Here there is probably the suitable offer for all interests and preferences. Mountain hikers can enjoy the view from the "5fingers" at Krippenstein, climbers will find challenging via ferrata routes, and those who like to go underground will find several caves to choose from. The light shows in the mammoth cave are breathtakingly beautiful and the ice cave concerts promise very special sound experiences. The Traun, where it leaves Lake Hallstatt, is an exciting challenge for kayakers. Cyclists, on the other hand, are best advised to travel by mountain bike or e-bike to reach the Salzkammergut Glücksplätze or to get involved in a marathon at the Salzkammergut Mountain Bike Trophy. After so much activity, it's finally time to enjoy a cruise on the lakes or a comfortable ride on the rack railway from St. Wolfgang to the Schafberg. Culinary delights and pure nostalgia are offered during the "Kaisertage" in August, and typical customs at the "Bauernherbst" in Bad Ischl on "Liachtbratlmontag". On the esplanade at the Traun, the sweet seductions from the Zauner confectionery, to which operetta composer Franz Lehár, or rather the entire K.K. society, loved to ascribe when they stayed in Bad Ischl for the summer resort, lure the visitor. Precious salt from the mountainsSalt is the treasure of the mountains in the Inner Salzkammergut. Very early on, people began to raise it and the region can be proud of the oldest salt mine in the world. Today it is called "Glück auf in den Salzwelten Hallstatt" when the entrance to the Salzberg begins. Here you can experience how the miners worked and lived, how salt is leached out of the mountain, and how brine finds its way via the world's oldest pipeline to Ebensee, where it is processed in the saltworks into salt for daily use. In the 14th century, the profession of "salt maker" was first mentioned in a document in Hallstatt. They brought the white gold of the mountains all over the world, primarily on the Traun and further on the Danube, because for a long time transport by water was the ideal way of transport. Austrian natural salt means uniodised untreated rock salt from mining with an extremely high proportion of minerals. The bread of the pilgrims Today, the gingerbread in its regionally different names and variations is known as the classic pastry of the Christmas season, and the Christmas table would be inconceivable without it. Gingerbread consists primarily of flour, honey, nuts and spices, such as cinnamon, cardamom, cloves, etc., is formed handy and is durable. This traditional pastry was produced in St. Wolfgang early on alongside beeswax sticks as a votive gift for pilgrims, as St. Wolfgang was one of the most important pilgrimage cities after Rome and Aachen in the 14th century. The "St. Wolfganger Lebzelten" were a sweet refreshment for the often arduous journey home of the pilgrims because of their good durability. Many traditional gingerbread specialities and new, fine creations are baked and lovingly decorated by the confectioners in Genussland Oberösterreich for traditional celebrations and as a sweet speciality. The old craft of salt production has been revived by the Tucek family and so organic natural salt products of the highest quality are available in their salt branch in Hallstatt and St. Wolfgang. There you will also learn a lot of interesting facts about mining salt mining and the use of mountain core and herbal salts. The variety of salt products under the EchtNatur brand in St. Wolfgang includes the organic herbal meal variations, which can be mixed as pesto to be a quick meal. The Lebzelterei Gandl in St. Wolfgang prepares gingerbread specialities according to traditional recipes and the Schaubackstube in Bad Ischl offers small groups the opportunity to enjoy the handcrafted production and tasting of gingerbread. Specialities of the Ischler Lebkuchen GmbH in Bad Ischl are the hand-made Elisen gingerbread, gingerbread hearts and gingerbread sticks filled with jam, dipped in dark chocolate. The Zauner confectionery in Bad Ischl has been awarded the Austrian national coat of arms. Gingerbread is only served with homemade biscuits at Christmas time. The Zaunerstollen, on the other hand, plays the main role in the Grand Café and Restaurant Eesplanade showcases all year round, in addition to the many sweet temptations, and in September it is time for the Almabtrieb to take place. The magnificent "Aufkränzen" with floral decorations and the Almabtrieb with large cow bells is carried out when no animal has had an accident during the summer. In St. Wolfgang there is annually the "Krausn" to the Almkirtag. For this, two slices of brioche are filled with Powidlmarmelade, dipped in a soft yeast dough and baked out floating in hot fat. The snack station Mostbauer in St. Wolfgang is known for the boiler hot on Thursday and the smoked fish on Friday. The Gasthof Platzhirsch is situated directly on the pilgrim's path, and so the strengthening regional cuisine and pilgrim's rooms are available. In Bad Ischl the Gasthaus Rettenbachmühle invites you to trout, roast roast or curd cheese strudel, just to name a few delicacies. The Landhotel Hubertushof refines products from its own agriculture in the restaurant kitchen and apples into the "world's best" apple vinegar. The Steaktime in the Goldenen Schiff, located directly on the Traun, prepares fillet of beef and fish from the region. S'Kaiserliche Wirtshaus im Hotel Stadt Salzburg is a traditional hotel close to the Kaiserpark, and the Katrin Berggasthof offers a mountain breakfast on Sundays for Bratl and Wednesdays as an introduction to hiking on the Katrin. bream, perch, tench, char, reinanken and grayling grow in the waters of the Salzkammergut. The Salzkammergut Fischrestaurants prepare the best fish dishes from this selection, once very traditionally according to traditional recipes, then creatively and exceptionally. Salt has always played an important role in the World Heritage region. At the Steegwirt in Bad Goisern every guest is welcomed with bread and salt, and at the Wohlfühlhotel Goiserer Mühle the Chef Reinanke prepares or char in the Ursalzkruste as a speciality. The Landhotel Agathawirt specialises in creative vegetarian dishes, fish and everything for cyclists. The "Schmankerl-Runde mit dem E-Bike" in Bad Goisern leads to the Haller-Alm and to the Rathlucken Hütte for woodcutter nocks and delicious desserts. At the Gasthaus Moserwirt in the centre of Bad Goisern, the Kistenbratl is the best place to go in summer on Thursdays, and anyone who is already here should also visit the craftsman's house and the Anzenaumühle. The Gasthof Brandwirt in Gosau is famous for the Kaiserschmarrn, and the Gasthaus Echo with the Gastgarten directly on the Geo-Rundweg, prepares the best local game and freshly smoked fish. Where the oldest salt mine in the world is located and right in the centre of Hallstatt, stands the Hotel Gasthof Zauner, where regional delicacies are served in the old Zirbenstube. At the Seewinkel in Obertraun the Gasthof Höllwirt is not only known as a fish restaurant, game dishes and Kasnocken are also part of it. The Lodge am Krippenstein is also the right place to end the day with a delicious homemade strudel. TIP: Bad Ischl farmers' market: five times on Friday morning from the beginning of September.