I haven’t been to perhaps more than six InterContinental hotels in my lifetime, but I have to admit that each one more than exceeded my expectations.
Many are oases in the middle of busy cities, with street noise and lots of hustle and bustle; yet, entering the lobby of the Frankfurt (Germany) hotel, I found myself already starting to relax.
The Frankfurt City Center hotel on Wilhelm-Leuschner Strasse, managed by Thomas Hilberath, who has a knack for pleasing his upscale guests, attracts a clientele with above average income. This includes many businessmen, but also leisure travelers, who come to Frankfurt to take in the sites. And when the annual Christmas Market begins in Advent, it’s just a 15 minute walk from the hotel to the Roemer Platz, where this popular event is held.
BUSY LOBBY The lobby exudes a warm atmosphere and is a very busy place at 10 a.m., with professionals having discussions in the hotel’s lobby lounges. At the same time, bags await transfer to waiting cabs, and the hotel staff keeps busy helping guests find directions, check out and check in.
This 21-story hotel towers above the Main River and affords spectacular views of the city center as well as the Main. One of my night shots of the river from the top floor could probably win a prize.
The 770 rooms available are classed as standard, deluxe and suites, and a different range of services and room footage come with each type of room.
From my corner room I got a sweeping view of the skyscrapers from one set of windows and what was going on near the river on the other side of the room out the other windows.
Standard rooms of 280 square feet feature warm room colors and are equipped with high-speed internet connections. Bathrooms feature a black and cream and gold design. Bathrobes, hair dryers, in-room safe, coffee maker/tea-maker, mini-bar and iron/ironing board are featured in all standard rooms, as is a work desk, television with cable and satellite channels.
Deluxe rooms are on the 19th and 20th floors of the River Wing (the hotel has two wings, one across the street from the other), and measure about 540 square feet. There is turn-down service at night, complimentary morning newspaper and a separate check-in area at the front desk for these guests. Deluxe rooms also feature a separate sitting area, and the bathrooms are roomier and even more upscale with more features. A valet service is also available in Deluxe rooms.
The Panorama Suites feature an elegant living room, a more luxurious bedroom, a whirlpool and even a complimentary meeting room.
24-HOUR FITNESS ROOM Strolling around the hotel, you’ll find a 24-hour health-fitness center on the ground floor, which is complimentary; massages, manicures and facials can be arranged. The business center offers high speed internet and wireless LAN in public areas such as the hotel lobby.
On the 21st floor is the Club InterContinental Lounge for guests of this floor. The bar on the first floor, which takes its name from the German stock market index, DAX, and Frankfurt’s skyscraper-inspired nickname, DAXx Mainhattan’s Bar, is located just off the lobby and stays open until 1 a.m.
Two restaurants offer guests modern cuisine as well as Italian specialties. Signatures Veranda Restaurant features a fusion of haute cuisine from across Europe, with a menu to suit every palate featuring varying themes. Regional dishes, steak, or fish are available and served in the private dining room, summer terrace or veranda, depending on the weather. The dining room is also where breakfast is served.
Breakfast is a hearty meal, with juice, eggs, scrambled or to order, sausages, bacon, potatoes, toast, tomatoes, beans, breads, jams and jellies, cold cuts, cereals, coffee and even champagne, plus plenty more for those who need to carb up for a long day. The wait staff is pleasant and courteous.
Leons Italian Restaurant, inside the hotel, is where you can enjoy a long, leisurely meal in the ambiance of a 1920s-style Italian cafe. Popular classics include pasta, pizza and meat and fish dishes, and a cold glass of beer or wine tops off the meal. The large bar area and live piano music lure young professionals, who often stop by for drinks after work.
Trip Advisor customer comments about the hotel include these two: “Excellent, quick check-in. Room may have been small, but it was clean and comfortable, along with nice large towels. Breakfast was very good with great coffee. Very close to the train station and a beautiful walk along the river to the Christmas market. “
A second comment was, “The staff (was) quick to complete the check-in formalities. The travel desk is also very informative. Breakfast is good and location is very close to main station.”
I’d stay at the InterContinental again. Good location next to the busy train station and to the main part of busy “Mainhattan,” good food and service, and a competitive price add up to what I’d call a hotel with staying power.
In 2012, Munich and Upper Bavaria are celebrating an old Bavarian tradition. The 200th anniversary of the edict which permitted beer brewers to sell retail quantities of their own beer in their beer cellars from June until September and to serve beer and bread to their guests will be celebrated this year. The city and the breweries of Munich will offer numerous events in local beer gardens.
MUNICH – THE WORLD CITY OF BEER Big city, high-tech atmosphere mixed with rural charm, art treasures and traditional customs create a very special “Munich mix” which has helped the capital of Bavaria to achieve world renown. But what adds the final touch to the city’s popularity is the drink associated with Munich throughout the world: beer.
BEER GARDEN ETIQUETTE Bavarian beer gardens fulfill an important social function, as they have always been considered to be a popular meeting point for a wide spectrum of the populace. Visitors should not hesitate to take a seat and start up a conversation with their neighbors at the table. Munich’s beer gardens and the beer gardens in Upper Bavaria are the epitome of Bavarian Gemütlichkeit – the uniquely Bavarian atmosphere of good living, warmth and comfort. And it’s been that way for 200 years.
BRING YOUR OWN FOOD Bring your own food! A special element of visiting a traditional beer garden in Munich is the fact that guests can bring their own food with them. A perfect Brotzeit, as a beer garden picnic is known, might contain the following: Obazda (a delicious and very Bavarian soft cheese dip), Emmental cheese, radishes, freshly-baked pretzels, butter and salt and pepper. A table cloth is also important (preferably a cotton red and white check), as are wooden boards to eat from, a sharp knife, cutlery and napkins.
But those who come unprepared don’t have to miss out on a Bavarian Brotzeit. Most beer gardens offer a range of typical treats, such as Wurstsalat (finely sliced sausage, dressed with vinaigrette and onions), Leberkäse (Bavarian meat loaf) or Steckerlfisch (barbecued whole fish, normally mackerel).
In a Bavarian beer garden, self-service is the rule, unless it is clear that tables have been readied for service. Typical beer garden drinks, such as beer or Radler (a mix of beer and lemonade or lemon soda), are generally only served in one liter steins. Alcohol-free drinks, such as Spezi (a mixture of cola and orange soda) or Apfelschorle (a mixture of apple juice and mineral water), are normally served in half-liters.
The most important rule when toasting with others at your table is to do it as often as possible, so creating a sense of community and giving you the chance to make contact with your new friends. But don’t forget to look your drinking partners in the eye as you touch steins.
The reason horse chestnut trees can be found in every “real” Bavarian beer garden is a matter of history. According to a decree from the 16th century, brewing beer was banned in the summer months, due to the increased danger of fire. Therefore, beer that was brewed in spring for summer was made with a higher alcohol content to help preserve it. In order to keep the beer cool, beer cellars were constructed close to the breweries, but because Munich has a high groundwater level, deep cellars were out of the question, meaning that those that could be built had to be protected from the sun. And that is why trees which provide a lot of shade, such as horse chestnut trees, were planted above them.
BIER UND OKTOBERFEST MUSEUM, BEER TOURS & MORE Munich is the capital of beer – with six breweries, the Hofbräuhaus and the Oktoberfest. Interested in the story of beer? How German beer effected the monasteries and the purity law? Why is the quality of Munich’s beer so unique? Did you know that Oktoberfest was established as the national festival for the wedding of King Ludwig I with Princess Therese of Saxe-Hildburghausen? Visit the Bier und Oktoberfest Museum for the answer to these questions and a lot more.
Prime location in the center of Frankfurt’s bustling downtown
By Don Heimburger Photos by the author
This German 297-room hotel is more than 100 years old, having been built in 1905 as a palace with 77 rooms and suites, designed in the Art Nouveau style.
There are also 220 guest rooms in the newer wing which are highlighted by clean lines and modern design. At night, the hotel’s welcoming exterior sign, in lights and in a script style of writing, gives the hotel’s entrance a unique flair.
Located within easy walking distance of the main Frankfurt train station, the hotel is convenient for leisure as well as business travelers, as the main Frankfurt Trade Fair Center is only five minutes away. The museum district is also close by.
NEAR IDYLLIC PARK AREA The hotel is located on the quiet and idyllic Wiesenhuttenplatz, and in the summer months you can sit underneath the towering chestnut trees in the beer garden La Jardin and sip your favorite beverage.
Marble lobby floors, dark wood paneling accents and plenty of room to maneuver luggage give the hotel’s entrance floor a graciousness and style. A cozy bar, the Morocco-style Casablanca with high-backed leather chairs, at one end of the lobby, beckons thirsty guests to come in for some relaxation. The sign over the bar’s door from the lobby side is a light-projected image. Just down the street is a lively bar/restaurant area should you want to mingle with the street crowd. The reception desk or concierge can direct you.
As at many of the other hotels in the vicinity, there is a choice of room types, with varying degrees of comfort, space and amenities. There are 25 Classic rooms located in the historical palace portion of the hotel, with high ceilings and real Italian marble in the bathrooms. The average room size here is about 130 square feet.
Superior rooms, and there are 177 of them, are in the modern business wing of the hotel and offer 270 square feet of space. Modern in design, the rooms feature a television with a LCD and plasma screens (and a handy mirror on the other side of the screen), a safe and a complimentary bottle of mineral water.
Executive rooms— with about 322 square feet of space—are in the historical palace portion of the building and provide decor in the Art Nouveau style but with modern amenities. The Deluxe rooms, with 355 square feet of space, offer more room for a comfortable stay. There are also Junior Suites, with about 485 square feet of space— available with separate living and sleeping areas. These are in the Art Nouveau style, and offer classical elegance with very high ceilings, inviting color tones and bathrooms featuring Italian marble. The hotel also says you receive the “VIP” treatment when you book a room of this category.
INVITING BREAKFAST Buffet-style breakfasts consist of smoked salmon, cold cuts and cheese, eggs to order, soft boiled eggs, dried cereals, yogurt, juices and coffee, fresh cut fruits, apples, oranges, bananas, jams and jellies, a variety of breads and pastries, plus more.
The spacious, modern Restaurant La Parc off the lobby, with Sven Frambach as chef, offers a mix of both traditional classics and newer dishes. Using fresh ingredients, seasonal accents and Frambach’s expertise, each dish is “a little piece of art.” The menu is a la carte, with monthly specials, and culinary events are planned throughout the year. As an example, pumpkin was recently featured through the first week of November, then goose was the specialty of the house.
The restaurant is open between 6:30 a.m. and 11 p.m. There is also a business lunch buffet that alternates specialties from time to time. Every Friday starting at 6:30 p.m. there’s a special Laurent’s dinner buffet, inspired by French cuisine and accompanied by piano music. The price also includes a glass of Laurent-Perrier champagne, a carafe of the red or white house wine and mineral water.
The White Stone Lounge wellness center in the hotel offers saunas, herbal steam rooms, massages, cosmetic treatments, manicures and pedicures and exotic applications such as lotus petal facials and body peelings. A gym is also open daily between 5 a.m. and midnight.
Having come to the hotel from the main train station, and it was raining heavily, I was glad to see the Le Meridien such a short walk from the station. The reception clerk offered a friendly greeting, and quickly I was off to my room.
Convenient location, personable employees and some historic atmosphere make for a good mix at the Le Meridien.
Dining in the Dordogne most certainly brings opportunities to pair wine with the other specialties of the area: foie gras, strawberries, walnuts and truffles.
In fact, the Perigord is known for producing the very best black truffle, an aromatic fungus resembling a small black potato. To experience this local treasure, I spent a delightful morning at Truffiere de Pechalifour, the truffle farm of Edouard Aynaud, learning the art of truffle hunting.
Truffle farmer Edouard Aynaud
After meeting the high-energy Edouard, we entered a glass-doored, yellow stone building, where Edouard snaps open the lid of a large plastic bowl holding several black truffles, and thrusts it in my face. “Smell this,” he says in French, insisting that once you have this scent in your head, you’ll never forget it.
Edouard’s truffle-sniffing border collie
The valuable black truffle, sometimes called the Black Diamond, can command 1,000 Euros per kilogram, since the demand is always greater than the supply. Our host holds up a kiwi-sized truffle and we play “how much is this truffle worth?” My husband wins with his guess of 10 Euros, when the small scale records the truffle’s weight as 10 grams.
Now the lesson begins: truffles grow at the base of oak and hazelnut trees. The spores of the truffle form a web of mycorrhizal filaments that permeate both the soil and the roots of the trees. These filaments help the trees obtain nutrients from the soil, and in turn, the trees provide the truffle with needed sugars. Once this network spreads, there is a telltale brown circular area around the base of the tree called a “burn.” In the wild, this symbiotic relationship occurs with luck.
Here on the 10-acre Pechalifour farm, Edouard’s father planted his first trees in 1968. Today new tree seedlings with truffle spores grafted onto their roots are planted in the hopes of increasing the truffle crop. Edouard holds up a 2-foot-tall oak seedling to illustrate, and tells us that you must plant it and pray, and maybe in several years (3? 6? 10?) the telltale “burn” will appear. He explains that sadly, not many young people are getting into this business because it requires so much patience and optimism.
Edouard, however, personifies optimism and joy, explaining his craft in rapid-fire French (admirably translated by our local guide) and punctuated with animated facial expressions and gestures worthy of Marcel Marceau.
Once the “burn” is identified, there are three methods to locate the truffles beneath it:
With a pig. Grinning, Edouard holds up a Cracker-Jack-toy-sized pink plastic pig to illustrate. Furthermore, he continues, it must be a female pig. Why? Because the truffle scent mimics that of a male pig sex hormone.
With a stick. Now he whacks a slender willow stick several times across the length of the table. Tapping a stick around the area of the “burn” disturbs a little brown fly that likes to lay its eggs on a ripe truffle, so that its larvae can feed on the nutrients. A short video illustrates that the fly’s brown color renders it invisible at rest. But once disturbed, the fly will rise up and then return to the location of the truffle, which must be harvested before the egg-laying, larva-eating process begins.
With a dog. The dogs must be trained while they are very young to recognize and search for the truffle scent. For that, Edouard uses the plastic film containers used before the age of digital photography. He pokes holes into the container and fills it with cotton that has been moistened with truffle oil. Then for one week he plays fetch with his canine student, rolling the container a little distance away, and rewarding the pup with treats and love when the prize is returned. The next week he hides the container in corners or behind something, and again rewards its return with treats and praise. The third week he buries the container outside under a little bit of soil and waits three days so that it no longer carries his human scent, but only the scent of the truffle, before sending the dog to find it. At the end of three weeks, with lots of praise and treats, the dog is trained.
Suddenly we are aware of a yellow labrador and a young black and white border collie snuffling around our feet, obviously eager to get to work. Edouard grabs a basket, some dog treats and a digging tool, and assuring us that he did not hide truffles ahead of time for us to find, we begin our spirited trek though the trees.
Pointing out brown fly in “burn” area where truffle lie
Walking slightly ahead of us, Edouard sees the telltale “burn” around the base of a tree, and gives his dog the command. Within seconds, the dog sniffs and puts his paw on a spot. Edouard scoops up a handful of the moist soil and sniffs it, crowing gleefully when he detects the scent of the hidden truffle. He pushes into my hands the special two-sided truffle-digging tool: pointed pick at one end, flat scraping blade at the other, and tells me to dig — but gently! We’re not digging up potatoes!
Tree with signs of a truffle underneath
Soon my delicate poking isn’t fast enough for him and he rakes his fingers through the mud until he isolates the prize. After pointing to exactly where I should look, he lets me make the final discovery. Voila! There it is — and it’s tennis-ball HUGE! But, alas, it is spoiled inside because of the recent unfavorable weather. Edouard rewards his dog with a treat and a cuddle, and then crushes the truffle with his fingers and reburies it on the spot, so its spores can sprout again.
The best months for harvesting ripe truffles in the Perigord is December, January and February, and then only if the weather conditions have been favorable — too much rain and they grow too fast and don’t ripen at the right time. All in all, it’s a business that needs luck — and lots of dog treats. www.truffe-perigord.com
Explore the Christmas Markets with this easy river and rail adventure.
By Marilyn Heimburger Photos by Don Heimburger
As the weather turns colder and stores begin playing Christmas music to heighten anxiety about getting everything done before Christmas, I yearn to spend the Advent season once again in Germany’s beautiful Christkindlmarkts.
Not long ago, a friend also expressed her longing to visit the famous Christkindlmarkts in Germany and Austria during Advent, but didn’t know where to begin. Which ones should she see? How do you find accommodations in each town, and arrange transportation from market to market? The planning seemed too daunting, and she just never got started.
European Traveler discovered the perfect plan to make that dream come true: last Advent we took a nine-day Christmas market tour by river and rail that was easy and convenient. We experienced more than a dozen Christmas markets along the Danube River in Germany and Austria, with guided tours in towns along the way.
VIKING AEGIR The river portion of our “Advent along the Danube” trip was on the Viking Aegir, a 1-½-year-old Viking River Cruise ship which sailed from Budapest to Nuremberg. One of the best perks of a river cruise is that you unpack only once for the week. Meals are provided for you, and the ship delivers you from market to market, with local tour guides waiting when you dock, and activities onboard while you leisurely cruise from market to market. What could be easier?
On board the Viking Aegir, passengers relax in comfort with a beautiful view of Germany and Austria through panoramic floor to ceiling windows.
Although the cruise began in Budapest the day before, we chose to fly to Vienna and board the ship there. We moved into our spacious stateroom, complete with private bathroom with shower, drawers and closet for clothing, queen-sized bed, mini-fridge, TV and sliding glass doors on the balcony, offering a non-stop view along the Danube as Austria and Germany glided by.
Comfortable cabins await the passengers aboard the Viking Aegir cruise ship.
VIENNA’S MAGIC OF ADVENT Since the boat dock is some distance from the city center, Viking provides bus transportation to and from Vienna’s largest Christmas market, which glitters in the shadow of Vienna’s City Hall. Named “Wiener Adventzauber,” or “Vienna’s Magic of Advent,” it features hundreds of vendors in wooden huts offering local pastry, sausage and hot drink specialties, gifts, decorations, candles and accessories. There are pony rides, story reading on the Celestial Stage, appearances by the Viennese Christkind, and even arts and crafts and baking stations inside the Rathaus so children can make their own gifts and Christmas goodies.
Located inside Vienna’s Rathaus is a baking workshop, where children can make their own cookies.
Within walking distance of the Rathaus market are several other Christmas markets, smaller but with their own local focus and definitely worth a visit. Markets in other parts of Vienna are on Maria-Theresien-Platz, in the Old AKH, on Freyung, the Am Hof Advent Market, at Belvedere Palace, on Karlslatz, on Spittelberg, at Stephansplatz, on Riesenradplatz, and at the Schönbrunn Palace. To see all of them would take an extra day or two! We saved some of our market visits for after the cruise, when we returned to Vienna by rail for our flight back home.
Vienna has several smaller Christmas markets each with their own style and specialties, and each worth a visit.
The local food experiences aren’t limited to the Christmas markets. Upon our chilly return to the ship, we were met with Lebkuchen and hot mulled wine, and Vienna’s famous Sachertorte for dessert after the onboard dinner.
900-YEAR-OLD MELK ABBEY The small Christmas market at Melk, Austria, our next port of call, is only open on weekends, and unfortunately not during our visit. But we enjoyed a guided tour of the beautiful 900-year-old baroque Melk Abbey, and bought the famous local apricot liqueur.
A “Taste of Austria” luncheon aboard the Viking Aegir featured plenty of sausage and a Lederhosen-clad accordion player.
Leisurely travel on the Danube with its many locks means plenty of time for relaxing. To add to our Advent experience during that time, local culture is brought onboard: “A Taste of Austria” lunch included music by a Lederhosen-clad accordion player. A strudel-making demonstration showed that a tea towel was the trick to rolling the paper-thin dough around the apple/raisin/rum filling. As we neared the Bavarian town of Passau, a traditional Black Forest cake was the featured dessert after dinner.
(left to right) The Simon family bakers demonstrate the art of making gingerbread in Passau.; A beautiful Advent wreath is easy to make, as demonstrated in Passau.
ADVENT TRADITIONS IN PASSAU Our stop in Passau began a complete day of Advent tradition, all within easy walking distance from the boat dock. We learned the history and art of making Advent wreaths and the famous Simon family gingerbread, and were treated to a midday Advent organ concert at Passau’s St. Stephen’s Cathedral on the world’s largest cathedral organ. The main Passau Christmas market boasts a Bavarian flair with crafts and regional specialties, sausages, Glühwein and gingerbread.
Back on board our Viking ship we enjoyed tea time with plum cake, apple cake and other regional dessert specialties.
HISTORIC REGENSBURG The next day’s stop in Regensburg included a town tour with visits to the Hutkönig, a world famous hatmaker; a cuckoo clock-making demonstration; and the oldest sausage kitchen in Germany, which has been serving sausages for 900 years, since catering to the workers who built the adjacent Stone Bridge.
(left to right) A cuckoo clock-making demonstration was a tour option in Regensburg.; Regensburg’s famous Hutkönig had very special hats to offer.
ROMANTIC MARKET AT THE PALACE OF THURN AND TAXIS Regensburg’s main Christmas market spreads out near the cathedral, but another Regensburg highlight is the Romantic Christmas Market set in the courtyard and surrounding park of the Palace of Thurn and Taxis. Here the pathways are lit by torches, lanterns and lighted ropes wrapped around wooden fences, and there are hay bales for seating and open fires for warming stations. The bough-covered wooden stalls offer unique products obviously chosen for their quality and beauty. Although there is a fee of 6 -7 Euros to enter this private market, it was one of our favorites, and well worth the price.
The beautiful Romantic Christmas Market is on the grounds of the Palace of Thurn and Taxis in Regensburg.
After a full day in Regensburg, the local Advent experience continued on board as we were greeted with hot Glühwein and heart- and star-shaped Lebkuchen.
Red- and white-striped awnings decorate this Lebkuchen stall at Nuremberg’s historic Christkindlmarkt. The Christkind stands high on the balcony of the church on the left to open the market.
NUREMBERG’S CENTURIES-OLD CHRISTKINDLMARKT Our ship’s last stop was at Nuremberg, which boasts a 400-year-old Christmas market tradition. Once again, Viking provided bus transportation to and from the Christkindlmarkt on the Hauptmarkt square, since the boat dock is some distance away. Nearly 200 wooden stalls decorated with red- and white-striped awnings invite visitors from all over the world – more than two million each year – to sample the traditional gingerbread, sweets, sausages, potato pancakes and Glühwein, to buy their ornaments, candles, toys and prune men.
(left to right) The Children’s Christmas market in Nuremberg has rides and booths with hands-on activities for children, and appearances by Nuremberg’s Christkind.; Nuremberg’s unique Handwerkerhof is located at the distinctive Königtor within the historic city walls.
A few steps away is a children’s Christkindlmarkt with colorful rides, booths with hands-on activities, hot punch and Nuremberg’s beloved Christkind.
Don’t miss the nearby “Sister City” Christmas market featuring wares from Nuremberg’s sister cities around the world, and yet another Christmas market setting in Nuremberg’s distinctive Handwerkerhof, located at the Königstor within the historic city wall.
Though the river cruise part of our trip was over, and it was difficult to leave the cocoon of comfort we experienced on the ship, we had more markets to visit on our way back to Vienna.
INTER CITY EXPRESS SPEED AND COMFORT With a first class Eurail pass in hand, we boarded the fast Inter City Express (ICE) train from Nuremberg to Vienna. The Eurail pass, which we had to purchase in the U.S., allowed us to hop on and off the train for more Christmas market visits enroute to Vienna. Sitting in a six-seat “quiet room” directly behind the engineer gave us a clear view of the tracks ahead, a rail buff’s dream. The track generally followed the Danube, busy with barge traffic, with snow-covered mountains in the distance and large balls of mistletoe visible in the bare trees along the route.
Through the panoramic windows we watched the snow-covered forests and villages speed by, looking like gingerbread creations sprinkled with powdered sugar. We saw firewood meticulously piled high in covered sheds in preparation for the long cold winter, and churchyard cemeteries somehow decked out with colorful plants: lavender, heather – where does all the winter floral color come from?
MORE CHRISTKINDLMARKTS AT LINZ Soon we arrived at Linz, the location of our next Christmas market experience. We left our luggage in lockers at the train station and bought a ticket for the Linz City Express which took us through the town’s main shopping area to the Christkindlmarkt near the river on the Hauptplatz.
Nestled between the town’s centuries-old Baroque townhouses, this market featured wares by artists and artisans, with traditional hot drinks, Bratwürstlein and pastries. At the nearby Goldmann’s Bakery we sampled the town’s famous Linzer Torte. Lights above the stalls are designed to look like river waves, and a specially-designed light display above the river depicts angels blowing bubbles through a straw.
(left and bottom right) Vendors at the Schönbrunn Christmas Market offer painted pewter decorations and beautifully detailed figures for Nativity scenes.; Hot Glühwein in generous mugs, and stick-to-the-ribs comfort food hit the spot at the Schönbrunn Palace Christmas Market
Another short City Express ride delivered us to the Christmas market at the Folksgarten, which featured rides for children, stalls offering warm hats, scarves, decorations, and more hot drinks, pastries and comfort food.
Retrieving our luggage, we completed our train journey to Vienna, where one more very special Christmas Market beckoned.
SCHÖNBRUNN PALACE CHRISTMAS MARKET Vienna’s famous Schönbrunn Palace hosts its own large and very beautiful Christmas market. Situated on the grounds in front of the UNESCO World Heritage site, this unique market still has plenty of room to wander through the juried product stalls. Six food stands are centrally located, as is a towering lighted tree and a magnificently carved nativity scene. The Schönbrunn Market celebrates its 21st year in 2014, and has grown in size and popularity each year. This market easily sets a new standard with its attention to detail in set-up and design.
For those wondering how to experience the Christmas markets in Germany and Austria in comfort and convenience, this trip by river and rail is the answer.
European Traveler 