The journey through culinary SalzburgerLand has quite a bit to offer, because the protagonists of the delectable spectacle have set the tables opulently. One visit is much too short for the 260 culinary places along the Via Culinaria.
It is the combination of centuries-old culinary art and contemporary creative which has helped Salzburg cuisine to achieve its good reputation. Because some dishes were already enjoyed by child prodigy Wolfgang Amadeus Mozart. And the prince-archbishops of bygone epochs were also served the most exquisite dishes by their royal chefs. And there is also the tradition of regional home cooking as it is enjoyed in family circles to this day. In former times, dishes such as Kasnockn (pasta-shaped dumplings with cheese & onions) and Bauernkrapfen (fried dough pastry) served as simple food which was made with ingredients from own production. Today they are a delicious symbol of solidarity with the homeland and the culinary tradition in the entire province.
Curious chefs and producers as well as their creations expand the valuable legacy of Salzburg’s culinary culture. They work in a manner that is virtuoso and intractable. Walter Grüll is also included among these culinary characters and creative minds. In his shop in Grödig he not only pampers fish lovers with delicious dishes and fresh fish, he also offers his outstanding local caviar for sale. The caviar is from tender and fresh sturgeon in the waters around Hellbrunn. “We do not produce in mass”, says the charismatic man. And he also does not let anybody butt in. The work performed by Siegi Herzog, a highly decorated distiller of fine spirits, also looks very much the same. And the creative chocolate delights from the Confiserie Berger chocolate shop in Lofer also cause a sweet sensation.
People meet in the shady beer gardens of traditional inns in the summer, such as at the Augustiner Brewery, which is known among residents of Salzburg as the “Bräustübl”.