Cuisine

One of the pleasures of traveling is experiencing the variety of local cuisine. In Austria, thick soups of paprika and onion, veal, beef and venison with cranberries are all popular, as is the renowned Wiener Schnitzel. For fish-lovers there are excellent wild trout, roast carp and crayfish. Desserts perhaps provide the most memorable aspect of Austrian cuisine: strudels made with all kinds of fruit and nuts, soufflés and elegant chocolate cakes such as the world-famous Sachertorte.

Swiss food, influenced by surrounding countries, is varied and sophisticated. The most famous local dish is fondue, made from molten cheese, flavored with wine, garlic and liquor, into which pieces of skewered bread are dipped. Raclette is another delicious cooked cheese dish, served with roasted or boiled potatoes, air-dried beef and pickled onions. Sausages, breaded veal fillets and freshwater fish are also popular. Swiss dairy products are among the world’s finest, and the full cream milk is the essential ingredient for the exceptionally good chocolate produced here.

German food is hearty and substantial. Among the specialties are dumpling stews and sauerkraut cabbage, tasty thick sausages and smoked cheeses, dark breads and chocolate cakes. Bavaria produces some of the world’s purest beers, while white German wines are exceptionally good.