While in Salzburg, we passed by the St. Peter Stiftskulinarium, which is a restaurant at the Sankt Peter Abbey in the old town of Salzburg. I’ve read that the restaurant has been established and documented since the year 803 Continue reading The oldest Restaurant in Europa is in Salzburg
Many dishes at the Bodensee are prepared in the traditional way. While there, I discovered new cuisines and had my first Schupfnudeln, which is a delicious Potato pasta Continue reading Schupfnudeln, a potato-pasta dish I tasted first at the Bodensee
After four exciting days in Munich, I drove about 90 minutes southwest towards Füssen with a short stop in Murnau (Staffelsee). It has been about 25 years and I was anxious to visit Füssen, which is nestled near a cluster of majestic Bavarian mountains and a view to several castles where King Ludwig II had lived. Continue reading Füssen, a town with the most enchanting castles
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We ate these delicious Spinach dumplings after a short climb up a mountain to the rustic Buzihütte restaurant near Innsbruck, Austria. Afterward we sat with the locals and sang Continue reading Spinach Dumplings at the ‘Buzihütte’ in Tyrol
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I ate this dessert or dish at the Mariandl Restaurant in Spitz, Austria. The “Marille” is a protected designation of small Apricot that grows in the Wachau wine region of Austria. Continue reading Marillenknödel, a sweet and delicious Austrian Apricot dumpling
Dampfnudeln have an ingenious cracking crust on the bottom, and an addicting play of salty sweetness. The ingredients are more than simple, but the preparation is exactly the reason why it tastes so darn good Continue reading Dampfnudeln, a German steamed Yeast Dumpling
There are many versions of Potato soups, I like the one I ate in Vienna, it had “Steinpilze”, a mushroom that grows in the Forests of Europe. I wanted to recreate this soup once at home. A similar mushroom I could find were the brown Baby Bella mushrooms. Continue reading A Potato Soup I remember eating in Vienna
Faschingskrapfen or German Donuts are baked customarily at Fasching which is end of February. It’s the time of Carnival, and similar like Mardi Gras. The fist-sized pastries are not only found all year round in Franconia, but also in Southwest Germany, where they are called “Fastnachtsküchle”, and in Germany’s capital Berlin, the “Berliner”. Continue reading Faschingskrapfen – German Carnival Donuts
