Austria: Food & Drink
As you can imagine, it’s one of the most popular Austrian food specialties. Trout. Trout is a popular staple food in western Austria where the cold mountain waters from down from the Alps through Salzburg, Innsbruck, and Lienz into northern Italy and Slovenia. Apr 04, · Wienerschnitzel – National Dish of Austria. This is probably the most famous Austrian dish. Although called Vienna Schnitzel in Vienna, it is known elsewhere in Austria and in many countries of Europe as Wienerschnitzel or wiener schnitzel as two words.
The food on the other hand is delicious, though somewhat misunderstood. Generally speaking, food in Austria is heavy with meats, cheeses, and how to become a conductor on a train rich foods like pastries and dumplings.
But the stereotypes we have imagine a thick and hearty goulash bubbling on the fire in an alpine chalet with a cow outside the door, freshly milked of course what is the popliteal region a little girl with blond braids only reinforce the idea that all Austrian food is rich and fatty.
OK, some of this may be rooted in truth. Austria food is most often associated with Viennese cuisine, which has been heavily influenced over centuries by the Austro-Hungarian Empire. Sure, it can be hearty and filling, but not always.
There are significant regional variations in Austrian cuisine and as lesser-known regions tout their culinary chops and feature more of their regional products and ingredients, the Austrian food culture is changing. Like many cultures around the world, Austrians value seasonality. Chefs are guided by this philosophy as they create, and recreate, regional Austrian dishes, introducing new interpretations of what traditional Austrian food means to them.
Austrian food can be elegant and full of flavor. And beautiful too! Plenty of finesse and creativity goes into crafting food that brings the four seasons onto your plate in a revolving cycle of new variations and flavors.
There really is something for every palate, including vegetarians — surprising veggie and vegan options that are bright, fresh, healthy, and bursting with flavor await. I always have to remind myself never to think of food in terms how to start a secret shopper business geo-political boundaries — country borders mean very little when you look at food around the world.
OK, Italian food was a bad example but you get what I mean, right? Local food, wine, beer or spirits — wherever you go in the world — is the result of climate, soil, and growing conditions agriculture and how the local culture uses those ingredients and products. Regions at similar latitudes with similar climate conditions around the globe generally share the capacity for growing certain food crops, and those crops are shared across boundaries.
Food is always regional. Thinking of food this way not only helps you understand the origins of food, it helps to appreciate how regions relate to one another. Like animals migrating for food sources, let your palate be your guide to help you find, enjoy, and understand the food you love! This article contains affiliate links. If you click through and make a qualifying purchase, we may earn a small commission at no additional cost to you. The climate, soil, and growing conditions between North and South Austria are distinct.
In fact, some regional food variations are so small, you might be surprised at the impact they could have on a region and its food products. Each region in Austria has its individual, unmistakable cultural identity, and, of course their own Austrian culinary specialties. The western part of North Austria, known as Upper Austria, is known for growing hops which of course is used to make beer and making cheese.
You can see how the closer you get to the mountainous Alps, the heartier the food becomes, and the more that little girl with the blond braids milking the cow enters the picture! If you love food — and food in Austria — check out this 4-hour bestseller food tour in Vienna with Markets, Cafes, and Food Tastings from Get Your Guide, that you just might love! The how to make the right friends Austrian region of Carinthia is renowned for bees and the production of honey honig.
Remember how we mentioned above that regions share similar conditions for food? Slovenia has more bees than people seriously and is also known for its honey! The same goes for trout. Carinthia and northern Slovenia share these foods in common. There are Graz restaurantsmarkets, culinary events, and gourmet shops that feature local products. Pumpkin seed oil green gold flows everywhere and is present in just about every meal and pretty platter of cold smoked meats and cheeses.
So delish! Open-faced sandwiches from Delikatessen Frankowitsch in Graz are perfect any time of day. Mini sandwiches served open-faced at any time of day — what could be better! In Vienna, the iconic Franciszek Trzesniewski is the place to try them. The shop is renowned for their food as art, beautifully presented rectangles of dark rye bread smothered in various toppings, from tomato and paprika to salmon and cream cheese. One or two with a glass of wine is our idea of a perfect lunch.
It makes sense that Vienna sausages are a true Austrian traditional food. These smaller, thinner sausages are traditionally made of pork and beef in a casing of sheep's intestine, then smoked at a low temperature. If you want a bigger wiener, venture out to other parts of Austria. Krainer is a popular grilled sausage, similar to kielbasa, generally served with mustard senfgrated horseradish krenand sometimes a kaiser roll semmel.
We rarely saw ketchup served with Krainer. It was tasty — a new way to try a quick Austrian snack on the go. Verhackert is a hearty specialty spread in Styria made of finely chopped, smoked bacon, perfected with additions such as garlic, onion and various spices. We know it may sound horrific to some of you that many cultures eat straight lard. Well, maybe not straight…sometimes they add herbs and flavorings to make it, you know… healthier. This is Grammelschmalz, a spread made from greaves mixed with lard.
Actually, greaves is unmeltable residue left after animal fat has been rendered. Ah, the smell of chestnuts roasting slowly over glowing embers. Chestnuts are best enjoyed in the fall in southern Austria with a Sturm in what is austria famous for food, anywhere along the South Styrian wine road.
The oil is pressed from the roasted seeds of the Styrian pumpkin and has a nutty flavor that is perfect for adding the finishing touch now across the world to salads, pastries and even ice cream. Sounds strange, but we promise you it is absolutely scrumptious! How can you say No to the National Dish of Austria? Besides, Austrians know how to make it really well. Schnitzel is made from a thin cutlet of either veal or pork that's breaded and then fried in butter or oil. Schnitzel in Vienna, called Viennese Schnitzel, is heavily regulated and can only be made with veal.
Tafelspitz is a popular but simple dish of boiled beef braised sounds so much better! This platter of cold cuts or cold meats and spreads is typical in the Buschenschanks of Styria.
Fried pieces of Styrian chicken in crispy breadcrumbs, best enjoyed at a traditional Styrian Wirtshaus Inn or specialized Backhendlstation. We found Backhendl to have a similar bread-coating as a schnitzel — with a tighter, finer, and crisper coating than southern fried chicken in the USA. Trout is a popular staple food in western Austria where the cold mountain waters from down from the Alps through Salzburg, Innsbruck, and Lienz into northern Italy and Slovenia.
Served in a variety of ways, we enjoyed it both grilled with a wedge of fresh lemon and also in light cream sauces. Trout is a lighter tasting fish so I assumed a cream sauce would overpower the fish. I was so wrong. The sauce was light enough with just enough texture — a nice complement to the dish. Lendbratl is boned, lean pork loin cured in one piece, and aromatically spiced and smoked over beech and then hung for up to three months to enhance the flavors. The extra aging and smoking process really makes it special.
Yes, please! Ja, bitte! Weisswurst Bavarian White Sausage - This smushy-soft wurst is actually native to Germany, and is popular in northern Austria near Bavaria. Made from veal and pork, they may look a little…unappealing, but they have a ton of good flavor. Bratwurst - This Viennese style white sausage is mostly pork and originally hails from Germany. How to empty a swimming pool water casing is usually cow intestine, and the sausage tends to burst if roasted too quickly.
Breinwurst is traditionally made in slaughter season during the colder months, and typically served with sauerkraut and roasted potatoes. Currywurst - As the name suggests, these sausages can be made with a curry-flavored meat mixture, or simply served with curry sauce how to shrink breast size fries on the side as a snack.
The lack of casing gives it a less-fatty, more hamberger-like taste. Woaz is simply corn or maizeand grows abundantly in Austria. In southern Styria, the corncob is called a Woazstriezland in harvest season is popularly grilled until crispy.
If you love asparagus, head to Austria in springtime for Spargelzeit! This oversized purple-ish black bean has become one of my favorite things to eat in South Styria. From most accounts, Goulash originated in Hungary as a typical herdsmen food, and was heavily seasoned with salt and paprika thanks to the what are the codes for pokemon tower defense of chilis left behind by conquering armies.
Today, the stew has many variations and adaptations. We ate it in southern Austria made with chunks of beef, then again in the Wachau Valley in northern Austria made with sliced pork. What was even more interesting is how to workout with sore muscles it was served with: crispy polenta cakes in the south and dumplings in Upper Austria and Tyrol.
Delicious cream of pumpkin soup made from freshly harvested pumpkins, enhanced with a drizzle of pumpkin seed oil. As you can see below, there are so many variations from the airy bisque we had in Styria left to the hearty rendition near Vienna right. Schnupfnudeln is something my mother-in-law simply called Gneppand now I understand why! This hearty pasta is similar to a heavy gnocchi or egg dough.
In Salzburg, they add cheese to similar style dumplings and call it Kasnockensmall dumplings fried in a cast iron skillet and topped with caramelized onions. No mayo! Sterz is cooked polenta, and is a popular dish in Austria. We had the most delicious polenta cakes in Styria. Dumplings in Austria are like pasta in Italy. A traditional Austrian comfort food, this dumpling stir-fry is a typical dish using leftover dumplings.
You can add just about any ingredients you have or want to jazz it up, but we had it with fresh spinach, tomatoes, and chopped green onion.
Wiener Schnitzel: One of Austria’s most famous dishes, it is a speciality of Viennese cuisine. Wiener Schnitzel is a very thin, breaded escalope of veal that is then deep fried. Erdapfel Salat: Austrian potato salad that is marinated in vinegar, oil, salt and pepper. It is a favourite side dish for Wiener Schnitzel. Other than the popular Wiener Schnitzel, there are many famous dishes in Austria. Some of our best recommendations are: The Potato goulash, which is less spicy than the Hungarian version (it?s delicious) and the Kasespatzle, which is a good version of the typical Mac & Cheese. And if you are visiting Austria, you can?t miss their desserts. Jun 23, · The famous street food in Austria is Viennese sausage. You can find Vienna Sausages – also known as Wurstels – in many designated stands, locally known as Wurstelstand. Viennese sausages usually come with mustard and you wash them down with beer. Different varieties include cheese stuffing or the hotdog-style bun kasekrainer.
Vienna , one of Europe's gourmet capitals for both food and wine , is home to many delicious local treats. With a local culinary scene that often rivals those of Paris or London all while seeming quaint and traditional, the city is a wonderful place to try some of the country's most distinctive dishes, sweets, and drinks.
Locavores will especially appreciate the focus on fresh, locally sourced ingredients and excellent produce in many restaurants and eateries around town.
What's more, as the former capital of the sprawling Habsburg Empire, the Austrian capital has adopted specialties from around the world and made them their own. From schnitzel to mouthwatering cakes, sausages and hearty stews, these are the top 10 Austrian foods to try in Vienna. One of Austria's national dishes, Wiener schnitzel is certainly its most successful export.
Made from a thin cutlet of veal that's breaded and then pan-fried in butter or oil, schnitzel is cheerfully served in restaurants and eateries around the capital. Simple yet delicious, it's a huge crowd-pleaser, and even kids tend to love it.
Typically garnished with lemon and fresh parsley, it's often served with a simple salad with vinaigrette, Austrian potato salad see more below , and steamed potatoes or French fries. A cold Austrian lager or glass of local Gruner Veltliner white wine makes an excellent accompaniment. Meanwhile, Schnitzelwirt serves some 15 varieties of schnitzel including pork, chicken and turkey. Finally, for vegetarians who don't want to miss out on this iconic Austrian dishe, Restaurant Landia Ahornergasse 4 is coveted by non-meat eaters for their reputedly delicious veggie schnitzel.
The Sachertorte is a proud symbol of the Austrian capital. It's a dense, chocolate sponge cake made with thin layers of apricot jam that's topped with a semi-firm chocolate icing. But a rival bakery, Demel , also fashioned their own version of the beloved cake, using only a single rather than a double layer of marillenmarmelade Austrian for apricot jam.
Dubbing their own cake the "Demel's Sachertorte," the confectionary sparked a legal dispute and enduring rivalry: one that locals and tourists thoroughly enjoy weighing in on. Both cakes are delicious alongside a Viennese "melange" coffee see below or spicy black tea. This Hungarian import has become hugely popular in Vienna and around Austria, adapted locally to become its own distinctive dish.
This is a dish that's perfect for a cold winter's day. Austrian goulash pairs well with a heartier beer or a glass of spicy, rich Zweigelt wine , one of Austria's popular reds. Even closer to the city center near the Albertina Museum, Cafe Mozart is also known to make a delicious version of this dish. Another Austrian delicacy loved around the world, the Apfelstrudel gained in popularity around Eastern Europe under the influence of the Habsburg empire.
Sold in bakeries, cafes, and restaurants around Vienna, this is a delicate counterpoint to the slightly heavier and generally sweeter American apple pie. It's typically made with light, crisp pastry dough that's stretched and thinned, filled with apples, sugar, raisins, lemon, rum, cinnamon, and cloves. Often, the strudel is garnished with breadcrumbs mixed with nuts and dusted with powdered sugar. It's absolutely delicious accompanied with Viennese coffee or black tea.
Strudels can also be found filled with other varieties of fruits, including berries and apricots. Where to Try It: Pop into any local bakery to find it. Many, especially those bakery-cafes with eating-in options, will even warm them up for you.
Otherwise, try sitting in at local favorites such as Cafe Aida , with its retro-pink signage and s-style interiors. Locations are scattered around the city.
One local delight that we recommend trying if you're visiting in the spring is asparagus. Austria and Vienna offer some of the world's most delicious green and white asparagus, invariably prepared in creative, fresh ways. Starting in late April or early May, menus at many local restaurants in Vienna start prominently featuring seasonal specials with Spargel. Sometimes, it's served simply with a bit of butter and lemon and doused in breadcrumbs; other times it's made into deliciously fresh soups or wrapped in prosciutto and slathered with hollandaise sauce.
White asparagus, which is larger and thicker, is a particular favorite in the spring. Enjoy it with a side of parsley potatoes and a glass of crisp, equally fresh Gruner Veltliner wine. Some places even serve "Spargel" that's been fried in breadcrumbs, Schnitzel-style. In short, asparagus lovers will find no shortage of delicious ways to enjoy this seasonal treat. Quite different from its North American counterpart, there's no mayonnaise to be found in this fresh, healthy salad.
Instead, it's prepared with white wine vinegar, a bit of mustard, red onions, chives, and a dash of salt and pepper.
Some recipes also include a bit of chicken or meat stock, so if ordering as a vegetarian or vegan you may want to ask if the salad contains any meat products. This ubiquitous salad pairs beautifully with almost anything: schnitzel, sausages, fresh asparagus, or other seasonal vegetables.
It's best enjoyed cold, although in the winter many restaurants serve it warm. The aforementioned Figlmuller restaurant Wollzeile 5 makes an especially delicious and fresh version of this salad, making it a great stop for trying both Wiener Schnitzel and potato salad. These delicious plum jam turnovers are about as Austrian as you can get. Difficult to find outside of Austria, Germany , and Eastern Europe, they originally hail from neighboring Bohemia now the Czech Republic but have become a staple in Austrian kitchens.
The delicate pastries, made with a distinctive potato dough, are filled with a combination of plum jam, rum or plum schnapps, then topped with a mixture of breadcrumbs, butter, and walnuts. A bit of cinnamon and vanilla add aroma and a hint of spice.
Some restaurants serve them with chocolate sauce or sugar. Where to Try It: Many of the traditional cafes and restaurants in Vienna serve this typical delicacy, and the Schick Hotel is also well known for their own version.
Some local bakeries also make their own versions as well. Another local specialty for meat lovers is Tafelspitz , a quintessentially Austrian dish made with tender filet of beef or veal gently boiled in broth. Typically served with seasonal vegetables or with applesauce and horseradish, this dish is enjoyed all across the country, especially in fall and winter.
Accompanied by a good Austrian white or spicy red wine, Tafelspitz is a great alternative for those wishing to taste one of the country's national dishes but is looking for a healthier option. Where to Try It: Plachutta Wollzeile , a historic restaurant near the St-Stephens Cathedral, is well known for its version of this iconic dish. Restaurant Ofenloch has also received rave reviews from travelers for its Tafelspitz.
Many other traditional restaurants in the city include it on their standard menus as well. Like Paris and Rome, Vienna is a European coffee capital. Cafes sprung up all around the city in the 18th through 20th centuries and have become fixtures of cultural and culinary life in the Austrian capital.
The famed Viennese melange , similar to a cappuccino but usually without cocoa powder, is topped with half hot milk and half foamed milk. Cappuccinos in Austria are generally topped with whipped cream, rather than milk. Meanwhile, you can also enjoy local specialties with dramatic names: the Franziskaner Franciscan Monk is similar to a melange but is topped with whipped cream rather than foamed milk, while a Mozart is a true dessert in its own right: a double espresso served with a big mound of whip cream and served with a small glass of sherry.
Simple yet renowned for their flavor, these sausages are traditionally made from both beef and pork, encased in sheeps' intestine. Served with sharp mustard, they are perfectly accompanied with Austrian potato salad, radishes, spring asparagus, and other fresh vegetables.
Many people enjoy the simplicity and lower cost of procuring these goodies from street vendors, slathering them with mustard and gobbling them down right on the street. Whether in summer or winter, they make an excellent quick snack or simple meal unless you're a vegetarian or vegan, that is.
Where to Try It: In the city center, around the Ringstrasse and the old inner imperial city, there are numerous popular street vendors, or Wurstelstande , to choose from. Additionally, a fun place to wander and try out some local street food including these ever-present sausages is the Naschmarkt , a popular semi-permanent market where produce stands and casual restaurants serve a variety of goodies. In the summer, an afternoon out at the Prater, a sprawling, leafy park complete with a Ferris wheel, rides, and traditional food stands, is also a great spot to procure these.
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