MIKE AND JESS' TRAVEL DIARY
Germany and Austria Trip
Day 11 - December 16 2016
We didn’t have anything planned for the day and after all the public transportation from the previous day, we decided to stay in town.
After a tasty breakfast at Café Bazar, we made our way up to the Salzburg fortress for some more aerial photo opportunities.
After exploring and enjoying the views from the top of the city, we took the same nature hike we walked a couple days prior. We rewarded ourselves at the beer hall again for some food and brews.
We took the riverwalk path back into town. One of the main foot bridges in town is a lock bridge. We wanted to join in and add a lock for ourselves, so we found a small shop near the bridge where they sell and engrave in locks to personalize them.
We then headed to a spirits distillery in town, Sporer, that has been distilling for over a hundred years. It was slammed, but we were fortunate enough to squeeze our way inside. We sampled some of their famous schnapps and Austrian wine. Regardless of the crowd, the bartenders were patient and kind and wine bottle prices were reasonable. We bought some Christmas gifts and navigated our way out.
We had made dinner reservations at Gasthof Alter Fuchs, the same restaurant we went to with the English couple a few days prior. This time we ordered the schnitzel and goulash. For dessert, they were serving Solzburg Nockerl, a traditional Salzburg egg dessert. I have to be honest here, this was one of the worst bites I have had in my whole life. The fluffed sweet egg was torched so it tasted like a sugared, completely burnt, egg. We felt bad after ordering a $10 traditional dessert, each taking one bite, and leaving it on the table to be bussed. It’s traditional and popular for a reason, so we may be in the minority here, but we were not fans.
Afterwards, we gluttonously go to Darwin’s for a *few* nightcaps as our time in Salzburg ends. The bartender we had become quite acquainted with during our visit here was kind enough to gift us a large jar of Hungarian paprika from home so we can make authentic goulash at home.
