Top 27 Traditional Foods
in Styria

Zotter Chocolate, headquartered in Riegersburg, Austria, is a company known for producing organic and fair-trade chocolates. Established in 1987 by Josef Zotter, the company initially operated as a confectionery business before transitioning to chocolate manufacturing in 1999. Zotter is distinctive for its wide variety of unique flavors, offering over 400 different types of chocolate bars. The company is committed to sustainability, sourcing cocoa beans directly from cooperatives and small farmers. Zotter operates a "bean-to-bar" production, where the entire chocolate-making process, from roasting beans to packaging, is managed in-house.Expand

Almenland Stollenkaese is a cheese producer located in Austria, specifically in the region known as the Almenland Nature Park in Styria. The company specializes in producing cheese that is aged in a natural cave, or "stollen," which contributes to the unique flavor profile of their products. They offer a variety of cheeses, including their signature Stollenkäse, which is matured in these cave environments, taking advantage of the constant temperatures and humidity levels ideal for cheese aging.Expand

Obersteirische Molkerei is a dairy cooperative based in Knittelfeld, Austria, specializing in the production of various cheese types alongside other dairy products like milk and yogurt. Established in 1900, it sources high-quality milk from about 1,400 local dairy farmers in the region, where high alpine pastures contribute to the distinct flavor of its products. The cooperative is known for implementing sustainable practices and modern technology in dairy production.Expand

Weingut Tement is one of the leading wineries in Austria’s Südsteiermark (South Styria), known for producing precise, mineral-driven, and age-worthy white wines. Founded in 1959, this family-owned estate is now run by Manfred Tement together with his sons Armin and Stefan, who continue to develop a strong focus on terroir and sustainable viticulture. The vineyards are located on steep hills along the Slovenian border, where a cool climate and diverse soils - particularly marl and limestone - contribute to the wines’ aromatic intensity and freshness. Tement is especially recognized for its Sauvignon Blanc, considered among the finest in Austria, while also producing Chardonnay (Morillon), Weißburgunder, and other varieties. A key vineyard site is Zieregg, one of the most prestigious in the region, known for its complex microclimate and outstanding aging potential. The estate follows organic practices in the vineyards, combined with a low-intervention approach in the cellar, including spontaneous fermentation and extended lees aging for higher-tier wines. The style is defined by purity, precision, and pronounced minerality, with a clear balance between ripeness and freshness. Weingut Tement is widely regarded as a benchmark producer of South Styria, consistently emphasizing site expression and long-term sustainability.Expand

Ennstal Milch KG is a cooperative dairy company located in Stainach, Austria. It was established in 1902 and is known for producing a variety of dairy products, including cheese, yogurt, and milk. The company focuses on sustainable production practices and is committed to using milk from local farmers in the Ennstal region. Ennstal Milch KG also exports products to several countries, enhancing its presence in international markets.Expand

Käferbohnensalat is one of the most traditional dishes from the Austrian state of Styria. Käferbohnen, literally meaning beetle beans, also known as Styrian scarlet runner beans, are a variety of extra large, lilac-violet speckled beans that have been grown in Styria ever since the 16th century. In this simple salad, previously soaked and cooked beans are flavored with vinegar, pumpkin seed oil, onions (grated horseradish can be used instead), salt, pepper, and a pinch of sugar. This basic, traditional recipe is sometimes additionally enriched with hard-boiled eggs, peppers, corn, or tomatoes.Expand

Bauernkrapfen is a traditional pastry that is especially popular in the regions of Styria and Carinthia. They are similar to doughnuts and are often enjoyed as a treat during carnivals, festivals, and other celebratory events. These pastries are made by first forming a yeasted dough into a ring shape, then frying it in oil until golden brown. After frying, the bauernkrapfen are usually dusted with powdered sugar, though some versions may be filled with jam, similar to a jelly doughnut. Like many traditional dishes, there can be variations in the recipe for bauernkrapfen depending on the region or the personal preferences of the cook. Some versions might include additional ingredients like vanilla, rum, or lemon zest for extra flavor. Expand

Verhackert is an Austrian spread originating from the region of Styria. It is made with finely chopped speck that is combined with salt, minced garlic, and (not always) pumpkin seed oil, which is a true gem of Styria. This speck-filled spread can sometimes be bought in the form of sausages with a plastic casing, and more rarely in cans or jars. It is recommended to serve verhackert with thick slices of bread.Expand

Ennstaler Steirerkas is a traditional cheese hailing from the district of Liezen in Styria. The cheese is made from pasteurized or raw skimmed cow’s milk, while small amounts of spices, herbs, pepper, or berries may also be added. Underneath its mold-ripened rind, the texture of the cheese is crumbly, granular, and patterned by mold veins. The cheese is usually left to mature for at least 3 weeks before consumption. The aromas are intense, robust, spicy, and earthy, with mild notes of ammonia. The flavors are sour, piquant, strong, sharp, and spicy. It’s recommended to enjoy the cheese on a slice of buttered bread.Expand

Steirischer heidensterz is a traditional rural dish made with buckwheat flour. Believed to have originated in the 15th century in the Austrian state of Styria, it is made by quickly pouring the buckwheat flour into boiling water with a pinch of salt, which creates large flour lumps. The water is then drained, and the lumps are mashed and mixed in a pot of melted lard. The compound is lightly stirred and left to cook for another few minutes until it is firm. Traditionally, the dish is served with a local version of mushroom soup or dumpling soup, but it can also be accompanied by sour milk. Heidensterz started out as peasant food because of the accessibility of the ingredients and its nutritional value, but in the early 19th century, it was declared a national dish in Styria and a culinary delicacy for all citizens, not only peasants.Expand

Sterz is a traditional peasant dish that consists of simple, everyday ingredients, typically a combination of flour, fat, water, and salt. It is mostly associated with the Austrian regions of Burgenland and Styria, although different varieties of this flour mash are also found in other parts of Austria, Slovenia, Bavaria, and Croatia. The dish can be made with various types of flour such as wheat flour, rye flour, buckwheat flour, spelt flour, or a combination of any of these flour kinds. To make sterz, the flour is typically lightly browned before it is cooked in boiling salted water and stir-fried with fat (traditionally with lard). Other common ingredients contained in this dish include eggs, milk, pork cracklings, bacon bits, beans, and onions. Depending on the addition to the basic flour mixture, there are numerous types of sterz, including eiersterz (egg sterz), mehlsterz (flour sterz), grammelsterz (with pork cracklings), kukuruzsterz (also called turkensterz, a cornmeal sterz), riebelsterz (potato sterz), and blutsterz (with pig blood). A popular variety of sterz in both Burgenland and Styria is heidensterz, a type of buckwheat flour-based sterz, which is considered a national dish in Styria. Traditionally, sterz dishes are enjoyed with soups or used as an einladen (filling) for soups, although they are also commonly eaten for breakfast with milk.Expand

Klachelsuppe is a traditional soup originating from Styria. The word klachel in the name of the soup refers to its key ingredient – pork knuckle. The soup also contains soup greens such as carrots, celery, and parsley, bay leaves, juniper berries, peppercorns, marjoram, sour cream or heavy cream, flour, salt, pepper, and a dash of white wine, if desired. The pork knuckle is cooked with the vegetables, and the bones are later removed, while the meat is chopped into small pieces. The flour is mixed with the cream, and the combination is stirred into the soup with seasonings and white wine. The meat is then returned to the pot for a while, and the soup is traditionally served hot. It's recommended to pair it with heidensterz, a dish made with greaves and buckwheat flour.Expand