Have you ever tried it? Hearty Easter smoked meat with horseradish and Easter bread? Gardens and markets everywhere are turning green: wild garlic, “Grazer Krauthäuptel” lettuce, dandelion salad, stinging nettle and much more nourish and re-energise tired bodies.
Maibock is calling! Tender young game served with true morels. In May, asparagus is a must, accompanied by this year’s potatoes, and of course a Styrian white wine.
Sweet times ahead. June sees the first fruits ripe for the picking: strawberries, cherries, currants, elderberries and fruits of the forest. We enjoy them fresh, or as jams, in strudels, or maybe even as juice.
Pumpkins blossom in the summer heat, as people turn to ice cream. In the evening, tomatoes, peppers and lettuce heads taste delicious with crispy fried chicken, or “Backhendl”.
Summer storms push mushrooms and fungus out of the damp, fragrant forest floors and encourage blueberries to ripen. Arctic char also grows to an appetising size.
Autumn is “Sturm” season: this fermented grape drink is often paired with “Sterz” (a rural dish made with beans and grains) and mushrooms, pumpkin dishes and scarlet runner bean salad. You can also expect plenty of fresh apple and pear juice as well as must.
Hear the call of the forest, which brings game specialities, pâtés and pies, and venison ham to our plates. We also tuck into potatoes, root vegetables, cabbage and turnips, followed by nutty desserts. And to see us into the winter season: Styrian “Junker” wine!