Spring in the Capital of Culinary Delights
A stroll through the seasons
The year has only started. Explore our cuisine in spring - light and colourful. The season's stars are the "Weizer Berglamm" (lamb), asparagus, radish and "Grazer Krauthäuptel" (crispy salad).
Gourmets are patiently waiting for the "queen of vegetables". It is precious, as it is only available freshly from late April to end of May.
Small and red but healthy and tasting. This vegetable is not to be missed in spring - a great source of vitamin C.