Lyla Lindsey
Austrian cuisine is heavily influenced by its European neighbours, but many dishes have been elevated to national treasure status. From the iconic Wiener Schnitzel to the sweet and flaky Apfelstrudel, Austrian food is hearty and comforting, with a focus on simple, quality ingredients. In this article, we'll explore the essential dishes that make Austrian food so beloved, as well as some unique regional specialities. So, get ready to indulge in a culinary journey through the Alps and discover the top foods you need to try when visiting Austria or your local Austrian restaurant!
| Characteristics | Values |
|---|---|
| Dumplings | Knödel, Kartoffelknödel, Marillenknödel |
| Strudel | Apfelstrudel, Apple Strudel |
| Schnitzel | Wiener Schnitzel, Chicken Schnitzel |
| Sausages | Vienna Sausage, Frankfurter Würstchen, Bratwurst |
| Pancakes | Kaiserschmarrn |
| Goulash | Gulasch, Rindsuppe |
| Meat dishes | Schweinebraten, Sauerbraten, Fleischlaberln, Tafelspitz |
| Cakes | Linzer Torte, Sachertorte, Sacher Torte |
| Cheese | Bergkäse |
| Street food | Pretzels, Kiachl |
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What You'll Learn
Sausages
One of the most popular is the Vienna sausage, a staple street food found all over the city, often served with white bread, dark sourdough, or a side of mustard and horseradish. These sausages are slow-smoked, slender, and known for their rich pork taste and blend of spices. They are also used in soups, goulash, and stews.
Another variety is the "Wiener" sausage, also known as the "Frankfurter" in Wien (Vienna). This sausage is boiled and typically served with a Semmel (bread roll) and mustard.
In Western Austria, you'll find the Bosna, a sausage served in a piece of crunchy white bread with roasted onions, curry, and mustard—not unlike an American hot dog. Bavarian-style white sausages are also common in Salzburg, often enjoyed with white beer, pretzels, or Semmeln (bread rolls).
If you're visiting Vienna, head to a heuriger (wine tavern), brewery, bakery, or street stand to try the local pretzels. These oversized, soft, and warm treats are a popular snack, especially when filled with cheese or chocolate.
Other types of sausages to try in Austria include the Käsekrainer, a boiled sausage with small pieces of cheese, and the Fiakergulasch, a dish made with diced beef in a sauce of onions, garlic, water, tomato, vinegar, bay leaves, and more, typically served with fried wiener sausage, fan-cut pickled gherkins, bread dumplings, and a sunny-side-up egg.
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Dumplings
Austrian dumplings come in many varieties, from those made with spinach to those with egg, bread, or cheese. They are a beloved part of Austrian cuisine and can be found in many traditional dishes.
Spinach Dumplings
Austrian spinach dumplings, or Spinatknödel, are a traditional dish in the Austrian and German Alps. They are made with spinach, bread rolls, onions, parmesan, butter, and chives. The bread rolls are cut into small cubes and combined with fried spinach and onions, then formed into dumplings and boiled in salted water. The dumplings are then served with brown butter and grated parmesan on top. This dish is a comforting and inexpensive option for a main course.
Egg Dumplings
Austrian egg dumplings, or Eiernockerl, are a popular vegetarian meal in Viennese cuisine. They are made with eggs, milk, flour, salt, and butter. The batter is stirred together in a bowl and dropped into simmering saltwater to cook. The cooked dumplings are then pan-fried in butter, with eggs cracked over them and stirred to coat. The eggs can also be cooked over low heat and served as a coating for the dumplings, with a sprinkle of black pepper and chives.
Bread Dumplings
Austrian bread dumplings, or Semmelknödel, are made with leftover bread, eggs, milk, and herbs. They are usually enjoyed with gravy and can be made with bread rolls, soft pretzels, or regular crusted white bread. This dish is a tasty and hearty way to use up old bread.
Cheese Dumplings
Austrian cheese dumplings, or Zillertaler Krapfen, are a speciality from the Zillertal Valley. They feature a savoury grey cheese filling encased in a crispy shell. These dumplings are a traditional Austrian dish, bringing a taste of Tyrolean festivity to any table.
Fruit Dumplings
The cultural icon of Austria's Wachau Valley is the Marillenknödel, or apricot dumpling. This dish combines Chinese apricots with sugar and a Bohemian preparation method to create a delicious and iconic Austrian fruit dumpling.
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Goulash
There are many variations of goulash in Austria, with different ingredients and cooking methods. One popular variant is the Fiakergulasch, which is made with diced beef prepared in a sauce of onions, garlic, water, tomato, vinegar, bay leaves, and more. This dish is usually served with a variety of garnishes, such as fried wiener sausage, fan-cut pickled gherkins, bread dumplings, and sunny side-up eggs. It is commonly eaten as a hangover remedy and can be found in cafes across Austria in the mornings.
Another variation of Austrian goulash is the potato goulash, which is made with vegetables like potatoes, onions, bell peppers, and sausages, and seasoned with hot paprika. This version is often served with a side of toasted bread and is a popular breakfast dish.
Preparing goulash in advance is typical in Austria, as it allows the flavours to enhance and the gravy to thicken. It is often reheated the next day or frozen for future meals. Goulash is typically served with a fresh Kaiser roll and homemade spaetzle, a type of Austrian-style pasta similar to Italian gnocchi.
The key ingredients that make Austrian goulash unique are onions and Hungarian paprika. The onions are cooked until lightly browned, providing flavour and colour to the stew. Paprika adds to the reddish-brown colour and gives the dish its distinctive flavour. Other ingredients commonly used in Austrian goulash include caraway seeds, garlic, bay leaves, marjoram, and tomato paste, although these can be omitted.
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Schnitzel
The Wiener Schnitzel is prepared by pounding thin slices of veal until they are tender, before coating them in flour, egg, and breadcrumbs. The dish is then fried in clarified butter or plant oil. The breadcrumbs are not pressed down so that they soufflé and fluff up during cooking. It is typically served without any sides, although roasted potatoes or French fries are sometimes offered.
The Wiener Schnitzel has a long history, and its origins are disputed. It is said to have come to Austria around 1857 through the Austrian Field Marshal Radetzky, who tried a similar dish, "Cotoletta a la Milanese", and brought the recipe back with him. However, there are documents in the archives of Saint Ambrose, Milan, that refer to a Latin name "lumbolo cum panitio", or "little chops with breadcrumbs", dated to 1148 AD. There are also historians who believe the dish was first created by the Ancient Romans, as there is evidence they were tenderizing, breading, and frying meat as early as the first century.
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Cakes and pastries
Austria has a wide variety of cakes and pastries, from the well-known Apfelstrudel to the Linzer Torte.
The Apfelstrudel is a flaky pastry lined with apple filling and spiced with cinnamon and sugar. It is a beloved Austrian street food and is commonly available. It is also a classic Austrian dessert, often served with a dusting of powdered sugar.
The Linzer Torte is a cake that is just as well-known abroad as the Sacher Torte and is a popular souvenir from the city of Linz. The cake is said to have originated in 1822 when a baker from Franconia named Johann Konrad Vogel began working for Katharina Kress, the widow of a Linz confectioner.
The Sacher Torte is a legendary chocolate cake that was first baked in 1832 by Franz Sacher, a baker's apprentice. It is filled with apricot jam and has a glossy chocolate glaze. By the end of the 19th century, it had become a household name worldwide, thanks to Franz's son, Eduard Sacher.
Another popular pastry in Austria is the Kiachl, a type of doughnut pastry fried in lard to a golden finish. It is filled with cranberry jam and lightly dusted with icing sugar.
Pretzels hold a special place in Austrian cuisine, especially in Vienna and the Salzburg region. They are widely available in heurigen (wine taverns), breweries, bakeries, and on the street. The oversized, soft, and warm pretzels are a must-try snack when visiting Vienna.
Lastly, Kaiserschmarrn is a popular Austrian dessert, often served as a main course. It consists of fluffy, caramelized pancakes torn into bite-sized pieces and dusted with powdered sugar. It is commonly paired with a fruity compote or jam.
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Frequently asked questions
Here are some popular foods in Austria:
- Wiener Schnitzel: a breaded and fried veal cutlet, usually served with a slice of lemon and a side of potato salad.
- Goulash: a flavoursome meat stew or soup made with beef or veal, accompanied by onions, paprika and spices.
- Knödel: a type of dumpling that can be both sweet and savoury. Popular kinds include Kartoffelknödel (potato dumplings) and Marillenknödel (apricot dumplings).
- Tafelspitz: a tender, slow-cooked beef dish served with a broth of root vegetables, horseradish and minced apples.
Austrians typically drink coffee, tea or juice with breakfast. After a meal, they may drink schnapps, a fruit brandy that is up to 60% alcohol. Wine is also popular in Austria, with some of the most notable wines coming from Lower Austria, Burgenland, Styria and Vienna.
Some popular places to eat in Austria include:
- Vienna: try the stylish cafes or street food at Wurstelstand Leo, Berliner Doner, Mr Flys, Wrapstars or Maroni Street Stalls.
- Salzburg: explore the warm, historic taverns.
- Mayrhofen: visit the rustic charm of the alpine huts.
- Lech: this village is known for its incredible food scene and has more award-winning restaurants per capita than anywhere else in the world.
- Ischgl: known as the culinary hotspot of the Alps.
Here are some other popular Austrian foods:
- Tiroler Gröstl: a filling dish of sliced potatoes, onions and beef or pork, all fried in butter until crispy. It is usually served with a fried egg on top and a side of pickles or horseradish.
- Schweinebraten: a classic Austrian dish of oven-roasted pork, served with bread dumplings and sauerkraut.
- Pretzels: these hold a special place in Austrian cuisine, particularly in Vienna and Salzburg.
- Kaiserschmarrn: a dessert of shredded pancakes with powdered sugar, commonly paired with a fruity compote or jam.
