Holidays for Food Lovers in Lower Austria

Each of Lower Austria’s regions has its own unique specialities. Apricots in the Wachau region (used in sweet and savoury dishes), dumplings, asparagus in the Marchfeld region or carp in the Waldviertel region - to name but a few. In the northern parts of the province, the local cuisine has blended with the Bohemian cuisine, giving rise to superb dishes such as “Mohnnudeln” (poppy seed gnocchi). The traditional cuisine in Lower Austria is as diverse and creative as the province itself. The recipes reflect the characteristics of each region.
The name “Mostviertel” literally translates to “cider quarter”. And yes, this region is famous for cider and pears. The local cooks let their love of cider shine bright and incorporate their favourite drink also into dishes. Try onion and cider soup, “Mostbraten” (pot roast with cider gravy) or “Mostpudding” (baked pudding topped with cider). A glass of wine with it and some fruit spirit from your holiday destination. Enjoy your meal - and cheers!

“Wine quarter” - the north-east of the province is called like this for a good reason. Almost 14,000 hectares of land are covered with vineyards here, in the Weinviertel region. It’s also home to one of Austria’s most significant grape varieties, the Grüner Veltliner. This dry white wine with its peppery notes has gained worldwide popularity. The north of the region produces more spicy, dry wines whereas the wine-growing areas in the south-east, near the Marchfeld region, are known for “smoother” wines. Stay on a vineyard and get to know more about this elegant drink during a wine tasting. Granite bedrock, loess and clay soil lend the wines from the village of Röschitz and surroundings a particularly elegant and complex character. Spend your holiday on a vineyard and see for yourself! By the way: Despite the fact that the Grüner Veltliner (or “Grooner” as the Americans say) is certainly the number one grape variety grown here, the Weinviertel region also produces finely crafted red wines. You should absolutely try them all!

Wine has a long history of being served as an accompaniment to food. Or vice versa. A hearty snack is served in the traditional wine taverns (called “Buschenschank” or “Heuriger”) - also without meat, if you like. Of course, there’s a number of fine dining restaurants in every region in Lower Austria where you can enjoy indulgent and sophisticated cooking. And in between, you’ll find plenty of traditional restaurants where the cooks prepare simple dishes, often with a creative touch.
What do they all have in common? Whether you’re in a snack bar or a gourmet restaurant, the diversity of locally sourced products on the plate leaves nothing to be desired. Ask your host on the farm for her favourite secret recipe! Perhaps, you’re allowed to peek over her shoulder when she’s preparing a delicious meal.

Lower Austria is the land of large vegetable fields. Carrots, turnips, potatoes, pumpkins ... every season comes with distinct highlights. A lot of farmers run a farm shop where they sell their fresh produce. Treasure troves of local goodies! Moreover, you can buy home-made treats from the farm you’re staying in: jam, syrup, fruit spirit, meat products and cheeses. On a farm holiday, you can source high-quality food directly from the producer!
Highlight: A lot of organic farmers deliver farm boxes with fruits and vegetables from their fields to your doorstep. If you happen to live in the surroundings, your holiday continues week after week ... with delicious produce from your favourite farmers.