The Oberes Mühlviertel (Upper Mühlviertel) is the region between the Böhmerwald (Bohemian Forest) and the Ameisberg. Flax farming has been confirmed to have existed in the Mühlviertel since the 12th century and linen weaving reached its heyday in the 19th century.
The Mühlviertel weaving mills still inspire with the highest quality linen. Glass production developed from the 14th century onwards, as there was plenty of wood from the Bohemian Forest available for the glassworks. In the 19th century, Adalbert Stifter, teacher and writer, spent a lot of time in the Bohemian Forest.
Extensive hikes across the Steinerne Meer and to the Plöckensteiner See inspired his literary work. Adalbert Stifter's articles in the Wiener Blätter impressed and the first guests from Vienna came to the Bohemian Forest for a summer retreat. Many hiking trails lead to the locations of his stories, including the new Bohemian Forest Loop Trail (122 km), the "Deceleration Path". Here the hiker can feel Adalbert Stifter's enthusiasm for the Mühlviertel.
The BioRegion Mühlviertel
Organic is becoming increasingly important in Upper Austria. Upper Austria already has a high proportion of organic farms. More than half of the 4,000 Upper Austrian organic farmers are located in the Mühlviertel and the number of companies that produce finished consumer products is constantly increasing. Above all, it is home to a number of organic pioneers who prepared the soil for the recently founded BioRegion Mühlviertel. It is not just about organic food, but also about awareness of organic food. To advance this idea, the agricultural and vocational school in Schlägl was adapted to become Austria's first organic school. Projects for the development of new foods are already emerging, e.g. Organic granite land potatoes.
The Schlägler organic rye gourmet region has existed since 2013. The Schlägler organic rye is a particularly robust and ripe variety of rye. The grains are yellow-green to blue-green and have an intense taste. This early maturity guarantees the high quality and ensures that the grain is ready for storage. Although many people at Schlägler Bioroggen think of food cereals, rye flour and bread first, completely different specialties are produced from the noble grain in the GenussRegion, e.g. Schlägler organic rye beer, organic rye whiskey and chocolates. Groups follow the trail of the Schlägler organic rye and take part in the “Experience Bread & Beer” experience at the Mauracher organic farm bakery and the Schlägl abbey brewery.
Josef Eder from the Mauracher Hof in Sarleinsbach has made a name for himself as an organic pioneer. Bread has been baked at the Mauracher Hof since the 17th century and in 1980 conventional farming was switched to organic. Around 70 people are employed to cultivate 70 hectares of fields, meadows and forests and to produce organic products. Cattle feel good in the open playpen and deliver milk. The grain for the farm bakery comes mainly from their own fields, is prepared on the farm and ground in their own mills immediately before baking. This way, the whole grain flour goes directly into the dough bowl without intermediate storage. Sourdough and slow dough handling require sensitivity and patience. In terms of quality, this mode of production is a matter of course.
Around the Mauracher Hof, the “Nature and Life Path” depicts the cycle of nature and life in food. This innovative organic economy makes a tour of the farm tangible for groups, and when the appetite comes after so much new and interesting things, the Lindenstube is the right place for a snack with organic pastries and bread from the Mauracher Hof.
Rohrbach is the district town and the center of the Upper Mühlviertel. The award-winning traditional butcher Leibetseder has been pursuing the same values in sausage and ham production for over 50 years. The newly designed company offers insights into the meat processing industry and gives you a taste of the baked bacon dumplings and the liver crab. A very young team draws attention to itself with the best Mühlviertel beer culture and freshly cooked dishes from regional products in bertlwieser’s. The Landgasthof Dorfner is a Jakobsherberge, because the Jakobsweg leads through the Mühlviertel, past Schlägl Abbey via Rohrbach and on to Sarleinsbach and to the Krauter-Mandl adventure farm. In Sarleinsbach, the finest cheese specialties are produced in the St. Leonhardt organic cheese dairy, and the best way to do this is to take bread and pastries from the Mauracher organic bakery. Julbach and Peilstein are connected to the Weiselweg. The circular route leads past the Hüttner adventure beekeeping. There is a guided tour of the apiary in the summer months on Tuesday afternoons. The Landgasthof Pernsteiner and the Gasthof Hubertushof invite you to vacation and stop off.
An exhibition in Schwarzenberg is dedicated to Adalbert Stifter, the "most famous son of the Bohemian Forest" and it is said that he was a happy guest in today's Landhotel Mühlböck. The kitchen is no longer as hearty as it was in Stifter's time. A modern, upscale kitchen can draw on the variety and fresh products from its own organic agriculture. The herb hotel Bärnsteinhof in Aigen is certified organic. The head of the house is responsible for the vital kitchen and Mühlviertler food, and the boss, as a herbalist, is the information person for wild herbs in the Bohemian Forest area. The herb pasture and herb garden in Klaffer are among her favorite excursion tips.
The Premonstratensian Monastery in Schlägl is not only a clerical and cultural center. Beer has been brewed here in Austria's only monastery brewery for over 400 years. Natural, particularly soft water, from the bedrock of the Bohemian Forest, malt from Austrian malting plants, organic rye and the finest Mühlviertel hops complete the beer specialties. In addition to the traditional "Märzenbier", there are special special beers such as Pils Abbey, Malz König, Doppel Bock and as top-fermented beers, the Stifter beer and the organic rye beer. Every Wednesday morning a brewery tour from the old brewhouse to production, the brewery pavilion to the beer shop is offered. Beer plays an important role on the menu in the associated abbey cellar. The beer breakfast, the beer delicacy menu or the beer culinary are real taste experiences. The Hochficht inn survives when the bread from the oven and the crispy Bartl are served out of the crate.
The weaving town of Haslach is not only known for its textile history. The textile center is an attraction for international textile artists, and at the end of July the annual weaver market attracts many people. The Haslacher oil mill shows that flax cultivation is at home here; Linseed oil has been pressed here for more than 600 years. Linseed oil has the highest proportion of omega-3 fatty acids and is therefore an extremely healthy oil. It is suitable for salads and is the most important ingredient for the "linseed oil apples" that are unique in the Mühlviertel. Of course, the linseed oil apples taste best when organic granite potatoes are cooked for them.
Potato dishes such as Schupfnoodle, organic potato schnitzel and linseed oil apples are served at the Gasthof Reiter, and the Landgasthof Diendorfer has a menu of dumplings that is impressive. In St. Stefan am Walde at Mayr am Kirchwiesl, the Blunzngröstl and Kirchwiesl schnitzel are among the down-to-earth specialties. There's always something going on at the Haudum inn in Helfenberg. Once the tarot cup is hot, then the selch is heated up, because in the bacon workshop, typical Mühlviertel delicacies and hearty delicacies are smoked by local farmers. The latest product from the imaginative innkeeper Peter Haudum is the "Bohemian Forest Brettljause", the culinary ambassador from the Bohemian Forest holiday region. Long-established like the Brettljause itself are the “ingredients” of this unique gift package: wood, glass, linen, beer and the best smoked products.
Rohrbach weekly market: Saturday morning
bertlwieser's - Rohrbachs bierigstes Wirtshaus
experience beekeeping Hüttner
Ab Hof Verkauf Auberger
country inn Pernsteiner
Inn "Zum Überleben"
country hotel Haagerhof
Stiftsbrauerei Schlägl + Brau Pavillon
restaurant Stiftskeller Schlägl
oil mill haslach
inn "Zum alten Turm"
Travelling to Rohrbach:
VIENNA - LINZ: A1 to the A7 Mühlkreisautobahn (Mühlkreis freeway), take exit 6-Linz-Zentrum, continue on the B139 through Linz, right turn after the Römertunnel, over the Nibelungenbrücke (Nibelungen bridge) and left onto the B127 Rohrbacher Straße to Rohrbach
MUNICH: A92 and A3 towards Passau, exit 115-Passau-Nord towards Wegscheid/Tiefenbach. along the Danube, right onto the B388 turning into B38 in Austria to Rohrbach
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