Austrian food
Austrian cuisine is Influenced by Central European flavours and the country’s imperial past, it blends alpine ingredients with dishes shared across borders, especially with southern Germany.
The nation’s most famous dish, Wiener Schnitzel, is a thin, breaded, pan fried cutlet traditionally made from veal and long regarded as a Viennese speciality. (Pork versions are common, but true Wiener Schnitzel is veal.). Another staple, Knödel (dumplings made from bread, potato, or spinach), appears alongside roast meats, in stews, or as a meal in itself.
In the Alps, Tiroler Gröstl, fried potatoes, onions, and meat topped with a fried egg is the classic mountain comfort food, while Käsespätzle, Austria’s answer to mac and cheese, combines soft egg noodles, melted cheese, and caramelised onions. A bowl of Frittatensuppe, clear beef broth with sliced pancake, makes a great starter.
Vienna, long the centre of empire, adds refinement to rustic roots. Tafelspitz, boiled beef with root vegetables, apple, and horseradish, was once the emperor’s favourite dish.
And for dessert, Kaiserschmarrn, a fluffy, caramelised shredded pancake served with fruit compote, is just delicious!
