz, Hartberg and Fürstenfeld. In the sixteenth century, runner beans found their way from the New World to Austria and became a distinctive Styrian speciality. Their cultivation was established alongside maize, which act as a support plant for the runner beans.
The “Styrian Teichland” region is divided into three main areas, which stretch from Deutschlandsberg in western Styria to Hartberg in the east. It was the farmers who understood how to use the natural conditions skillfully and built long lakes in their mountainous homeland. In doing so, they created a countryside jewel that is still relatively undiscovered. Mirror carp, common carp, linear carp and leather carp are bred in the Styrian Teichland.
Climate
Styria has the oceanic climate prevailing. The best time to visit the region Styria in Austria is from May until september, when you will have a pleasant temperature and limited till little rainfall. The highest average temperature in Styria is 25°C in july and the lowest is 2°C in january.
April and October with average temperature between 5°C and 16°C.
May and September with average temperature between 9°C and 20°C.
June until August with average temperature between 13°c and 25°C.
Lower Austria charms with vineyards nestled along the Danube valley, paired with great music festivals in castles perched it the countryside – it’s a perfect getaway for music lovers and oenophiles.
As the name implies, Lower Austria is less mountainous than western Austria; its charms come in the form of fertile valleys and plains, which make it a perfect getaway for those seeking a more authentic, rustic feel. The stretch of the Danube River Valley between Melk and Krems (called Wachau) has glorious wines and lots of formidable castles, abbeys, and Medieval villages. Check out the walled town of Drosendorf and the beautiful Baroque abbey in Melk.
But don’t let this tranquil atmosphere fool you. Authentic and cozy inns await you as well as unexpected and sophisticated restaurants. Nikolaihof vineyard is one of the oldest wine makers in Austria and an absolute culinary highlight in Lower Austria. It is situated right on the Danube in the iconic Wachau region, which means gorgeous views over the river and surrounding hills. You can even stay over night at the vineyard’s own guest house. While in Lower Austria visit it’s capital St. Poelten: Austria’s oldest documented city.
Gastronomy
Wine
Lower Austria holds Austria’s biggest quality-wine territory, with the three main regions of Wachau in the North, the Danube region on the Western side of Vienna and the Pannonian Lower Austria in the South East. These regions produce a number of very different wines:
The Grüner Veltliner, with a peppery fresh taste. Certainly the most famous and popular wine of the region
The rather dry Riesling, for example, is harvested mostly in the Danube region between Melk and Klosterneuburg.
Specialities like the Weißburgunder, or the Chardonnay can be found in the Kamptal, where the volcanic soil adds a mineral touch to the wine, one can find.
Excellent red wines such as the harmonic Zweigelt, the St. Laurent and also more and more the Pinot Noir are produced south of Vienna
The so-called “Weinstraße” (wine street), an 830 kilometers long route, which leads through eight distinct wine regions, more than 150 wine villages and approximately 1500 inns, is a popular destination for Austrians.
Most
Most, from the Latin vinum mustum (young wine) is freshly pressed fruit juice. The most common kind is the one made from grapes, which is also the first step to making wine. This popular alcoholic drink is very common to Lower Austria, especially the regions between the Mostviertel (“must quarter”) in the West of Vienna and the Bucklige Welt (“humpy world”) in the Southeast. The Bucklige Welt is especially known for its numerous “Most-Heurige” (from the Austrian word “heurig” which means “from this year”), which are seasonal wine taverns, where this year’s wine and a limited selection of food is served in a very simple and sociable setting. For the Bucklige Welt region apple must or cider is especially typical.
Sparagus
The Marchfeld, which is an area in the East of Vienna and geologically speaking the biggest plain in Lower Austria, is well- known for its corn and vegetable production. Next to onions, peas, carrots, spinach, salad, beans, celeriac and maize the “star” among the Marchfeld vegetables is the asparagus, which serves as an important ingredient for many Austrian dishes.
Climate
Lower Austria has the oceanic climate prevailing. The best time to visit the region Lower Austria in Austria is from may until september, when you will have a pleasant or warm temperature and little till mediocre rainfall. The highest average temperature in Lower Austria is 27°C in july and the lowest is 2°C in january.
April and October with average temperature between 7°C and 17°C.
May and September with average temperature between 12°C and 22°C.
June until August with average temperature between 18°c and 26°C.
In Burgenland you will find great bike routes, fantastic wine, and stunning landscapes. Whether spending time in a spa during the winter months or biking around and swimming in Lake Neusiedl during the summer, this easternmost Austrian province offers great experiences.
Often overshadowed by better known destinations, Burgenland is decidedly different. There are no high mountains here and very little snow, but 300 days of annual sunshine with a wonderfully mild climate. The Neusiedler See is every sun worshipper’s idea of heaven. Europe’s westernmost steppe lake and the largest lake in Austria, it stretches over 320km², yet is no more than 1.8m deep. The shallow water warms up very quickly in the summer making the lake popular with families. The Neusiedler See is also famous within the windsurfing community for its reliable winds.
For wine lovers, the Burgenland is a hidden gem. While Austria’s wine experience begins in Vienna, it certainly doesn’t end there. To lovers of dessert wine, the lakeside vineyards are nirvana. This shallow steppe lake moderates the otherwise extreme climate, and creates the magical, misty conditions necessary for noble red. Sweet wine has been the traditional calling card for many Burgenland vintners. Burgenland’s next generation of wine makers now offers intense, spicy reds made from grape varietals unique to Austria. If sweet wine isn’t your bag, uncork a bottle of Blaufränkisch next to a plate of barbecued meat. The next thing you know, you’ll dial up your favorite rib joint and beg them to stock some of your beloved Blau-Frank.
Gastronomy
Burgenland cuisine generally means the cooking and Esstradition of the province with the same , which since 1921 belonged to Austria part of German-West Hungary . It is sometimes referred to as Pannonian cuisine with reference to the surrounding large European landscape .
The Sterz , prepared with wheat flour, liquid pork lard and either roasted potatoes (Beglersterz) or boiled beans (Bohnensterz), is a typical Burgenland dish. The traditional dishes also include various strudel , soups and goulash variations with lots of onions, garlic and peppers.
Other dishes you can try are:
Burgenland goose liver – goose liver, goose fat, onion, milk and paprika powder.
Stuffed peppers – filled with minced meat and rice. Side dish: salted potatoes and tomato sauce
Grenadiermarsch – a dish made from potatoes, Fleckerln , onions, paprika and pieces of sausage.
Knouflsupp’m – garlic soup. The residents of the land on Lake Neusiedl have always had a special preference for soup in various variations. The ancestors of today’s Burgenland were therefore mockingly called “Soup Swabians” by their neighbors.
Krumpan gulasch – potato goulash
Krumpanstrudel – potato strudel . According to Franz Maier-Bruck, strudel in various variations has always been the favorite dish of the Heanzen, who live in today’s Burgenland .
Lekwartascherln , also Lekvártascherln – dumplings filled with Powidl . This dish corresponds to the Bohemian Powidltatschkerln
Martinigansl – roast goose. Mainly eaten with martini (November 11th). Since Saint Martin is the patron saint of Burgenland, goose food has a very special tradition in this state.
Mülifoafal (Farferl soup) – milk-based soup with flour dumplings. According to Franz Maier-Bruck, the Mülifoafal has always been a kind of national dish of the Burgenland ( “Hienzen” ). The dish, which was once often served mainly by the poorer classes, disappeared almost completely from the menu of the Burgenlanders after the Second World War with increasing prosperity.
Paundlstea’z – Beans sterz
Zander – fried and seasoned in clarified butter
Climate
The region Burgenland has the oceanic climate prevailing. The best time to visit the region Burgenland in Austria is from may until september, when you will have a pleasant or warm temperature and limited rainfall. The highest average temperature in Burgenland is 27°C in july and the lowest is 2°C in january.
April and October with average temperature between 7°C and 16°C.
May and September with average temperature between 12°C and 21°C.
June until August with average temperature between 16°c and 26°C.
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