No other food is able to capture the geographical beauty of a city so perfectly in a sweet treat.
A world-famous culinary delight that captures the geographical beauty of the city of Salzburg in a sweet treat: The Salzburger Nockerln. Three imposing mounds of sugarbaked until golden brown and sometimes accompanied by a hint of cranberries or raspberry purée as a "base", are served in quite a few restaurants throughout the province and enjoy cult status. This was once again confirmed in season 6 of "Kitchen Impossible" when Tim Mälzer and Tim Raue on the recipe of the top chefs Rudi and Karl Obauer had to try.
Where do the three sweet "mountains", which are modeled on Salzburg's three striking local mountains - Mönchsberg, Kapuzinerberg and Gaisberg - taste best? Falstaff went on a search.
"Huber's im Fischerwirt" is certainly one of the places to go for this specialty. Gourmet cuisine is rethought in the beautifully renovated "Fischerwirt". Harald Huber's creativity turns local and international ingredients into imaginative compositions, including his interpretation of dumplings.
The "Café Habakuk" in Linzer Gasse has been a delight since 1999. Apple and curd cheese strudel are famous, and depending on the season there is also apricot or plum strudel, the insider tip of the small confectionery café: the Salzburger Nockerln.
An unforgettable treat for young and old in summer: the Salzburger Nockerl ice cream, created by one of Austria's most popular ice cream parlors, the "Alpz Gelato & Cafe".
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