A 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 all 260 culinary places along the Via Culinaria.
It is the combination of centuries-old culinary art and contemporary creativity that has helped Salzburg cuisine achieve its good reputation. Some dishes were enjoyed way back by the child prodigy Wolfgang Amadeus Mozart. 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 relished in family circles to this day. In former times, dishes such as “Kasnockn” (pasta-shaped dumplings with cheese and onions) and “Bauernkrapfen” (fried dough pastry) served as simple food that was made with ingredients from own production. Today these dishes are a delicious symbol of solidarity with the homeland and culinary tradition in the entire province.
Curious chefs and producers as well as their creations expand the valuable legacy of Salzburg’s culinary culture. These food virtuosi work in a manner that is highly skilled and intractable. Walter Grüll is 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, fresh sturgeon in the waters around Hellbrunn. “We do not produce in mass,” says the charismatic man. And he also does not let anybody interfere with his work. The work performed by Siegi Herzog, a highly decorated distiller of fine spirits, is also 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”.