Hotel and Restaurant Litzlberger Keller in Seewalchen am Attersee - a hotel with a famous artistic past.

House guests can relax on the sun deck and at the boathouse and enjoy the cool waters of Lake Attersee in summer. In the in-house restaurant Litzlberger Keller you can look forward to award-winning culinary delights for more than 40 years. The house Litzlberger Keller was once built as a storage cellar for the not far away brewery Litzlberg. The house gained world fame as a motif when artist Gustav Klimt (an equally good guest) painted the Litzlberger Keller in 1915. The painting was auctioned at Sotherby's in New York in 1996 for the equivalent of €13 million. Even today you can meet local and international artists in the "legendary" Litzlberger Keller.

A culinary specialty from Ausseerland

The Ausseerland is Austria's geographical and culinary center at the same time. Fresh fish such as tender Arctic char - a culinary natural treasure - is fished from the magnificent lakes. Speaking of fish: passionate cooks can also have the lake inhabitants delivered directly to their homes by Fischerei Ausseerland and prepare them themselves. In addition to char, smoked delicacies such as Reinanke are also available.

Often copied, never equaled

One day, a certain Josef Nickerl, former patissier at the famous "Hotel Pupp" in Karlovy Vary, presented brilliant credentials and refined a recipe he had brought with him for his debut: the famous "Ischl wafers" had been created. Due to the great success of the wafers, a problem arose. Of course, not all the wafers met the strict standards set by Zauner. Some were uneven in color or a little warped or broken. Should this broken wafer, which was impeccable in taste and composition, simply be thrown away? This went against the grain for the economic nap. He crushed the wafer remnants, mixed them with a nougat-like hazelnut - chocolate - mass and formed small macaroons from them, which were intended primarily for sale to children. Soon the request was: "For a Kreuzer Nickerl-Batz!"... ... so the children had christened the new treat - the most frequently heard order in the confectionery. And strangely enough, this Nickerl-Batz was just as popular with adults - locals and strangers - as it was with children. The great demand made Viktor Zauner wonder. And once again he and Nickerl went on a baking kitchen retreat. They mixed and tasted, added and omitted, made tartlets and balls and rolls on a trial basis. But they were not yet satisfied. The taste, the consistency, the melting on the tongue - unique! But they didn't like the way it was presented. One day they pressed the mixture into an oblong cake pan, let it dry, then cut it into finger-thick slices. This worked flawlessly. Without breaking out, without crumbling. Viktor let a piece melt in his mouth. And began to grin. "Now we've got it!" he laughed and slapped Nickerl on the shoulder. He shook his head thoughtfully. "Not quite yet, boss!" he said. "I'm still missing something ... maybe ... how about we cover the whole thing with chocolate? I mean, with a delicate, slightly melting chocolate glaze?" Viktor Zauner turned serious. Nodded. "Very good," he agreed. "That's exactly what we do." Thus was born - in 1905 - the "Zaunerstollen," that unique delicacy that - often copied but never equaled - began a triumphal march around the world and became a delicate symbol of Ischl and the Austrian art of confectionery.

Culinary delights around Lake Fuschl

Indulgence is writ large around Lake Fuschl: Trademark of the vacation region is a versatile and down-to-earth delicacy cuisine. The focus is on fresh, seasonal and high-quality basic products from the farm or from the crystal-clear Fuschlsee, which are refined or prepared in a hearty, traditional way.

Via Culinaria - gourmet trails and food trips

The "Via Culinaria" catalog is considered the standard work for good cuisine and outstanding producers in SalzburgerLand. Clearly structured, the Genusswege promise area-wide tips all year round. Top chef Johannes Fuchs serves refined, down-to-earth and straightforward dishes and fish specialties. In the restaurants of the Arabella Jagdhof Restort on Lake Fuschl, the Wirtshaus CERVUS and the gourmet restaurant Fuxbau, you can enjoy traditional Austrian cuisine classics and international specialties at 3 toque level from top chef Johannes Fuchs. But the freshly caught fish from the lake are not only reserved for the chef: At the Schloss-Fischerei on the lake, you can settle down for a snack and eat the delicacies from the smoker right on the shore. Ebner's Waldhof and the Waldhof-Alm, the Seehotel Schlick, the Stefanihof restaurant, DAS See in Fuschl am See and many more also place great emphasis on Fuschlsee fish a vital herbal cuisine and regional specialties. At Oberhinteregger's adventure farm in Faistenau, guests can gain insight into Salzburg farm life while baking bread, in the herb show garden or on the elderberry trail. The farm store sells organic products and cheese from the farm.

Fuschlsee Region Food Trips

The exclusive culinary experience trips take guests through the unique world of enjoyment in the Fuschlsee region. From the alpine pasture and the castle fishery to the inn, from the organic farm to the gourmet restaurant. Guests get to know the region's gourmet artisans and experience the origins of the region's typical products. The Fuschlsee Region Food Trips combine genuine traditional crafts and agriculture with unique nature and taste experiences. The two to five-night packages can be booked exclusively through the Fuschlsee Region. Tip: Alpine Culinary Cooking School in Fuschl am See Top chef, gastrosophist and keeper of old recipes Roland Essl has fulfilled a lifelong dream. In his cooking school he passes on old, regional culinary knowledge in his courses and contributes to the preservation of alpine culinary traditions and further development of alpine cuisine.

NEW: PLEASURE BIKE ADVENTURES IN THE FUSCHLSEE REGION

On unique culinary-cultural bike adventures, guests discover the treasures and insider tips of the region. Whether an old prison, a noble brandy sommelier, a waterfall, a typical weekly market, a mini glacier, a farm confectionery, a "bear cave", an inn brewery, a deep gorge ... to name just a few of the exciting places. The bike adventures are currently growing, starting with the (E-)MTB Tour S528 Fuschlseeregionsrunde. In addition, each regional town has its own "Culinary Tour", which takes "pleasure cyclists" on predetermined and flexible routes to local farm stores, meat refiners, noble distillers, weekly markets, confectioners or restaurants. Ideal alone, in pairs, with family or friends, clubs and companies. In the summer months, bike guide Harry Kantsperger from Casa Bicicletta offers a guided culinary-cultural E-MTB adventure once a week on a half-day tour.

Honest, sustainable and traditional cuisine...

... combined with a touch of modernity is what Michael Ellmauer serves us at the Aichingerwirt in St. Lorenz am Mondsee. Coupled with passionate hospitality and innovative concepts, the family-run inn is worth a trip, and not just in culinary terms!

Already in 1854, the first beer went over the counter at the Aichingerwirt in St. Lorenz am Mondsee. At that time, the great-great-great-grandfather Michael Ellmauer served it. Today, 167 years later, Michael Ellmauer (Jr.), a chef, restaurateur and general manager at the Aichingerwirt, has taken over the business in the 6th generation.

The Mondsee Tourism Association visited him in his sunny guest garden and talked to him about his diverse craft, dedication, creativity and awareness of regional and seasonal products.

Spring is here again! Indispensable FELIX classics such as the fun Knödlroas by vintage bus and boat are just as much a part of the Salzkammergut evenings of the innkeepers, who combine local cuisine with music, readings, book presentations or top-class wine tastings. Whether for down-to-earth pub stools or refined gourmets, the region has developed into a true culinary hotspot in recent years. It is no coincidence that the "Gault Millau Chef of the Year 2023" also comes from Upper Austria. 4-Haubenkoch Lukas Nagl is head chef in the restaurant Bootshaus in the Seehotel Das Traunsee (www.traunseehotels.at). What moves people: culinary search for clues The Wirtshausfestival always has its finger on the pulse of the times and highlights current movements. The topic of "food waste" is put in the spotlight with the event Zero Waste - the inn of the future. Tafeln für die Tafel, on the other hand, is the motto at the Schloss Eggenberg brewery. The net proceeds from this art and culinary event will be donated to those in need. Regionality has long been a matter of course here. The "Schmecktakuläre Almtal" sees itself, among other initiatives, as a cooperation of Almtal innkeepers, farmers and food manufacturers who are committed to local quality. Immerse yourself in the culture: Individuality instead of mass No April Fool's joke is the politically incorrect, correct menu, where top chefs (all with the first name Lukas) spoil in the monastery Traunkirchen and cabaret artist Florian Scheuba provides wit and entertainment. Traditionally, one week before Easter, the popular Easter market takes place on Rathausplatz in Gmunden. A colorful palette of different delicacies is available to get to know, taste and take home. The town of Gmunden is also known as the "Ceramic Town" with the venerable Gmundner Ceramics and the multitude of small, fine stores and manufactories. During FELIX, Gmundner Keramik opens its doors and hosts a food pairing evening. Bread & Fish: Blessed with goodness The wide variety of bread specialties is the focus of the epicurean bread stall market. Bestselling author Christina Bauer reveals tips, tricks and recipes at the show bake. Local fish are the main players at events such as From Eel to Pikeperch or the gourmet evenings Shellfish & Crustaceans and Freshwater Fish. With his new book "The Fisherman and the Cook" Lukas Nagl has realized a favorite project. At this book presentation, guests will embark on the MS Poseidon as well as the 4-hood restaurant Bootshaus. Workshop for Kaffeeholics & Kitchen Party Two caffeinated hours are promised by the workshop at the traditional Nussbaumer roasting house in Gmunden. Passionate coffee drinkers will learn interesting facts about botany, cultivation, harvesting, processing and transport of the popular beverage. The crowning finale is a fine tasting. Austria's youngest coffee roaster, Marlene Drack, brings the topic to the point in an enjoyable way. At JO's kitchen parties, amateur cooks, vegetarians & flexitarians and children can enjoy themed cooking courses. Of course, the best products from the region are used here as well.

Lake Wolfgang in cans

For about 370 years, the Höplingers and their ancestors have been practicing fishing on Lake Wolfgang. Now it's time for a new start: wild-caught fish is now also available in cans. Reinanke, char and white fish are gently preserved without losing quality, promises Nikolaus Höplinger. "In the tin can, these specialties are unique throughout Austria," adds his wife Elfriede. Son Benedikt completes the family business.

Curious history
Wolfgangsee fishing has a long, varied, sometimes curious history. With the booming pilgrimage to St. Wolfgang in the 15th and 16th centuries, fish gained in importance as a means of feeding the pilgrims. Not least because of this, the Archbishopric of St. Peter in Salzburg and the Mondsee Monastery fought over fishing rights. The protracted dispute was settled in 1689 when the "Silk Thread Boundary" was drawn between St. Wolfgang and Strobl. It still marks the border between Upper Austria and Salzburg today.

At that time, the Höplinger family - who had been leaseholders since about 1750 - bought the ownership of 864 hectares of fishing water on Lake Wolfgang and a large part of the tributaries. Characteristic for the lake is that in spring and late autumn the water body is specifically equally heavy, so that it is saturated with oxygen down to the deepest layers. Moreover, thanks to ring canalization, only clean water flows in. Father and son go out on the lake five times a week between Easter and the end of October. They are usually out for two to three hours, which also depends on the weather. "The job is nice, but it's not always romantic," Höplinger says. Stormy winds, for example, have increased significantly in recent years, he says. "But it doesn't help, you have to take it as it is."

Big issue: sustainability
The focus is on sustainability, in that fish are only removed from the lake after they have reproduced at least once or twice. Höplinger puts the catch per year at five to six tons, mainly Reinanke and char. But whitefish, such as pearlfish and rudd, also occur in abundance. They gave the Höplingers the idea of canning. White fish have more bones, are more difficult to process and are therefore less in demand. "But in terms of meat, they're top-notch," Höplinger says. The fish are filleted, pickled and pre-cooked, then canned with oil, vegetables and herbs. Because rectangular cans are associated with quality, the task was to find a suitable closing machine. They finally found what they were looking for in China.

Fish preservation is a balancing act: On the one hand, complete shelf life must be ensured, and on the other hand, the taste should not be lost. To achieve this, the company also looked at "Nuri" in Portugal. There, the fish is heated longer and more intensively, explains Höplinger: "That works for sardines, but not for our fish. We only want to make the highest quality products." The canned fish will be sold in the company's own "Fischmeisterei", at the weekly market in Bad Ischl and to the catering trade. As a souvenir But also as a souvenir Wolfgangsee fish in the can is suitable, is convinced Höplinger: Today the people rather take something to the meal or drinking than a Porzellanrössl." The demand is already large and must be covered now once. It is not yet known how much can be produced, he said. "You have to let that grow."

Salz in der Suppe

April 28th to May 28th 2023

30 days under the sign of enjoyment: during the culinary event "Salt in the Soup" , the diversity of the Salzkammergut can be experienced with all senses at over 100 businesses and around 20 events - from the salt mine to SeeSushi®.