Austria Attractions and Culinary

By | May 13, 2022


Styria and Graz

Styria, the “green heart of Austria” or the “Austrian Tuscany”, is a popular holiday destination due to its diverse landscape. The north of Styria is dominated by mountain ranges, southern and eastern Styria are characterized by gently rolling hills and extensive wineries. Graz is the provincial capital of Styria. The old town is very well preserved and has been declared a UNESCO World Heritage Site. In 2003 Graz was the European Capital of Culture.

Tyrol and Innsbruck

Tyrol is the number one holiday destination in Austria. It is in the heart of the Alps. The north of the country is part of the Northern Limestone Alps, whose most famous peaks include the Parseierspitze and the Loferer and Leoganger Steinberge. The Central Alps, which include the Ötztal, Zillertal and Kitzbühel Alps, stretch south of the Inn Valley. Innsbruck is the capital of Tyrol and the center of an internationally renowned winter sports region. From 1 May 2020, Welcome Card holders can use public transport in Innsbruck free of charge. Many other winter sports resorts are in the area.

  • Topschoolsintheusa: Guides to study in Austria, including geography, climate, economy, and tourism of the country.


Salzburg is an elegant city set against a backdrop of beautiful mountains and overlooked by Hohensalzburg Fortress. All sights are just a few steps away from the old town, which was declared a World Heritage Site by UNESCO in 1997. Salzburg is also particularly famous for its probably best-known citizen, Wolfgang Amadeus Mozart, who was born here in 1756. The world-famous Salzburg Festival (July/August) and the Salzburg Easter Festival make the state capital the capital of the music world every year.


Austrian cuisine varies greatly from region to region and is shaped by the different cultures that have played a role in Austria’s history. The following is a list of the best-known Austrian specialities: Main courses: Wienerschnitzel, boiled fillet, goulash, roast pork with sauerkraut and bread dumplings, roast onions, farmer’s feast (meat platter), Kasspatzln (cheese spaetzle), Schlutzkrapfen (filled dumplings), Tyrolean donuts (with sauerkraut or cranberry jam), Zillertaler Krapfen (dumplings filled with herbs and quark). Small dishes: For a snack (between meals), there are e.g. B. bacon and cheese bread, various types of sausages such as Frankfurter, Debreziner, Bratwurst, Käsekrainer (usually with roll/bread and mustard), sour sausage (with vinegar and onion) and marinated gray cheese. Pastries: Are a special feature of Austrian cuisine, meaning desserts such as B. Kaiserschmarrn, Salzburger Nockerln, pancakes (filled with jam, quark or ice cream), Pyre (apple casserole), apricot and plum dumplings, buns with vanilla sauce, yeast dumplings, baked mice (fried dumplings) and Mohr imhemd numerous tarts and cakes to choose from, including Sachertorte, apple and curd cheese strudel (quark strudel), Gugelhupf, carnival donuts (Berliner), Topfenkolatsche (curd cheese), Linzer torte, Black Forest cake and cream slices. Drinks: The tradition of the Viennese coffee house goes back to the time of the Turkish wars. People come here not only to drink coffee, but also to read, reflect and chat. Coffee is drunk in many variations, e.g. B. as an extended (with cold milk in a jug), Viennese melange (with milk foam), large and small brown (espresso with milk) and cappuccino (usually served with whipped cream). Austrian beer is often served in mugs and in the following sizes: Pfiff (0.2 l), Seidel/Pagerl (0.3 l), Halbe/Krügerl (0.5 l). Riesling and Veltliner are the best known white wines, excellent red wines come from Baden and Burgenland. Sturm (fermenting juice from pressed grapes) and Most (apple or pear cider) are refreshing wine specialties that are mainly offered at harvest time in autumn. Heuriger describes both the wine of the last harvest and the locality, in which it is served. The most well-known wine taverns are in the immediate vicinity of Vienna. In other federal states, such as in Styria and Burgenland, such local Buschenschanken are called. Obstler is a type of schnapps made from different types of fruit.

Tyrol and Innsbruck