Flavoursome marinaded fish which is deliciously grilled – Steckerlfisch (fish grilled on a stick) is a very popular speciality in many Austrian regions. The grilled fish is smoked with charcoal smoke which gives it a very intense aromatic flavour. Steckerlfisch is traditionally eaten on the paper in which it is wrapped after grilling.



  • 10 mackerel or trout
  • 1 lemon (juice)
  • salt
  • pepper
  • a few sprigs of rosemary
  • a few sprigs of thyme
  • a few sprigs of sage
  • 250 ml oil
  • 10 wooden sticks (long)

Directions for Steckerlfisch

  1. Firstly, prepare the charcoal embers.
  2. Wash fish, pat dry with kitchen paper and rub with lemon juice inside and outside. Season with salt and pepper.
  3. Rinse herbs, shake dry and tear off a few leaves of each. Chop and mix with oil.
  4. Place the herb sprigs in the fish and also brush the fish with the herb oil. Leave to stand for a while – the longer you leave it, the more aromatic the taste will become.
  5. Skewer every fish on a wooden stick lengthways. Hold the fish diagonally over a fire and roast until brown and crispy, turning constantly. Frequently drizzle with herb oil and lemon juice during cooking.

GOES WELL WITH Bauernbrot (bread), gherkins and Potato Salad.

It’s particularly tasty, crunchy and just can’t be beaten on taste: Austrian Bauernbrot.
Once you’ve taken a bite of our Austrian Bauernbrot, you’ll never want to try another! It’s particularly tasty, crunchy and just can’t be beaten on taste!
The classic potato salad from Austria is made with onions, warm marinade and seasoned with sugar.
What is the most popular accompaniment for the famous Wiener Schnitzel or classic Fried Chicken in Austria? The traditional Potato Salad, of course! Try it!


You can also grill fresh bread on the grill – the smell alone is irresistible and certainly the taste! This delicious grilled bread is called STECKERLBROT (STICK BREAD).

  • 250 g milk (room temperature)
  • 30 g yeast
  • 500 g flour (smooth/fine)
  • 125 g butter (room temperature)
  • 1/2 tsp salt
  • 1 pinch of sugar
  • olive oil
  1. Using half the milk, the crumbled yeast and a little flour make the pre-ferment/mother dough.
  2. Dissolve the butter in the remaining milk. As soon as cracks appear in the pre-ferment, knead together with the other dough ingredients to form a smooth dough. Cover the dough with a cloth and leave to stand in a warm place for 40 minutes.
  3. Now, shape a roll out of the dough, cut into slices and shape each slice into stick shapes.
  4. Wrap the dough sticks around the wooden sticks in a spiral shape. Firmly press the ends or tie with string. Leave to stand for 15 minutes.
  5. Brush with olive oil and bake over the hot grill for approx. 10 minutes until the bread is golden yellow.


Steckerlfisch were particularly a speciality of the fishermen of the river Donau especially those at the river’s abandoned channels. They used to smoke and roast their catch over an open fire directly where they had been caught. Today this delectable delicacy is often sold alongside the road. Steckerl is an Austrian word which means stick – on which the fish are grilled whole. Hence the name, Steckerlfische – “stick fish”.