Alles Strudel - A delight of tradition and taste

The strudel probably owes its name to its original shape: Filled rolls of dough were placed in a spiral shape in round cake molds, reminiscent of swirls of water. During the Turkish wars, this specialty first made its way to Hungary and from there to Vienna. The oldest known strudel recipe (milk cream strudel) can be found in a handwritten "Koch Puech" from 1696, now kept in the library of Vienna City Hall.

The special thing about strudel is its combination of history, taste and craftsmanship. Every bite tells a story - from the Alps to the coffee houses of Vienna. Anyone who loves strudel will experience a moment of culinary pleasure here at Chesa Monte, where tradition and indulgence come together in harmony.

In the 18th century, the strudel finally established itself as an Austrian dessert. There were virtually no limits to the imagination when it came to the choice of filling. Apple strudel, curd cheese strudel and milk cream strudel are particularly popular. Interesting fact: the apples used for apple strudel are also called "Strudler".

There are numerous regional variations throughout Austria: Waldviertler poppy seed strudel, nut strudel, savory versions such as bean, blunzen, cabbage, pumpkin or gram strudel. Small-portioned, savory strudels are traditionally used as a soup garnish and enrich meals.