At the ski resort of Seefeld, which is located in Tyrol, there are practically all opportunities for increasing to get acquainted with Austrian cuisine. For all gourmets there is a very good opportunity to try a huge number of traditional dishes during the Festival Festival. However, if you fail to get on it, you should not be upset because there is a large number of restaurants, cafes and bakeries in the city.
In principle, Austrian cuisine for Europeans is not something exotic, so you can not be afraid for your stomach. Due to the fact that the Seefeld is very popular with tourists literally from all over the world, then today you can try the most popular eats of almost from all over the world, such, for example, like pasta, pizza or burgers.
In the culture of food intake, the citizens, called here, "Fruhstuck" occupies a very important place. Some families prefer in the morning there is only bread with a jam, or sometimes porridge with oat flakes, which they are driving with milk or coffee. But the main part of the Austrians still prefers meat for breakfast, or sausages with a garnish of potatoes or as an option noodle.
Sometimes the FRUHSTUCK also includes a salad of fresh vegetables. The first dishes are related here or in the morning, or at lunch. Still, the daily meal is considered more dense and this is the most important meal. But dinner - "Nachtmahl" sometimes consists of just a light salad with fish or meat, which is usually damped wine or beer.
If you, being in the resort of Seefeld, you just want to quickly eat a sandwich or sandwich, then the bread is best to buy in the local bakery, which you will find under the "backerei" sign. For Austrians, bread is generally the basis of their kitchen, and therefore it is constantly present on the table in the same way.
Also in bakers you will always find the usual square white bread and at the same time different types of baton, and in addition to this, round rye bread and baguette borrowed in France. Well, on the eve of the biggest holidays at the resort of Seefeld, it is quite possible to buy gallery with marzipans and fruit, as well as several more species of very unique desserts. We must definitely try the reindling with dried fruits and with cinnamon, since this dessert is the most ideal way to meet precisely with Austrian sweets.
In one or another form, bread is necessarily included in Würstelstand. This is essentially such a kushan, which is a common snack, often replacing lunch or dinner. Moreover, Würstelstand variations are incredibly diverse.
There may be several types of fried sausages or sausage with mustard with bread, while drinking them as a rule. In general, sausages and sausages in the city are incredibly popular, and the local cooks have come up with more than 70 of their varieties, which begin with a simple liven sausage, and end with a sausage stuffed with cheese or apples.
It is also necessary to take into account the moment that the culinary traditions of Austria do not imply the boards of sausages and sausages at all, because they certainly fry and therefore the resulting product is already incurred much more fat than its familiar analogues in other countries. And as a lunch of sausages with a side dish, it can be quite expensive in popularity only with a shinion, which is a piece of fillet intoxicated in breadcrumbs and usually serve it with potatoes and salad.
Also, chicken Bakhun, taphitz (this beef with potatoes), from meat dishes in Tyrolean cuisine, is very popular (this is beef with potatoes). Also in many restaurants you can order a stew with meat, which is preparing here in special pots.
A very tasty dish is Etherbeul, which is a chop, stuffed with cheese, mustard and sausage. Tyrolean Grosstl is also incredibly tillage - it is such a roast beef, or from pork with potatoes and with onions, but they usually serve it together with the scrambled eggs.
Klektski also use widely popular in local cuisine, which are part of the first courses here or are served separately. Delicious is a jam with ham and another grams of Boyissel Mellennel with a pork. They are often eaten as an independent dish, but sometimes add even to soups. In the autumn period, exotic meat of boar, a deer or roeblee are often served in local restaurants.
Local cookies recommend to try roast with anchovies - Esterhazi, Sustain of Pigs - Schweinsax and Ragu from Lieber Boyisel. As a rule, as a side dish, a marinated potato salad is offered here - this is ordinary fried potatoes.
But also here is very popular as a side dish and noodles. In local cuisine there are a lot of different soups and they begin with apple apilityppe, and ends with a hepatic leberknodlsupepe and more freetencupe with the dough. We must also try to try liquid goulash - Goulashsppe.
Be sure to try more local cheese - you can order it in the form of a raw plate of assorted of several varieties and with the addition of roasted geibacner-cas. Also, kihal pancakes, fried in fat and powdered sugar, are also very popular. However, the palm of the championship among all desserts as a rule holds strudel.
It is the most different - with apples, with cottage cheese and even with spinach and cheese, in any case it is incredibly tasty. Also tying the cake with almonds and chocolate pudding. Incredible interest is a dessert of arme-ritter from baked bread (white) with a jam, a roll with poppy seeds, a vanilla woman and a rum cake. Coffee with rum or cream, then juice and tea are most popular from drinks. And of course, you can try apple schnapps and an unusual chocolate liquor "Mozart", and there is a local beer.