© Picnic | Photo: TVB Pyhrn-Priel/Markus Kohlmayer
A picnic on a green meadow.
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This is what the Pyhrn-Priel holiday region tastes like

stations for pleasure discoverers

Experience real pleasure in the Pyhrn-Priel holiday region! From home-style inns to rustic snack stations, village shops and gourmet restaurants, the region offers culinary delights for every taste. Discover a world of regional, tasty and tasty dishes and dishes, or book your chosen picnic basket and experience your personal, private dinner.

The stone pine fish - A Q signature

Inspired by an old Mühlviertler cooking method, the kitchen crew at Restaurant Q in Windischgarsten rediscovered Swiss stone pine fish. They only use salmon trout that come from fish farmer Werner Mühle and are caught in the "Pießling source".

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From the idea to implementation:

The tinkering with the specially designed stone pine boxes took a particularly long time: First, a prototype was painstakingly made by hand, which is on display in the Q today. A regional carpenter then made the first six boxes, but these soon became too few due to the enormous demand. In order to be able to offer all guests the pleasure of the unique pine fish, the pine boxes are now produced industrially using CNC milling. Incidentally, the “Zirbenfisch Q Signature” has long been a hit on the menu, which is only not offered during the themed weeks.

Preparation:

The salmon trout fillets are gently smoked in the handmade boxes at 200°, giving the fish a delicate pine note. This is served with chive cream potatoes & braised romaine lettuce - refined with horseradish and pumpkin seed oil.

Wine Culinary

Good wine and good food simply belong together, head chef Christoph Schmid and restaurant manager Peter Anger of Restaurant Q in Windischgarsten are convinced of that. That's why twice a year they invite you to a wine culinary experience with a first-class tasting menu and fine wines from guest winemakers such as Hans Schwarz from Burgenland, Hermenegild Mang from Wachau, Karl Thaller from Styria or Martin Nigl from Lower Austria.

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Matching asparagus, wild garlic and fish, the focus in spring is mainly on young white wines, while in autumn, rich red wines are served with pumpkin, chestnuts, game and duck.

The next wine culinary event will take place on April 30th under the motto "Spring Fever". Hannes Sabathi from Gamlitz is popular as a guest winemaker.

Club Forelle Steyr 1

In 2011 the association "Forelle Steyr 1" was founded and the members took over the former fish farm of the Austrian Federal Forests in Spital am Pyhrn. Since then, the aim has been to secure the stock of brown trout of Danube origin. In addition, the association manages 24 ponds in Spital am Pyhrn and around 60 km of breeding streams in the Pyhrn-Priel region. In addition to brook trout, rainbow trout, brook trout and carp are bred in the ponds.

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Club Forelle Steyr 1 In 2011 the association "Forelle Steyr 1" was founded and the members took over the former fish farm of the Austrian Federal Forests in Spital am Pyhrn. Since then, the aim has been to secure the stock of brown trout of Danube origin. In addition, the association manages 24 ponds in Spital am Pyhrn and around 60 km of breeding streams in the Pyhrn-Priel region. In addition to brook trout, rainbow trout, brook trout and carp are bred in the ponds. The own breeding takes place from the egg to the finished fish. For this purpose, the eggs are obtained from the mother fish in autumn and then reared in the incubator with fresh spring water until they hatch. This is very time-consuming, as the club completely dispenses with the use of chemicals and therefore all dead eggs have to be sorted out every day. After hatching, the fish are raised in brood channels until they are ready to eat. Then they come into the so-called pre-stretching plants. From a size of approx. five centimeters, the fish are moved to the natural ponds, where they grow into stock fish or food fish. This will take at least another year.

Every Thursday from 8 a.m. to 5 p.m. is a day of sale at the pond in Spital am Pyhrn. There are smoked fish, fillets and edible fish. Stocking fish for private ponds or watercourses can also be ordered from the association.

Organic honey from dahoam

Thousands of hard-working bees produce the sweet and tasty honey of the organic beekeeping “von dahoam”, which Armin and Klaus take good care of all year round. The busy insects travel thousands of kilometers "at home" in the Pyhrn-Priel holiday region to collect the nectar of native flowers, trees and shrubs. Incidentally, until 1 kg of honey is collected, that means no less than 240,000 km and 10 million flowers!

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The organic way of beekeeping is a matter of course for Armin and Klaus as passionate nature lovers.

If you want to pamper your palate with a delicious glass of organic honey, please contact Armin and Klaus.

Steyrsbergerreith

The 350-year-old rustic hut is probably one of the oldest alpine pastures in the Pyhrn-Priel holiday region. Everything that ends up in the pots or ovens of the Platzer family comes from the region and is homemade. The cattle are kept and processed on their own farm in Vorderstoder. But the farmer's bread, butter and cheese are also made in-house according to old recipes.

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The apples and pears from our own orchards, which are harvested by hand, washed and also processed into a fine drop with the utmost cleanliness in our own company, are a real treat for the palate.

The Steyrsbergerreith team is looking forward to seeing you!

Brunlitzerhof

Sandra and Wolfgang Mayr run the Brunlitzerhof in Roßleithen together with their family and employees.

Happy free-range chickens are kept on their farm, and their valuable manure is used as the raw material for the natural fertilizer "Pello Plant". At the Brunlitzerhof there are not only lots of chickens and a lot of natural fertilizers but also some culinary delicacies. In the production of all products, they attach great importance to regionality, freshness, sustainability and resource conservation.

Trattenbacher GenussStub’n

The Trattenbacher GenussStub'n at 900m above sea level, framed by the Großer Pyhrgas and Bosruck, is a small, fine snack station with regional, seasonal and warm cuisine. Young hostess Katharina Sulzbacher's passion for PLEASURE cuisine is reflected in the creative and lovingly prepared dishes and snack variations. Not only the food enchants the guests but also the hospitality of the entire team. In addition, the cozy ambience in the Jägerstüberl or on the covered panoramic sun terrace invites you to enjoy and linger.

© Regional location Pyhrn-Priel
The location of the Pyhrn-Priel holiday region on a map of Austria.