Fresh fish on the menu

The beauty of the region and the traditional nature of the people are also reflected in the cuisine.

"Haftig" (wild, impressive) fits the area as well as the people. "G'schmackig" (tasty) are those dishes that have turned guests of Ausseerland into friends for centuries.

Regional fish dishes are considered the epitome of Aussee cuisine.

The char and the trout combine central elements of tradition and modern culinary art like hardly any other dish. Due to their delicate taste, both char and trout are often fried, smoked, pickled or even raw.

There are no limits to creativity anyway, as restaurateurs in Ausseerland impressively demonstrate time and again.