Search Results

Source: Dirk Ebener My Childhood Memories of Eintopf in Germany and Austria Growing up in Germany and spending time in Austria, the word Eintopf meant much more than just a meal—it meant home. I vividly remember coming in from the cold, red-cheeked, and chilled to the smell of something bubbling away in a large pot on the stove. My mother or grandmother would have prepared an Eintopf, rich with vegetables, legumes, herbs, and sometimes meat. Eintopf was the ultimate comfort food—simple yet deeply satisfying. Whether it was a thick lentil stew (Linseneintopf) or a lighter vegetable and potato version, each bowl was packed with flavor and tradition. We would often eat Eintopf with a slice of rye bread or a roll, sometimes adding a splash of vinegar for that tangy finish. I remember one winter trip to Tyrol in Austria, where we had a hearty Krauteintopf made with white cabbage, smoked sausage, and potatoes. The snow outside was heavy, but inside that little mountain inn, the Eintopf warmed us from the inside out. In the Bavarian Alps, I had a barley and beef stew with wild herbs, something I’ve never forgotten. My father would say, “Mit einem guten Eintopf übersteht man jeden Winter,” meaning “With a good Eintopf, you can survive any winter.” That sentence still sticks with me. Even now, living abroad, I still make Eintopf during the colder months. It is like traveling back in time with a spoon. Each bowl represents a blend of resourcefulness and care, a reminder of post-war kitchens where nothing was wasted and everything had a purpose. It taught me how to cook with what I had and to appreciate the depth of humble ingredients. To me, Eintopf is German hospitality. You make a large pot, and you feed your family, your neighbors, anyone who drops by. It brings people together around a table, often with simple sides and great conversation. There was even a time when I cooked a family lentil Eintopf recipe for international friends—they were amazed at how filling and rich it was, without any fancy ingredients. That’s the beauty of Eintopf: it is egalitarian, humble, and deeply soulful. I have carried these childhood memories with me, and now I pass the tradition on to the next generation. Whether in a farmhouse in Bavaria or a city apartment in Frankfurt, Eintopf has the power to nourish body and spirit alike.   Source: Dirk Ebener History and Traditions of Eintopf in Germany The word Eintopf translates literally to “one pot,” and that’s exactly what it is—a meal where everything is cooked together in a single pot. The concept dates back to medieval times and gained particular popularity in the 19th and 20th centuries when resources were scarce and households had to stretch their ingredients. Eintopf became a staple dish during World War I and II, especially in Sunday kitchens (Eintopfsonntag), where German citizens were encouraged by the government to cook simple meals so money saved could be donated to charity. Over time, the cultural meaning of Eintopf shifted—from political propaganda to a treasured symbol of family, thrift, and tradition. Each region in Germany developed its own variation of Eintopf based on local crops, meats, and flavors. What remained consistent was the philosophy: nutritious, hearty, and made to feed many. Today, Eintopf is found on home menus, in school canteens, in countryside Gasthäuser, and even in gourmet restaurants offering nostalgic takes on rustic cuisine. Regional Variations of Eintopf in Germany Germany’s diverse geography and agricultural output have led to an incredible range of Eintopf variations: • North Germany (e.g., Lower Saxony, Schleswig-Holstein): Known for Grünkohleintopf (kale stew), often with Pinkelwurst (a smoked sausage) or Kassler pork. Hearty and smoky, it’s a winter staple. • Thuringia and Saxony : Known for Bohneneintopf (bean stew) using white beans, carrots, and savory bacon. Often eaten with fresh bread. • Bavaria and Austria : Popular for Krauteintopf (cabbage stew) and Gerstensuppe (barley soup). These often include smoked meats, potatoes, and herbs like caraway or marjoram. • Hessen (Frankfurt region) : Linseneintopf (lentil stew) is iconic here, served with sausages or meatballs, sometimes accompanied by vinegar and mustard for added tang. • Rhineland and Saarland : Known for Kartoffeleintopf (potato stew) with leeks, carrots, and bacon—very creamy and smooth. • Berlin and Brandenburg : Erbseneintopf (pea stew) is a crowd favorite, typically made with dried split peas and served with sausages and bread. Source: Dirk Ebener Each of these variations reflects the local environment and food culture, showing just how versatile and rooted in tradition Eintopf really is. Top Restaurants in Germany for Eintopf Frankfurt 1. Paulaner am Dom A cozy tavern in the heart of the old town serving a rich Linseneintopf with sausages and rye bread. The warm wooden décor completes the experience. 2. Apfelwein Solzer Is a highly recommended traditional restaurant that serves a variety of hearty German dishes, including Eintopf. Munich 1. Andechser am Dom A rustic beer hall offering seasonal Bavarian stews like Gerstensuppe with barley, root vegetables, and smoked pork belly. 2. Augustiner Bräustuben Offers hearty traditional meals, including rotating Eintopf specials such as beef and potato stew with bread dumplings. Hamburg 1. Old Commercial Room Famous for northern dishes, including Grünkohl with Pinkel, which is technically a type of Eintopf when served with potatoes and stewed together. 2. Gasthaus Heimathafen A charming local favorite serving weekly Eintopf dishes like fish stew, lentil and bacon stew, or kale and sausage Eintopf. Source: Wix What Is Served with Eintopf While Eintopf is often a one-bowl meal, it’s commonly served with a few traditional sides: • Rustic Bread: Rye, multigrain, or sourdough—ideal for soaking up the broth. • Pickles: A sharp pickle or gherkin adds contrast to the rich stew. • Vinegar or Mustard: Often added at the table to adjust seasoning or enhance tang. • Beer or Apple Cider: Particularly in Hessen and the north, drinks like Apfelwein or Dunkelbier are natural companions. • Salad: A simple cucumber or vinegar-based potato salad may be served as a light starter. These accompaniments complete the experience and reflect the local food culture that surrounds Eintopf. Final Thoughts - Why Eintopf Still Matters Today In an era of fast food and fusion dining, Eintopf stands tall as a reminder of simplicity, sustainability, and flavor. It embodies the ethos of “use what you have”, encourages communal dining, and teaches the value of patience in cooking. For travelers, trying regional Eintopf dishes offers not only nourishment but also cultural insight. Each spoonful reveals layers of history, geography, and tradition—an edible connection to Germany’s past and present. Whether you enjoy it in a bustling Munich beer hall or in your own kitchen on a snowy evening, Eintopf continues to offer something rare and valuable: a taste of home, wherever you are.   Dirk Ebener is the founder and creator behind the Food Blogger Journey website, drawing on over 40 years of international travel across more than 60 countries. His global adventures have deepened his understanding of regional cuisines, local customs, and the powerful connection between food and culture. From bustling street markets in Asia to quiet vineyard dinners in Europe, Dirk captures authentic culinary experiences through immersive storytelling. Through Food Blogger Journey, he invites readers to explore the world one dish at a time. © 2025 Food Blogger Journey. All rights reserved. The experiences, opinions, and photos this blog shares are based on personal travel and culinary exploration. Reproduction or distribution of content without written permission is prohibited.   Follow the journey on Instagram @FoodBloggerJourneys.   Interesting Hashtags #EintopfLove #GermanFoodTradition #Linseneintopf #ComfortFoodGermany #GermanWinterDishes #OnePotWonder #EintopfHeritage #HeartyGermanFood #TasteOfGermany #RegionalGermanCuisine

Source: Dirk Ebener • Smart Safety Habits:  Learn practical ways to protect your valuables, stay aware in crowds, and handle currency confidently while enjoying Europe’s summer vibrancy without stress. • City-by-City Guidance:  Discover the best times to visit, how many days to stay, must-see cities, food highlights, and hotel suggestions to shape your Italy, Spain, and Eastern Europe trip. • Culture-Respectful Travel:  Understand local customs, tipping norms, food safety practices, and transportation tips to blend in respectfully while making the most of your journey.   Travel has taught me that the small details often shape the biggest memories. I remember sipping espresso in a hidden  café in Rome while watching morning life unfold, wandering Seville’s cobbled streets in the evening warmth, and sharing laughter with locals at a market in Budapest. But I also learned that staying safe while traveling doesn’t mean sacrificing spontaneity—it means allowing yourself to be fully present without worry.    I’ve walked these streets with a lightweight bag tucked close, kept my valuables secured, and learned the rhythm of local life so I could travel with confidence and respect. These journeys through Italy, Spain, and Eastern Europe remain some of my favorites, not just for the history and food but for the small moments of connection and discovery that come when you travel prepared. My hope is to help you experience the same, safely and joyfully, on your summer adventures.   Traveling through Europe in the summer is a feast for the senses: the scent of espresso wafting from a  café in Rome, the echo of flamenco steps in a sun-warmed plaza in Seville, the pastel hues of old town squares in Prague at dawn. It’s easy to get swept away by the romance of European summers. Still, it’s equally important to stay grounded with practical safety steps that allow you to enjoy every moment fully.   I learned this on a summer journey several years ago, weaving my way through Italy, Spain, and Eastern Europe with a small backpack, a sturdy crossbody bag, and a traveler’s mindset of curiosity and caution. I quickly realized that safe travel isn’t about fear; it’s about preparation, situational awareness, and small habits that keep your energy focused on discovery rather than recovery.   The Best Time to Travel Italy, Spain, and Eastern Europe shine between late May and early October. June and September are ideal, offering warm days and cooler evenings without the thickest tourist crowds. July and August bring heat and higher prices, but with proper hydration, shade breaks, and early morning sightseeing, you can enjoy the summer vibrancy without exhaustion.   How Many Days to Spend Plan at least 10–14 days if you’re combining these regions. For Italy, focus on Rome, Florence, and a smaller Tuscan or coastal town for a complete taste. In Spain, choose Madrid or Barcelona paired with Andalusia’s Seville or Granada. For Eastern Europe, Prague, Budapest, and Krakow form a logical and rewarding circuit. This timeframe allows you to settle into the rhythm of each place without constant  rushing, while still experiencing diverse cultures and food traditions.   City Walks and Situational Awareness European cities are made for walking, but wandering should never mean drifting without awareness. In crowded areas like Rome’s Trevi Fountain, Barcelona’s La Rambla, and Prague’s Charles Bridge, pickpockets often target distracted tourists. Their methods are discreet, bumping you gently, spilling something on you, or using a cardboard map as a cover while another hand explores your pockets or unzips your bag.   Practical Tips: •     Carry a crossbody bag that zips fully, keeping it in front of you in crowds. •     Avoid carrying your passport unless absolutely necessary that day; leave it in your hotel safe and use a copy and ID for daily outings. •     Be cautious around “helpful strangers ” offering assistance with machines or “found” jewelry scams in tourist centers. •     If someone is creating a scene or distracting you , keep your hand on your valuables. ·    Accessories That Keep Your Valuables Safe •     Money Belt or Neck Pouch: For cash and backup cards, worn under clothing. •     RFID-blocking Wallet: To prevent digital theft from contactless cards. •     Lockable Daypack: Pacsafe and similar brands offer anti-theft backpacks with slash-proof straps and lockable zippers. •     Cable Lock : Useful for securing your bag to a chair or train rack when you are resting. •     AirTags or Tile Trackers: Place one in your luggage and one in your daypack for easy tracking if your belongings are lost or stolen.   These small accessories can save headaches and help you travel with greater peace of mind.   Handling Currency and Credit Cards Overseas In Italy and Spain, the Euro is used, while in Eastern Europe, it varies: the Czech Koruna (CZK) in Prague, the Polish Zloty (PLN) in Krakow, and the  Hungarian Forint (HUF) in Budapest. While credit cards are widely accepted in major cities, small shops and markets may prefer cash.   Currency Handling Tips: •     Use ATMs inside banks rather than street kiosks for safer withdrawals and better rates. •     Notify your bank and credit card companies of your travel plans to avoid card blocks. •     Use a credit card with no foreign transaction fees when possible. •     Keep small denominations for markets, buses, and tipping. •     Store backup cards in a separate location from your primary wallet.   Situations to Avoid Europe is generally safe, but travelers should avoid:   •     Walking alone in dimly lit areas late at night, especially around major train stations. •     Accepting drinks from strangers in clubs or bars. •     Leaving bags unattended, even for a moment, at  cafes or bus stations. •     Overindulging in alcohol to the point of losing awareness of your surroundings. •     Ignoring local regulations and customs, like dress codes in churches or local tipping practices.   In many Eastern European cities, taxi scams can occur. Use official taxis or rideshare apps to avoid unmetered, overpriced rides.   Must-See Cities, Hotels, and Food   Italy: •     Rome: Stay near Trastevere for lively yet local vibes; savor  cacio e pepe pasta, pizza al  taglio, and morning cornetti. •     Florence : Base yourself near the Oltrarno district; eat Florentine steak,  ribollita soup, and gelato from local artisan shops. •     Cinque Terre or Amalfi Coast: For a few coastal days, walk the cliffside trails and dine on fresh seafood with lemon-scented breezes.   Source: Wix Spain: •     Barcelona: Stay in Eixample for quieter evenings while being near Gaudi’s architecture; try tapas, paella, and crema catalana. •     Seville: Enjoy flamenco performances, sip on tinto de verano, and taste  salmorejo and jamón ibérico in family-run taverns. •     Granada: Visit the Alhambra, wander the Albaicín neighborhood, and enjoy free tapas with your drinks.   Eastern Europe: •     Prague: Stay near the Lesser Town (Malá Strana);  drink Czech pilsner, try svíčková (beef with creamy sauce), and chimney cake. •     Budapest: Base in the Jewish Quarter for vibrant nightlife and ruin pubs; enjoy goulash, langos, and thermal baths. •     Krakow: The Old Town and Kazimierz (Jewish Quarter) are excellent bases; taste pierogi, zapiekanka (Polish pizza bread), and local craft beers.   Cultural Differences to Respect •     In Italy, Spain, and Eastern Europe , locals value respectful dress in churches and quiet conversation in public places. •     Tipping varies: In Italy and Spain, service is often included, but rounding up or adding 5-10% is appreciated. In Eastern Europe, 10% is customary. •     Table service is slower than in the US; meals are meant to be enjoyed leisurely. •     Learn a few local words (“grazie,” “ por favor,” “děkuji,” etc.); it shows respect and often earns warmer service. •     Avoid discussing sensitive historical or political topics unless you know your hosts well.   Food Experiences with Safety in Mind Summer travel means busy markets, festivals, and outdoor dining. Food safety tips include: •     Drink bottled water if you are unsure about the quality of tap water, especially in smaller Eastern European towns. •     Eat at busy local restaurants where turnover is high, ensuring the food is fresh. •     Watch for your belongings at open-air markets, where distractions are easy. •     If you have dietary restrictions, learn how to communicate them in the local language or use a translation card.   Public Transportation and Local Travel Europe’s trains, buses, and trams are efficient but can be targeted for petty theft, especially in Rome, Barcelona, and Prague.   Tips: Keep your bag in front of you and zipped. Avoid displaying expensive electronics. Be mindful when boarding and exiting trains and buses, as these are prime moments for distractions.   For extended intercity travel, book train tickets in advance to secure better rates and avoid last-minute stress.   Building Safe, Memorable Days A typical safe, enjoyable summer travel day may look like this: •     Early morning: Explore major sites before crowds, carrying minimal valuables. •     Late morning: Take a coffee break and people-watch while keeping your bag secure. •     Afternoon: Museum visit or a market lunch with a secured crossbody bag. •     Evening : A local restaurant for dinner, using cards for payment while keeping an eye on transactions. •     Night: Walk back with awareness, or take a reputable tax i/rideshare if late.   Hotels and Accommodations Choose accommodations with secure entrances and safes for storing passports and valuables. Small boutique hotels and Airbnbs can provide local charm while offering practical safety. In major cities, staying in centrally located areas reduces the need for late-night transit, thereby enhancing safet y. Source: Dirk Ebener Final Travel Thoughts   Summer travel in Italy, Spain, and Eastern Europe offers rich rewards for those who prepare wisely. With layered histories, vibrant food cultures, and the warmth of long days, these regions draw travelers back year after year. By taking a few essential safety steps—securing your valuables, staying vigilant, handling money wisely, and respecting local customs—you can navigate these beautiful destinations with confidence.   In Rome, the joy of gelato on the Spanish Steps is sweeter when you know your wallet is secure. In Seville, the rhythm of flamenco feels richer when you’re not distracted by concerns over your passport. In Prague, a beer at a riverside pub tastes better when your daypack is locked and in sight.   Travel, after all, is about being present. With these summer safety practices in place, you can focus on the scent of freshly baked focaccia in Florence, the swirl of sangria in Barcelona, or the soft strains of street music drifting through Krakow’s old streets. Stay aware. Stay curious. And most importantly—enjoy every step of your European summer journey.   Dirk Ebener is the founder and creator behind the Food Blogger Journey website, drawing on over 40 years of international travel across more than 60 countries. His global adventures have deepened his understanding of regional cuisines, local customs, and the powerful connection between food and culture. From bustling street markets in Asia to quiet vineyard dinners in Europe, Dirk captures authentic culinary experiences through immersive storytelling. Through Food Blogger Journey, he invites readers to explore the world one dish at a time. © 2025 Food Blogger Journey. All rights reserved. The experiences, opinions, and photos this blog shares are based on personal travel and culinary exploration. Reproduction or distribution of content without written permission is prohibited.   Follow the journey on Instagram @FoodBloggerJourneys.   Hashtags for your article: #TravelSafe #SummerTravelTips #ItalyTravel #SpainTravel #EasternEuropeTravel #SafeTravelAbroad #TravelAwareness #SecureTravel #TravelSmart #FoodBloggerJourney

Neuschwanstein Castle is a fairytale masterpiece rooted in King Ludwig II’s romantic dreams, standing as an architectural wonder amid the Bavarian Alps. The region offers a wealth of experiences, including Hohenschwangau Castle, Füssen’s historic streets, and alpine hikes, all paired with hearty Bavarian cuisine, such as Kässpatzen and Apfelstrudel. Neuschwanstein is under consideration for UNESCO World Heritage status, a recognition that would preserve its legacy while enhancing its role as a symbol of cultural heritage.   Visiting Neuschwanstein on a personal note It was a morning with the seasonal Bavarian mist when I first glimpsed Neuschwanstein , peeking through a curtain of pine branches like a dream you almost forget upon waking. The crisp mountain air carried the scent of pine needles and damp stone, grounding me in the present even as the spires above whispered of past kings, broken dreams, and Wagnerian music echoing through unfinished halls. I had read about Neuschwanstein countless times, but nothing compared to standing at the Marienbrücke . This bridge sways slightly with the weight of awestruck visitors as they watch the white towers emerge from the forested slopes below.   My fascination with castles began in childhood as I flipped through dog-eared history books. Still, Neuschwanstein always seemed like the pinnacle of fantasy—yet here it was, real, imperfect, and breathtakingly beautiful. It is the sort of place that makes you pause to catch your breath, partly from the climb but mostly from the realization that you are in the presence of a story larger than your own.   Walking up the winding trail, past waterfalls, and singing birds, I could not help but think of King Ludwig II, a young monarch dreaming of swans and legends while his ministers worried about wars and debts. I wondered what it felt like for him to stand here, watching the towers rise against the sky, yearning for solitude and beauty in a world that demanded pragmatism.   The castle is a paradox: a medieval fantasy built in the age of steel and industry, a king’s retreat constructed while his kingdom wrestled with the tides of modernity. Standing before its gates, I felt a connection to the countless travelers who had come before, each bringing their own hopes and quiet  prayers, and leaving with stories to share.   Inside, the rooms felt like a stage set for a Wagnerian opera, with murals of knights and mythical creatures and chandeliers shaped like crowns of gold. Outside, the Alps seemed close enough to touch, their peaks dusted with snow even in summer, reminding me how small we are, yet how grand our dreams can be. Source: Wix Later, as I sat at a café in Füssen , sipping hot chocolate and biting into a slice of Apfelstrudel dusted with powdered sugar, I thought about how travel, like Neuschwanstein itself, is a bridge between worlds—between history and the present, between what we imagine and what we discover, between ourselves and the stories that shape us.   I returned to my guesthouse that evening, tired but grateful, the image of Neuschwanstein etched into my memory in the twilight. It is not merely a castle but a testament to the power of dreams and the bittersweet beauty of ambition, standing steadfast on its hill while the world changes around it. And in that moment, I knew I would return because some places do not simply exist on a map—they live within us, urging us to see them again, to listen closely, and to believe in a bit of magic.   The History of Neuschwanstein: A King’s Dream Neuschwanstein Castle perched high above the village of Hohenschwangau in Bavaria, Germany, was commissioned in 1869 by King Ludwig II of Bavaria as both a personal refuge and a homage to Richard Wagner , whose operas had a profound influence on the king. Designed in a romantic interpretation of medieval architecture, Neuschwanstein was never fully completed. Yet, its towers, turrets, and breathtaking throne room have made it one of the most visited castles in Europe.   Source: Yujie Chen The location itself was not chosen at random. Across the valley, you can see Hohenschwangau Castle , where Ludwig II spent much of his childhood. Built by Ludwig’s father, King Maximilian II , Hohenschwangau is more modest in comparison but exudes a warmth and history that complements Neuschwanstein’s ethereal grandeur. The two castles together tell the story of a family entwined with Bavaria’s history, their fates tied to the rise and fall of their kingdom.   Ludwig II, known as the “Fairy Tale King,” was enthralled by legends and medieval romances, and his vision for Neuschwanstein was to create a retreat that embodied these ideals. The castle’s interior features scenes from Wagner’s operas, mythical Germanic sagas, and murals of swans, the king’s personal emblem. Despite its medieval look, the castle was equipped with modern conveniences of the 19th century, including running water and flushing toilets.   Tragically, Ludwig II did not live to see the completion of his masterpiece. In 1886, he was declared insane under mysterious circumstances and died shortly thereafter. Within weeks, Neuschwanstein was opened to the public,  the king’s private refuge transformed into a symbol of Bavaria and its romantic past.   Visiting Neuschwanstein: Tickets and Travel Tips To visit Neuschwanstein , it is highly recommended to book tickets in advance via the official website, especially during the high season (May–October). Tickets for a guided tour are approximately €17.50 per adul t, with various family and student discounts available. Guided tours are mandatory for interior visits, which last approximately 30–40 minutes , and audio guides are available in multiple languages.   If you wish to visit both Neuschwanstein and Hohenschwangau Castles, consider purchasing a combination ticket, which offers a slight discount. A shuttle bus (€3 one-way, €3.50 return ) and horse-drawn carriages (€8 uphill, €4 downhill ) are available to assist with the steep climb to the castle, but many visitors opt for the 30–40 minute hike , which offers stunning views along the way.   What Else to See While in the Area Füssen , a picturesque town just 4 km from Neuschwanstein , is a must-visit with its medieval old town, cobbled streets, and the High Castle (Hohes Schloss) . The Lechfall, a dramatic waterfall outside Füssen, is a beautiful stop for nature photography.   Tegelberg Mountain , accessible by cable car, offers panoramic views of the Alps and is perfect for hiking or paragliding enthusiasts. Nearby, the Forggensee Lake provides opportunities for boat rides and relaxing walks along its shores.   In winter, the region transforms into a snow-dusted wonderland, with local ski slopes and cozy Christmas markets adding a festive atmosphere to the landscape around the castle.   Source: Wix Food Recommendations in the Region Bavaria is a region  of hearty and comforting cuisine. While visiting Neuschwanstein and Füssen, consider trying: Kässpatzen (Bavarian cheese noodles with fried onions) at a local Gasthof for a warm, filling meal. Schweinshaxe (crispy pork knuckle) served with potato dumplings and rich gravy. Apfelstrudel with warm vanilla sauce for dessert. Bavarian pretzels paired with sweet mustard, especially alongside a cold beer from a local brewery. Recommended local spots include: Gasthof Krone in Füssen, known for its traditional Bavarian dishes. Hotel Müller’s restaurant in Hohenschwangau, offering hearty meals with a view of the castles. Café Restaurant Am Park, ideal for a coffee and cake stop near the ticket center.   Neuschwanstein and UNESCO: A Future World Heritage Site? Neuschwanstein Castle has long been a symbol of Germany’s cultural heritage and is under consideration for UNESCO World Heritage status. While the exact decision timeline is pending, its selection would recognize the castle not only for its unique architectural and artistic value but also for its embodiment of 19th-century Romanticism and the cultural aspirations of King Ludwig II.   The designation would enhance preservation efforts while highlighting the importance of Neuschwanstein as part of the world’s shared cultural treasures, ensuring that future generations can continue to be inspired by its story.   Final Travel Thoughts - A Living Legacy Neuschwanstein is more than just a picturesque castle; it is a living symbol of dreams, creativity, and the human desire for beauty in a world that often prioritizes practicality over wonder. It stands in defiance of the mundane, a testament to a king’s vision that has outlasted kingdoms and borders, drawing over 1.5 million visitors annually who come to glimpse a piece of the fairytale.   When you stand at the Marienbrücke , looking down upon the castle as it emerges from the mist with the Alps framing the background, it is hard not to feel that you are part of something timeless. It is a place that whispers to the traveler’s spirit, reminding us why we journey, why we seek out places that inspire us, and why stories, even those built in stone, matter.   Whether you come to Bavaria to trace the steps of Ludwig II, hike through alpine forests, savor a slice of Apfelstrudel in a cozy café, or stand in silence before a castle that has captured imaginations for over a century, Neuschwanstein will welcome you into its world.   It will leave you changed, urging you to believe, if only for a moment, that fairy tales can indeed be real. Dirk Ebener is the founder and creator behind the Food Blogger Journey website, drawing on over 40 years of international travel across more than 60 countries. His global adventures have deepened his understanding of regional cuisines, local customs, and the powerful connection between food and culture. From bustling street markets in Asia to quiet vineyard dinners in Europe, Dirk captures authentic culinary experiences through immersive storytelling. Through Food Blogger Journey, he invites readers to explore the world one dish at a time. © 2025 Food Blogger Journey. All rights reserved. The experiences, opinions, and photos this blog shares are based on personal travel and culinary exploration. Reproduction or distribution of content without written permission is prohibited.   Follow the journey on Instagram @FoodBloggerJourneys. Interesting Hashtags #Neuschwanstein #BavariaTravel #GermanyCastles #FairyTaleCastle #TravelGerman #WanderlustGermany #EuropeanTravel #CastleLovers

Photo by  Kelsey Todd  on  Unsplash I remember the first time I encountered Sauerkraut. I was about eight years old, visiting my grandmother in the Giessen. Her kitchen was filled with the comforting aroma of slow-cooked pork and tangy cabbage—a scent I did not quite understand at the time. There was a large stone crock in the corner, covered with a heavy cloth and a wooden lid. She explained it was filled with fermenting cabbage and would be ready in a few weeks. To me, it was mysterious, maybe even strange, but it was also deeply fascinating. That memory stayed with me. Decades later, when I traveled through the Bavarian region of Germany. There was this deep appreciation for food, wine, beer, and dessert traditions. I immediately appreciated how significant that crock in her kitchen really was. Sauerkraut was not just food. It was a ritual, a tradition passed through generations, and a symbol of patience, resilience, and cultural identity. When I visited a market in Freiburg in the Black Forest region, I was greeted by wooden barrels filled to the brim with fresh Sauerkraut. I watched as vendors scooped the tangy threads into paper wraps, chatting cheerfully with locals who debated whether the day’s batch had just the right bite. In Hamburg, I was served Sauerkraut as a delicate side dish to fish, and in Bavaria, it was accompanied by crispy Schweinshaxe and buttery Knödel. In Alsace, France, where German and French culinary traditions blend beautifully, I learned about “Choucroute garnie”—a dish so similar to German-style Sauerkraut platters but with its own twist of juniper and wine. In Poland, it appeared in pierogies; in Korea, its fermented cousin Kimchi danced with spice. What struck me most was how one humble vegetable, a simple cabbage, could take on such nuance through time, geography, and technique. It connected farmers, families, and food lovers across centuries and continents. Every bite was more than flavor. It was a bite into history. Fermentation is not flashy. It’s quiet. It’s about trusting nature, time, and tradition. It reminded me to slow down and appreciate the small things. The smell of cloves and allspice on a wintry day. The comfort of warm broth poured over brined cabbage. The joy of discovering something old yet forever alive. Since that rediscovery, I continue to explore and learn how to create my very own style of Sauerkraut. Sometimes, working with caraway seeds, sometimes with juniper berries, and sometimes with apples. Each spoon and fork of Sauerkraut is a story. A tribute to my grandmother’s kitchen. A celebration of the old ways that still nourish us in modern times. And now, as I sit down to write about the history of Sauerkraut, I realize this is more than a food blog post. It’s a homage to a simple dish that has transcended empires, crossed oceans, and stood the test of time. Source: Dzmitry Skazau A Tangy Tale: The History of Sauerkraut The word Sauerkraut is German, meaning “sour cabbage,” but the origins of this fermented delicacy stretch far beyond the borders of Germany. The process of fermenting cabbage is believed to have originated in China over 2,000 years ago, during the construction of the Great Wall. Chinese laborers consumed fermented cabbage preserved in rice wine to boost their health during cold months. It was this preservation method that later traveled west along the Silk Road, finding its way into Europe through trade and conquest. Roman historians recorded the use of fermented cabbage to aid digestion and prevent illness. But it was in the German-speaking lands of Central Europe that Sauerkraut found its most iconic expression. By the 16th century, German peasants and noble households alike were fermenting cabbage in clay or stone crocks during autumn to preserve it for the winter. What made Sauerkraut so important historically wasn’t just its taste—it was its health benefits. Long before refrigeration, fermentation was one of the only reliable ways to preserve vegetables. Sauerkraut is rich in Vitamin C, and during the Age of Exploration, it became a staple on ships to prevent scurvy. Captain James Cook famously required his sailors to eat Sauerkraut during long voyages, saving countless lives. Over time, each region developed its own take on Sauerkraut. In Bavaria, it is often cooked with juniper berries and bacon. In Swabia, it might be milder, served with Spätzle. In northern Germany, it’s usually paired with smoked fish. In Alsace, it’s flavored with white wine. In Hungary, it is commonly found in sour stews and cabbage rolls. In Poland, it becomes the core of bigos—hunter’s stew. In Russia and the Baltics, it’s often raw, crunchy, and slightly salty. Even in the USA, Sauerkraut found a new life, especially in communities of German immigrants across the Midwest and Pennsylvania. The Art of Fermentation At its core, making Sauerkraut is beautifully simple—and yet profoundly complex. All you need is fresh cabbage and salt. Thinly sliced cabbage is mixed with salt, which draws out the cabbage’s natural juices. The mixture is packed tightly into a fermentation vessel, traditionally a stone crock, where it ferments for anywhere from two to six weeks at a cool room temperature.   During this time, natural lactobacillus bacteria thrive in the salty environment, producing lactic acid, which preserves the cabbage and gives Sauerkraut its signature tangy taste. The longer it ferments, the more sour and complex the flavor becomes. Some enthusiasts ferment for months to deepen the taste, while others prefer a mild two-week ferment. Regardless of the time, the process is natural and chemical-free, relying solely on time, temperature, and a little patience. In recent years, fermentation has experienced a resurgence due to its probiotic properties. Sauerkraut is celebrated not only as a comfort food but also as a gut-healthy superfood. Sauerkraut Across Borders: Germany and Beyond In Germany, Sauerkraut is synonymous with traditional cooking. You’ll find it served beside bratwurst, pork knuckle (Schweinshaxe), smoked meats, and dumplings. Regional variations abound: Bavaria: With beer and sausages. Franconia: Milder, often with apples or onions. Black Forest: Enriched with local wines. Berlin: Street food style, in currywurst sandwiches or Döner kebabs. In France’s Alsace, Sauerkraut becomes Choucroute, served with a medley of pork, sausages, and potatoes—often with a Riesling or Pinot Gris reduction. In Poland, kapusta kiszona is a kitchen staple for pierogi fillings or stews. Ukraine, Russia, and the Baltic states feature fresh-style Sauerkraut with minimal ingredients. In the United States, German immigrants brought Sauerkraut to Pennsylvania, Ohio, and Wisconsin. It became part of American cookouts and holidays—especially with pork on New Year’s Day, symbolizing luck and progress. It’s also a classic topping on hot dogs, Reuben sandwiches, and sausages. Even in Asia, while not Sauerkraut in the traditional sense, the practice of fermenting cabbage manifests in dishes like Korean Kimchi, which adds spice and seafood for a punchy cousin to its European counterpart. Source: Dirk Ebener Meals That Embrace Sauerkraut The beauty of Sauerkraut lies in its versatility. It pairs with rich, savory foods, cutting through fat and adding brightness to the plate. Here are some of the best meals that highlight its tangy potential: Bratwurst with Sauerkraut: A German beer garden staple, best enjoyed with mustard and rye bread. Schweinshaxe (Roasted Pork Knuckle): The crisp, fatty pork is balanced beautifully by the sourness of Kraut. Kasseler Rippchen: Smoked pork chops served with Sauerkraut and mashed potatoes. Reuben Sandwich: American classic made with corned beef, Swiss cheese, Russian dressing, and Sauerkraut on rye. Choucroute Garnie: Alsatian feast of Sauerkraut with multiple pork cuts and sausages. Bigos: Poland’s hunter stew combining Sauerkraut, fresh cabbage, mushrooms, and meats. Pierogi with Sauerkraut and Mushroom: Dumplings packed with tangy filling, often served at holidays. For a vegetarian option, Sauerkraut can be sautéed with onions and apples and served over mashed potatoes or alongside lentil stews. It also works beautifully in salads or even grilled cheese sandwiches for a zingy crunch. A Living Tradition To this day, many families in Germany and Eastern Europe still prepare Sauerkraut at home in late autumn. It's a seasonal ritual, just as it was centuries ago, bringing together family, tradition, and the harvest's bounty. Even as modern refrigeration and supermarkets provide year-round produce, something is grounding and timeless about fermenting your own food. When I prepare Sauerkraut now, I think of my grandmother and that quiet stone crock. I think of the farmers’ markets in the Black Forest, the snowy streets of Bavaria, and the way food can carry a culture’s story across oceans and generations. Sauerkraut is more than just sour cabbage. It’s the preservation of both vegetables and tradition. It’s culture, served with love at countless family tables. And it’s a lesson that reminds us that sometimes, the best things come to those who wait.   Dirk Ebener is the founder and creator behind the Food Blogger Journey website, drawing on over 40 years of international travel across more than 60 countries. His global adventures have deepened his understanding of regional cuisines, local customs, and the powerful connection between food and culture. From bustling street markets in Asia to quiet vineyard dinners in Europe, Dirk captures authentic culinary experiences through immersive storytelling. Through Food Blogger Journey, he invites readers to explore the world one dish at a time. © 2025 Food Blogger Journey. All rights reserved. The experiences, opinions, and photos this blog shares are based on personal travel and culinary exploration. Reproduction or distribution of content without written permission is prohibited.   Follow the journey on Instagram @FoodBloggerJourneys.    Interesting Hashtags #SauerkrautStory #GermanFoodCulture #FermentationTradition #ChoucrouteGarnie #TasteOfGermany #HomemadeSauerkraut #CabbageChronicles #GermanRecipes #FoodTraditions #FermentedFoods

Source | Dirk Ebener - Sankt Goarshausen at the Upper Middle Rhine Valley Nestled in the heart of the UNESCO-listed Upper Middle Rhine Valley, Sankt Goarshausen is a captivating blend of medieval grandeur and riverside charm. Its story is etched into the steep slate cliffs, ancient castles, and the ever-flowing Rhine River. Here is a deep dive into its history, legends, and the simple joys of travel—right down to savoring the local Flammkuchen .   Town Origins & Strategic Location Sankt Goarshausen is situated on the east bank of the Rhine Gorge, across from Sankt Goar, within the scenic Rhineland-Palatinate region. Founded as part of the Duchy of Nassau, this town of about 1,456 (circa 1885) became notable for tourism and winemaking. Its proximity, just 30 km south of Koblenz, made it an important river crossing and trading hub, later evolving into a tourist gateway during the Romantic Movement.   Castles: Katz, Maus, and Rheinfels Perched dramatically on cliffs, the legendary castles of Katz and Maus — nicknamed "Cat" and "Mouse" — are focal points of Sankt Goarshausen's skyline: Burg Katz (Cat Castle) : Founded around 1371 by Count William II of Katzenelnbogen as the fortress Burg Neu-Katzenelnbogen. Bombarded by Napoleon's troops in 1806, it was reconstructed between 1896 and 1898, although it remains privately owned and closed to visitors. Burg Maus (Mouse Castle) : Built around 1356–60 under the Electors of Trier to assert toll rights over the Rhine. Unlike its resilient neighbor, Burg Maus remained intact. However, it fell into disrepair, was later restored between 1900 and 1906, and even suffered damage during World War II—but is still accessible today, featuring a falcon aviary and a tour program. Burg Rheinfels : Across the river in Sankt Goar towers, Burg Rheinfels, built in 1245 by Count Diether V. Though damaged during the French Revolutionary era and mostly in ruin today, parts house a museum, wellness center, and hotel.  Source | Dirk Ebener - Burg Maus (Mouse Castle):  Built around 1356–60 under the Electors of Trier to assert toll rights over the Rhine.   The Rhine – Lifeblood of Lore and Legacy Geological & Mythical Importanc e This narrow stretch of the Rhine — the Lorelei Gorge — is where steep cliffs and treacherous currents converge. The imposing Lorelei rock stands 132 m high, known since the 10th century for causing shipwrecks. Its name evokes "murmuring," a nod to the echoing waters, though some stories interpret it as "lurking rock." The enchanting Lorelei legend—the siren whose song lured sailors to their doom—has roots in Romantic Germany and remains a central motif of the area.   UNESCO Recognition & River Cruises The combination of castles, vineyards, and the Lorelei at this UNESCO World Heritage site draws travelers year-round. KD Rhine cruises offer scenic tours from Rüdesheim, Boppard, or Koblenz to Sankt Goarshausen, often including stops beneath the Lorelei — the perfect vantage to experience sweeping vistas and river panoramas. Rick Steves recommends rides from Bingen to St. Goar as the most scenic stretch, with highlights like Pfalzgrafenstein and Bacharach along the way. Sailing Up to the Loreley A typical boat excursion lasts about 2½ hours, weaving through medieval villages, vine-covered slopes, and silhouette castles. KD's "Loreley Rundfahrt" runs daily between April and October, with opportunities to disembark at the Lorelei plateau for hiking, views, and photo ops. Onboard narration enriches the journey with stories of Rhine myths and castle lore. TripAdvisor visitors describe the narrow gorge beneath the Lorelei Rock as "very dramatic," with the rock looming like a sentinel. Many share praise: "Most impressive is the boat tour that takes visitors along the bottom of the rock.    A Slice of Local Flavor: Flammkuchen - The region's culinary echo of pizza A Slice of Local Flavor: Flammkuchen While touring ancient castles and soaring on riverboats, never miss the region's culinary echo of pizza: Flammkuchen, the German "thin crust pizza. " Originating in Alsace and southwestern Germany, its simplicity and flavor make it a traveler's favorite.   What Makes It Special Ultra-thin crust cooked over a flame or in hot ovens. Toppings include crème fraîche, bacon (lardons), onions, and sometimes goat cheese or mushrooms. Served usually with a knife and fork, designed for sharing—and perfect after a long day of sightseeing. Available in local taverns across the Rhine Valley. Travelers report falling in love with its savory indulgence. One visitor at Limburg shared: "Thin crust pizza traditionally topped with goat cheese, onions, and lardons…first thing I looked for on the menu every time we ate out".    A Day Itinerary in Sankt Goarshausen Morning - Arrive via local train or river cruise. Begin with a riverside walk and a view of Katz Castle. Grab a quick coffee and slice of Flammkuchen in a cozy cafe. Midday - Board a KD cruise to the Loreley. Marvel at river gorges, and stop at Lorelei Plateau for photos/hike. Return past castles and vineyards. Afternoon - Hike or shuttle to the top of Lorelei Rock and visit the amphitheater. Tour Burg Maus or admire it from a scenic overlook above the town. Evening - Take the ferry to Sankt Goar across the river to explore Rheinfels Castle. Cap off the day with a generous serving of Flammkuchen and regional wine — perhaps crisp Riesling heirloom vines around the castles.   Savoring Traditions The region's heritage extends into viticulture. Records of vine cultivation date back to 1315, and by 1395, Riesling growing at Katzenelnbogen was documented and considered some of the earliest in the world. Enjoying Flammkuchen with a cool Riesling is a regional classic—especially after a day traversing hillsides and history. Burg Katz (Cat Castle):  Founded around 1371 by Count William II of Katzenelnbogen as the fortress Burg Neu-Katzenelnbogen.   Why Sankt Goarshausen Captivates Timeless scenery: dramatic river vistas, rugged cliffs, historic castles—all UNESCO preserved. Rich tales & legends: Lorelei's mythical lure, castle warfare, and medieval intrigue. Artful simplicity: local cuisine like Flammkuchen offers heartwarming authenticity. Effortless access: boat tours, hiking, ferries—experience medieval Germany with ease.   Final Comments A journey to Sankt Goarshausen is like stepping into a Romantic painting, with  towering castles, folklore-laden cliffs, and the gentle hum of river life. Pair that with a hearty slice of thin-crust Flammkuchen under candlelight, and you've found the perfect travel narrative: one woven in stone, nature, legend, and flavor. Whether you're a history buff, nature lover, or food enthusiast, this stretch of the Rhine is a timeless chapter in Germany's story—waiting on a plate and at the river's edge. Dirk Ebener is the founder and creator behind the Food Blogger Journey website, drawing on over 30 years of international travel across more than 60 countries. His global adventures have deepened his understanding of regional cuisines, local customs, and the powerful connection between food and culture. From bustling street markets in Asia to quiet vineyard dinners in Europe, Dirk captures authentic culinary experiences through immersive storytelling. Through Food Blogger Journey, he invites readers to explore the world one dish at a time. © 2025 Food Blogger Journey. All rights reserved. The experiences, opinions, and photos this blog shares are based on personal travel and culinary exploration. Reproduction or distribution of content without written permission is prohibited. Follow the journey on Instagram @FoodBloggerJourneys.   #SanktGoarshausen #RhineRiverAdventure #LoreleyLegend #GermanCastle #RhineValleyViews #FlammkuchenLove #UNESCOWorldHeritage #BoatTripGermany #TravelGermany #HistoricTownsEurope

Salzburg Castle - The largest and fully preserved castle in the center of Europe offers an amazing view over the city of Salzburg Salzburg , Austria's fourth-largest city and the birthplace of Wolfgang Amadeus Mozart is a destination that feeds both the soul and the palate. Known for its baroque beauty, alpine surroundings, and rich musical history, Salzburg is also a culinary gem offering flavors as refined and inspiring as the city’s music. From the cozy cafés of the Old Town to refined Austrian restaurants nestled near the medieval castle, Salzburg invites food lovers on a journey through traditional recipes, hearty alpine meals, and indulgent pastries that define Austrian gastronomy.   Every year during my childhood, as December’s chill settled over the Alps, my family and I would travel to Salzburg . A family tradition that wrapped the season in warmth, wonder, and the delicious scent of holiday treats. Arriving in the city felt like stepping into a snow globe, where the twinkling lights of the Weihnachtsmarkt, the melodic sounds of carolers, and the soft crunch of snow underfoot created a world that seemed made just for Christmas.   We always began our festive visit at Getreidegasse , where food vendors tucked into narrow courtyards sold roasted chestnuts, crispy Kartoffelpuffer, and steaming mugs of hot chocolate thick enough to eat with a spoon. Just a short walk away, the markets at Residenzplatz and near the Residenzbrunnen fountain were alive with music and the aroma of fresh Lebkuchen and sizzling Bratwurst. I can still remember standing with cold fingers wrapped around a warm pastry, watching the golden angels above the stalls glimmer in the winter sun.   Those yearly visits to Salzburg were not just family trips—they were a treasured ritual. They taught me to appreciate the magic of tradition, the joy of local food, and the timeless charm of a city that glows brightest in the heart of winter.   Getreidegasse - Salzburg’s food culture lies in the Altstadt (Old Town Old Town Charm and Culinary Heritage The heartbeat of Salzburg’s food culture lies in the Altstadt (Old Town), where centuries-old buildings house charming eateries, bakeries, and coffeehouses. The air here smells of roasted coffee, fresh pastries, and savory aromas drifting from behind heavy wooden doors and ornate signs.   Begin your culinary tour on Getreidegasse , Salzburg’s most iconic street, filled with wrought-iron shop signs and bustling with activity. This UNESCO World Heritage-listed lane is more than just a shopper’s paradise—it's a feast for the senses. Here, you’ll find Mozart’s Birthplace at No. 9 and countless hidden passages leading to quaint courtyards and artisan bakeries.   Mozarttorte - A decadent dessert featuring layers of chocolate sponge, hazelnut cream, and marzipan Café Mozart - Salzburg’s most beloved and historic coffeehouses Tucked into one of these alleyways is Café Mozart , a classic Viennese-style coffeehouse with a long-standing tradition. Inside, polished wooden floors and vintage décor welcome visitors to linger over an espresso or a creamy Melange. The café’s Mozarttorte —a decadent dessert featuring layers of chocolate sponge, hazelnut cream, and marzipan—is a must. It is a dessert that pays tribute not only to the great composer but also to Salzburg's deep connection between art and flavor.   Located just steps from Getreidegasse , the café exudes charm with its elegant wood-paneled walls, vintage chandeliers, and plush red upholstery. Open since the early 20th century, Café Mozart has long been a cultural hub, welcoming writers, artists, musicians, and travelers alike. One of its most famous offerings is the Salzburger Nockerl , a light, golden soufflé-like dessert said to resemble the city’s surrounding mountains.    During the holiday season, the windows are decorated with festive displays that invite you in from the winter cold. What makes Café Mozart special is not just the food but the atmosphere—live piano music or poetry readings often fill the room, enhancing the sense of tradition. Guests can sit back with a cup of Viennese-style coffee and watch Salzburg life unfold just beyond the glass. The terrace offers views of Kapitelplatz and the fortress, making it an ideal spot for people-watching or quiet reflection.    Salzburg Nockerl - A fluffy soufflé-style dish often shared among friends Salzburger Nockerl - Salzburg’s iconic sweets No article about Salzburg’s culinary scene would be complete without mentioning its famous desserts. Beyond the Mozarttorte, one of Salzburg’s iconic sweets is the Salzburger Nockerl , a fluffy soufflé-style dish often shared among friends and presented like three golden mountains—a nod to the city’s surrounding peaks. Light, sweet, and baked to a delicate crust, this dessert is best enjoyed in the evening after a hearty meal, preferably with a view of the river or the castle.   Mozartkugeln – Dating back to 1890 Another confectionery star is the Mozartkugel (Mozart ball), originally created in Salzburg in 1890 by confectioner Paul Fürst. These handmade chocolate spheres feature a pistachio- and marzipan-filled center wrapped in nougat and covered in dark chocolate. The original is still sold at Café Konditorei Fürst , just a short walk from the cathedral. While many versions exist today, the Fürst edition is handmade and wrapped in silver and blue foil, distinguishing it from its mass-produced counterparts.   Tafelspitz (boiled beef in broth) and dumplings, served with horseradish sauce Savory Traditions: Austrian Hearty Fare Salzburg’s food is not all about sweetness. It is also a stronghold of rustic, savory fare born from alpine traditions. Austrian cuisine is a blend of German, Hungarian, Czech, and Italian influences, resulting in deeply comforting and well-seasoned dishes. One of the best places to experience authentic Austrian cooking is at s’Herzl, a wood-paneled, centuries-old tavern near Hotel Goldener Hirsch . This warm and rustic restaurant, dating back to 1767, offers a robust menu of regional favorites. Think Wiener Schnitzel served with lingonberry sauce, Tafelspitz (boiled beef in broth), and dumplings —bread, liver, or bacon—that soak up savory gravies. Paired with local Stiegl beer or a glass of Austrian Zweigelt red wine, these dishes capture the honest heart of Austrian cooking.   Another standout option is the St. Peter Stiftskulinarium , believed to be the oldest restaurant in Central Europe, with a recorded history going back to 803 AD. Nestled within the walls of St. Peter’s Abbey, this elegant venue offers fine dining in an atmospheric setting. Seasonal dishes, such as roast duck with red cabbage or veal medallions with creamy mushrooms, bring together traditional methods and modern presentation. For an unforgettable experience, guests can also attend the Mozart Dinner Concert, held in the Baroque Hall of the restaurant, featuring a candlelit meal accompanied by live classical music.   Market Life and Local Ingredients For those who prefer a more casual or hands-on food experience, Salzburg’s Schrannenmarkt , held every Thursday morning near Mirabell Palace, is a delight. This local farmers’ market is one of Austria’s largest, offering regional cheeses, cured meats, breads, herbs, honey, schnapps, and fresh produce directly from alpine farms. It’s a place where locals shop, and visitors can experience authentic ingredients and interact with Locals who keep traditional foodways alive.   For cheese lovers, try samples of Bergkäse (mountain cheese) and Graukäse, a tangy, crumbly grey cheese that is a specialty of the Tyrol region. Pair them with rustic rye bread and a shot of fruit brandy, and you have a small but rich taste of Austria’s alpine roots.   Final Thoughts - A Culinary Experience Worth Savoring Salzburg is not only a city of Mozart, baroque architecture, and alpine vistas—it’s a destination where culinary artistry thrives. Its food scene is a dynamic expression of history and geography, influenced by the mountains, the rivers, and the cross-cultural currents of Central Europe.   Whether you're sitting under vaulted ceilings enjoying a historic Mozarttorte or savoring a sizzling schnitzel in a candlelit tavern near a medieval fortress, Salzburg delivers not just nourishment but memory. It’s a city where every dish tells a story—from monastic kitchens to imperial courts to modern cafés filled with students and musicians. So, come for the music, stay for the food, and let Salzburg serve you the best of Austria—one bite at a time. Restaurant Recommendations Sternbräu - €20–30 - Griesgasse 23, 5020 Salzburg, Austria - +43 662 842140 Restaurant Stiegl-Keller - €20–30 - Festungsgasse 10, 5020 Salzburg, Austria - +43 662 842681 Gasthof Alter Fuchs - €20–30 - Linzer G. 47-49, 5020 Salzburg, Austria - +43 662 882022 Pro Tips: • Make a reservation for St. Peter Stiftskulinarium well in advance, especially for dinner events. • Bring home original Mozartkugeln from Café Fürst (not the red and gold ones found in most shops). • Explore hidden courtyards off Getreidegasse for quieter dining experiences and unique artisan foods. Dirk Ebener is the founder and creator behind the Food Blogger Journey website, drawing on over 30 years of international travel across more than 60 countries. His global adventures have deepened his understanding of regional cuisines, local customs, and the powerful connection between food and culture. From bustling street markets in Asia to quiet vineyard dinners in Europe, Dirk captures authentic culinary experiences through immersive storytelling. Through Food Blogger Journey, he invites readers to explore the world one dish at a time. © 2025 Food Blogger Journey. All rights reserved. The experiences, opinions, and photos this blog shares are based on personal travel and culinary exploration. Reproduction or distribution of content without written permission is prohibited. Follow the journey on Instagram @FoodBloggerJourneys. #CaféMozart #SalzburgEats #SalzburgerNockerl #AustrianPastries #HistoricCafes #Mozarttorte #SalzburgOldTown #CoffeeCulture #Getreidegasse #WinterInSalzburg