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A little-known specialty awaits Sarah in Vienna: Tafelspitz. The meat comes from cattle from the Vienna Woods, which graze in front of the gates of the city.

In the wooded hills of Styria, Sarah prepares dishes that match the course of the seasons: tender venison with traditionally fermented cabbage and pumpkinseed noodles.

Sara visits the Wachau Valley, the orchard of Austria and home of the apricot. Harvested at the end of July, they can be served with duck breast or as apricot dumplings.

On her way through Burgenland, Sarah meets the happiest pigs in the world, and in Purbach there is fresh fisherman’s soup with tomato and plenty of paprika.

The restaurant in Tyrol has been owned by the Ebsters for generations, offering their classic mezzelune pasta stuffed with turnips and bacon and pseudo soup as a starter.

The village of Alkoven on the Danube offers catfish on braised cucumber as the local specialty. But first the giant fish must be caught and the cucumbers harvested.

Cheese from the Bregenz Forest in Vorarlberg is a delicacy known far and wide. But its production, high up on the mountain, is anything but easy.

Salzburg is known, above all, for its dessert: Salzburger Nockerl. But before that, the main course requires a pheasant hunt through forests and fields.

In the city of coffee houses, there are countless treats to discover: tarts, sponges, strudels, and snowballs that never melt.

The last stage of Sarah’s culinary journey leads her to Carinthia, to find Carinthian dumplings with char caviar and sour soup with saffron.