Damon Mcknight
Austrian cuisine is known for its hearty dishes, baked goods, and meat. The country's culinary traditions showcase a variety of cultural influences, and Austrian chefs are known for their skill in uniting these influences on a single plate. From the legendary Wiener Schnitzel to sweet treats like the Sachertorte, there's much to explore in Austrian cuisine. So, let's dive into the delicious world of traditional Austrian food and uncover the tastes and stories behind these culinary delights.
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What You'll Learn
Austrian cakes and pastries
Other popular cakes include the caramel-flavoured Dobostorte, the delicately layered Esterhazy Torte (named in honour of Prince Esterházy), and the Mozart Torte, a light chocolate ganache covered in a chocolate couverture and resting on a small shortcrust pastry base. The Kardinalschnitte, Erdbeer Obers Torte (strawberry cream cake), and the Zitronentorte (lemon cake) are also favourites. The Gugelhupf (bundt cake) is a typical dish baked in the Viennese tradition, and the Punschkrapfen is a classical Austrian pastry—a cake filled with cake crumbs, nougat chocolate, apricot jam, and soaked with rum.
Austrian baked goods are often served with coffee, and cake is an integral part of the urban dweller's diet in Vienna. Austrian food also includes a variety of open sandwiches called "belegte Brote", sausages with mustard, ketchup, and bread, sliced sausage, Leberkäse rolls, and Schnitzelsemmeln (rolls filled with schnitzel).
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Austrian sausages
Sausages are a common feature of Austrian cuisine, and there are several types of Austrian sausages. The most famous is perhaps the Vienna sausage, also known as the Wiener Würstchen, Wiener Würstel, Frankfurter Würstl, or Frankfurter. This sausage is traditionally made from pork and beef in a casing of sheep's intestine, then smoked. In Austria, it is usually called a Frankfurter Würstl or simply a Frankfurter. Vienna sausages are often served hot in a long bun with condiments and are commonly referred to as "hot dogs". They are also available with a variety of flavourings, such as smoke, mustard, chilli, or barbecue sauce.
Another type of Austrian sausage is the Bosna or Bosner, a spiced bratwurst served in a hot dog roll. These are commonly sold at sausage stands (Würstelstand), which are typical fast-food restaurants in Austria. Most Austrian sausages contain pork, and one variety native to the country is the Käsekrainer, a cheese-filled sausage. This sausage is usually pre-sliced, as cutting into it can cause melted cheese to ooze out. The Käsekrainer is lightly smoked and spiced with paprika, and is often served with salted, boiled new potatoes and a side of warm apple salad with grain mustard and parsley, or with sauerkraut.
The Würstelstand also often serves a variety of other sausages, including the Sacherwürstel, a darker, higher-quality and longer version of the Frankfurter; the Grillwurst, similar to a Bratwurst but more heavily spiced; and the Debreziner, a lightly smoked, reddish sausage spiced with paprika.
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Austrian cheeses
Austria is famous for its incredible food scene, and its cheeses are no exception. Austrian cheeses are often light and imaginative, with a wide variety of flavours, textures, and styles.
Soft Cheeses
Soft cheeses are commonly found in Upper Austria and Styria. They are typically produced in monasteries or small alpine dairies, which are known for their unique creations. The flavours of these cheeses range from mild to tangy and strong, with a variety of moulds and rinds.
Semi-Hard Cheeses
Semi-hard cheese is the most common style of cheese in Austria and has a long tradition in the country. It is manufactured throughout Austria and often has a strong regional character. Austrian semi-hard cheeses include classics such as Gouda and Tilsiter, as well as regional specialties like Dachsteiner, Arlberger, and Gmundner Bergkäse.
Hard Cheeses
Austrian hard cheeses are known for their unique flavour profiles, developed through long storage and ripening periods. Examples include Emmentaler and Vorarlberger Bergkäse, a regional specialty known for its fine, tangy taste.
Cream Cheeses
Austrian cream cheeses are made with cow's, sheep's, or goat's milk and are often combined with herbs, fruits, or vegetables. They are typically light and imaginative, with a wide range of flavours.
Cheese Dishes
Cheese is also commonly incorporated into Austrian dishes. Kasnocken (cheese dumplings) are a popular meal in Austria, as are pretzels, which are widely available in various forms, including the classic salted variety and more adventurous cheese-filled options.
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Austrian stews and soups
Austria is famous for its incredible food scene, with its capital, Vienna, at the forefront. Viennese cuisine is known for its large selection of soups, which are typically served as starters.
Austrian garlic soup is a creamy soup with croutons. It is rich in flavor and is often served in small villages in the Austrian Alps.
Another popular soup is asparagus soup, which is usually served with hollandaise sauce or ham. Vienna is also known for its beef dishes, and Tafelspitz, a popular beef dish, is often served with soup.
Austrian cuisine also includes various types of dumplings, such as Kasnocken (cheese dumplings) and Marillenknödel (small dumplings filled with apricots and warm butter-fried breadcrumbs).
Austria is also known for its beer and wine. The most popular types of beer are pale lager, cloudy Zwicklbier, and wheat beer. Austrian wines are principally cultivated in the east, with the most important wine-producing areas being Lower Austria, Burgenland, Styria, and Vienna.
Now, let's focus on Austrian stews:
Austrian goulash, or beef goulash, is a popular stew in Austria. It consists of tender beef coated in a thick, dark, and smooth gravy made without any thickening agents. The gravy thickens naturally over time due to the collagen in the beef. Austrians traditionally use cuts from the shank, but chuck (beef shoulder) or short rib are also commonly used. The beef is typically cooked low and slow, allowing the collagen to transform into gelatin, resulting in tender meat and rich gravy. Goulash is often served with a crunchy Kaiser roll and Austrian-style pasta like Nockerl (similar to dumplings) or Spaetzle.
Another popular Austrian stew includes a mixture of sausages, bacon, vegetables, potatoes, and quick dumplings. This stew can be modified by adding other ingredients like champignons or leaving out the sausages. The basic principle is to chop all the ingredients into small pieces and cook them together.
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Austrian drinks
Austria has a wide variety of drinks, from strong spirits to world-class beers, wines, and cocktails, as well as non-alcoholic options.
Austria's alpine landscape lends itself to a rich offering of hot drinks, which are perfect for warming up during the cold winters. Mokka is central to Austria's coffee tradition and is enjoyed throughout the day, often accompanied by a glass of water and milk. Café culture has been an integral part of Austrian life since the 17th century, especially in Vienna, which is home to some of the oldest and most decadent coffeehouses in Europe. In fact, 92% of Austrians claim to drink coffee daily, although interestingly, 88% of coffee is drunk at home. Hot chocolate is another popular winter drink, often made with a real bar of locally-made chocolate, whisked into hot foamy milk. It is sometimes topped with whipped cream, grated chocolate, cocoa powder, or a cinnamon stick. Herbal tea, or Kräutertee, is another popular hot drink, with various local herbs offering unique flavours and health benefits.
Austria also has a range of alcoholic drinks. Austrian cider, or 'Apfelwein', is a refreshing alcoholic drink made from fermented apple juice. 'Most', a traditional Austrian beverage, is similar to cider but is typically made from apples or pears and is less carbonated. Mead, or honey wine, is an ancient alcoholic drink made by fermenting honey with water. In summer, the Radler, a beer-based mixed drink, is a popular choice. It is usually mixed with either Almdudler, Sprite, or a lemon-based lemonade. Sturm is a new wine in the process of fermentation, made from white or red grapes. It is only available seasonally and is especially typical in the Bucklige Welt region. Austria also produces world-class wines, with Grüner Veltliner being Austria's signature white wine grape, celebrated for its crisp acidity and spicy notes. Zweigelt is a popular choice for both casual drinkers and connoisseurs, showcasing the richness of Austrian red wine. Inländerrum is a distinct Austrian rum with a rich, spicy flavour profile, and Obstler is a fruit brandy, typically made from apples and pears.
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Frequently asked questions
Some popular Austrian dishes include Wiener Schnitzel, Schweinebraten, Kaiserschmarrn, Tafelspitz, Tiroler Gröstl, and Sauerbraten.
Austrians typically drink beer, which is generally sold in sizes of 0.2 litres, 0.33 litres, and 0.5 litres. At festivals, one-litre and two-litre servings are also sometimes available. Austrian beers are typically pale lager, with the exception of cloudy Zwicklbier and wheat beer. At Christmas and Easter, bock beer is also available. Austrians also drink wine, which is principally cultivated in the east of the country, and schnapps, a fruit brandy made from apricots, rowanberries, gentiana roots, herbs, and flowers.
Popular Austrian desserts include Apple Strudel, Salzburger Nockerl, Kaiserschmarrn, and Sachertorte, a chocolate cake with apricot jam filling.
