Exploring Upper Austria’s inn culture
The charming old inns are the social hubs of Upper Austria. It’s where locals gather to chat, savour a freshly tapped beer or feast on hearty, home-cooked meals. Experience the grounded joy of life that Upper Austrians cherish and step into one of these many cosy inns.
Harald Schmidt
Wurstsalat makes me happy.
When Harald Schmidt, the renowned German late-night icon, journeys through Upper Austria, he vividly echoes the footsteps of acclaimed Austrian novelist and playwright Thomas Bernhard. Schmidt’s culinary odyssey, marked by visits to various inns, reflects the route famously chronicled by Bernhard in his book, “In der Frittatensuppe feiert die Provinz ihre Triumphe”, which translates to “The province celebrates its triumphs in pancake soup”. We sat down with Schmidt to discuss Wurstsalat (sausage salad), the art of the sophisticated dirty joke and the unique charm of Upper Austrian inn culture.
Fritz Grampelhuber, Steegwirt
The chef trusted by the national football team.
If the word passion needed a face in the dictionary, it would be Fritz Grampelhuber’s. This chef from Goisern is the culinary maestro for the Austrian national football team and his love for the Salzkammergut region and his establishment, Steegwirt, is evident. He runs the place with his brother Tamino, nurturing it through its almost 20th generation with dedication and a great sense of teamwork.
The best inn recipes
At Hoamat in Haibach ob der Donau, traditional Austrian recipes are taken to new heights. A particular speciality is the Tafelspitz, where tender beef is artfully prepared and accompanied by a traditional set of side dishes.
During the summer, the Mühlviertel region’s rolling landscapes are transformed into a vibrant sea of blue as linseed flowers come into bloom. This linseed yields both the precious linen and the highly prized linseed oil. Linseed oil potatoes are a particular regional speciality.
At Wirtshaus Knapp am Eck in Steyr, the focus on culinary delights emphasises regional ingredients and recipes handed down through generations. This commitment is exemplified in dishes like their Grammelknödel with paprika-seasoned pointed cabbage, a true heritage dish cherished by locals and visitors alike.
Lukas Nagl, the acclaimed Upper Austrian chef, serves up culinary delights at Bootshaus in Traunkirchen, set against the scenic Traunsee lake. His speciality? A deliciously rustic apple strudel that captivates all who try it.