Snack on the road
We have enjoyed many snacks on our travels. We like to try local specialties and learn a lot about culture and traditions. Our experience shows that food brings people together. There is nothing better than a picnic with fresh bread and regional cheese. A Bavarian snack tastes just as good as the snacks and Marenden from Austria or Switzerland. We are happy to share our experiences with you.
Why snacks are an important part of our travels
Snacks make you hungry, don't they? If you're on holiday in the wine-growing regions of Austria, they're a must. My mouth waters every time I see the wooden boards, slate boards or porcelain plates and platters piled high with meat, ham and sausages, tomato and cucumber slices, pickled gherkins, bacon, eggs, cracklings and horseradish.
Special snack experiences in Germany and Austria
They are served in the inns, the Buschenschanken, the Heurigen or the winery farms in the pleasure regions of Bavaria and Hesse, Lower Austria, South Tyrol or Switzerland Obatzters pile up on the plate Bavaria, Ahle sausage Hessen, Bacon from Austria, South Tyrolean smoked bacon or cheese from Switzerland.
More than a snack
We like to order these snack plates, especially when we are out and about - firstly because they are served quickly and we don't have to wait long for the food. But the main reason is because we like them and it is definitely a feast for the eyes. After all, what looks more appetizing than a plate of smoked meat, ham, roasts and smoked sausages decorated with tomato or cucumber slices.
For this one farmers bread and a glass of wine, preferably with a view of the vineyard. Or a glass of beer that is freshly tapped at the table in the beer garden. This is enjoyment as you know it from Bavaria to Hesse, in the pleasure regions of Austria, South Tyrol and Switzerland in inns, beer gardens, wineries, wine taverns, Buschenschanken or mountain pastures.
Make a snack yourself
Of course, you can also make your own snack. We do that when we go on road trips. Motorway service stations charge high prices for food that we rarely enjoy.
That's why we've started making our own snacks when we travel. On the one hand, it's cheaper. On the other hand, it's also practical because we eat healthier that way.
The same applies to train journeys. The food in the train restaurant is usually not as good as what we take with us from home. If you are travelling with a motorhome, you can also Bake bread in the Omnia oven.
What do you eat with bread?
Of course, you can put ham, sausage, cheese or jam on it in the traditional way. But you can also be inventive. Depending on the type of bread, you can put together your own ingredients.
We like to try new things. What do you think of combinations like avocado, feta and pomegranate seeds? Or cream cheese with berries? My favorite is hummus with walnuts and pomegranate seeds. A sweet option that I like is fresh whole grain bread with peanut butter, bananas and cinnamon.
In late summer we like goat cheese with figs. Add a little honey and you'll lick your fingers and want more. You can find these and other snack ideas here.
Our favourite snack recipes
Simple and delicious recipes to try
We like to can on our trips Picnic during the journey. We often resort to snack ideas that we get to know on the way. Sausage, tomatoes or eggs are almost always in our lunch box im backpack. If we have more time, we prepare snacks that are healthy and taste good. You can get ideas for this in recipe books.
Tips for the perfect snack on the go
- We take a piece of bread with us and spread it with sausage. It sticks together well, even when the going gets rough. When hiking, for example. We like it best with homemade rillettes. You can find the recipe for this via the link. Cut a few pickles into slices - and the sandwich bread is ready.
- On hot summer days, we take a salad with us as a snack instead. Add a bread roll and you have a healthy break while traveling. For a salad, we often just choose what we have at home. Or we prepare Greek dakos as a salad and eat the bun as a side dish.
- A Bavarian snack is a fresh farmer's bread with black smoked meat. It goes well with a little cream and horseradish. But I usually just have one sandwich.
- If we prefer to eat something sweet on the go, we take a layered dessert with us. We mix low-fat quark with a cup of whipped cream and a bottle of vanilla flavoring and sugar to taste. A can of mandarin oranges, which we puree in a blender, adds a fruity touch. We then layer the quark mixture and the mandarin puree alternately in a screw-top jar. We add some whipped cream on top as the top layer. We then simply spoon out the dessert on the go.
Snacks and culture: A deeper insight
There are certainly differences in the snacks. While Brettljausen in the Styria While pumpkin seed oil spread and lard or greaves spread (greaves) are almost always served, Obatzte (a cheese speciality made from Camembert, onions, butter, paprika powder and herbs) is a must for a Bavarian snack. You can find the recipe below.
A Marende in South Tyrol includes bacon or hard salami. In Hesse, we had Green Sauce for a snack in Kassel, a herb sauce based on sour cream and sour cream. There are even two versions of this sauce in Hesse: Frankfurt green sauce, which is made with mayonnaise and includes hard-boiled eggs. Another specialty from Hesse that is perfect for a snack is the Ahle sausage. This raw sausage is indestructible and can be kept practically indefinitely, as a master butcher from Calden tells us Northern Hesse explained.
Practical tips for your own snack while travelling
A snack does not necessarily have to consist of bread with a topping. Vegetable sticks or fruit that you arrange in a glass and serve on a quark cream are also healthy. Just put a lid on and you can eat this snack on the go. Such snacks are also perfect for lunch in the office or for snacks during the school break.
Snack ideas
What do you think of a Bavarian snack with this Obatzter recipe in Bavarian
Serves 6 people:
- 3 camemberts, 250 grams each
- 100 g processed cheese without taste
- 250 g weiche Butter
- 1 liqueur glass of beer or milk
- red bell pepper powder
- salt and pepper
- 1 medium onion
Preparation:
Cut the camembert into pieces. Then you mix it with the melted cheese and butter. A homogeneous mass should form. If this is difficult, add a sip of beer or milk. This will make the mass creamier. Then gradually add paprika. A Bavarian Obatzter takes on the color of paprika. If the color and taste match, season with salt and pepper. Finally, cut the onion into small cubes. Stir this in just before serving. Otherwise the Obatzte tastes bitter.
What do you need for a Bavarian snack?
For a real Bavarian snack you need meat, ham, smoked meat, sausage and cheese. This includes farmer's bread and real farmer's butter. Radishes, radishes or cucumber slices are suitable for vegetable side dishes.
What belongs to a Swabian Vespers?
If you prefer Swabian snacks, you need sausage and smoked meat, cheese, bread and sausage salad.
How do you make a Black Forest peasant vesper?
For this you need the following ingredients: fresh Black Forest farmhouse bread, rind stomach, black sausage, smoked bratwurst, liver sausage, Black Forest bacon, Black Forest bacon and onions.
What do you eat with a South Tyrolean snack, the Marende?
The Marende is eaten in the late afternoon and early evening. These include South Tyrolean bacon, Schüttelbrot, Kaminwurz and alpine cheese. If you want it to be quite typical, you can drink a glass of South Tyrolean wine with it.
You can also find good snack ideas here:
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Where do snacks taste best?
You can't go hiking without a snack. We especially like a snack in nature or in the beer garden after a walk, a hike or a drive through landscapes that make you hungry. Preferably the snack in one backpack pack and let's go.
An environment with a view is always a must, and a Bavarian snack, a Jause or Marende is the icing on the cake and turns a trip into an enjoyable experience.
In Eisenstadt in Burgenland we have an antipasti platter with ham, olives, cheese, cheese sticks and a bean paste even with a view of that Esterházy Palace enjoyed - with a glass of wine as it should be in Burgenland. We also remembered the Brettljausen we had in the Buschenschanken on the South Styrian Wine Route enjoyed or snacks in the beer garden around the corner.
How to arrange a snack plate
During our visits to Heurigen and Buschenschanken in Austria, we discover how diversely you can prepare a snack platter.
The side dishes depend on the main ingredient. Meat and sausage require different things than a fish platter. A cheese platter requires different side dishes than a ham platter.
Take a look at the examples we have on our gourmet tour along the Sausal Wine Route in Styria. Not only does it give you an appetite, it also gives you ideas for your own snack plate at home.
What do you need for a snack on the way
- We pack our lunch break in one backpack.
- Are you looking for Snack gifts for hikers? Here we have collected some ideas.
- In it we transport our bread and our vegetables cut in one Lunch box or a screw-top jar for creams and fruit salads.
- A stainless steel drinks bottle is also very practical. We fill it up with water as we go. This is particularly helpful on longer trips and journeys. With a little mint or a slice of lemon, it keeps you fresh even in the hottest heat.
Language jungle for connoisseurs - what is the name of the snack between you?
If you want to try these delicious snacks yourself, you should know what they are called in the respective region, as there are certainly linguistic differences.
A Bavarian innkeeper will look at you with questioning eyes if you order a “Marende” or a “Zwipf”. What is called “Brotzeit” in Bavaria is called a “Jause” in Austria and a “Marende” in South Tyrol. In the Alemannic-speaking area, i.e. in Switzerland, Liechtenstein, Vorarlberg, southwest Germany and Alsace, snacks are called something different: in Switzerland they speak of “Znüni” (morning snack) or “Zvieri” (afternoon snack). There they also know the “Vesper” or the “Zwipf” (a special snack that is common in the Swiss army). “Z'nachtesse” or “Z'Ovetesse” is what they say in Alsace. It's not that easy to find your way around the linguistic jungle of snacks, is it?
You can find more information on Wikipedia.
Bread-time tips from travel bloggers
- Gerhard takes a snack on his train journeys With. You should note that.
- Graziella's Food Blog offers a good selection of suggestions how to diversify your snack between meals.
questions
What regional differences are there in snacks, meals and marende?
The regional differences are particularly evident in the ingredients and side dishes used. In Bavaria, Obazda or white sausage is often included, while in Austria, the Jause is often served with Liptauer and bacon. South Tyrolean Marende often includes bacon, Kaminwurzen and various types of cheese.
Which drinks go best with a snack, a meal or a Marende?
Beer or shandy go perfectly with a hearty snack. In Austria, people like to drink a glass of white wine or cider with their snack, while in South Tyrol, a good red wine, such as Vernatsch, or apple juice perfectly complements the snack.
Are there typical types of bread that are used for snacks, meals or marende?
Yes, there are typical types of bread that are preferred depending on the region. In Bavaria and Austria, farmer's bread or black bread are popular, while in South Tyrol, Vinschgerl or Schüttelbrot are often on the table. These breads are hearty and go well with the hearty toppings.
How is a snack, Jause or Marende traditionally served?
Traditionally, snacks are served on rustic wooden boards. The various types of sausage and cheese, spreads and side dishes are arranged attractively so that everyone can help themselves to what they like. Knives, forks and small plates are provided.
What role does the snack, Jause or Marende play in regional culture?
The Brotzeit, Jause or Marende has an important social function and is often a convivial event. It offers an opportunity to relax, exchange ideas and enjoy the local cuisine. In many regions, this snack is an integral part of the culture and is celebrated both in everyday life and on special occasions.
Are there special specialties in your region that are served? And what's the name of the meal there?
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Source: Bayrische Brotzeit: On-site research. However, our opinion remains our own.
Text: © Copyright Monika Fuchs and TravelWorldOnline
Photos: © Copyright Monika Fuchs as well as TravelWorldOnline, Unsplash and Wikimedia Commons
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There was also the name of breakfast, which, as the name implies, referred only to the time between breakfast and lunch. I am a native Styrian, we say - as already mentioned - snack and that is rather independent of the time of day, because we know both the morning and the afternoon snack.
Fork also because for eating mostly a fork, but also knives had to be used. (Small goulash, sausage with juice, ect.)
Very interesting! Although I already knew the term fork breakfast, I did not put it right away with the snack. And that there is both a morning and afternoon snack is new to me. Thank you for the contribution.
Hello Monika and Petar,
I did not realize that there are so many regional differences between the snacks. This is probably also because I eat them only on holiday in Austria. Maybe I should do it much more often in Germany too.
The photos are great, but unfortunately still cause a late salivation late in my time with me. Great!
Greetings from Stefanie
Hello Stefanie,
yes, we have been aware of that only since we traveled to different regions in Germany and Austria.
Best regards,
Monika