Salzburg's markets: An experience to relish

The markets in Salzburg

The best fried chicken for night owls or early risers? It's on offer at the Schranne every Thursday in the early hours, right in front of Salzburg's Andräkirche [St. Andrew's church] on Mirabellplatz. Gurtner's stall opens before dawn – and so this is how night owls on their way home meet the early birds on their way to the market. And the place to be on Saturday mornings? That's clear: it's the Würstlstandl [sausage vendors] at the Salzburg Grünmarkt. This is where people enjoy a convivial chin-wag about the latest gossip over a pair of frankfurters with spicy mustard, freshly grated horseradish and a Handsemmerl [hand-made Kaiser-roll]. Others opt against chatting and for a second pair of franks with sweet mustard and a Salzstangerl [bread roll with salt], and simply listen to the latest gossip in town. In a nutshell, you can say: from the Schranne on the Mirabellplatz over the Grünmarkt on the Universitätsplatz all the way to the Bio-Bauernmarkt [farmers' market] on the Kajetanerplatz – Salzburg's markets are not only steeped in history, but also meeting places of a special kind. The motto applies: if you want to get to know the people of a town, go to the markets.

Markets with tradition

It was the year 996, when Salzburg's Archbishop Hartwig was granted the right to hold a weekly market in Salzburg by Emperor Otto III. Yes, that's correct. Market rights have existed in Salzburg for over a thousand years. The Schranne on the Mirabellplatz has taken place every Thursday since 1906 – at that time, the square in front of  the Andräkirche [St. Andrew's church] was officially declared a weekly-market place. The market place on the Universitätsplatz dates back as far as 1857. For decades, the Grünmarkt was the local Salzburgers' main source of vegetables, fruit, eggs, meat etc. – to this day it still is for many people. The Bio-Bauernmarkt [farmers' market] on the Kajetanerplatz is the youngest among the markets in Salzburg. Since 1980 its offering of organic specialities has been an integral part of the idyllic Kaiviertel district in Salzburg's Old Town.

A town of plenty

Speaking of organic: all the stalls at the farmers' market on the Kajetanerplatz are exclusively organic – from meat to dairy and baked goods to vegetables. At the Grünmarkt on the Universitätsplatz and at the Schranne on the Mirabellplatz you will find both conventional as well as organic stalls. Fruit, vegetables, bread , pastries, jams, juices, meat, fish, cheese – to name but a few of the delicacies on sale at the regional market stalls of the Grünmarkt and the Schranne; further offerings include flower stalls, broom makers, seasonal delicacies and specialities – from chanterelles and asparagus to floral arrangements and advent wreaths – in summary: there is hardly anything you can't find at Salzburg's markets. We recommend taking the time to browse through one of the markets – and make sure you're hungry, since there are so many things to sample.  Speaking of hunger: if this has made your stomach rumble, we suggest you remedy this with another Salzburg delicacy you can either buy at one of the markets – or prepare at home with ingredients from the markets.

Kaspressknödel [flat cheese dumplings] recipe

Fancy a traditional Salzburg market recipe? Here's a recipe for Salzburger Kaspressknödel – a typical delicacy sold at all the markets in Salzburg. You can, of course also buy all the ingredients and prepare them at home.

Ingredients:

• 1 onion
• 50 g (1.7 oz) butter
• 250 ml (8.8 oz) milk
• 250 g (8.8 oz) dried white bread cubes
• 3 eggs
• 130 g (4.6 oz) Pinzgauer Bierkäse [aromatic cheese], cubed
• 130 g (4.6 oz) Bergkäse [aromatic cheese], cubed
• Parsley, chopped
• 1 tbsp pastry flour
• Salt
• Pepper
• Nutmeg
• Clarified butter
• Oil to fry

How to prepare Kaspressknödel:

1. First, finely chop the onion and lightly fry in butter. Deglaze with milk.
2. Place the white bread cubes in a large bowl and pour the onion and milk mixture on – leave to rest for 5 minutes. Then, mix in eggs, cheese, chopped parsley and flour. Season with salt, pepper and freshly grated nutmeg.
3. Form small round dumplings and flatten slightly. Fry in clarified butter until golden brown.

That's all there is to it. By the way: people have been known to eat the Kaspressknödel directly at the market stall – and there's absolutely nothing wrong with that. However, Kaspressknödel also taste delicious in a lovely beef broth, garnished with freshly chopped chives, or as a topping on a cabbage or green salad. Enjoy the recipe and: bon appetit!