Lower Austria's cuisine is as diverse as the region itself: Apricots and poppies grow between the Danube, forests and vineyards. In the glass, there is not only the region-typical Grüner Veltliner, but also tangy must and fruity juices.
Anyone who sails upstream on the Danube or rides along it by bike will be amazed by the Wachau: white beaches, orchards, vineyards, idyllic villages and forests with castles and monasteries as far as the eye can see. And that is by far not all. The Waldviertel smells of herbs, spices and oils, red poppy fields shine out between the dark green of the forest and the carp ponds.
The Weinviertel and the Mostviertel already bear the products they stand for in their names. The cider, however, is made from pears and the farmers are particularly proud of the cornel cherries, which they affectionately call "Dirndln". In the Wachau, the taste of apricots is appreciated and processed in manufactories, restaurants and inns. In the Marchfeld, vegetables play the leading role. Traditional varieties are being cultivated again and inspire cooks to create new dishes.
In the midst of this fertile landscape you can live and enjoy. Just let yourself drift and settle down in inns and wineries and take part in the social life at the table in the vineyard or at cellar lane festivals.
All roads lead to the inn. Whether along the Danube, in the vineyards or in the villages: At some point, green oval signs with the inscription "Wirtshauskultur" (inn culture) appear on the houses.
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