Bosanski
Fotografiju je napravio Stephan Seeber na Pexels.com
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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.


Werfen
Istražite najveću ledenu pećinu u Evropi, dramatičan svijet oblikovanog leda. Vođene šetnje vode vas kroz blistave špilje, zaleđene slapove i strme isklesane prolaze.
Brze činjenice: Istražite više od 42 kilometra prirodnih prolaza, iako je samo oko jedan kilometar dostupan posjetiocima tokom vođenih tura. Unutar špilja temperature su blizu smrzavanja, a ledene formacije stvaraju kristalne hodnike koji hvataju svjetlost poput vitraža.
Istaknuto: Jedna od dvorana sadrži izvanredne ledene formacije koje dostižu visinu do 10 metara, njihove površine izrezbarene finim prugama i sjaje sablasno plavo kada vodič usmjeri svjetla preko njih. Tokom vođene šetnje, iznenadna tišina kada se svjetla priguše pretvara kapanje topljenog leda i škripu cipela u živu zvučnu pozadinu, toliko blizu da možete osjetiti hladni zrak na obrazima.
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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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