Farm-to-Table Gastronomy 

For years, AmaWaterways has sourced all our fresh produce, herbs and freshwater fish from local farmers, many of whose families have been cultivating the soil along the banks of European rivers for generations. Our shared commitment to sustainability, family and personal connection makes us proud to support these farms – guaranteeing fresh and flavorful ingredients while reducing the distance each item travels to our ships. Incorporating the highest quality seasonal ingredients, such as Marchfeld asparagus in the spring and Wachau Valley apricots in summer and honey from a bee farm in France year-round, our expert chefs bring the taste of the country from the fields, orchards, farms and docks to your plate at every meal. 

While serving locally sourced cuisine is not a new concept for us, sharing the details and stories of regional dishes within the menus on our European ships is our way of bringing to life our commitment to sustainable sourcing. It also allows us to showcase the real people contributing to the wonderful tastes that seem to magically appear on your plate every day. 

Featured Farms on the Danube River 

The Harbich Family 

Josef Harbich’s family farm in Lower Austria has been growing field vegetables for three generations. With a particular interest in asparagus, including the distinctive white (spargel) and purple asparagus varieties, Harbich believes the secret behind the vegetable’s unique taste lies in ensuring its freshness by using the latest technologies. We are proud to source the highest quality asparagus from his farm and are delighted that Josef’s family is committed to the protection of wild plants, animals and insects that ensure their plants remain pollinated. 

The Nirschl Family 

Imagine a four-generation family-run produce stand where the growers greet their customers by name and genuinely look forward to connecting with them year after year. In Breitenlee, Austria, this describes the Nirschl Family, who sell their fresh sun-ripened strawberries and cherries each May and return with their exceptional crop of potatoes in early June. Their personalized attention to guests reminds us of our own crew and we are proud to prepare delicious dishes with the fruits of their labor. 

Peter Affenzeller Spirits: “Every Sip Tells a Story” 

Fine Austrian whisky, rum, gin and vodka serve as the base for many of our complimentary drinks served at our Sip & Sail cocktail hours. We source these from Peter Affenzeller, a passionate nature enthusiast and family man who grew up on a local farm that he transformed into a whisky distillery near Linz. Using grain from the farm and the surrounding area, Peter creates award-winning spirits and, most importantly, is committed to doing so as sustainably as possible. 

Regionally Inspired Dishes Served On Board  

Kaiserschmarrn 

The story of this rich confection is one of royal overindulgence! The Austrian Empress Elisabeth, otherwise known as Sissi, was said to have requested her chef only prepare the lightest of desserts for her. When she was presented with this schmarrn, or “scrambled pancake” dish, Sissi refused to eat it; however, her husband, Emperor Franz Joseph I, otherwise known as the kaiser, was so smitten with the sweet treat, he consumed both of their servings. Thereafter, the dessert was known as “Kaiserschmarrn” across the Empire. Guests may sample this local delicacy on select Danube River cruises. 

Crêpes Suzette  

These thin, buttery orange crepes, caramelized using the flambé method, are said to have been envisioned by French chef Henri Charpentier in 1895. In his memoirs, Charpentier recounts how he was serving the dessert tableside from a chafing dish to the then-Prince of Wales when the heat from the chafing dish caused the brandy in the sauce to ignite. Although caught by surprise, Charpentier quickly pivoted to ladling the flaming sauce right over the pancakes. Delighted, the Prince went on to dub the innovative dish "crêpes Suzette" after one of his dining companions. Guests may enjoy these crêpes while cruising through France as well as during our La Chaîne des Rôtisseurs dinners throughout Europe. 

Rheinischer Sauerbraten 

Sauerbraten (German pot roast) is considered one of the national dishes of Germany. While there is no hard evidence of who created this popular dish, the area of Western Germany known as the Rhineland is definitely its place of origin. From the Romans that traveled with their meat preserved in wine and settled in Cologne, to great leaders like Charlemagne and "Albert the Great,” the latter having popularized the dish in the 13th century, sauerbraten has a longstanding legacy that has become a vital part of Germany’s culinary tradition. Indulge in this dish on select Rhine River cruises.