Austrian Delicacies: Traditional Dishes You Should Try

Austrian cuisine is characterised by rich flavours and an abundance of meat and carb-dense foods. From Wiener Schnitzel to Goulash, there is something for everyone. In this blog, we will take you on a culinary journey through Austria, exploring the classic dishes that will tantalise your taste buds and offer a glimpse into Austrian culture. So, get ready to indulge in the ultimate foodie adventure as we uncover the delights of Austrian cuisine!

Austrian Classics

Austrian cuisine is known for its rich flavours and focus on meats and carbs, with pastries and breads being staple foods. Many Austrian dishes are the result of intercultural dialogue, with influences from Italy, China, Bohemia, and more. Here are some Austrian classics that you need to try:

Wiener Schnitzel

The Wiener Schnitzel is synonymous with Austrian cooking and is considered the country's national dish. It consists of a breaded and fried veal escalope, served with a simple salad, parsley potatoes, or cranberries on the side. The Wiener Schnitzel is said to have originated in Venice, Italy, in the 16th century, but Austrian chefs perfected the recipe during the late imperial age, making it an incomparable Austrian delicacy.

Tafelspitz

Tafelspitz is another classic Austrian dish, found as a main course in many restaurants across the country. It is made by gently boiling beef in a flavourful broth with root vegetables and spices, resulting in tender and tasty meat. Tafelspitz is usually served with horseradish mixed with minced apples or sour cream with chives, adding a unique twist to the dish.

Tiroler Gröstl

Tiroler Gröstl is a cosy and filling dish from the Tyrol region of Austria. It is made by frying sliced potatoes, onions, and chopped beef or pork in butter until crispy. It is often served with a fried egg on top and a side of pickles or horseradish for extra flavour. This dish is a clever way to use up leftovers and makes for a hearty and comforting meal.

Kaiserschmarrn

Kaiserschmarrn is a unique sweet pancake named after and favoured by Emperor Franz Joseph I. The pancake is cut into big, fluffy pieces, flambéed in butter, sugar, and rum, and dusted with icing sugar. It is typically served with a chilled plum compote, offering a perfect blend of sweetness and texture fit for an emperor.

Marillenknödel

Marillenknödel, or apricot dumplings, are another classic Austrian dessert. They are made by wrapping an apricot in a mashed potato or quark dough, boiling it, and then rolling it in a sugary, buttery breadcrumb. This dessert is especially popular in the Wachau Valley in Lower Austria, where the growing conditions for apricots are ideal.

Sachertorte

The Sachertorte is a luxurious chocolate cake that originated in Vienna in 1832. It was crafted by a 16-year-old apprentice chef, Franz Sacher, and has since become one of the most famous chocolate cakes in the world. The original Sachertorte recipe remains a closely guarded secret, known only to the skilled confectioners at Hotel Sacher in Vienna.

Dumplings

Savoury Dumplings

Savoury dumplings are usually served as a side dish or as meatballs in soup. They are typically made from potatoes, bread, breadcrumbs, soft cheese, and semolina. They can also be made with meat, and are often served with roast pork, goulash, deer stew, lentils, or mushroom ragout.

Bread Dumplings

Bread dumplings are made from old bread rolls, which are cut into small cubes and fried in fat with finely chopped onions and parsley. Milk, eggs, and salt are whisked together and poured over the bread mixture. Flour is then added to create a sticky dough, which is formed into round dumplings. These are then boiled in salted water for around 10 minutes.

Tiroler Speckknödel

Tiroler Speckknödel are a meaty dumpling made from old bread rolls, smoked bacon, onions, and parsley. The bread is soaked in a mixture of whisked eggs, milk, and salt, and then mixed with the remaining ingredients to form a dough. Dumplings are formed and boiled in salted water for around 15 minutes. They are typically served with lettuce or white cabbage.

Sweet Dumplings

Sweet dumplings are often made from potatoes, soft cheese, flour, and sugar. They can be served plain, with compote, or rolled in fried breadcrumbs and cinnamon. They can also be filled with fruit, such as apricots, plums, or strawberries.

Apricot Dumplings

Apricot dumplings are made by covering each apricot in a layer of dough (made from flour, butter, egg, and semolina) and forming dumplings by hand. These are then boiled in salted water for around 15 minutes, before being rolled in fried breadcrumbs and sprinkled with sugar.

Cheesecake Semolina Apricot Dumplings

This type of dumpling is made with a dough of whisked butter, lemon peel, salt, eggs, soft cheese, and flour. The dough is used to cover washed apricots, forming dumplings. These are boiled in salted water for around 15 minutes, then rolled in fried breadcrumbs and sprinkled with icing sugar.

Spinach Dumplings

Spinach dumplings are made from spinach, bread rolls, onion, garlic, eggs, and parmesan. The spinach is fried and squeezed to remove excess water, and the bread rolls are cut into small cubes. These are mixed with fried onions, seasoned with salt and nutmeg, and combined with the spinach, garlic, and eggs to form a dough. Dumplings are formed and boiled in salted water for 15-20 minutes. They are served warm with brown butter and grated parmesan.

Cakes and Desserts

Austria is known for its delicious cakes and desserts, with dessert considered to be as important as the main course.

One of the most famous Austrian desserts is the Sachertorte, a rich chocolate cake with a layer of apricot jam and covered in dark chocolate. Invented by Franz Sacher in 1832, it is now a trademarked recipe, served exclusively at the Hotel Sacher in Vienna.

Another iconic Austrian dessert is the Apfelstrudel (Apple Strudel). This flaky pastry is filled with sweet, spiced apples, raisins, and cinnamon. It is said that apple strudel became a national dish in the 18th century, thanks to Empress Maria Theresa, who adored the dessert.

Austria also has a variety of sweet dumplings, including Marillenknödel (Apricot Dumplings), Germknödel (Plum Jam Dumplings), and Topfenknödel (Cottage Cheese and Cream Cheese Dumplings). These dumplings are often served hot with vanilla sauce or custard.

For those with a savoury tooth, there's the Topfenstrudel (Quark Strudel or Cheese Strudel). This dessert consists of a sweet dough wrapped around a filling of creamy quark cheese, sugar, and cinnamon.

If you're craving something fluffy, Kaiserschmarrn (Emperor's Mess) is a shredded pancake topped with powdered sugar and served with a fruit compote. It is said to have been invented by accident when Austrian Emperor Franz Joseph I's chef messed up his pancake.

For a fruity treat, try Salzburger Nockerln, a meringue-like dessert with a layer of jam, typically berry-flavoured, and a light and airy cake mix. This dessert is said to resemble three towering peaks, representing the three hills that surround the city of Salzburg.

Finally, for a classic Austrian cake, there's the Linzer Torte, a crumbly hazelnut crust filled with raspberry jam and topped with a lattice. This cake is said to be one of the most authentic and traditional Austrian recipes, named after the city of Linz.

Whether you're indulging in a cafe or baking at home, Austria's cakes and desserts offer a delightful mix of flavours and textures to satisfy any sweet tooth.

Meat and Sausages

Austria's landscape is adorned with lush green pastures, and its cuisine is dominated by meats and carb-dense foods. Meat lovers will find themselves spoiled for choice in Austria, with a variety of dishes to satisfy their cravings.

Wiener Schnitzel

The Wiener Schnitzel, or Vienna Schnitzel, is synonymous with Austrian cooking. It is a fried delight, consisting of a breaded and fried veal cutlet, usually served with a side of fried potatoes, sour cream, and onions. It is a classic Austrian dish that can be found everywhere from street food stalls to high-end restaurants.

Vienna Sausage

The Vienna sausage is another iconic Austrian food. This type of sausage is made of parboiled pork and beef, then smoked at low temperatures. It is a staple street food in Vienna and can be found at numerous sausage stands. It is often served in a hot bun or as part of a main dish.

Tiroler Gröstl

Tiroler Gröstl is a comforting, hearty dish from the Tyrol region of Austria. It is a simple pan-fried dish made of sliced potatoes, chopped beef or pork, and lots of butter and onion. It is usually topped with a fried egg and sometimes served with a side of pickles or horseradish.

Tafelspitz

Tafelspitz is a traditional Austrian dish of gently boiled beef in a flavourful broth with root vegetables and spices. The meat is tender and tasty, and it is typically served with a side of horseradish mixed with minced apples or sour cream with chives.

Schweinsbraten

Schweinsbraten is a classic Austrian dish of oven-roasted pork belly, often served with bread dumplings and sauerkraut. It is a staple at celebrations and can be found in traditional Viennese restaurants.

Brettljause

Brettljause is the ultimate Austrian snack platter, a hearty mix of meats and cheeses laid out on a wooden board. It typically features pork-based meats and a selection of Austrian cheeses, many of which are naturally lactose-free. It is commonly found in taverns throughout Austria.

Austria's meat and sausage dishes offer a variety of flavours and culinary influences, reflecting the country's passion for uniting different cultural influences on a single plate.

Seasonal Eating

Marillenknödel (Apricot Dumplings)

Take an apricot, wrap it in a mashed potato or quark dough with eggs and flour, boil it, then roll it in a sugary, buttery breadcrumb. This dessert is especially popular in the Wachau Valley in Lower Austria, where the growing conditions for apricots are ideal.

Spargel (Asparagus)

A delightful summer dish served in many restaurants and cafes across Austria. It is made with asparagus and doused in breadcrumbs, with a hearty dollop of butter and a generous sprinkle of lemon. It can also be made into a fresh soup or wrapped in prosciutto with a dash of hollandaise sauce.

Kürbis (Pumpkin)

Pumpkin is a versatile ingredient used in both savoury and sweet dishes. Try the Pumpkin Cordon Bleu with Prosciutto and Ricotta—thin pumpkin slices wrapped around prosciutto ham and ricotta cheese.

Goose

Goose is a festive dish traditionally enjoyed in November. Martinigansl is a roasted goose filled with dried plums and chestnuts, served with red cabbage, potatoes, or Knödel dumplings.

Frequently asked questions