Austrian Delicacies: Traditional Foods To Try

Austrian cuisine is a melting pot of flavours and ingredients, influenced by neighbouring countries like Germany, Italy, Switzerland, Hungary, Bohemia, and Northern Italy. The country's culinary traditions vary across its different regions, with Vienna's cuisine, for example, based on the cooking traditions of the Habsburg Empire. Austrian food is known for its rich flavours, with meat and carb-heavy foods like pastries and breads dominating the menu. From the ubiquitous Schnitzel to the hearty Goulash, there is something for everyone. Here is a closer look at some of the mouth-watering dishes Austria has to offer.

Austrian pastries and cakes

Austrian cuisine is internationally known for its pastries and cakes. The country's baking traditions are heavily influenced by its neighbouring countries in Central Europe, particularly Hungary, Bavaria, Bohemia, and Northern Italy.

One of the most famous Austrian cakes is the Sachertorte, a chocolate cake with apricot jam filling, traditionally eaten with whipped cream. The Sachertorte is said to have a long tradition, along with the Linzer Torte, a cake that includes ground almonds or nuts and redcurrant jam. The Linzer Torte is a popular dessert from the city of Linz, the capital of Upper Austria. Other well-known cakes include the caramel-flavoured Dobostorte, the delicately layered Esterhazy Torte (named after Prince Esterházy), and the Mohr im Hemd, a steamed cake that was traditionally prepared as a chocolate custard. These cakes are typically complex and challenging to make, often featuring multiple layers and intricate ingredients.

Apple-based pastries are also a staple in Austrian baking. The Apfelradln, or "apple wheels," are a simple yet delightful treat. They are made by dipping apple slices into a light batter, frying them until golden brown, and sprinkling them with cinnamon and sugar. Another classic is the Apfelstrudel (or Apple Strudel), which consists of thinly rolled puff pastry wrapped around a filling of apples, raisins, and almonds. It is typically served with cream but is extra special when paired with warm vanilla sauce.

In addition to these fruit-based treats, Austria also boasts a variety of other pastries and cakes. The Punschkrapfen is a traditional Austrian pastry, a cake filled with cake crumbs, nougat chocolate, and apricot jam, soaked in rum. The Tirolerkuchen is a hazelnut and chocolate coffee cake, and the Mozart Torte is a light chocolate ganache covered in chocolate and resting on a shortcrust pastry base. The Reindling, a local delicacy in Carinthia, is a yeast-dough pastry or cake filled with cinnamon, sugar, walnuts, and raisins.

Viennese cuisine, in particular, is known for its sweet dishes, served hot or cold, as a main course or dessert. The cream cheese strudel, a delicate strudel pastry filled with cream cheese, is a popular choice in Vienna. The Gugelhupf (bundt cake) and the stollen, a famous Viennese Christmas pastry, are also integral to the city's baking traditions.

Meat dishes

Austrian cuisine is dominated by meat and carb-dense foods. The country's most important national dish is Wiener Schnitzel, which translates to 'Viennese cutlet' in German. It is a fried cutlet coated in flour, egg, and breadcrumbs, then shallow-fried. Austrians eat the most pork per capita in the European Union, and roasted pork belly, or Schweinsbraten, is served in almost every Austrian restaurant. It is often served with a thin gravy, a bread dumpling, and a side of sauerkraut.

Another popular meat dish is Tafelspitz, which refers to a specific cut of beef, similar to the "topside" cut in Britain. It is often served in separate courses, with the broth served as an appetizer, followed by the beef and vegetables as the main. This dish dates back to the 19th century and was even a top pick of Emperor Franz Joseph I.

Beuschel is a traditional Austrian stew made primarily from offal, usually calf's heart and lungs, though other meats can be used. It is simmered in a dark brown sauce and is usually found in old-school local eateries.

Kasspatzln is a comforting cheese noodle dish that is famous in Tyrol. It is made with local cheeses like Bergkäse or Graukäse, giving it a distinctive taste. The dough is shaped into small noodles, boiled, and mixed with sautéed onions and grated cheese.

Speckknödel are hearty dumplings from Tyrol, packed with bacon and boiled. They are usually served in a warm broth or with tangy sauerkraut and a fresh salad on the side.

Carb-dense foods

Austrian cuisine is known for its carb-dense foods, including pastries and breads. Here are some examples:

Schnitzel

Fried schnitzel is a well-known Austrian dish, with Wiener Schnitzel being one of the country's most important national dishes. It is typically made with pork, coated in seasoned flour, beaten egg, and breadcrumbs, then shallow-fried. Schnitzel is often served with Austrian potato salad, which usually includes broccoli.

Tafelspitz

Tafelspitz is a popular dish in Austria, dating back to the 19th century. It is made with a specific cut of beef, similar to the "topside" cut in Britain. The recipe has remained unchanged, with tri-tip, sirloin, or rump cuts of beef as the key ingredients. Some cooks add chicken and beef marrow bones for extra flavour. Austrians traditionally eat Tafelspitz in separate courses, starting with the broth as an appetizer, followed by the beef and vegetables as the main course.

Dumplings

Dumplings are an important part of Austrian cuisine, especially in Upper Austria. There are various types of dumplings, such as Speckknödel from Tyrol, which are hearty dumplings packed with bacon and boiled in a warm broth or served with sauerkraut and salad. Spinach dumplings (Spinatknödel) are also popular, made with spinach, eggs, butter, garlic, onions, and parmesan cheese. Apricot dumplings (Marillenknödeln) are another sweet option, made by wrapping apricots in a mashed potato or quark dough, boiling them, and then rolling them in a sugary, buttery breadcrumb coating.

Kaiserschmarrn

Kaiserschmarrn is a traditional Austrian dish, often found at Christmas or Easter markets. It is made with egg whites that are whisked separately to create a light and fluffy texture. It is typically served fresh and can be paired with various toppings or sauces.

Noodle Dishes

Austria has several noodle dishes, including Käsespätzle and Kasnudeln from Carinthia. Käsespätzle is made with soft dough shaped into small noodles, boiled, and mixed with sautéed onions and grated cheese. Kasnudeln are noodle dough pockets filled with quark and mint.

Regional cuisines

Austrian food is heavily influenced by its neighbouring countries in Central Europe, particularly Hungary, Bavaria, Bohemia, and Northern Italy. Austrian cuisine is also shaped by the nations that were once under the Habsburg monarchy. Austrian food culture is rich in proteins and carbs, with popular meats being beef, pork, chicken, turkey, and goose. Game meat is also common, as Austrians were traditionally avid hunters.

Burgenland

The cuisine of Burgenland has been influenced by Hungarian cuisine, as it was once part of the Hungarian side of the Austro-Hungarian Empire. Dishes consist mainly of fish, chicken, or pork, with potatoes as the most common side dish. Polenta is a popular side dish within Burgenland's Croatian minority. On St Martin's Day (November 11), a Martinigans (St Martin's goose) is often prepared, and carp is a typical Christmas dish.

Styria

Styria is one of the most important wine-producing areas in Austria, and its taverns, called Buschenschank, are famous for their Brettljause—a cold hors d'oeuvre served on a wooden board, typically with various meats, cheeses, and sourdough bread.

Carinthia

Carinthia's many lakes make fish a popular main course. Grain, dairy, and meat are important ingredients in Carinthian cuisine. Local delicacies include Kasnudeln (noodle dough pockets filled with quark and mint) and Schlickkrapfen (with a meat filling). Klachlsuppe (pig's trotter soup) and Reindling (a yeast-dough pastry filled with cinnamon, sugar, walnuts, and raisins) are also produced locally.

Upper Austria

Various types of dumplings are an important part of Upper Austrian cuisine, including Kasnocken (cheese dumplings) and Marillenknödel (dumplings with an apricot filling). Linzer Torte, a cake that includes ground almonds or nuts and redcurrant jam, is a popular dessert from the city of Linz, the capital of Upper Austria.

Lower Austria

Local delicacies such as Waldviertel poppies, Marchfeld asparagus, and Wachau apricots are cultivated in Lower Austria. Game dishes are very common.

Tyrol

Tyrolean cuisine is simple, as Tyroleans were not historically wealthy, farming in the mountains and valleys of the Alpine Region. Speckknödel (dumplings with bacon) and Spinatknödel (spinach dumplings) are important parts of the local cuisine. Kasspatzln, a comforting cheese noodle dish, is also famous in Tyrol.

Seasonal dishes

Austria's cuisine is made up of many different local and regional dishes. In addition to Viennese cuisine, which is based on the cooking traditions of the Habsburg Empire, there are independent regional traditions in all the states of Austria. Austrian cuisine shares similarities with its neighbouring countries in Central Europe, especially Hungary, Bavaria, Bohemia, and Northern Italy.

In summer, a popular dish is Spargel, made with asparagus and a hearty dollop of butter and a generous sprinkle of lemon. It is often doused in breadcrumbs and sometimes served with prosciutto and hollandaise sauce, or made into a fresh soup.

In winter, turnips are very popular. A typical winter dish is beef roulades stuffed with carrots, gherkins, and onions. Vegetarians can opt for veggie rolls with spicy horseradish.

For dessert, Austrians enjoy Buchteln, a winter sweet treat. In the lead-up to Christmas, Austrians enjoy biscuits with the delicate scent of vanilla crescents, as well as gingerbread delights known as "honey cakes".

In autumn, a popular dish is a combination of potato, sauerkraut, and kale.

In spring, a light and aromatic dish is spinach pancakes with a filling of wild herbs and smoked sheep's cheese.

Other Dishes

Austrian cuisine is also known for its pastries, such as the Kaiserschmarrn, a fluffy shredded pancake, and the Apfelstrudel, or apple strudel. The Tafelspitz, a specific cut of beef similar to the "Topside" cut in Britain, is another classic Austrian dish.

Speckknödel are hearty dumplings from Tyrol, packed with bacon and boiled, usually served in a warm broth or with tangy sauerkraut and a fresh salad on the side. Spinach dumplings, or Spinatknödel, are another dumpling dish from Tyrol, often served with brown butter.

Popular cakes include the Sachertorte, a chocolate cake with apricot jam filling, traditionally eaten with whipped cream; the Linzer Torte, which includes ground almonds or nuts and redcurrant jam; the Esterhazy Torte, a delicately layered cake; and the Mohr im Hemd, a steamed cake.

Other traditional Austrian dishes include:

• Strauben, or "apple wheels", made by frying slices of apple dipped in batter and sprinkling them with cinnamon and sugar
• Gulasch, a hot, soupy, spicy stew that often includes potatoes, onions, bell peppers, and sausages, seasoned with hot paprika
• Wiener Schnitzel, a breaded and fried pork cutlet
• Austrian potato salad
• Kasnocken, or cheese dumplings
• Carinthian Kasnudeln, noodle dough pockets filled with quark and mint
• Schlickkrapfen, small dough pockets with a meat filling
• Beuschel, a stew made from calf's heart and lungs, or other offal, simmered in a dark brown sauce
• Kasspatzln, a cheese noodle dish made with local cheeses like Bergkäse or Graukäse

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