A scenic way of entering Austria is to fly to Zurich, Switzerland, then take a train into Austria. Briefly, on the way, the train passes through tiny Liechtenstein. Mountainous Austria was made for cross-country and downhill skiers. More than four hundred tracks are laid out covering some 3300 miles in Carinthia, Salzburg, Styria, Vorarlberg, and Lower and Upper Austria. Innsbruck is one of the well-known downhill ski centers. Grog and Linz are other major cities in Austria; neither is a tourist center.
The mountains are also for climbing, but use a guide. Some seven hundred are available for hire, four hundred in Tyrol alone. Wind currents in the mountains are superior for gliding. Innsbruck and Kufstein are good for foehn gliding, gliding in the warm, dry foehn, the south wind coming over the Alps.
Austrians like soup, particularly leberknoedelsuppe, meat broth with liver dumplings. Gulyassuppe, goulash soup, was borrowed from the Hungarians. Wiener schnitzel, breaded Salzburg, Austria, with its Hofburg Castle overlooking the old town, has become a major museum town partly because of the Mozart music festival held there each summer.
Deep-fried veal steak, is popular. Holsteiner schnitzel means the same, plus a fried egg and an anchovy garnish. Cordon Bleu means schnitzel stuffed with ham and cheese, then deep-fried. Roast pork with dumplings, sausages, red cabbage and bread are particularly good. But best of all is the Austrian strudel, loaded with butter and apples. Palatschinken is the Austrian answer to the French crepe. Salzburger Norcherl, a souffle of eggs, sugar, butter, and flour, is a Salzburg special, made to order only. Coffee and a torte is an Austrian experience. And don’t forget to try the sausages and beer.