Food in Austria

Austria, a country synonymous with majestic Alpine vistas and cultural opulence, beckons travelers with an equally magnificent culinary tradition. Austrian cuisine, though often shadowed by its European neighbors, presents a hearty and diverse gastronomic landscape shaped by various regional influences and historical nuances. From the decadent pastries of Vienna to the robust meat dishes of Tyrol, Austria offers a rich tapestry of flavors that promises to delight the palate of any visitor. Discover the must-try Austrian specialties that will elevate your travel experience to new heights of culinary enjoyment.

Austrian Dishes

Wiener Schnitzel

The Wiener Schnitzel is Austria's national dish and a must-try for visitors. It is a thin, breaded, and pan-fried veal cutlet, traditionally served with a slice of lemon and parsley, accompanied by potato salad or Erdäpfelsalat. A variation made with pork instead of veal is also common in Austria.

Apfelstrudel

While technically a dessert, the famous Apfelstrudel deserves a mention among the traditional dishes for its popularity. This apple strudel is a pastry filled with tart cooking apples, sugar, cinnamon, raisins, and breadcrumbs, wrapped in a thin, flaky dough. It's often served warm with a dusting of powdered sugar or vanilla sauce.

Tafelspitz

Tafelspitz is a beloved Austrian comfort food, consisting of boiled beef in broth, served with a mix of horseradish and apple sauce (Apfelkren) or sour cream with chives (Schnittlauchsauce). It is typically accompanied by roasted potatoes and sometimes a bone marrow spread.

Knödel

Knödel are versatile dumplings that can be made sweet or savory. The savory version, called Semmelknödel, is made from bread, milk, and eggs, and often served as a side dish with meat or in a soup. Sweet variants like Marillenknödel are filled with apricots or plums and rolled in sugar and breadcrumbs.

Gulasch

Austrian Gulasch is a hearty stew with a thick, savory sauce, adapted from the Hungarian classic. It typically features beef (or sometimes pork), onions, tomatoes, and a variety of spices, including paprika. It's often served with a side of bread or Semmelknödel to soak up the flavorful sauce.

Backhendl

Backhendl is an Austrian take on fried chicken. Pieces of chicken are coated in breadcrumbs and fried until golden and crispy. This dish dates back to the 18th century and is still a popular choice in traditional Austrian restaurants.

Sachertorte

A renowned Viennese chocolate cake, Sachertorte is a dense, chocolate sponge cake with a thin layer of apricot jam under a dark chocolate icing. It's typically served with a dollop of unsweetened whipped cream.

Kaiserschmarrn

Kaiserschmarrn is a fluffy shredded pancake, which is caramelized and sprinkled with powdered sugar. It is usually served with fruit compotes like plum (Zwetschkenröster) or apple sauce. This dish is said to have been the favorite of Emperor Franz Joseph I.

Rindsuppe

Rindsuppe, or beef soup, is a staple in Austrian cuisine. It's a clear broth made from beef and bones, flavored with vegetables, and often served with semolina or liver dumplings (Leberknödel) or strips of pancake called Fritatten.

Liptauer

Liptauer is a spicy cheese spread made from Brimsen or Topfen (quark), butter, and various seasonings like paprika, caraway, and onions. It's a common appetizer in Austria and is often spread on dark rye bread or served with pretzels.

Fleischknödel

Fleischknödel are large meat-filled dumplings, commonly made with a mixture of ground pork or beef and wrapped in a dough made from potatoes or bread. They are either boiled or steamed and can be served with sauerkraut or a savory sauce.

Eierschwammerlgulasch

Eierschwammerlgulasch is a type of goulash made with chanterelle mushrooms, which are known as Eierschwammerl in Austria. The mushrooms are cooked with onions, garlic, herbs, and cream to create a rich and earthy dish often enjoyed with a slice of crusty bread.

Beuschel

Beuschel is a traditional ragout made from lung and heart, which are finely chopped and simmered in a sauce with root vegetables and a generous amount of vinegar. It is typically thickened with sour cream and served with a bread dumpling (Semmelknödel).

Austrian Desserts

Linzer Torte

Considered the oldest known cake in the world, Linzer Torte is a crumbly pastry filled with redcurrant jam and topped with a lattice design. It is flavored with ground almonds, lemon zest, and cinnamon, and dusted with powdered sugar.

Vanillekipferl

Vanillekipferl are small, crescent-shaped biscuits made from a dough of ground almonds or hazelnuts, flour, butter, and sugar, then rolled in vanilla sugar. They are especially popular during the Christmas season.

Mohnnudeln

Mohnnudeln, or poppy seed noodles, are a sweet dish made from potato dough shaped into gnocchi-like dumplings. They are boiled, rolled in melted butter, and covered with a mixture of ground poppy seeds and sugar.

Sacherwürfel

Sacherwürfel are bite-sized versions of the famous Sachertorte. These chocolate-glazed cubes are filled with apricot jam and make for perfect sweet treats alongside a cup of Viennese coffee.

Punschkrapfen

Punschkrapfen is a traditional Austrian pastry with a fine rum flavor. It is a small cube-shaped cake, with layers of sponge cake and apricot jam, soaked in rum and covered with a pink sugar glaze.