The Mostviertel — the 'cider quarter' — rolls away from the Danube into Austria's most underrated culinary landscape: hillside farmsteads producing pear cider (Most) as fine as any champagne. A private tasting at a family Heuriger is the most authentic slow-food experience in the region.
What to expect
A driver collects you at the Grein quay and winds up into the orchard-covered hills above the Danube valley. At the farm, the producer walks you through the ancient pear orchards before leading a seated tasting of four to six Mosts — from bone-dry and sparkling to amber and aged — paired with house-cured Speck, Mostbrösel sausage, and local cheeses. The views across the valley to the Danube are breathtaking. You return with a curated selection to take on board.
Good to know
Book at least one week ahead via the Moststraße network, which connects you directly with vetted family producers. Transfer from Grein quay is 20–30 minutes by taxi or private car (approx. EUR 25–35 each way). Best in September–October during harvest, but available year-round. Allow 2.5–3 hours total.
Sail there
Luxury cruises that call at Grein — book through us, the fare is identical and your concierge stays on your side.