Savoring the Danube River on the Viking Vilhjalm

Apart from being a picturesque journey through stunning landscapes, Viking’s Danube River cruise is also a delightful culinary adventure. I savored regional delicacies on board and at each stop on our voyage from Budapest, Hungary, to Passau, Germany. Let’s explore the delectable culinary experiences that await travelers on this gastronomic odyssey.

Onboard delights

Viking’s river cruises are known for providing passengers with exceptional culinary experiences. On board the ship, guests can indulge in various regional dishes inspired by the cities along the Danube. From chicken paprikash to wiener schnitzel, the ship’s chefs showcase the diverse flavors of the region. Having the option of regional fare on the menu each day whetted our appetites before exploring each city.

Budapest – chimney cake

Our culinary exploration began in Budapest, where the sweet aroma of kürtőskalács, or chimney cake, filled the air as we walked the cobblestone streets. These cylindrical pastries are made by wrapping dough around a cone-shaped mold and roasting it over an open flame until golden brown. They’re then coated with sugar, cinnamon or nuts. Be sure to seek out cakes cooked over an open fire for the most authentic experience.

Bratislava – lokša

In Bratislava, Slovakia, prepare to savor lokša, a traditional dish that embodies the heartiness of the region. Pancakes made from potatoes, flour and eggs are fried or baked until golden brown, then stuffed with savory fillings such as cheese or liver pâté or sweet fillings like Nutella and fruit spreads. I sampled a goat cheese lokša at the Christmas market, and it was savory and satisfying.

Vienna – Vienna schnitzel

When in Vienna, you must try the classic Vienna schnitzel. Thin slices of veal are coated in breadcrumbs and fried to golden perfection, creating a crunchy exterior that gives way to tender, flavorful meat. Paired with a squeeze of lemon and perhaps a side of potato salad, this iconic dish is a true culinary masterpiece.

Krems – apricots

Cruising through the Wachau Valley, travelers will want to relish the region’s bounty of apricots. In Krems, Austria, indulge in marillenknödel, or apricot-filled dumplings, and experience the sweet harmony of flavors that this picturesque region has to offer.

Stop by Hellerschmid distillery and try its B’soffene Marille, or “tipsy apricots”: Luscious apricot halves floating in a nectar of apricot schnapps and apricot liqueur. The family’s secret recipe keeps the apricots firm yet soft, and the intoxicating liquid makes for an ideal finish to the bite of fruit.

In addition to bringing home the tipsy apricots, I loaded my luggage with apricot schnapps, jam, honey and sweet mustard. Our family enjoyed tasting the numerous apricot products at Christmas, savoring the flavors of the Wachau region at home.

Linz – bread rolls

After a morning exploring Linz, Austria, we took an optional excursion to the countryside. There, we met with a farmer who taught us to bake rolls using wheat and spelt flour. The rustic setting, warmth of the oven and shared laughter created an experience that added depth to the simple joy of indulging in freshly baked goods.

After the rolls were baked, we sat down for a typical Austrian dinner of meats, cheese, hummus and beetroot spread, alongside our warm bread. It was an immersive experience and one of my favorite meals of the trip.

Passau – gingerbread

The final stop of our cruise brought us to Passau, where the air was fragrant with the spiced aroma of gingerbread. A holiday favorite, Passau’s gingerbread is crafted with a blend of honey, molasses and aromatic spices. Decorated with intricate patterns and often served in festive shapes, these gingerbread treats provided a sweet conclusion to our culinary voyage.

After visiting the Christmas market, where we sipped mulled wine and tasted Simon Confiserie gingerbreads, we were treated to a demonstration by Simon himself.

Savoring the Danube isn’t just about tasting local specialties; it’s about immersing oneself in the rich tapestry of regional traditions. From baking bread in an Austrian farmhouse to sampling gingerbread with Simon in Passau, our unique experiences added a layer of depth to the culinary odyssey.

Bread rolls from Linz

• 500 grams whole-grain spelt flour
• 500 grams wheat flour
• 40 grams fresh yeast
• 2 teaspoons salt
• 250 milliliters milk
• 250 milliliters water
• 2 tablespoons oil
• 1 teaspoon bread spice (caraway, coriander seed, fennel seed)
• One egg for basting
• For sprinkling on top: poppy seeds, sesame seeds, pumpkin seeds, sunflower seeds …

Crumble the yeast into lukewarm water, then stir until completely dissolved. Add the rest of the ingredients and knead until the dough becomes medium-solid.

Let rest for 30 minutes.

Split into 30 pieces and mold to

taste.

Baste with egg and sprinkle

with different seeds.

Bake for 20 minutes at 390

degrees.

I wish you much success!