Ambassadors of enjoyment
Served the authentic Styrian way
Sunshine, a mild climate, and fertile soils: nature smiles on the Thermen- & Vulkanland region of experience and adventure. And when you have a plentiful harvest, you also have a vast array of culinary delights: pumpkins, runner beans, grapes, etc. – the finest ingredients for moments of pure enjoyment ripen here.
And every season has its own special ambassadors: In spring, for example, the strong scent of ramsons – also known as wild garlic – drifts through the floodplains of the River Mur. Fresh elderflower and crunchy asparagus are the first shoots to appear in early summer. It’s hard to imagine gourmet cuisine without this kind of vitamin hit. In autumn– when the harvest baskets are spilling over with produce – it’s all about the “3 Ks”: “Käferbohne, Kren und Kürbis” (scarlet runner beans, horseradish and pumpkin), served on restaurant tables as true taste experiences.
The Thermen- & Vulkanland is unquestionably a paradise for anyone who appreciates culinary variety, down-to-earth dishes and top international cuisine. All washed down, of course, with the region’s finest wines. You can enjoy the wine and the delicacies of this unique region wherever you wish – in its excellent Wirtshäusern (inns or public houses), outstanding award-winning restaurants, or traditional “Buschenschanken” (wine taverns). Discover, try and buy these products at the local farmers’ markets, farm shops and speciality stores.
Interesting facts about regional products
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Would you like to learn more about the unique culinary scene in the Thermen- & Vulkanland? We have compiled the most important information about this region of culinary delights, regional products and seasonality in Styria for you.
Depending on the location and climate, pumpkins, horseradish, runner beans, asparagus, elderberries, aronia berries, wild garlic, apples, grapes and much more thrive here. This seasonality is particularly evident in southeastern Styria: from the first wild garlic in spring to the runner bean harvest in late autumn, nature offers an abundance of fresh produce throughout the seasons.
Styria is known as Austria’s culinary heartland. Alongside the Thermen- & Vulkanland, well-known culinary regions include Southern Styria’s wine country, Eastern Styria and the Ausseerland. Each has its own distinctive specialities, all united by the same deep-rooted passion for regional produce.
We use the term “Culinary Ambassadors” for producers, restaurateurs and artisans who are passionate about their regional products. They open their doors and offer visitors the opportunity to experience how the interplay of soil, climate and craftsmanship gives rise to distinctive specialities.
Producers of the Thermen- & Vulkanland
Ambassadors of regional flavours
The people of the region are at the heart of its culinary identity. They are farmers, oil pressers, horseradish growers, runner bean specialists, winegrowers and artisan producers – or, in short, our Culinary Ambassadors. With extensive expertise, a keen sense for quality and respect for nature, they grow, nurture, harvest and refine their products.
Their farms, farm shops and artisan workshops invite visitors to discover where the products come from: see how pumpkins grow, experience the aroma of freshly processed horseradish, or taste how the volcanic soil is reflected in the region’s wines.Ihre Höfe, Hofläden und Manufakturen laden ein, den Ursprung der Produkte zu erleben: sehen, wie der Kürbis wächst, riechen, wie frischer Kren verarbeitet wird, oder verkosten, wie sich vulkanischer Boden im Wein widerspiegelt.
The Styrian oil pumpkin
The Styrian oil pumpkin thrives in the warm soils of southeastern Styria. Its seeds are used to produce the characteristically deep-green pumpkin seed oil, whose nutty flavour adds a distinctive touch to salads, soups and desserts – a must-have in every regional kitchen.
Styrian Horseradish g.g.A.
The horseradish grown in southern Styria is traditionally harvested by hand and processed fresh. It adds a distinctive combination of heat and freshness to dishes – whether served with meat, on open sandwiches or as a refined ingredient in modern culinary creations.
Good to know: The abbreviation “PGI” stands for “Protected Geographical Indication” and is an EU quality designation. Products are awarded this designation only if they are produced using traditional methods in a specific geographical area.
Styrian Runner Bean g.U.
The Styrian runner bean, with its distinctive marbled appearance, has a tender, creamy texture and a nutty flavour. Its Protected Designation of Origin (PDO) is another mark of regional quality. Whether served in salads, as a spread or even in sweet specialities, it embodies traditional cuisine with a modern twist.
Volcanic & Full of Character: Wine
The wines of the Thermen- & Vulkanland are a liquid calling card for this culinary region. The vines grow on ancient volcanic soils, producing wines that range from fruity Welschriesling to spicy Sauvignon Blanc, all distinguished by their clear structure, elegance and distinctive regional character.
A culinary getaway in the Thermen- & Vulkanland - Too beautiful not to be here.