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Plan language: EspañolAmong the top things to do in Austria, exploring Schönbrunn Palace is essential, as this former imperial summer residence boasts 1,441 rooms and grand gardens. In Vienna, the Golden Roof offers a glimpse into history with its 2,657 gilded copper tiles, while Salzburg's Hohensalzburg Fortress provides panoramic city views from 506 meters above sea level.


Krimml
Austria's highest waterfall plunges over 380 meters in three thunderous tiers. Hike through spray-kissed trails and viewpoints for breath-taking photos.
Datos rápidos: Las cascadas caen un total de 380 metros en tres niveles dramáticos, clasificándose entre las cascadas más altas de Europa. El sonido atronador del agua se puede escuchar a kilómetros de distancia durante el deshielo estacional, y los caudales máximos alcanzan decenas de metros cúbicos por segundo, esparciendo una niebla persistente por todo el valle.
Destacados: El sol de la madrugada atraviesa la niebla para pintar arcoíris constantes sobre la caída, mientras el aire sabe a mineral fresco y agudo, intensificando cada respiración. Un sendero en zigzag pasa por tres plataformas de observación donde la bruma puede empapar tu chaqueta y el eco de la cascada perdura hasta tres segundos, un pulso rítmico que los guías locales a menudo señalan.
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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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