Amazingly sweet and luscious apricots, wholesome “Wachauer Laberl” fresh fish – the goodies are tempting and the tables along the Danube richly laden.
The Wachau and its surrounding area are a real paradise for cooks and bon vivants. Only few regions offer such a large variety of fresh produce. Today, the Wachau ranks among the leaders on the top league of international gourmet regions.
Sweet and juicy
Anyone who has sampled “Marillen” (apricots) from different regions will immediately recognize the distinctiveness on the Wachau Marille. It is much sought after on account of its unique taste and now enjoys EU protection – both as a name and as a product: regardless of whether fresh from the tree, in dumplings, cakes and strudels, as jam, compote or as a fruity, delicious schnapps.
The “Wachauer Laberl”
In the 1930s, the Schmidl backery in Dürnstein created a special kind of bread, which today is inseparably connected with the Wachau: The “Wachauer-Laberl”, a round bread roll – or “Gebäck”, as it is known in Austria – made of rye and wheat flour, is the best accompaniment to all specialties from the Heurigen.
The Wachau and the Niebelungengau offer several splendid waters for fishermen: Long gravel banks, which provide the Danube fish ample spawning opportunities, and distributaries in un-spoilt wetlands. Among the river’s scaly inhabitants are, above all, pike, pike-perch, the “Huchen” – a particular type of salmon – and carp.