The culinary Danube

Throughout history, trade on the Danube has also had a lasting influence on cuisine and enriched it in many ways.

While Bavaria is known for its bratwurst and white sausages, in Upper Austria it is above all spicy dumplings, Linzer Torte and cider that stand for typical regional cuisine. The Linzer Torte has a special connection to the Danube: it is an example of how the Orient with its spices unites with the art of baking in Austria via the waterway. Only in this way was it possible 360 years ago - the oldest recipe dates from this time - to obtain the spices used.

Lower Austria is especially known for its poppy specialties and first-class wines. Hungarian, Czech and Bohemian cuisine have produced specialties such as the Esterhazy Schnitte, Powidltascherl, Apfelstrudel, Palatschinken and Kaiserschmarrn. Not to forget the countless variations of cakes such as the Sacher or Wachauer Torte, which are served in the famous old Viennese coffee houses with specialties such as a Einspänner or a Wiener Melange. In Slovakia and Hungary, too, the culinary delights of the imperial era are still firmly anchored in traditional cuisine.