Welcome to the Styria's deli

The warmth of the Styrians is characterised by uncomplicated curiosity about the unknown. It is inviting, but not overpowering. Generous, but not arbitrary. Comfortable, but not sleepy. These traits are also reflected in the alpine huts, the farm stores, at the farmers' markets, in the Buschenschanken (wine taverns) along the Styrian Wine Roads, in the inns and restaurants. And of course in the regional products and dishes that can be tasted there.

Styrian alpine cuisine. Eat Kasnocken (Austrian Mac'n'Cheese) with Styrian cheese, Ennstaler lamb roast or Bauernkrapfen in a rustic alpine hut with a view of the mountains. Have breakfast on the lake on a wooden boat or dine on an Aussee char, brown trout or mountain prawns from fresh spring water on the lake terrace. However, this is only a small excerpt from the Styrian menus in the Alps. This year, as part of the Styrian "Almkulinarik by Richard Rauch" in the Schladming-Dachstein region, the toque chef Richard Rauch is once again creating surprising dishes from regional products together with 14 mountain hut owners. And because Styrians have discovered their love of wine as well as beer, the right Styrian wine is recommended for each new dish.

Along the Styrian Apple Road in eastern Styria, the apple is skilfully showcased by fruit farms. Each variety with a resounding name such as Topaz, Pinova, Gala, Golden Delicious, Idared or Jonagold has its own flavor and is refined into juices, nectar, must, brandies or liqueurs. The Apple Road wine - a refreshing drink with low alcohol content (not only) for hot summer days - is made from the Dalinbel variety. In the Styrian fruit tree museum "House of the Apple" or in farm stores tastings of homemade products are offered.

The Capital of Culinary Deilghts Graz owes this distinction to the warm-hearted and innovative restaurateurs who rely on regional products and demonstrate the courage to be creative. At farmers' markets like the one at Kaiser Josef Markt or Lendplatz, at culinary city tours or at the "Long Table" at Hauptplatz, Graz residents, guests, chefs and farmers meet. Gourmets can be seen all over the city: whether at the Graz clock tower above the roofs of Graz, in the old town at lunch in inns or at picnics in the castle park.

In the Styrian thermal and volcanic region , Route 66 leads to the culinary delights of southeastern Styria: to pumpkin seed oil pressed from the seeds of Styrian oil pumpkins, to the blue-violet speckled runner beans that are processed into runner bean salad, soups, strudels and spreads, or to crispy fried chicken and fine Vulcano ham. The southern flair of the region attracts creative cooks and farmers who look forward to visiting their farm stores, taverns, inns and manufactories.

The eight wine routes in Styria are spread over three winegrowing regions: Volcanic Styria, where the vines are rooted in volcanic rock. Southern Styria, whose landscape is characterised by steep vineyards, orchards, forests and modern wine-growing architecture. And Western Styria: It is a small but important rosé wine region, where Schilcher wine is made from the Blauer Wildbacher grape. Everywhere visitors encounter the Klapotetz, a wooden windmill that rattles in the vineyards to scare away the birds. It is the emblem of the Styrian wine country and the winemaking tradition. It is best to cycle or hike from Buschenschank to Buschenschank (wine taverns) and taste Styrian wines such as Welschriesling, Morillon/Chardonnay, Schilcher, Gelber Muskateller and Sauvignon blanc along the eight wine routes accompanied by Styrian delicacies.