Lyla Lindsey
Austria's capital, Vienna, is a cultural melting pot of culinary delights, with a variety of traditional dishes and drinks to offer. From the famous Wiener Schnitzel to the Sachertorte cake, there is no shortage of delicious food to indulge in when visiting the Austrian capital. The city's love for cafes and coffee culture is renowned, and its sweet treats are equally as popular. The Sachertorte, a dense chocolate sponge cake with apricot jam and semi-firm chocolate icing, is a proud symbol of Vienna and a must-try for visitors.
| Characteristics | Values |
|---|---|
| National dishes | Wiener Schnitzel, Tafelspitz, Bosna, Sachertorte, Kaiserschmarrn |
| Popular meats | Beef, pork, chicken, turkey, goose |
| Drinks | Coffee, tea, wine, beer |
| Coffee types | Viennese melange, Franziskaner, Mozart, Verlängerter, Brauner, Schwarzer |
| Tea types | Spicy black tea |
| Wine types | Grüner Veltliners, Rieslings, Blaufränkisch, Zweigelt, Welschriesling, Chardonnay, Sauvignon Blanc |
| Beer types | Lager |
| Desserts | Cakes, pastries, doughnuts, biscuits, jams, fruit-based desserts |
| Fruit-based desserts | Marillenknödel, Palatschinken |
| Biscuits | Vanillekipferl |
| Jams | Apricot, berry, apple, plum |
| Culinary capital | Graz |
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Wiener Schnitzel
The designation Wiener Schnitzel first appeared in the 19th century, with the first known mention in a cookbook from 1831. According to a tale, Field Marshal Joseph Radetzky von Radetz brought the recipe from Italy to Vienna in 1857. However, in 2007, linguist Heinz-Dieter Pohl disputed this story, arguing that there had been other dishes in Austrian cuisine before the Schnitzel that were breaded and deep-fried, such as the popular Backhendl, which was first mentioned in a cookbook from 1719.
To prepare the dish, the veal slices are butterfly cut, about 4 mm (3⁄16 in) in thickness, and lightly pounded flat. They are then slightly salted and rolled in flour, whipped eggs, and breadcrumbs. The breadcrumbs must not be pressed into the meat, so that they stay dry and can be "souffléd". Finally, the Schnitzel is fried in a good proportion of lard or clarified butter at a temperature of 160–170 °C (320–340 °F) until it is golden yellow or brown. During the frying, the Schnitzel is repeatedly slightly tossed around the pan, and fat can be scooped from the pan with a spoon and poured onto the meat.
A popular variation of the dish is made with pork instead of veal, as pork is cheaper and more easily available. To avoid confusion, Austrian law requires that Wiener Schnitzel be made of veal. A schnitzel made of pork can be called Wiener Schnitzel vom Schwein ('Wiener schnitzel from pork') or Schnitzel Wiener Art ('Viennese-style schnitzel').
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Sachertorte cake
Sachertorte is a chocolate sponge cake with apricot jam and a chocolate glaze. The cake was invented by Franz Sacher, a 16-year-old apprentice chef, in 1832 for Austrian State Chancellor, Prince Klemens Wenzel von Metternich.
According to the story, the chef had fallen ill, leaving Sacher to perform this culinary magic trick. Metternich’s parting words to the talented teenager were: “I hope you won’t disgrace me tonight”. Sacher certainly delivered, and his creation soon became a favourite at the imperial court and beyond.
The original recipe is a closely guarded secret, but the primary ingredients are butter, chocolate, eggs, flour, and sugar. The cake is baked for around an hour and then covered in apricot jam and a chocolate glaze. The cake is served with whipped cream and sometimes champagne.
Sachertorte is a popular dish in Vienna and other regions of Austria, and is often deemed the world's most famous cake. The Hotel Sacher and Demel pastry shop in Vienna have long battled over the cake's ownership and the number of layers it should have. Both keep their recipes secret.
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Austrian wines
Austria has a long history of winemaking, with archaeological evidence of grape growing in Traisental 4,000 years ago. Grape seeds have been found in urns dating back to 700 BC in Zagersdorf, and wine flagons from the 5th century BC have been discovered at Dürrnberg in Salzburg state. Viticulture thrived under the Romans once Marcus Aurelius Probus (Roman emperor 276–282) had overturned the ban on growing grapes north of the Alps. Both Grüner Veltliner and Welschriesling have been grown around the Danube since Roman times.
The wine business boomed in the 16th century but suffered during the Thirty Years' War and other conflicts of the 17th century. In 1780, various drink taxes were unified by Maria Theresa and Joseph II to encourage viticulture. An imperial decree of 1784 gave birth to the Austrian tradition of inns called Heurigen, derived from the German for "new wine". This decree allowed winemakers to sell home-grown food with their wine all year round.
In the 20th century, Austrian wine became a high-volume, industrialised business, with much of it sold in bulk to Germany. A run of favourable years in the early 1980s produced massive yields of wines that were light, dilute, and acidic. Wine brokers discovered that these wines could be made more saleable by adding diethylene glycol, commonly found in antifreeze, to impart sweetness and body. The "antifreeze scandal" of 1985 destroyed the market for Austrian wine and compelled the country to tackle low standards of bulk wine production and reposition itself as a producer of quality wines.
In recent years, Austria has set benchmarks in environmentally conscious viticulture, with almost 12,000 hectares of vineyards. Austrian wines are considered to be remarkably food-friendly, with Grüner Veltliner pairing well with classic Austrian dishes like schnitzel and potato salad, as well as seafood, chicken, pasta, and lightly spiced aromatic dishes. Red wines such as Blaufränkisch and Zweigelt complement pizza, pasta, and charcuterie.
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Austrian cheeses
Austrian cheese is typically enjoyed on a slice of bread with butter, either for dinner at home, as a snack on the go, or with a glass of wine at a "Heurige" (wine tavern). The country's cream cheeses are often light and exotic, combining herbs, fruits, or vegetables with cow's, sheep's, or goat's milk.
Austria's semi-hard and hard cheeses have a long tradition and are manufactured in monasteries or small alpine dairies, which develop unique creations. The creation of many soft cheese specialties dates back to the previous century, when they were produced in the country's monasteries. Austrian semi-hard cheese offers a diverse palette, ranging from soft to firm and from aromatic to mild. The choice includes classics such as Gouda and Tilsiter, as well as regional specialties like Dachsteiner, Arlberger, and Gmundner Bergkäse.
Austrian hard cheeses are distinguished by their time and tradition, with Emmentaler and Bergkäse developing an incomparably natural flavour due to their long storage. Vorarlberger Bergkäse, a regional specialty, has fans beyond the borders of Austria due to its high standards and fine, tangy taste. It is a member of the hard cheese family and develops its flavour during a ripening period of at least 6 months.
Tiroler Graukäse is one of the oldest cheese varieties in Austria, made from low-fat milk with no chemical additives or rennet. It is a pure, natural product with a strong, full-aromatic flavour. The Tyrolean version of Speck, a cured ham similar to Italian Prosciutto, is often enjoyed with bread, cheese, and wine.
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Austrian sausages
Sausages are a popular food in Austria, and there are many varieties to be found in the country's capital, Vienna.
The classic Austrian sausage is the wiener schnitzel, a thin parboiled sausage traditionally made with pork and beef, and encased in sheep's intestine. They are then smoked at a low temperature. In Austria, these sausages are usually called "Frankfurter Würstl" or "Würstl", and are often served hot in a long bun with condiments, in which case they are known as "hot dogs". The term "wiener" is derived from the German word for "Viennese".
Another variety of sausage that is popular in Vienna is the Käsekrainer, a decadent, cheese-filled sausage. These sausages are made with high-quality pork and fatback, mixed with fresh herbs and spices, and smoked or steamed over a blend of hardwoods, including apple wood. When cooked, the cheese inside melts, creating a gooey interior. They are often served with salted, boiled new potatoes and a side of warm apple salad with grain mustard and parsley, or with sauerkraut.
The Bosna is another Austrian favourite, a spicy hot dog roll. Vienna sausage varieties also include the Debreziner, a lightly smoked, reddish sausage spiced with paprika, which originated in Hungary. The Grillwurst is similar to a Bratwurst but is more heavily spiced, and the Sacherwürstel is a darker, higher-quality, and longer version of the Frankfurter.
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Frequently asked questions
The Austrian capital, Vienna, is known for its coffee culture, with the Viennese melange being a local specialty. The city is also known for its sweet treats, including Sachertorte, a dense chocolate and apricot jam cake, and Linzertorte.
Austrians are known for their sweet dishes, including cakes, pastries, and other desserts. Some popular Austrian desserts include Palatschinken (crepes), doughnuts, and biscuits, particularly vanillekipferl. Jams are also popular, with apricot, berry, apple, and plum being the most common.
Traditional Austrian dishes include Wiener Schnitzel, sausages, cured meats, and goulash. The country also has a variety of potato dishes, including Austrian potato salad.
Each region in Austria has its own culinary specialties. For example, the northern regions are known for their white wines, while the western part of North Austria, known as Upper Austria, is known for its beer and cheese production. The city of Graz in Styria is known as the Culinary Capital of Delights, with its many restaurants, markets, and gourmet shops featuring local products.
Austrian food culture places a heavy emphasis on proteins and carbs, with popular meats including beef, pork, chicken, turkey, and goose. Austrians also have a special place in their kitchens for game, as they were traditionally avid hunters. Many dishes use the entirety of the animal, including offal, snout, and trotters.
