5 Culinary Specialties to Try Out When in Salzburg
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With the Salzburg Summer Festival under way and the Art Salzburg coming up, the Austrian city’s travel season is in full swing this month. Want to try some authentic Salzburg specialties, while there? Here’s some suggestions: &n
5 Culinary Specialties to Try Out When in Salzburg
With the Salzburg Summer Festival under way and the Art Salzburg coming up, the Austrian city’s travel season is in full swing this month. Want to try some authentic Salzburg specialties, while there? Here’s some suggestions: Snack: Kaiserschmarrn This dish’s name literally translates to “emperor’s mess.” Kaiserschmarrn was one of Austrian emperor Franz Joseph I’s all-time favorites, basically consisting of shredded sweet vanilla pancakes served with plums (often also apples) and raisins, and sprinkled generously with powdered sugar. Franz Joseph I came across this delicious and rich specialty during his hunting trips in the country side and had his chefs create a royal variation back home. Today, it is often also served with almonds, nuts, or stewed fruit. As Kaiserschmarrn is one of Austria’s most famous dishes, there’s an ongoing dispute over where it tastes the very best. For a much praised gourmet variation try Brunnauer im Magazin.Starter or Light Main Dish: TroutSalzburg has many fishponds and mountain streams with excellent water quality, hence this (and other local types of freshwater fish) is one of the city’s great specialties — some restaurants even have on-site trout ponds. There’s a wealth of variations, from grilled and fried to smoked, and from starters to mains, with a wide range of side dishes to go with them. Most restaurants have trout and fresh water fish on the menu in some form and seasonal variation (e.g. La Tavolata at Die Blaue Gans; Esszimmer; Senns Restaurant).Hearty Main Dish: Kasnocken Kasnocken are tiny cheese gnocchi traditionally served with caramelized onions and chives. The recipe itself is simple, what makes it so delicious (if you’re into it) is the melted Pinzgauer, an aromatic semi-hard cheese made of pasteurized milk from cows that spend all summer on the alpine pastures of the National Park Region Hohe Tauern. A good place to enjoy a steamy serving of this extremely filling dish is Triangel , an eatery close to the Festival facilities and hence very popular among both visitors and actors.Dessert: Salzburger NockerlnPerhaps Salzburg’s most famous signature dish, this sweet soufflé is served as a dessert, but careful: it’s so filling that some also enjoy it as a main. Sprinkled with powdered sugar and served fresh from the oven with a sweet sauce, often raspberry, Nockerln are a fluffy delight that melts in your mouth, with a delicate crunch at the end, thanks to the tenderly caramelized tops. Legend has it that the dish was invented in the 17th century by Salome Alt, concubine to Prince-Archbishop Wolf Dietrich Raitenau. Salzburger Nockerln are the pride of the city and served in virtually every restaurant. Trendy eatery m32, for example, currently offers the dish in the lunch menu.Drinks: BeerSalzburg has many local breweries whose histories in some cases reach back for centuries, so beer is a big thing here — as are the beer gardens, appreciated by locals and visitors alike on hot summer days. A good overview of the best taverns, beer gardens and breweries can be found here. Beer is also an important ingredient for two of the city’s most rustic signature dishes: beer soup and “Bierfleisch” (fingerthick slices of beef boiled in beer until tender). Read more
