Leslie Massey
Austrian cuisine is a diverse melting pot of dishes influenced by neighbouring countries such as Germany, Italy, Hungary, and Switzerland. It is known for its hearty meals and emphasis on meat, particularly sausages and beef. Austrian sausages, such as the Vienna sausage, are often made from pork and beef and are commonly served in a bun with mustard and ketchup or alongside fermented cabbage. The Wiener Schnitzel, a breaded and fried veal cutlet, is another classic Austrian dish, usually served with potato salad or parsley potatoes. Dumplings, both sweet and savoury, are also an important part of Austrian cuisine, with the Knödel being a popular choice. Goulash, a hearty stew, is also commonly eaten in Austria, often served with bread or dumplings.
| Characteristics | Values |
|---|---|
| Popular Austrian dishes | Wiener Schnitzel, Vienna Sausage, Tafelspitz, Kaiserschmarrn, Gulasch, Palatschinken, Germknödel, Marillenknödel, Saftgulasch, Krautfleisch, Krautspatzle, Knödel, Brettljause, Strauben, Apfelradln, Apfelstrudel, Beuschel, Kasspatzln, Rösti, Almdudler, Einspänner, Holunderblütensaft, Zimtschnecke |
| Most popular meats | Beef, pork, chicken, turkey, goose |
| Popular drinks | Schnapps, Weißbier, Almdudler |
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What You'll Learn
Austrian food is made of meat and vegetables
Austrian cuisine is known for its hearty meat and vegetable dishes. The country's proximity to Germany, Italy, Switzerland, and Hungary has strongly influenced its food, creating a diverse melting pot of dishes.
Meat is a key ingredient in Austrian cuisine, with popular options including beef, pork, chicken, turkey, and goose. Wiener Schnitzel, made with thin cutlets of veal coated in breadcrumbs and deep-fried in butter or lard, is one of the country's most iconic dishes. It is traditionally served with a wedge of lemon and a side of potato salad, cucumber salad, or French fries. Another classic meat dish is Tafelspitz, which consists of boiled beef in a spicy broth with root vegetables, served with potatoes, carrots, and a creamy apple-horseradish sauce.
Sausages are also a prominent part of Austrian cuisine, with the Vienna sausage being a favourite among Austrians. These sausages are typically made with a mixture of pork and beef, parboiled, and then smoked at low temperatures. They can be served in a variety of ways, including in a hot bun with mustard, ketchup, and other sauces, or as a main dish with fermented cabbage or Sauerkraut.
In addition to meat, Austrians also consume a variety of vegetables. Potatoes are commonly used, either as a side dish or in dishes such as potato Gulasch, a hearty stew made with vegetables, sausages, and seasoned with hot paprika. Dumplings, or Knödel, are also a popular part of Austrian cuisine and can be served as a side dish or as a sweet dessert, such as the Marillenknödel, a dumpling stuffed with apricots and covered in streusel and powdered sugar.
Austrian cuisine also showcases a variety of baked goods and pastries. The Kaiserschmarrn, a fluffy shredded pancake topped with jams, sweet sauces, or fruit compotes, is a popular dessert. The Palatschinken, similar to French crêpes and filled with sweet or savoury fillings, is another beloved Austrian dish.
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Austrian food is made of fruit and dairy
Austrian cuisine is heavily influenced by its neighbouring countries, including Germany, Italy, Switzerland, and Hungary. The country boasts a diverse range of dishes, with each region offering its own unique culinary specialties.
Austrian food is known for its use of fresh and locally sourced ingredients, including fruit and dairy. Fruit is an important component of Austrian cuisine, with apples, plums, apricots, and berries featuring prominently in both sweet and savoury dishes. For example, Tafelspitz, a classic Austrian dish, consists of beef boiled in a broth of vegetables and spices, served with minced apples and horseradish or sour cream with chives. The sweet version of Knödel, a popular Austrian dumpling, is made with plums, and Kaiserschmarrn, a traditional dessert, features pancakes topped with jams, sweet sauces, fruit compotes, and caramelized dry fruits.
Austrian cuisine also showcases a variety of dairy products, particularly those made from cow's milk. Dairy is used in both savoury and sweet dishes. For instance, cheese is a common ingredient in Austrian cuisine, with dishes like Kasnocken (cheese dumplings) and Tiroler Gröstl (a comfort food from the Austrian Alps) incorporating cheese. Freshwater fish, especially trout, is also a popular main course in Austria, and it is often served with dairy products like butter and cream.
In addition to their use in cooking, dairy products are enjoyed on their own or as accompaniments to meals. For example, Austrians often drink milk and eat dairy products like yoghurt and cheese for breakfast or as snacks throughout the day. Butter and cream are also used in baking, with Austrian cakes and pastries being a well-known feature of the country's cuisine.
Fruit and dairy products are also used in the production of alcoholic beverages in Austria. Schnapps, a fruit brandy with up to 60% alcohol, is a popular drink often consumed after a meal. It is made from a variety of fruits, including apricots, rowanberries, gentiana roots, and even flowers. Wine is also an important part of Austrian culture, with Lower Austria being home to some of the country's best-quality wine regions.
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Austrian food is made of bread and pastries
Austrian food is heavily influenced by its neighbouring countries, including Germany, Italy, and Switzerland. Bread and pastries are a staple in Austrian cuisine, with a wide variety of options to choose from.
One of the most popular breads in Austria is Semmel, a pale roll made without rye. This versatile roll can be easily adapted to suit different tastes and purposes. For example, adding cheese transforms it into a Käsesemmel, while adding ham creates a Schinkensemmel. The shape of the Semmel can also be modified; a longer version is called a Langsemmel, and a larger one is known as a Kaisersemmel or "king's roll".
Another beloved bread in Austria is the Kornspitz, a hearty combination of whole wheat and rye coated with seeds. This long roll with pointed ends gets its name from the German words "korn", meaning grain, and "spitz", meaning pointed. The Kornspitz is often used for sandwiches and can be coated with various seeds, such as poppy seeds, sunflower seeds, or oats, adding to its versatility.
When it comes to pastries, Austrians have a sweet tooth. Palatschinken, pancakes similar to French crêpes, can be filled with jam and sprinkled with sugar or other toppings. They can also be served in savoury versions, such as with spinach and cheese. Another popular pastry is the Germknödel, a fluffy yeast dumpling filled with plum jam (Powidl) and garnished with melted butter, poppy seeds, and powdered sugar. Sometimes, it is also served with vanilla cream.
Austrian cuisine also offers a variety of sweet dumplings, such as the Marillenknödel, a dumpling stuffed with apricots and topped with streusel and powdered sugar. The dough for this delicacy is made from potatoes or Topfen. Another well-known dessert is the Salzburger Nockerl, a meringue-like dish that is sure to satisfy any sweet craving.
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Austrian food is made of alcohol
Austrian food is heavily influenced by its neighbouring countries, including Germany, Italy, Hungary, and Switzerland. The country's cuisine features a diverse range of dishes, from hearty meals to delectable desserts. While Austrian food offers a variety of flavours and ingredients, the presence of alcohol in its cuisine is notable.
Austrian meals often showcase the country's love for meat, particularly pork, which is prominently featured in sausages, schnitzels, and dumplings. However, when it comes to alcohol, Austrians have a few notable traditions and beverages that enhance their culinary experience.
Schnapps, a fruit brandy, is a traditional alcoholic beverage in Austria. It is typically consumed at the end of a meal and can pack a punch with alcohol content reaching up to 60%. Austrians make schnapps from a variety of fruits, including apricots, rowanberries, gentiana roots, herbs, and even flowers. The small private distilleries that produce schnapps, known as "Selberbrennter" or "Hausbrand," number around 20,000 in the country.
Another alcoholic beverage associated with Austrian cuisine is Stroh, a potent spiced rum with a high alcohol content ranging from 40% to 80%. This spirit adds a unique twist to various dishes and drinks, providing a strong and spicy flavour.
In addition to schnapps and Stroh, Austrians also enjoy Glühwein, a warm and comforting blend of hot red wine, sugar, orange, lemon, cloves, and cinnamon. This beverage is perfect for the chilly winter months in the Austrian Alps, offering a delightful combination of flavours that warm the body and soul.
While Austrian food is indeed made of alcohol, it is important to note that alcohol is not a predominant ingredient in most dishes. Instead, alcoholic beverages like schnapps, Stroh, and Glühwein are often enjoyed alongside meals or as a way to enhance certain dishes, such as in the case of Stroh.
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Austrian food is made of fish
Austrian food is heavily meat-based, with popular dishes including Wiener Schnitzel, Vienna sausage, and goulash. However, fish also plays a role in Austrian cuisine, especially freshwater fish like trout, which is served in various ways. Fried plaice with potato salad is a common dish, and fish fingers made from Alaska pollock are popular with children. Atlantic (or Baltic) cod, pollock, plaice, lemon sole, Dover sole, hake, perch, herring, and mackerel are also commonly consumed seafood options in Austria.
Austria's international restaurant scene is booming, with Asian and Mediterranean cuisines becoming increasingly popular. Mediterranean dishes like fried octopus or spaghetti frutti di mare are enjoyed by Austrians, contributing to the growing seafood consumption in the country. Per capita, Austrians consume between 7-8 kg of fish and seafood annually, reflecting a 40% increase over the last decade.
While meat, poultry, and root vegetables are staples in savoury Austrian dishes, the country's cuisine also incorporates fish in various forms. Austrian food is influenced by neighbouring countries like Germany, Italy, and Switzerland, resulting in a diverse range of culinary options.
In addition to the seafood options, Austrian cuisine offers a variety of flavours and dishes. The country's desserts often feature chocolate, soft cheese, yeast, compotes, and jams. The use of bread spreads is also notable, with options like Liptauer, a creamy soft cheese with red pepper and herbs, and Verhackert, a Styrian spread made from finely chopped bacon.
Overall, Austrian food showcases a blend of Central European influences, with a focus on meat, poultry, root vegetables, and dairy. While meat dishes are prominent, fish holds a place in Austrian cuisine, with freshwater fish like trout and popular seafood options like cod and plaice contributing to the diverse culinary landscape.
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Frequently asked questions
Popular Austrian dishes include Wiener Schnitzel, Vienna Sausage, Tafelspitz, Kaiserschmarrn, and Gulasch.
Wiener Schnitzel is traditionally made with veal, but chicken schnitzel is also a popular alternative. The meat is breaded and fried, and the dish is usually served with a simple salad, parsley potatoes, or cranberries.
Vienna Sausage is made of pork and beef. It is parboiled and then smoked at low temperatures. It is often served in a hot bun with mustard, ketchup, and other sauces.
Tafelspitz is made by boiling beef or veal in a spicy broth with root vegetables. It is traditionally served with potatoes, carrots, and a creamy apple-horseradish and chive sauce.
Kaiserschmarrn is a pancake dish made with rum-soaked raisins. The pancakes are torn into smaller pieces and served with a sprinkling of powdered sugar and a side of apple or plum compote.
