Best restaurants and what to eat
Austria
Spielberg in Styria is better known for its motorsport circuit than for a large culinary tradition, but it sits in a region rich in Alpine-Austrian flavors. Local cooking reflects Styrian farmhouse fare: pumpkin seed oil, hearty pork dishes, simple baked goods, and seasonal specialties built around orchard fruit, dairy, and grains.
This deep green Styrian pumpkin seed oil is dark, nutty, and intensely aromatic, with a roasted finish that lingers on the palate. Drizzled over salads, beans, potatoes, or even vanilla ice cream, it is the defining specialty of the wider region and a hallmark of local farmhouse cuisine.
Large, glossy mottled runner beans with a creamy bite and mild, earthy flavor, prized in Styria for hearty salads and warm side dishes. They are often dressed with pumpkin seed oil and vinegar, a classic pairing that shows off their buttery texture.
A pungent, low-fat sour milk cheese from the Mur Valley area, with a crumbly texture and assertive tang that appeals to lovers of rustic alpine cheeses. It is typically eaten with bread, butter, and onions, or grated over simple potato dishes.
A traditional Styrian farmhouse cheese with a supple body and pleasantly savory aroma, made for straightforward mountain eating. Its rustic character makes it excellent with dark bread, onions, and a glass of local beer.
A Styrian cured ham known for its gentle smoke, silky texture, and balanced salinity. Sliced thin, it is served with bread, pickles, and pumpkin seed oil, highlighting the region’s fondness for elegant but sturdy charcuterie.
A spreadable smoked pork and bacon specialty from Styria, coarse yet lush, with deep pork flavor and a peppery edge. It is traditionally eaten on bread and pairs especially well with onions and pickles.
A young Styrian wine released each autumn, usually fresh, fruity, and lightly aromatic, meant to be enjoyed early rather than aged. Served chilled, it is a lively companion to regional cold cuts and seasonal snacks.
The distinctive rosé of western Styria, made from Blauer Wildbacher and known for sharp acidity, berry notes, and a vivid pink hue. It is traditionally served well chilled and pairs beautifully with cured meats and fried foods.
A widely grown Styrian white wine grape producing crisp, citrusy wines with green-apple freshness and clean minerality. In local taverns it is often poured young and enjoyed with salads, fish, and light snacks.
Styrian Sauvignon Blanc is typically lively, herbal, and focused, with gooseberry, elderflower, and mineral notes. It is one of the region’s most respected wines and is commonly served chilled with asparagus, cheese, or pork dishes.
A rustic, highly aromatic wine associated with Austria’s southern border areas and made from North American vine varieties in a traditional style. It has a wild strawberry character and is usually enjoyed as a local curiosity when available in the broader Styrian market.
A classic Austrian lager brewed in Styria, clean and malty with a gentle hop finish and easy drinkability. It is typically served cold on tap and pairs naturally with schnitzel, sausages, and roast pork.
Styrian fried chicken with a crisp, golden crust and juicy meat, usually served with lemon and salad. It is a beloved tavern dish whose simple comfort is elevated by fresh, clean frying and local accompaniments.
A comforting boiled pork dish with root vegetables, horseradish, and broth, yielding tender meat and a savory, warming stock. It reflects the region’s farmhouse cooking, especially in colder months.
A rustic pan-cooked dish made from cornmeal or buckwheat, with a coarse, satisfying texture and nutty flavor. It is often served with sour milk, cracklings, or sauerkraut, and represents old peasant cooking at its best.
A velvety pumpkin seed soup with deep roasted flavor, creaminess, and a nutty aroma that mirrors Styria’s signature oil. Usually finished with a swirl of pumpkin seed oil and toasted seeds, it is a regional classic.
A glossy bean salad combining tender runner beans, onions, vinegar, and pumpkin seed oil for a rich, earthy, and tangy result. It is one of the clearest expressions of Styrian taste and is served as a side or light meal.
Roast pork with a crisp crackling crust and succulent interior, usually accompanied by dumplings, gravy, and cabbage. In the Spielberg area and wider Styria, it is a celebratory dish rooted in Sunday cooking.