Bavarian - but very alpine Pork roast counts to the traditional meals of the Bavarian, Switzerland and Austrian kitchen. The typical Bavarian sauce is made with dark beer and root vegetables. Typically, the Schweinebraten is served with potato dumplings or bread
Alpine lifestyle often demands compromises in daily life that require adjustment to the environment and conditions. Back in the days, when the cattle farmers were leading their cow herds to the higher green mountain fields for the summer time, they
Fleischpflanzerl, Buletten, Fleischküchle, faschiertes Laiberl, Frikadellen, Köttbullar, Kjøttboller, Lihapullia, meat balls. Alone the German speaking kitchen has many names of this classic dish. The recipes vary by country and by continent, but the main ingredients mostly stay the same.
The original classic - since 1905 in the Figlmüller restaurant in Vienna The Wiener Schnitzel was a speciality of the Figlmüller restaurant Vienna in 1905 and became a speciality of the city of Vienna - even more - the speciality of
The Austrian Emperor - Kaiser Franz Joseph - preferred local and regional food, although the Austrian-Hungarian Monarchy was spread over many countries. He loved doughy dishes with eggs, flour, milk and a little bit of sugar. According to a legend, the
One of our Sunday food favourites, especially on cold and rainy days, is the classic Gulasch. Originally not an alpine dish, this cozy autumn and winter dish is nowadays a popular dish in the alpine region, especially in Austria and