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Steak Tartare

After several years of absence, snack bars or ‘milk bars’ are returning in growing numbers to the streets of Polish cities. They are small bistros open 24/7 where you can enjoy a shot of vodka and a traditional snack ‘on the hop’, or try old-school staple bar foods like this steak tartare.


Clean the meat, cleans it under water and dry it. Chop it finely with a sharp knife. Season with mustard and freshly ground black pepper. Add oil. Cool the dish. Shape it into a form and place it on a plate. Put a yolk on the top. Dice the pickled cucumbers and the onion finely and serve on the side, together with a slice of wholemeal bread. You may also add capers and marinated mushrooms.


Wachau Apricot Dumplings

The apricot dumpling, or Marillenknödel, is emblematic for the Wachau region. And it is also a clear illustration of how the Austrian people are open to other cultures. This delicacy combines what is originally a Chinese fruit (the apricot) with a plant from Polynesia (sugar) and an Upper Austrian idea for preparing food (the dumpling). Moreover, the EU certification of controlled origin “Wachauer Marille g.U.” guarantees that these fruits belong to the best of their species.


Schmarren Chestnut

The Chestnut: sweet, healthy and low in calories. The Valle Isarco/Eisacktal Valley innkeepers show us the taste of the chestnut during the “Valle Isarco Chestnut Speciality Weeks” from the middle of October to the beginning of November when everything revolves around the fruit of the bread-fruit tree. Numerous inns all along the route of the Keschtnweg, in the traditional chestnut growing area of the Valle Isarco offer all sorts of tasty treats during this time, which are all prepared using the noble chestnut.


  • 200g of beef fillet
  • 1 white onion
  • 2 pickled cucumbers
  • 1 teaspoon of mustard
  • 1 yolk
  • oil
  • salt, black pepper
  • marinated mushrooms, capers

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