The castles of the German and Austrian Alps are known for their fairy-tale quality. The iconic turreted silhouette in the background of the Disney logo was, in fact, modeled after Neuschwanstein, King Ludwig II’s Bavarian palace near the border of the two countries. Schloss Fuschl, located on an evergreen-ringed, emerald-hued glacial lake 20 minutes outside of Salzburg, is no exception. Constructed in 1461, the sprawling stone manse served for four centuries as a luxurious hunting lodge for the Prince-Archbishops of Salzburg, who ruled the area under the Holy Roman Empire, as well as their royal guests. After World War II, the schloss (“castle” in German) was converted into a hotel that operated mostly seasonally, from April through October, until 2022, when Rosewood Hotels & Resorts bought the property and embarked on a restoration. On July 1, Schloss Fuschl will reopen with 98 guest rooms including six stand-alone chalets. There are six restaurants and bars on-site; indoor and outdoor infinity pools; a spa with three saunas and eight treatment rooms; and access to Lake Fuschl: Fishing expeditions, boat trips and herbalist-led nature walks can be arranged. While the schloss was never home to the likes of Cinderella or Rapunzel, it did host a movie princess: Fans of midcentury cinema might recognize the place from the German-French actress Romy Schneider’s “Sisi” films — a historical trilogy about the young Elisabeth of Austria — which were shot there in the 1950s. Today, the Sisi Teesalon bears the character’s name and will offer afternoon tea service with a wide range of homemade pastries including the Schloss Fuschl Torte, a chocolate-hazelnut truffle cake first created in the house kitchen more than 30 years ago. Rates from about $695
What to eat and drink in Austria
03.06.2024 - 17:05 / lonelyplanet.com
Whether in a Beisl (bistro) or Buschenschank (wine tavern), mountain inn or Michelin-starred restaurant, Austrian fare is served with soul and a dedication to local suppliers, seasonal produce and the slow-food movement.
Traditional foods rooted in carb-laden fuel for mountain toil and dishes dripping with imperial legacy still top the menu, but new-wave experimentation, reinvention and a boom of international kitchens are pushing Austria beyond schnitzel and into the culinary spotlight.
Here are the best things to eat and drink in Austria.
Your first dig into traditional Austrian fare will likely be Vienna’s tasty trio of signature dishes. Wiener Schnitzel (flattened, breadcrumbed veal cutlet served with potato salad), Emperor Franz Joseph’s favourite Tafelspitz (boiled beef, served with roasted potatoes, vegetables, and horseradish sauce), and Gulasch (paprika spiced meat stew), which has its origins in Hungary.
If you still have space, try Apfelstrudel (a flaky pastry with apples and raisins) or Kaiserschmarrn (shredded fluffy pancake served with a fruit compote). Meanwhile, a Würstelstand (sausage stand) is where you'll find the legendary Käsekrainer (a sausage filled with tiny cubes of cheese) for a late-night snack.
Where to try them: The Wiener Schnitzel was first served in 1905 by proclaimed inventors Figlmüller, and Tafelspitz is best sampled at the Viennese institution Plachutta. Griechenbeisl is the city's oldest restaurant, having served traditional grub since 1447, and Würstelstand LEO is Vienna's longest-standing street food establishment, in operation since 1928.
Traditional dishes are a feast, but the meals to splurge on are those from Austria's 16 Michelin-starred restaurants – 15 of which are in Vienna and Salzburg.
Where to try it: Steirereck Meierei in Vienna is an Austrian fine-dining and cheese restaurant in the Stadtpark (city park) with three menu options. Tian is a gourmet vegetarian restaurant rooted in rare ingredients and experimental cooking. Guest chefs change monthly at Ikarus, the restaurant in Salzburg Airport’s glass architectural showpiece, Hangar-7. Elsewhere in the city, the hilltop à la carte restaurant Glass Garden at Hotel Schloss Mönchstein also features a vegan menu.
Legend has it that Vienna's love of coffee began when the Turks left behind a few bags of beans after the Siege of Vienna in 1683. Now recognised on UNESCO's List of Intangible Cultural Heritage, the coffee-house culture continues in wood-paneled rooms with bentwood chairs and newspaper stacks, where waiters in formal attire serve Wiener Küche (Viennese cuisine), coffee and pastries in plush, extended living rooms perfect for writers, artists and thinkers.
Where to try it: The Ringstrasse blazed
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