14. March 2023

Let’s meet and eat in Salzburg

This is your guide to survive the Salzburger Nockerl blues and learn more about the mysteries of the Salzburg Cuisine.

The Salzburg Cuisine is historically a mix of Bohemian, Viennese and French influences and local mountain farmer Cuisine with western alpine region influences.  This makes the food you will find regionally and in Salzburg  very various in its making.

A little history of the good food

Salzburg has not always been part of the Viennese dominated Empire but was part of Bavarian dominion and it is still very close with the neighbouring region. The city of Salzburg would therefore be part of the Rupertiwinkel – the region around the legendary Untersberg mountain. Tennengau, Pongau and Pinzgau are traditionally close to the Tirolean/Bavarian Cuisine while the Flachgau and the City of Salzburg offer a more cosmopolite version due to its landscape and markets. The regional areas have been scarce in its agrarian food production possibilities also due to the cooler climate conditions in Alps. Traditional meat – just think of the famous Wiener Schnitzel  – and dairy production have been cheaper than the more protein containing wheat and beans. Catholic faith has influenced the food production as well. Just think of the influences of the monasteries and fasting rules at Easter. The Austro-Hungarian Empire was always a melting pot whose cuisine was open to the various influences of its inhabitants .

As a festival and touristic city, Salzburg has always been open to innovation. Covid, climate and economic crisis have been catalysts for a new generation of gastronomists in Salzburg. The small is beautiful initiative has not only influenced the Salzburg Philosopher Leopold Kohr, but also finds its ideas reflected in a Gastroscopic Department. A University Study program to educate food and beverage afficionados.

The  Eat and meet Festival from March 1 to 31, has conquered the hearts and the palates of the people and is an annual initiative of the City Council of Salzburg together with a selection of Bars and Restaurants. This year’s motto eat green will be dedicated to Vegan/Vegetarian Food.

Where to find local products

At the famous Schranne, a marketplace where food and beverage producers from all the neighboring regions offer their goods every Thursday from early 5 to around midday, you will be able to get a very good overview of the seasonal and local specialties. You may shop and eat close to the Mirabell Palace and the beautiful park.

A daily Marketplace is the Grünmarkt just behind the Mozart’s Geburtshaus and the famous Getreidegasse. Here you will find a more expensive offer and the traditional Café Tomaselli just around the corner with loads of pastries and sweets. Don’t forget to try a Paarl Würstel with Senf and Kren. One of the oldest beer production “start-ups” founded by Augustine Monastery and a perfect location for the lovers of beer is at the Müllner Bräu.  Here the people of Salzburg mix with the tourists and in summer you can sit under the chestnut trees in the lovely biergarten and eat your picknick with friends.

Recipe for Sweet Easter Lamb

The Easter Lamb is a sweet traditionally baked for the children at easter holiday. Together with colored cooked eggs, ham, salt, butter and bread, the Osternest was brought to church at the easter ceremony and consecrated before it was taken home and eaten by the family for easter brunch.

Mix 4 egg whites very well and put it aside. Now mix the yellow of 4 eggs as well and add sugar, some lemon zest and a pinch of salt. Now slowly add a cup of flour to the pastry, mix in the egg white carefully and fill it into the sheep form, which you have buttered and floured before you put it into the oven. Bake it for about 20 minutes at 180 degrees. After cooling you may open the form and add some powdered sugar to your Easter Lamb.

Good Luck and An Guat’n!

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