It is located within the historic 1897 building of the former Koneser vodka factory—where famous brands such as Luksusowa and Wyborowa were produced—in the Praga-Północ district.

The guided tour lasts approximately 70 minutes and takes visitors through a medieval alchemist’s virtual laboratory and multimedia stations where they can simulate creating their own spirit. There is also a fascinating collection of historic bottles.

The visit concludes at the Vodka Academy Bar with a tasting workshop led by professional bartenders, who teach participants to distinguish the flavor profiles and aromatic notes of rye, wheat, and potato vodkas.

Basic packages (tasting of three types of vodka) and premium packages (extended tasting of four types of vodka, a souvenir diploma, and a special cocktail) are available.

On the building’s top floor lies the ¾ Koneser Cocktail Bar, an ideal spot to round off the museum visit with exclusive drinks.

The history of vodka in Poland dates back to the Middle Ages and is marked by a centuries-old dispute with Russia over the spirit’s origins; indeed, Poland boasts the world’s earliest written record of the word “wódka”, dating back to 1405.

Over the centuries, the drink has evolved from a medicinal remedy into a cornerstone of the country’s economy and cultural identity.

Today, Poland is the leading vodka producer in the European Union. In 2013, strict regulations regarding PGI (Protected Geographical Indication) status came into force: to be legally labeled “Polish Vodka,” the spirit must be produced entirely in Poland using only potatoes or specific local grains (rye, wheat, barley, or oats).

Unlike other international vodkas—often made from molasses or corn—the Polish tradition relies strictly on two production streams that impart unique flavor profiles to the spirit:

• Grains (rye and wheat): rye (żytnia) yields the most traditional Polish vodkas, characterized by a robust, spicy, and slightly sweet flavor (Belvedere, Wyborowa). Wheat, on the other hand, offers a smoother, silkier profile.

• Potatoes: introduced in the 19^th century, these produce a distinctly denser, creamier vodka with a rounded finish (Luksusowa).

L'articolo Polish Vodka Museum – Warsaw proviene da ViaggidiMatt.

They are recognized for their richness, elegance, and historical connection to the Viennese coffeehouse tradition.

Apfelstrudel and Sachertorte are among the most famous and cherished Austrian desserts.

Apfelstrudel is the traditional apple strudel. It is made of a very thin pastry (rolled by hand) enclosing a filling of spiced apples, cinnamon, raisins, and breadcrumbs toasted in butter. In Vienna, it is traditionally said that the pastry should be so thin that a love letter can be read through it.

Sachertorte is the most famous Austrian dessert of all. It is a dense chocolate cake filled with a thin layer of apricot jam and topped with a smooth dark chocolate glaze. It is always served with unsweetened whipped cream.

Café Sacher is located in the center of Vienna and is one of the most famous historical institutions in the world, famous for guarding and serving the authentic and original Sachertorte recipe.

L'articolo Austrian desserts proviene da ViaggidiMatt.

They are located in the Döbling district, within a network of underground tunnels stretching several kilometers, where the bottles are aged using the Méthode Traditionnelle (traditional method).

The winery was founded by Robert Alwin Schlumberger. He moved from Germany to Reims, France, where he worked his way up to become head cellar master at Ruinart, the world’s oldest Champagne house.

In 1842, he launched his business by leasing vineyards in Bad Vöslau, south of Vienna, and producing the first Vöslauer Sekt (Austrian sparkling wine).

The quality of Schlumberger sparkling wine quickly gained recognition; in 1862, “Sparkling Vöslauer” was included on Queen Victoria’s wine list during the London World’s Fair.

Until World War I, Schlumberger sparkling wine was legally marketed as “Austrian Champagne.”

However, the 1919 Treaty of Saint-Germain required Austria to relinquish use of the term “Champagne,” which was reserved exclusively for the French region of the same name. From that point on, the product was permanently designated as Sekt.

The company remained in the hands of the founding family until 1973, when it was sold to the historic German firm Underberg. It subsequently came under the control of a Swiss holding company.

As of 2025, active production has been relocated to a new facility in Burgenland, transforming the Vienna tunnels into a center dedicated primarily to long-term aging and visitor experiences. After the guided audio tour, I tasted three wines from the “Brut Klassic” range—the line most closely linked to the Austrian terroir.

Sparkling Brut Klassic

Schlumberger Sparkling Brut Klassik is the flagship product of the entire winery.

It is a vintage sparkling wine (Jahrgang) that embodies the house’s purest tradition, serving as the benchmark for their “Classic” line.

It is a cuvée made from three typical varieties grown in Lower Austria: Welschriesling, Pinot Blanc (Weissburgunder), and Chardonnay.

With an alcohol content of 12% ABV, it is ideal as an aperitif or paired with seafood, shellfish, fish dishes, or delicate white meats.

Grüner Veltliner Brut Klassic

Schlumberger Grüner Veltliner Brut Klassik represents the perfect marriage of Austrian winemaking’s signature indigenous grape variety and the winery’s historic sparkling wine tradition.

Unlike the Sparkling Brut, this version is 100% Grüner Veltliner, sourced from selected vineyards in Lower Austria.

With an alcohol content of 12% ABV, it is ideal for raw fish dishes and light fried foods (such as the classic Wiener Schnitzel).

Rosé Brut Klassic

Schlumberger Rosé Brut Klassik is a vintage sparkling wine (Jahrgang) made entirely from historic red grape varieties grown in Burgenland.

It is a cuvée composed of three red varieties typical of Austria: Pinot Noir, Sankt Laurent, and Zweigelt.

With an alcohol content of 12% ABV, it is ideal not only as a sophisticated aperitif but also as a wine to enjoy throughout the meal. It pairs beautifully with grilled salmon and fresh fruit-based desserts.

L'articolo Schlumberger Kellerwelten – Vienna proviene da ViaggidiMatt.

It is located in the Helsinki harbor area, near Kauoppatori Square.

Designed to improve hygiene and food sales, it now houses historic stalls selling local products (reindeer, fish, cheese) and traditional restaurants.

The Old Market Hall is one of Helsinki’s most important historical and gastronomic attractions.

Here you can find typical Finnish products such as reindeer meat sausages, goat’s milk cheeses, and numerous salmon dishes.

Finnish cuisine is based on local and seasonal ingredients such as fresh fish (salmon, herring, whitefish), reindeer meat, game, berries (blueberries, cloudberries), and grains such as rye.

Among the most famous dishes of Finnish cuisine are salmon soup (lohikeitto) and reindeer stew (poronkaristys).

L'articolo Helsinki Market Hall and Finnish cuisine proviene da ViaggidiMatt.

Prince Hans Adam of Liechtenstein acquired the Lordship of Schellenberg in 1699 and the County of Vaduz in 1712.

With the acquisition of the County of Vaduz, the Herawingert vineyard also became property of the Princely House.

With its four hectares of vineyards, Herawingert is one of the finest vineyards in the Rhine Valley thanks to its southwest-facing location, the mild climate of the Föhn wind, and the soil composition.

These wines are distinguished by their fresh and distinctive style, produced with a modern yet traditional approach, gentle processing, and particular attention to natural expression and careful maturation.

During the guided tour I had the opportunity to visit the vineyards, the aging area in wooden barrels and the tasting room.

L'articolo Princely Court Cellars of Liechtenstein – Vaduz proviene da ViaggidiMatt.

Its full name is Staatliches Hofbräuhaus in München or National Court Brewery in Munich, this is also because it is one of the seven factories/breweries in the city.

This restaurant is located in the central area of the city in Hofbräuhaus am Platzl.

Its construction dates back to 1589, by the will of Duke William V who avoided having to establish commercial relations with Lower Saxony for the purchase of beer.

Its opening to the public, however, took place much later, only in 1828 with Louis I of Bavaria.

At the end of the nineteenth century the brewery became the property of the state and was moved to the suburbs to make way for a large guest room.

During the war it was almost completely destroyed but the renovations started immediately after the war until 1958 when it was reopened and then became one of the largest brewery chains in the world with its acronym HB.

L'articolo The Hofbräuhaus – Munich proviene da ViaggidiMatt.