A snack when travelling always has something special for us. It doesn't necessarily have to be a Bavarian snack. Quite the opposite! It not only brings us closer to the region in culinary terms, but also offers moments of relaxation. on long journeys We often pack our own ingredients when we are hiking through picturesque landscapes. A crusty bread, good cheese, a little ham - that is often enough. The place where we rest is important.
This gives us the opportunity to discover the region through its food. We deliberately look for farms, Hofläden and weekly markets. There we buy fresh bread, cheese, ham or fruit directly from the producers. But also sweets like the mountain farmers' quark balls or the emigrants from the Mühlviertel region are ideal as a snack. This not only brings us into contact with regional products, but also with the people behind it.
During these conversations we often hear interesting stories about production and traditions. Producer are happy to tell you what ingredients are in their products and what makes them so special. This makes the snack an experience that immerses you deeply in the culture of the region.
The great thing about the snack is that it is flexible. Whether at a picnic by the lake or on a long car journey - you can enjoy it anywhere. The snack also helps us to eat consciously while on the move. In this way, we support local producers and at the same time protect the environment through short transport routes.
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 local cheese. A Bavarian snack tastes just as good as the snacks and snacks 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
A snack while travelling is more than just a snack. It tells stories of tradition and regional diversity. In Bavaria, Austria and South Tyrol, the snack is deeply rooted. Originally, it was used by farmers to recharge their batteries during breaks from work. With fresh, local ingredients such as bread, cheese and bacon, a simple, nutritious meal was created.
South Tyrolean Marende: A Touch of Italy
In South Tyrol, the snack is called a "Marende". Among the Marende ingredients from South Tyrol, the famous bacon is served, which is air-dried and lightly smoked according to old tradition. Its production dates back to the 13th century. The bacon is not only valued for its taste, but also because it offered a shelf life at a time when there were no modern refrigeration options.
The Jause in Austria: Enjoyment from the Alpine Cuisine
The Jause in Austria has similar roots. In addition to bread and cheese, the Jause recipes from Austria often include grey cheese from the Tyrolean Alps. It has little fat but an intense flavor.
We can take this tradition with us when we travel. A snack with regional specialties is not only practical, it also connects us with the people and the culture of the place. It is a small but special break.
What is 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, freshly tapped and brought to the table in the beer garden. This is enjoyment as we know it from a traditional Bavarian snack to Hesse, the gourmet regions of Austria, South Tyrol and Switzerland in inns, beer gardens, wineries, wine taverns, Buschenschanken or alpine huts.
Make your own snack: tips and recipes
Of course, you can also make your own snacks. We do that when we go on road trips. Snack recipes are simple. Motorway service stations charge high prices for food that we rarely enjoy. That's why we've started making our own snacks on the road when we travel.
On the one hand, this is cheaper. On the other hand, it is also practical because we eat healthier. The same applies to train journeys. There, too, the food in the train restaurant is usually not as good as what we take with us from home. If you are travelling in 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 version that I like is fresh wholemeal 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 snack recipes for on the go
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.
Vegan or gluten-free snacks
Vegan and gluten-free snacks can be just as varied as classic snacks. Often all it takes is a little creativity. We have some ideas that you can easily implement. How about, for example, a slice gluten-free bread, spread with hummus? Serve with grilled vegetable strips such as zucchini or peppers. Gluten-free dips and spreads here.
Another option is a spread made from avocado and chickpeas. A few fresh herbs like coriander make it spicy. Nuts or seeds also make a good topping.
Have you ever thought about vegan spreads Have you thought about it? Cashew or almond butter provide a creamy base that goes well with fresh vegetables. Cucumber or radish slices bring freshness to the plate.
Tofu is also suitable for a hearty snack. Simply cut into slices, marinate with tamari and fry. Combined with gluten-free bread and rocket, it is a complete meal.
A snack when traveling can easily be adapted to special dietary habits. If you prefer keto or paleo, you can, for example, rely on nuts, hard cheese and dried meat. Vegetable sticks are also ideal if you want to avoid carbohydrates.
We often pack hard-boiled eggs, which are easy to transport. Don't forget to add healthy fats like avocados or olives. These are easy to prepare and give us energy for the day. This way we can maintain our eating habits while on the go and still enjoy a hearty, filling snack.
As you can see, there are many possibilities. With just a few ingredients, you can conjure up a delicious and healthy snack.
Snack and Culture: A Deeper Insight into Vesper Ideas
Traditional snack
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.
Marende in South Tyrol
A Marende in South Tyrol includes bacon or hard salami.
Regional snacks, for example in Hesse
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.
With regional specialties you can make your snack sustainable
At weekly markets or directly from the producer you can buy fruit, cheese or bread for your snack. This way you get to know the region even better. The sellers are often happy to talk about their work. You get an insight into traditional production processes and can discover specialties that you won't find anywhere else.
We can also avoid packaging by using reusable containers or beeswax cloths. This way, the food stays fresh and we produce less waste. When we take time for a sustainable snack, we experience our surroundings more consciously. Whether on a hike or a rest by the lake - a snack connects us with nature and the region.
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 a farmer's bread and real farm butterRadishes, 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.
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 up and off you go. A setting with a view is always a must, and then 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 discovered how varied a snack platter can be. The side dishes depend on the main ingredient. Meat and sausage require different ingredients than a fish platter. A cheese platter requires different side dishes than a platter with ham.
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.
- Everything you need for a picnic, you can find here.
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 each region. There are definitely linguistic differences. A Bavarian innkeeper will look at you with questioning eyes if you order a “Marende” or a “Zwipf”. What is called a “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 speak of “Vesper” or “Zwipf” (a special snack that is common in the Swiss army).
In Alsace, they say “Z'nachtesse” or “Z'Ovetesse”. It's not easy to find your way through the linguistic jungle of snacks, is it? You can find more information on Wikipedia.
Bread-time tips from travel bloggers
- Graziella's Food Blog offers a good selection of suggestions how to diversify your snack between meals.
- Travel on Toast offers vegan recipes, some of which are also suitable as a snack on the go.
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 snack, 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 any special specialties served in your region? And what is the meal called there?
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Source: Bayrische Brotzeit: On-site research. However, our opinion remains our own.
Text Bavarian snack: © 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