Austrians have always set great store by food that pampers the palate, does you good and/or comes straight from the farm. This is why Tyroleans expect their traditional "Kässpätzle" (oven-baked pasta with a cheese topping) always to be made with Tyrolean cheese, while pumpkin seed oil is invariably pressed from the seeds of locally-grown pumpkins. It’s a matter of honour. What makes Austrian cuisine with its famed specialities like "Wiener Schnitzel", "Gulasch", "Kaiserschmarrn" and "Salzburg Nockerln" so special is its judicious blend of tradition and sheer pleasure.