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Nahaufnahme Brettljause auf der Gowilalm in der Urlaubsregion Pyhrn-Priel, neben der Jause auf dem Holztisch stehen zwei Trinkgläser.
Nahaufnahme Brettljause auf der Gowilalm in der Urlaubsregion Pyhrn-Priel, neben der Jause auf dem Holztisch stehen zwei Trinkgläser.

Snack stations, cider taverns & wine taverns

in 360° Alpenland

© Foto Oberösterreich Tourismus/Pyhrn-Priel/Stefan Mayerhofer: Brettljause auf der Gowilalm in der Urlaubsregion Pyhrn-Priel.

Homemade snacks & cider culture in Upper Austria

After a walk across alpine pastures, along wide fields or through the alleyways of historic towns, a laid wooden table awaits you at 360° Alpenland. On it: fresh farmhouse bread, savoury bacon, potato cheese and a glass of golden cider. No fuss - just honest flavour from the region.

Snack stations, cider taverns and wine taverns are deeply rooted in Austrian culinary culture. They stand for homemade specialities, regional products and an atmosphere that brings people together. Traditionally, they differ in their orientation and origin:
Jausenstationen are often located close to hiking or cycling trails and serve simple, cold specialities such as Brettljause snacks or dumpling variations. Cider taverns focus on cider from their own pressings. Heurige, on the other hand, are classic wine or fruit taverns with seasonal drinks and cold dishes.

© Foto: Singerkogel/Sarah Kreuzhuber | Der Ferienhof Singerskogel in der Urlaubregion Pyhrn-Priel.
Blick auf eine leckere Jause beim Singerskogel.
© Foto: Singerkogel/Sarah Kreuzhuber | Der Ferienhof Singerskogel in der Urlaubregion Pyhrn-Priel.
Eine Familie sitzt gemütlich bei einer Jause am Singerskogel zusammen.
© Foto: Trattenbacher Genussstube/Katharina Sulzbacher | Die Trattenbacher Genussstube in der Urlaubsregion Pyhrn-Priel.
Eine süße Nachspeise schön angerichtet.
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Interesting facts about snack stations, cider taverns and wine taverns:

A cider tavern in the Alpine region serves what grows on its own farm. Apple and pear cider often comes from decades-old orchards. They also serve cold delicacies from their own production. This combination of agriculture, craftsmanship and hospitality characterises the cider culture in Upper Austria.

Wine taverns - also known as Buschenschanken - are usually only allowed to offer their own products and are open for a limited time. Snack stops, on the other hand, are often a permanent feature along hiking or cycling trails. In 360° Alpenland, both forms complement each other to create a lively culinary landscape.

Yes, many snack stops in 360° Alpenland are located directly on popular hiking trails - for example in the south between Pyhrn and Priel or in the valleys of the Kalkalpen National Park. After a summit tour or a family hike, a refreshing snack with a view of the countryside awaits.

Typical specialities include homemade farmhouse bread, bacon, spreads such as Erdäpfelkas, regional cheeses and cider from our own pressings. Many businesses rely on products from the 360° Alpine region and make regionality tasty.

Heurige in Upper Austria often have seasonal opening hours. "Ausg'steckt" means that the establishment is open. The dates vary - especially in the cider autumn or at weekends is high season for cosy evenings in the countryside.

Many snack stops in 360° Alpenland are family-friendly. Play areas, large meadows or animals on the farm make a visit exciting for children. Meanwhile, adults can enjoy cider and regional cuisine in a relaxed atmosphere.

Numerous cider taverns and wine taverns offer farm products to take away - cider, juices, spirits or bacon. A piece of the Alps will stay with you even after your holiday.

In addition to classic meat dishes, many establishments offer vegetarian spreads, cheese platters and seasonal specialities. Regionality here also means variety from the garden and field.