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The best way to get to the Pöstlingberg, the local mountain of Linz, is by taking the Pöstlingbergbahn or the famous Kreuzweg.
At the finish line, the steep climb is rewarded with an impressive view over Linz and the Grottenbahn with the fairytale world and the dwarf kingdom lures.
In the pilgrimage basilica many a couple has already said "yes" to each other and then celebrated extensively in the Pöstlingberg Schlössl.
The Ars Electronica is located in Linz-Urfahr, directly on the Danube.
The Ars-Festival, Ars-Prix, Center and Futurelab have made it world-famous, and the "Road of Emperors and Kings" is a contrast to a visit to the world of state-of-the-art technology.
From the ship you can enjoy the view of the provincial capital Linz and the culture mile with the Lentos and the Brucknerhaus.
Where is the liver in the Leberkäse? Leberkäse is a traditional product of Bavarian-Austrian cuisine and is one of the boiled sausage varieties.
The sausage meat consists mainly of beef and/or pork or fat, water and spices.
However, it does not contain a liver and the name cheese is derived only from the shape of the loaves.
Leberkäse was not so long ago a cheap meat substitute.
Roasted with fried egg or as "False Cordon bleu" it could be found on almost every tavern menu.
Leberkäse is today a popular snack as warm cuts or cold and thinly sliced in the bread roll.
Leberkäse has long since become acceptable as an ingredient on fine buffet plates.
The people of Upper Austria are known for their preference of eating Leberkäse at any time of the day.
Turkey liver cheese is produced as a low-calorie variant and new creations with cheese, chilli, gherkin etc.
"Lehner's Bauernleberkäse", "Gourmet fein" or "Neuburger" with their Leberkäsespezialitäten are not only sold in Upper Austria.
And by the way, you shouldn't say "Neuburger" to Neuburger Leberkäse, that's "Neuburger".
The traditional pastry of the Donauflößer "Flesserl" is called the braided pastry in Upper Austria, sprinkled with poppy seeds and salt.
After bread rolls and salt sticks, the Flesserl is one of the most popular pastries in Upper Austria.
The shape of the Flesserl, sprinkled exclusively with poppy seeds, can be found almost everywhere in Austria as Mohnstrietzerl or Mohnzopferl.
Its present form is derived from the "Linzer Salzflößel".
Presumably it is a guild sign and picture bread of the raftsmen on the Danube.
The Linz raft had a shape similar to a raft and the salt on top refers to Upper Austria as a salt country.
Until the 20th century raftsmen played an important role on the big rivers like the Danube.
The bread is surrounded by many old customs, which are often still connected with the belief in supernatural powers.
Troad Bäcker is a cooperation consisting of around 150 farmers, a spice mill, four mills and eight bakeries.
The Troad bakers show the way from the grain to the mill to the finished bread and pastries in a complete and comprehensible way.
In compliance with strict cultivation criteria, quality wheat, rye and bread spices grow on the Upper Austrian fields.
The natural sourdough is carefully stirred and cared for, thus giving the Troad Bäcker-Brot its special, unmistakable taste.
The Kräuterhof Aufreiter and the Whiskydestillerie Affenzeller in Alberndorf are interesting show businesses and excursion destinations for groups.
When young successors take over a farm today, nothing is left to chance.
Peter Affenzeller can enjoy the highest whisky awards with his young years and presents his specialities in a modern, dignified ambience.
Moar-Whisky or the new Kukuruzbrand come from the Schatz family in Ried in the Riedmark.
The meat manufactory Riepl in Gallneukirchen operates a traditional butcher's shop with its own livestock trade, slaughtering, processing and adjoining inn.
Regionality here means that the cattle come from farmers within a radius of a maximum of 20 km.
Leberkäse is, of course, a fixed component of the varied assortment.
The innkeepers of the Gasthof Zum Grünen Wald in Engerwitzdorf, Gasthaus Marktstub'n in St.
Georgen an der Gusen, Restaurant Donauhof and Eduard Kaisers Gasthaus in Mauthausen cultivate the typical Upper Austrian inn culture and offer delicacies of the respective season.
Vealbeuschl with bread dumplings is never allowed to go out at E.
The hostess of the Glockerwirt in Alberndorf has joined the demanding criteria of the "GUUte-Wirte" and is successful with her renunciation of flavour enhancers.
Upper Austrian must culture is not only cultivated in the Deisinger-Hof must taverns in Katsdorf, in the Moststub'n Frellerhof in Mauthausen and at the Freisederwirt am Pöstlingberg.
Favoured by the Danube, the climate on the southern slopes around Luftenberg is comparable to the Wachau.
Fruit growing companies such as Siegl-Brunnbauer in Langenstein and Bioobstbau Peterseil in Luftenberg not only produce the best fruit, but also juices, musts and frizzante of the highest quality.
24-hour Honigkastl, which makes it possible to purchase honey specialities from the Naarn and Danube valleys around the clock, is located in front of the organic Marthe beekeeping in Luftenberg.
The direct marketers Stallinger in Gallneukirchen, Zehethofer in Engerwitzdorf and Da Einkoch from Puchenau offer farm specialities from the farm or on the markets in Linz.
The high-quality products of the Troad bakers Thurner in Schwertberg and Fenzl in Linz-Urfahr are a taste programme rich in contrast to the ready-made baking mixes.
Bread and pastries suitable for the seasons and the Salz-Mohnflesserl (Salt Poppy Seed) will inspire you.
The Pöstlingberg Schlössl is one of the very few houses that can be happy about this award.
The beer specially brewed for the house is called "Schlössl Bräu".
Beer culture is also a special concern for the young landlords in the Fischerhäusl in Alt-Urfahr, in addition to the regional cuisine.
Freshly tapped beer can be found in the restaurant garden directly on the Danube and not far away in the Biergartl.
The restaurant and restaurant Verdi in Linz-Urfahr and the Weindlhof in Mauthausen with a view of the Danube valley stand for culinary culture at the highest level.
The legendary dish, which should not be missing from the varied menu of Haubenkoch Siebenhofer in the Weindlhof, is the baked Chiliblunz'n.TIPP:Gallneukirchner ARGE Bauernmarkt: Saturday morning, 14 days in even calendar weeks