© Photo Oberösterreich Tourismus GmbH/Robert Maybach: Winter temperatures in Bad Zell in the Mühlviertel.
Woman in dark quilted jacket rubs her hands in tiny cold.

A culinary winter trip

In the cold season, we like to be served something hearty from the kitchen and cellar. And yes, we love it too, the Bratl in der Rein, with crispy rind, Stöckelkraut and dumplings. However, if you want to experience the enormous diversity of Upper Austria's regional cuisine, we recommend a culinary winter journey.

We serve the first course directly on the shores of Lake Hallstatt in Bad Goisern. In the kitchen of the Steegwirt, Fritz and Tamino Grampelhuber playfully manage the tightrope act between the aforementioned Bratl in der Rein and high culinary art. From regional ingredients - fish from the Salzkammergut lakes, game from the surrounding forests - they create award-winning delicacies.

The next culinary stop is at Hotel das Traunsee, which, in addition to its unique location directly on the lake, impresses with its unmistakable gourmet cuisine. Executive Chef Lukas Nagl turned the Bootshaus restaurant into a top gourmet address. 

Back to nature - at RAU nature based cuisine in Großraming, right next to the Kalkalpen National Park, this phrase is more than just a slogan. Here Klemens Schraml realises his vision of experimental cuisine based on natural products. The regional products are the starting point for excursions into international realms. The success proves him right - three Gault-Millau toques.

The culinary map continues at the Bergergut gourmet hotel in St. Stefan-Afiesl in the northern Mühlviertel, where Thomas Hofer puts his heart and soul into conjuring up not only upscale gourmet cuisine, but also fine pub fare. The use of high-quality ingredients from the region is his top priority. Home-baked bread, linseed oil from the Mühlviertel oil mill, fish from the Gusen valley, herbs from the hotel's own 100-herb garden, beer from the AVIVA Brau Boutique or spirits from the multi-award-winning whisky producer Affenzeller.

Philip Rachinger at the Mühltalhof in Neufelden also proves how genuine the Mühlviertel can taste. In his new stylish kitchen - the bubbling, throbbing and hot heart of the house - he gives guests exciting insights into his cooking skills and surprises them every day. Philip and his team like to let inspiration and imagination run wild - and decide anew every day what to serve the guests.

And then there is the beer. The Upper Austrians are rightly proud of their brewing specialities. And only a few know this beer universe as well as Karl Schiffner, world champion beer sommelier. At his inn in Aigen im Mühlkreis, he puts his expertise in hops and malt to virtuoso use. It goes without saying that beer also plays an important role as an ingredient in the kitchen.

A trip to Schärding in the Innviertel pays off for gourmets. Here, Lukas Kienbauer - shooting star of the gastronomic scene - brings regional cuisine with an international touch to the plates, operates without a menu but with many surprises in Lukas Restaurant.