Lyla Lindsey
Before eating in Austria, it is customary to wait until everyone has been served and the host says Guten Appetit or Mahlzeit (which means 'mealtime' and is also used as a general greeting around midday). At a dinner party in someone's home, the host will usually offer a second serving, but it is fine to decline with a polite Nein, danke (no, thank you). Austrians also have specific toasting etiquette: when clinking glasses, Austrians make eye contact and say Prost (cheers) to each person.
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What You'll Learn
Austrians say 'Mahlzeit' or 'Grüß dich''/Grüß gott' before eating
Austrians follow a particular set of manners when eating. These include keeping one's hands on the table during meals, not gesturing with utensils, and not placing elbows on the table while eating. It is considered impolite to start eating before everyone has been served and the host says "Guten Appetit" or "Mahlzeit".
The host will usually propose the first toast, and guests will return the toast later in the meal. To toast, people raise their glasses, maintain eye contact, and say "Prost", "Prosit", or "Zum Wohl", all meaning "to your health". Austrians also say "Grüß dich" or "Grüß gott" before eating.
Other Austrian dining etiquette includes putting your napkin on your lap as soon as you sit down, trying to finish everything on your plate, and putting your knife and fork together on your plate with the handles to the right to indicate that you have finished your meal.
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Wiener Schnitzel is a signature dish in Vienna
In Austria, it is customary to wait until everyone has been served and the host says “Guten Appetit” or “Mahlzeit” before starting to eat. To toast, Austrians say “Prost”, “Prosit” or “Zum Wohl”, all meaning “to your health”, while maintaining eye contact.
The dish is said to have originated in Italy, brought to Vienna in 1857 by Field Marshal Joseph Radetzky von Radetz. However, this story has been disputed by linguist Heinz-Dieter Pohl, who claims that the dish is first mentioned in connection with Radetzky in an Italian gastronomy book published in 1871. Despite the debate over its origins, Wiener Schnitzel is a hugely popular meal in Austrian homes and restaurants. Most families use pork instead of veal due to its higher cost.
There are also several variations of the dish, such as the Schnitzelsemmel, which is a bread roll filled with a piece of Schnitzel, and the Wiener Schnitzel vom Schwein, which is made with pork and labelled as such on menus. Additionally, some restaurants offer turkey (Putenschnitzel) or chicken (Huhnerschnitzel) options.
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Sausages are a common feature of Austrian cuisine
Austrians follow a particular set of manners when eating. These include keeping one's hands on the table during meals, not gesturing with utensils, and not placing elbows on the table while eating. It is considered impolite to begin eating before everyone has been served and the host has said "Guten Appetit" or "Mahlzeit".
Austrian sausages are often served with a piece of "Semmel" (a round, crusty roll) or brown bread, and you can ask for gherkins, spicy pepperoni, mustard, or ketchup. Sausages are also a common feature of the Brettljause, a cold hors d'oeuvre served on a wooden board, which typically includes various cold meats, cheeses, boiled eggs, vegetables, and bread.
In addition to the Vienna sausage, other common types of Austrian sausages include the "Burenwurst", the "Blunzn" (made from pig blood), and the "Grüne Würstl" (green sausages), which are air-dried and consumed boiled. Most Austrian sausages contain pork, but other meats such as beef, chicken, turkey, and goose are also popular.
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Austria has a vibrant drinking culture
Coffee holds a special place in Austrian culture, with café culture being an integral part of Austrian life since the 17th century. Vienna, in particular, is home to some of Europe's oldest and most elegant coffee houses (Kaffeehäuser). These grand cafés are popular social venues, offering a range of specialty coffees presented beautifully. Coffee is enjoyed at any time of the day, not just for breakfast, and it is common for Austrians to socialise over a cup of hot java with friends.
Tea is also consumed in Austria, although not as widely as coffee. Introduced to the country by the upper class in Lower Austria and at exclusive tea parties in Vienna, tea-drinking gradually spread to the general public. Today, about a third of Austrians enjoy a cup of tea daily, with a growing variety of options available, including Rooibos, Pu Erh, and Matcha.
Wine is another essential aspect of Austria's drinking culture, with viticulture deeply rooted in the country for thousands of years. Austria boasts distinct grape varieties and unique wine styles, ranging from light and vibrant to powerful and monumental whites, and from fruity reds to robust, long-lasting ones. The provinces of Lower Austria, Burgenland, Styria, and Vienna are renowned wine-growing regions, with vineyards an integral part of the landscape.
Beer is also popular in Austria, with well-known brands such as Stiegl offering a wide range of options. Austrians also have a tradition of drinking mixed wine drinks, such as Tipperl, which is made of white wine, raspberry lemonade, and water, and Eierlikör, a liqueur consumed around Easter and Christmas.
Additionally, Austria is home to several energy drink brands, most famously Red Bull, which originated in the country before becoming a global brand. Other popular energy drink options include Blue Ox, Dark Dog, and Power Horse.
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Austrian cuisine is heavy on meat
Austrian cuisine is heavily focused on meat, with classic dishes consisting of meat and potatoes. The country's most famous dish, Wiener Schnitzel, is made from a thin veal cutlet that is breaded and pan-fried in butter or oil. It is often served with Austrian potato salad, steamed potatoes, or French fries. Saftgulasch, or Austrian goulash, is another popular dish made with lean beef and a large quantity of onions. The meat is slow-cooked for at least three hours, resulting in a thick, dark brown sauce with tender pieces of beef.
Austrian butchers use a variety of special cuts of meat, including Tafelspitz (beef) and Fledermaus (pork). Fledermaus, which means "bat" in German, is a cut of pork from the ham bone that resembles the winged animal. It is described as juicy, fatty, and tender, making it suitable for various cooking methods such as steaming, braising, or frying after being marinated.
Austria is also known for its wide variety of sausages, including the Vienna sausage, which is a favourite among Austrians. It is made with pork and beef, parboiled, and then smoked at low temperatures. Sausages are commonly used in main dishes or simply fried and served in a hot bun. Other popular sausages include Frankfurter, Käsekrainer, Debreziner, and Burenwurst.
Meat is also a key ingredient in many Austrian regional cuisines, such as Carinthian cuisine, where various types of dumplings are an important part of the local food culture. For example, Kasnocken (cheese dumplings) and bread dumplings are popular dishes. Freshwater fish, particularly trout, is also commonly served in various ways.
In addition to these meat-centric dishes, Austrians also enjoy a variety of pastries and baked goods, such as the famous Sachertorte, a chocolate cake with apricot jam filling, and the Linzer Torte, a cake with ground almonds or nuts and redcurrant jam.
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Frequently asked questions
"Mahlzeit" which means "mealtime" in German.
Austrians will usually say "Guten Appetit" or "Mahlzeit" before starting a meal. It is considered polite to wait for the host to say this before beginning to eat.
Austrians will often say "Prost" ("cheers" in German) when clinking glasses and making a toast before a meal. Other phrases that can be used include "Zum Wohl" and "Prosit", which also mean "to your health".
Austrians follow general European dining etiquette, which includes not gesturing with utensils and not having your elbows on the table. It is also considered rude to start eating before everyone has been served.
