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Prost - Mahlzeit

convivial tavern culture in the Mühlviertel inns - enjoy with all the sense and sample our specialities and the typical Mühlviertel homely fare.

Wirtshauskultur – the taste of the Mühlviertel

The Mühlviertel Wirtshauskultur revives culinary traditions and presents Dalken and other tasty morsels from the Mühlviertel, freshly prepared. At the centre of its image are authentic, regional and contemporary eating and drinking. The member businesses are long established in the region and have come together into a lived and liveable partnership of quality. High quality products from the region characterise the selection of dishes. Recipes that have been passed down and specialities are re-interpreted for the modern kitchen; so old culinary traces can lead to new creations.

Most – the regional sour drink of the Upper Austrians

Along with beer, cloudy cider is a popular drink. This is an absolute essential for a stop at a Most tavern. Cloudy cider (Most) is fermented apple or pear juice and is the national drink of the Upper Austrians, who therefore also carry the honour title of „Most heads“. In Upper Austria, Most is known as the “national sour”. In the autumn, the freshly pressed juice is drunk as a particular speciality, known as sweet Most (non-alcoholic). The orchard meadows where the Most fruit is grown, delight the hikers already in the spring with their blossoms. Later on in the autumn, you can smell the ripe fruits from a long way off already. In the Most Museum Trosselsdorf (town of Neumarkt), the owners proudly show their family exhibition pieces on the topic of Most production and invite you to a nice glass. In the exhibition Most producer of Pankrazhofer in Tragwein, Most and juices are produced in the highest quality. The Most sommelier will be pleased to give you tasting advice.
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