Bosanski
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Plan language: BosanskiMeđu najvažnijim stvarima za obaviti u Austriji, istraživanje dvorca Schönbrunn je neizostavno, jer ova bivša carska ljetna rezidencija ima 1.441 sobu i veličanstvene vrtove. U Beču, Zlatni krov pruža pogled u historiju sa svojih 2.657 pozlaćenih bakarnih pločica, dok tvrđava Hohensalzburg u Salzburgu nudi panoramski pogled na grad sa 506 metara nadmorske visine.


Melk
Smješten iznad Dunava sa rokoko raskoši, Melk manastir kruniše dolinu Wachau. Istražite pozlaćene dvorane, ukrašenu biblioteku i široke poglede na rijeku.
Brze činjenice: Sjedinjena na stjenovitoj tački iznad rijeke, pozlaćene kule i luka oblikovani kao lukovi hvataju svjetlost na milje daleko, čineći siluetu nezaboravnom. Unutra, ukrašena barokna ceremonijalna dvorana i stara biblioteka puna iluminiranih rukopisa nude teatarsku kontrastu prema vinogradima ispod.
Istaknuto: Sunčeva svjetlost probija kroz visoke prozore i pada na freske Johanna Michaela Rottmayra, naslikani anđeli kao da se naginju prema vama dok zvuk orgulja odjekuje kroz lađu. Duga, jantarno osvijetljena biblioteka čuva otprilike 100.000 tomova, kožni korice i blagi miris pergamenta stvaraju intimni muk gdje i tiho okretanje stranice zvuči glasno.
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Created in 1832 by Franz Sacher for Prince Metternich, this dense chocolate cake with apricot jam and a glossy chocolate icing became a symbol of Viennese patisserie and a source of bakery rivalry.

Made with paper-thin strudel dough wrapped around tart apples, raisins, and cinnamon, it reflects the Austro-Hungarian culinary exchange and remains a staple in cafés and homes.

A fluffy shredded pancake named for Emperor Franz Joseph, it is usually caramelized, torn into pieces, and served with plum compote or fruit preserves.

A thin, breaded and pan-fried veal cutlet, Wiener Schnitzel is so emblematic that by tradition it must be made from veal, otherwise it is called Schnitzel 'Wiener Art'.

A classic Viennese boiled beef dish once favored by Emperor Franz Joseph, it is simmered with root vegetables and served with horseradish and apple-cream accompaniments.

Adapted from Hungarian goulash, Austrian gulasch is a rich, paprika-spiced stew often thicker and served with bread or dumplings, reflecting Central European comfort food traditions.

Invented in the 1950s, Almdudler is a sweet herbal soda made from alpine herbs, and it has become a national soft drink often enjoyed as an alternative to beer or wine.

The Viennese Melange is a coffee-house classic similar to a cappuccino, consisting of espresso and steamed milk topped with a small foam, and it is central to Vienna's coffee culture.

Obstler is a strong, clear fruit brandy distilled from apples, pears, or plums, traditionally homemade and served as a digestif after meals or during celebrations.
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