Austrian Delicacies: Exploring Traditional Cuisine And Culture

Austrian cuisine is a rich tapestry of hearty dishes, sweet pastries, and comforting soups. It is heavily meat- and potato-based, with dishes like Wiener Schnitzel, Tafelspitz, and Vienna Sausage dominating menus. However, Austrian food also offers a wide array of desserts, including the Sachertorte, Kaiserschmarrn, and Apfelstrudel.

Austrian cuisine shares similarities with its neighbouring countries in Central Europe, particularly Hungary, Bavaria, Bohemia, and Northern Italy. It is known for its robust flavours and generous use of meats and root vegetables. Breakfast is typically continental, consisting of bread rolls with jam, cold meats, or cheese, accompanied by coffee, tea, or juice.

A mid-morning or mid-afternoon snack of bread with cheese or ham is called a Jause, and a more substantial version, akin to a British ploughman's lunch, is called a Brettljause, after the wooden board on which it is served.

Austrian pastries

Austria's most famous pastry is the Apfelstrudel, a flaky pastry filled with sweet, spiced apples, raisins, and cinnamon. It is a traditional dessert enjoyed at home and in cafés across the country. The recipe dates back to 1697, and it involves wrapping thinly rolled puff pastry around a filling of apples, raisins, and almonds. It is typically served with cream, but for the full experience, it should be paired with warm vanilla sauce.

Another traditional Austrian dessert is the Topfenstrudel, or Quark Strudel. This is similar to the Apfelstrudel but is filled with a creamy cheese curd and often mixed with raisins. The cheese used is usually quark or farmer's cheese, and it is flavoured with lemon and vanilla.

Austria also has its own take on the crêpe, called Palatschinken. These are wider than French crêpes and thicker than American pancakes, sitting in the middle of the two. They are served with a variety of toppings, from jam to caramel.

Austrian doughnuts, or Krapfen, are another popular treat. They are usually filled with apricot jam and are especially popular during Fasching (Mardi Gras).

For those with more of a savoury tooth, there is the Buchteln, a type of sweet yeast roll. These are often filled with apricot jam and served with creamy vanilla sauce.

Finally, for a truly indulgent experience, there is the Sachertorte. This luxurious chocolate cake was created in 1832 by a 16-year-old apprentice chef named Franz Sacher. It is a rich chocolate sponge coated and filled with apricot jam and cloaked in a smooth chocolate glaze. It is one of Europe's most famous cakes and is a true piece of culinary history.

Schnitzel

Wiener Schnitzel is a thin, breaded, and fried veal cutlet. The meat is carefully pounded and seasoned, before being coated in flour, egg, and breadcrumbs. The breadcrumbs are not pressed down, allowing them to soufflé during cooking. The Schnitzel is then fried in clarified butter or plant oil, ensuring the meat swims in the oil to cook evenly. It is typically served with a simple salad, parsley potatoes, or cranberries.

The Wiener Schnitzel is said to have originated in Vienna, with the first mention of the dish in Austrian cuisine dating back to 1831. However, there is a popular story that the dish was brought to Austria by Field Marshal Joseph Radetzky in 1857. According to the tale, Radetzky tried a delicious steak in Italy and brought the recipe back to the Danube.

Austrian law states that only veal can be called a Wiener Schnitzel. If the dish is made with pork, it is known as Wiener Schnitzel vom Schwein or Schnitzel Wiener Art.

Goulash

Austrian goulash is distinct from the Hungarian version, which often includes bell peppers and potatoes. The Austrian version contains only beef and onions, and is also known as "Wiener Saftgulasch" or "Viennese gravy goulash". Goulash is usually served with a crunchy roll and Austrian-style pasta, such as spaetzle or nockerl.

To make Austrian goulash, first, cut beef shank, chuck, or short rib into 2-inch cubes, trimming off any thick exterior fat. Next, sear the beef in a large pot over medium-high heat until browned, transferring the beef to a plate and setting it aside. Then, add sliced onions to the pot and cook until golden brown. Add tomato paste, marjoram, caraway seeds, and paprika to the onions, stirring briefly before adding vinegar and water. Blend the mixture, then return it to the pot with the beef, bay leaves, and salt, and simmer over low heat for about three hours.

Dumplings

Spinach Dumplings

Spinach dumplings, or Spinatknödel, are a traditional Austrian dish that is both comforting and inexpensive. The main ingredients are spinach, bread rolls, eggs, onion, garlic, parmesan, chives, and brown butter. The spinach is fried to remove excess water, and the bread rolls are cut into small cubes and soaked in warm milk. These ingredients are then combined with salt and nutmeg to form a dough, which is shaped into dumplings and boiled or simmered.

Speck Dumplings

Speck dumplings, or Speckknödel, are made using leftover bread cubes, which are formed into dumplings with speck (a dry-cured, lightly smoked ham), herbs, and spices. The bread is soaked in hot milk and kneaded with a mixture of onions, speck, parsley, flour, salt, and nutmeg. The dough is then divided into individual balls and simmered in water. These dumplings can be served in a variety of ways, including in a rich beef broth, with a salad, with sauerkraut, or with a rich gravy.

Tirolean Dumplings

Tirolean dumplings are made with shallots, smoked ham or sausage, butter, bread, milk, eggs, and parsley. The shallots and meat are fried together, and the bread is soaked in the milk and egg mixture before being combined with the meat and flour to form a paste. This paste is then shaped into dumplings and boiled or simmered. Tirolean dumplings are typically served in a beef broth or with sauerkraut or salad.

Austrian desserts

Austrian cuisine is known for its rich flavours and focus on meats and carb-dense foods like pastries and breads. However, Austrian desserts are equally as indulgent and varied, with many sweet treats to choose from.

The Sachertorte is perhaps the most famous Austrian dessert, consisting of a rich chocolate cake layered with apricot jam. It was first created in 1832 by Franz Sacher for Prince Wenzel von Metternich and is now considered one of Europe's best cakes.

Another iconic Austrian dessert is the Apfelstrudel, a flaky pastry filled with sweet, spiced apples, raisins, and cinnamon. This dessert is so popular that it can be enjoyed anywhere from cosy cafes to fancy pastry shops.

Other fruity desserts include the Marillenknödel (Apricot Dumplings), which can be served as a main course or dessert, and the Salzburger Nockerln, a light and fluffy soufflé-like dish with a layer of jam at the bottom.

For those who prefer their desserts extra sweet, there's the Kaiserschmarrn, a torn pancake topped with butter, sugar, and caramelised fruit compote. Or try the Buchteln, sweet yeast rolls that are often filled with apricot jam and served with vanilla custard.

If you're after something more doughy, there's the Germknödel, a steamed dumpling filled with plum jam, or the Krapfen, a jam-filled donut enjoyed during celebrations.

And for chocolate lovers, there's the Mozartkugeln, a treat made with marzipan, pistachio, and nougat, or the Malakoff-Schokolade-Torte, a chocolate torte.

Finally, for those who enjoy a tipple with their dessert, the Viennese hot chocolate is a must-try, or pair your dessert with an Almdudler, a soft drink flavoured with alpine herbs and considered the national beverage of Austria.

Frequently asked questions