Embarking on a Viking Danube River Cruise from Budapest to Passau is a picturesque journey through stunning landscapes and a delightful culinary adventure.
I recently sailed along the historic Danube River, savoring regional delicacies on board as well as in each city including Budapest, Bratislava, Vienna, Krems, Linz, and Passau. Let’s explore the delectable culinary experiences that await you on this gastronomic voyage.
Global Plates: The People We Meet, The Food They Eat
Where: Viking River Cruise on the Danube
Recipe: Austrian Spelt Rolls
Onboard Delights
Viking River Cruises are known for their commitment to providing passengers with exceptional culinary experiences. On board the ship, you can indulge in various regional dishes inspired by the cities along the Danube. From Csirkepaprikás (Chicken Paprikash) to Weiner Schnitzel, the ship’s chefs showcase the diverse flavors of the region.
There’s even a Taste of Austria night where we sampled Austrian delicacies – plenty of cabbage and potato dishes, sausages, schnitzel, pork in gravy, a multitude of bread options, and more. It was a feast that I won’t soon forget, and 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, Hungary, where the sweet aroma of kürtőskalács, or chimney cake, filled the air as we walked the cobblestone streets exploring the Christmas markets. These cylindrical pastries are made by wrapping dough around a cone-shaped mold and then roasting it over an open flame until golden brown. The result is a crispy exterior that gives way to a soft and doughy inside. Coated in sugar, cinnamon, or nuts, chimney cakes are a popular street food in Budapest, offering a delightful start to your culinary journey. Be sure and seek out cakes cooked over an open fire for an authentic flavor and crunch.
Here’s a brief video from my trip of chimney cakes cooking over an open fire.
Also, a specialty in Budapest is any dish made with paprika. Many shops sell paprika, whether you prefer yours hot or sweet.
Bratislava – Loksa
In Bratislava, Slovakia, prepare to savor loksa, a traditional Slovak dish that embodies the heartiness of the region.
Loksa’s come in sweet and savory options. Consisting of a potato pancake made from potatoes, flour, and eggs, they’re fried or baked until golden brown, then filled with savory options such as cheese or different livers such as goose liver, or sweet options that include Nutella and fruit spreads. I sampled a goat cheese loksa at the Christmas market – there were dozens of options to choose from – and it was savory and satisfying.
Vienna – Vienna Schnitzel
When in Vienna, Austria, indulge in 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 Viennese culinary masterpiece.
Krems – Apricots
Cruising through the Wachau Valley, you’ll want to relish the region’s bounty of apricots in various forms. Krems, Austria is located in the center of the Wachau apricot region and you’ll find a variety of offerings. From fresh apricots in July, to jams, sauces, schnapps, and desserts year-round, Krems offers a palate of apricot-infused delights. Indulge in Marillenknödel, apricot-filled dumplings, and experience the sweet harmony of flavors that this picturesque region has to offer.
Stop by Hellerschmid, a distiller whose family invented B’soffene Marille “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 a sweet mustard.
At Café-Konditorei Hagmann, a luscious chocolatier, I sipped a cappuccino (Austria is known for their coffee culture and it was warm and hearty), while sampling delicious chocolates, some, of course, filled with apricot jam.
And because I wanted to savor as many apricot specialties as possible, at Wieser Wachau I purchased Marillen Herzerl (apricot gummies) and Marillen Kerne (apricot kernels in chocolate).
Our family enjoyed tasting the numerous apricot products at Christmas, savoring the flavors of the Wachau region at home.
Linz – Sourdough Bread
In Linz, Austria, after a morning exploring the city, we took an optional excursion to the Austrian countryside where we met with a farmer who taught us to bake rolls using wheat and spelt flours. The rustic setting, the warmth of the oven, and the 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 – lunch is usually their hot meal while dinner is often a cold dish – of meats, cheese, hummus, and beetroot spread, alongside our warm baked bread. It was an immersive experience and one of my favorite meals of the trip.
Passau – Gingerbread
The final stop of our Danube River Cruise brought us to Passau, Germany, 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 a 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, these personal experiences added a layer of depth to the culinary odyssey.
Embarking on a Viking Danube River Cruise from Budapest to Passau is not only a visual feast but also a culinary adventure. From the comfort of the Viking Vilhjalm, you’ll savor regional dishes inspired by the cities along the Danube. As you explore each port of call, don’t miss the chance to try the signature dishes that define the culinary identity of Budapest, Bratislava, Vienna, Krems, Linz, and Passau. It’s an unforgettable journey that tantalizes the taste buds and provides a deeper appreciation for the rich and diverse culinary traditions along the Danube River.
RECIPE
Breadrolls from Seyr
500 grams wholegrain spelt flour
500 grams wheat flour
40 grams fresh yeast
2 tsp salt
250 ml milk
250 ml water
2 Tbs oil
1 tsp bread spice (caraway, coriander seed, fennel seed)
1 egg for basting
For sprinkling on top: poppy seed, sesame seed, linseed, pumpkin seed, sunflower seed…
Crumble the yeast into lukewarm water, then stir until completely dissolved. Add the rest of the ingredients and knead until 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 F / 200 degrees C.
We wish you much success!
Want more? Check out my podcast episodes about the Viking cruise adventure at Global Journeys with Jill Dutton (FeedSpot recently ranked as #24 in the “Best Travel Podcasts on the Planet):
Harmonizing the Holidays: Bratislava’s Captivating Christmas Organ Concert Special
globaljourneyswithjilldutton.com 