In Austria, the seasons can be divided quite well according to the culinary situation. Just think about it vintage, generally when it’s harvest time or just dead. And spring? Admiring the awakening nature is very uplifting in itself. More and more festivals are discovering that the focus can still be on enjoyment.
some tips to change the cooking atmosphere in the spring.
salt in the soup
Fine dining by the water: the view, the atmosphere and, of course, the special regional cuisine make a meal at one of the Salzkammergut lakes a special experience. This is very well known in the eight tourism regions. With the spring gourmet “Salt in the soup”, this year, from April 28 to May 28, the focus is completely on that for the first time. Breakfast at Zille on Lake Hallstatt, with events such as Dominik Edlinger’s young restaurant SeeSushi on Lake Wolfgang or a visit to the traditional Ausseerland fish farm.
Felix Bar Festival
Also in Upper Austria, but “only” in the Traunsee-Almtal region, people have been dedicated to the microcosm of the bar for several years. You can experience this in all its aspects in sixty events until April 29. There’s still a lot of excitement around some of the classics this year, but there are plenty of exciting things to do, such as enjoying snacks on a boat trip on Lake Traunsee. Or try East Tyrolean cuisine in Ohlsdorf, where gourmet chef Ernst Muhr serves under the motto “Deliciousness of the Dolomites” from his homeland.
Mostviertel field trials
Even a good cook can improvise. Spread throughout the year, the “field tests” are always carried out around another innovative topic. For example, they are experimenting with street food in the market square of Neuhofen/Ybbs (May 1) or three chefs have gone to a castle in Pielachtal and prepare unusual dishes in three places (August 15).
Slow Food Journey
Whether it’s baking bread, making honey or making farmer’s ice cream – the more you know about food and how it’s made, the more you appreciate it. The Slow Food philosophy that emphasizes sustainable production is always worth exploring. For the first time in the world, three Slow Food Travel regions were defined in Carinthia: Gailtal, Lesachtal and Weissensee. By the way, lending a hand to the producers is also welcome!