Austrian cuisine is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austro-Hungarian Empire. Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations.
Breakfast is of the "continental" type, usually consisting of bread rolls with either jam or cold meats and cheese, accompanied by coffee, tea or juice. The midday meal was traditionally the main meal of the day, but in modern times as Austrians work longer hours further from home this is no longer the case. The main meal is now often taken in the evening.
A mid-morning or mid-afternoon snack of a slice of bread topped with cheese or ham is referred to as a Jause, and a more substantial version akin to a British "ploughman's lunch" is called a Brettljause after the wooden board on which it is traditionally served.
The most popular meats in Austria are beef, pork, chicken, turkey and goose. The prominent Wiener Schnitzel is traditionally made of veal. Pork in particular is used extensively, with many dishes using offal and parts such as the snout and trotters.
Austrian butchers use a number of special cuts of meat, including Tafelspitz (beef), and Fledermaus (pork). Fledermaus (German for "bat") is a cut of pork from the ham bone which resembles the winged animal. It is described as "very juicy, somewhat fatty, and crossed by tendons"; the latter fact makes it suitable for steaming, braising or frying after tenderization in a marinade.
Austrian cuisine has many different sausages, like Frankfurter, Krainer Wurst from Carniola (Krain), Debreziner (originating from Debrecen in Hungary), or Burenwurst, Blunzn made out of pig-blood and Grüne Würstl – green sausages. Green means raw in this context – the sausages are air dried and are consumed boiled. Bacon in Austria is called Speck, bacon can be smoked, raw, salted, spiced etc. Bacon is used in many traditional recipes as a salty spice. Leberkäse is a loaf of corned beef, pork and bacon, it does not contain either liver or cheese despite the name. Vanillerostbraten is a beef dish prepared with lots of garlic.
Austria has an old hunting tradition since there are many woods across the country. In the autumn season many restaurants in Austria traditionally offer game on their menu along with seasonal vegetables and fruits like pumpkins from Styria. Usual game are:
The German names of game animals followed by -braten signifies a dish of roast game: Hirschbraten is roast venison.
Austrian cakes and pastries are a well-known feature of its cuisine. Perhaps the most famous is the Sachertorte, a chocolate cake with apricot jam filling, traditionally eaten with whipped cream. Among the cakes with the longest tradition is the Linzer torte. Other favourites include the caramel-flavoured Dobostorte and the delicately layered Esterhazy Torte, named in honor of Prince Esterházy (both originating from Hungary during the Austro-Hungarian empire), as well as a number of cakes made with fresh fruit and cream. Punschkrapfen is a classical Austrian pastry, a cake filled with cake crumbs, nougat chocolate, apricot jam and then soaked with rum.
These cakes are typically complex and difficult to make.They can be eaten at a café or bought by the slice from a bakery. A "Konditorei" is a specialist cake-maker, and the designations "Café-Konditorei" and "Bäckerei-Konditorei" are common indicators that the café or bakery in question specialises in this field.
Austrian desserts are usually slightly less complicated than the elaborate cakes described above. The most famous of these is the Apfelstrudel (apple strudel), layers of thin pastry surrounding a filling of apple, usually with cinnamon and raisins. Other strudels are also popular, such as those filled with sweetened curd cheese called Topfen, sour cherry (Weichselstrudel), sweet cherry and poppy seed strudel (Mohnstrudel).
Another favourite is Kaiserschmarr'n, a rich fluffy sweet thick pancake made with raisins and other fruits, broken into pieces and served with a fruit compote (traditionally made of plums called Zwetschkenröster) for dipping, while a speciality of Salzburg is the meringue-like "Salzburger Nocken". The Danish pastry is said to originate from Vienna and in Denmark is called wienerbrød (Viennese bread). The Danish pastry uses a dough in the classic cuisine referred to as "Viennese Dough", made of thin layers of butter and flour dough, imported to Denmark by Austrian bakers hired during a strike among the workers in Danish bakeries in 1850.
Austria is credited in popular legend with introducing coffee to Europe after bags of coffee beans were left behind by the retreating Turkish army after the Battle of Vienna in 1683. Although the first coffeehouses had appeared in Europe some years earlier, the Viennese café tradition became an important part of the city's identity.
Coffee is served in a variety of styles, particularly in the Viennese cafés. An Austrian Mokka or kleiner Schwarzer is similar to espresso, but is extracted more slowly. Other styles are prepared from the Mokka:
Traditionally, coffee is served with a glass of still water.
Drinking coffee together is an important social activity in Austrian culture. It is quite common for Austrians to invite friends or neighbours over for coffee and cake. This routine activity can be compared to the British afternoon tea tradition. It is also very common to go to a coffeehouse while dating.
Viennese hot chocolate is very rich, containing heavy cream in addition to chocolate, and sometimes thickened further with egg yolk.
Almdudler is an Austrian soft drink based on mountain herbs and with a flavour reminiscent of elderflower beverages. It is considered the 'national drink of Austria', and is popularly used as a mixer with white wine or water. The popular energy drink Red Bull became popular in the West starting in Austria. The headquarters of the Red Bull company are located at Fuschl near Salzburg.
Beer is generally sold in the following sizes: 0.2 litre (a Pfiff), 0.33 litre (a Seidel, kleines Bier or Glas Bier) and 0.5 litre (a Krügerl or großes Bier or Hoibe). At festivals one litre Maß and two litre Doppelmaß in the Bavarian style are also sometimes dispensed. The most popular types of beer are pale lager (known as Märzen in Austria), naturally cloudy Zwicklbier, and wheat beer. At holidays like Christmas and Easter bock beer is also available.
Austrian beers are typically in the pale lager style, with the exceptions noted above. A dark amber "Vienna Style" lager was pioneered in the city during the 19th century but is now not common there.
Wine is principally cultivated in the east of Austria. The most important wine-producing areas are in Lower Austria, Burgenland, Styria, and Vienna. The Grüner Veltliner grape provides some of Austria's most notable white wines and Zweigelt is the most widely planted red wine grape. Southern Burgenland is a region that mainly grows red grapes while the "Seewinkel" area, east of the Neusiedler See has more mixed wine cultures but its specialty are the famous sweet wines. Wine is even grown within the city limits of Vienna – the only European capital where this is true – and some is even produced under the auspices of the city council.
Young wine (i.e., wine produced from grapes of the most recent harvest whose alcoholic fermentation is not finished yet and is not separated yet from his yeast) is called Heuriger and gives its name to inns in Vienna and its surroundings, which serve Heuriger wine along with food. In Styria, Carinthia and Burgenland the Heuriger inns are known as Buschenschanken.
In Upper Austria, Burgenland, Lower Austria, Styria and Carinthia, Most, the fresh juice of grapes or apples is produced, while Sturm ("storm"), a semi-fermented grape-juice is drunk after the grape harvest. Most and Sturm are the pre-stages of wine.
At the close of a meal, sometimes schnaps, typically of up to 60% alcohol or fruit brandy, is drunk. In Austria schnaps is made from a variety of fruits, for example apricots, rowanberries, gentian roots, various herbs and even flowers. The produce of small private schnaps distilleries, of which there are around 20,000 in Austria, is known as Selberbrennter or Hausbrand.
For food consumed in between meals there are many types of open sandwiches called "belegte Brote", or different kinds of sausage with mustard, ketchup and bread, as well as sliced sausage, Leberkäse rolls or Schnitzelsemmeln (rolls filled with schnitzel).
Traditionally you can get a Wurstsemmel (a roll filled, usually, with Extrawurst a special kind of thinly sliced sausage, often with a slice of cheese and a pickle or cornichon) at a butcher or at the delicatessen counter in a supermarket.
There are also other common yet informal delicacies that are typical of Austrian food. For example, the Bosna or Bosner (a spiced bratwurst in a hot dog roll), which is an integral part of the menu at Austria's typical fast-food joint, the sausage stand (Würstelstand). Most Austrian sausages contain pork.
In Lower Austria, local delicacies such as Waldviertel poppies, Marchfeld asparagus and Wachau apricots are cultivated. Famous are the "Marillenknödel" small dumplings filled with apricots and warm butter-fried breadcrumbs on it. Their influence can be felt in the local cuisine, for example in poppy seed noodles "Mohnnudeln". Game dishes are very common. Lower Austria is striking for the differences within its regional cuisine due to its size and the variety of its landscape.
Burgenland's cuisine has been influenced by Hungarian cuisine owing to its former position within the Hungarian part of the Austro-Hungarian Empire. Dishes consist mainly of fish, chicken or pork. Potatoes are the most common side dish, for example, crushed potatoes with onions called "Greste Krumpian"(= Geröstete Kartoffeln coming from "geröstet", roasted and the Hungarian term "krumpli" for potatoes). Because of Hungarian influence, Burgenlandish dishes are often spicier than elsewhere in Austria, often indicated with the terms "Zigeuner..." ("Gypsy") or "Serbisch..." ("Serbian"). 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.
In Styrian Buschenschanken (seasonal wine taverns), Verhackertes (a spread made from finely chopped raw bacon) is served. Schilcher, a very dry rosé, is the regional style of wine in West Styria. A typically Styrian delicacy is pumpkin seed oil, which lends itself particularly to salads on account of its nutty taste. Many varieties of pumpkin dish are also very popular. Heidensterz, resembling a dry, almost crumbly version of grits made from buckwheat flour, is a local dish enjoyed in cold weather. Especially in autumn, game dishes are very common.
Carinthia's many lakes mean that fish is a popular main course. Grain, dairy produce and meat are important ingredients in Carinthian cuisine. Carinthian Kasnudeln (noodle dough pockets filled with quark and mint) and smaller Schlickkrapfen (mainly with a meat filling) are well-known local delicacies. Klachlsuppe (pig's trotter soup) and Reindling (yeast-dough pastry/cake filled with a mix of cinnamon, sugar, walnuts and raisins) are also produced locally.
Various types of dumplings are an important part of Upper Austrian cuisine, as they are in neighbouring Bavaria and Bohemia. 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. Linzeraugen are fine, soft biscuits filled with redcurrant jam called Ribiselmarmelade, which has a sharp flavour.
Tyrolean bacon and all sorts of dumplings including Speckknödel (dumplings with pieces of bacon) and Spinatknödel (made of spinach) are an important part of the local cuisine. Tyrolean cuisine is very simple because in earlier times Tyroleans were not very rich, farming on mountains and in valleys in the middle of the Alpine Region. Tyrolean food often contains milk, cheese, flour and lard.
The cuisine of Vorarlberg has been influenced by the Alemannic cuisine of neighbouring Switzerland and Swabia. Cheese and cheese products play a major role in the cuisine, with Käsknöpfle and Kässpätzle (egg noodles prepared with cheese) being popular dishes. Other delicacies include Krutspätzle (sauerkraut noodles), Käsdönnala (similar to a quiche), Schupfnudla (made from a dough mixing potato and flour), Frittatensuppe (pancake soup), Öpfelküachle (apple cake) and Funkaküachle (cake traditionally eaten on the first Sunday of Lent).
Allerheiligenstriezel or simply Strietzel (regional names include Allerseelenzopf, Seelenspitze, Seelenbrot, or Allerseelenbreze) is a braided yeast pastry. Its name means "All Saints' braid" in English and it consists of flour, eggs, yeast, shortening or butter, raisins, milk, salt, and decorating sugar or poppy seeds. Some regional variations also include rum or lemon juice.
The word Strietzel is derived from Middle High German strutzel, strützel, in turn from Old High German struzzil. Its further origin is unclear.Austrian
Austrian may refer to:
Austrians, someone from Austria or of Austrian descent
Someone who is considered an Austrian citizen, see Austrian nationality law
Something associated with the country Austria, for example:
Austrian Airlines (AUA)
Austrian German (language/dialects)
Austrian nationality law
Austrian Service Abroad
Music of Austria
Economists of the Austrian school of economic thought
The Austrian Attack variation of the Pirc Defence chess opening.Kartoffelkäse
Kartoffelkäse (literally: potato cheese) is a spread from the regions of Bavaria and Austria.Knedle
Plum dumplings, popularly known as knedle (from knödel, "dumpling"), is a dish of boiled potato-dough dumplings filled with plums, popular in Central and East European cuisines. The dish is eaten as dessert, a main dish, or side dish.Liptauer
Liptauer is a spicy cheese spread made with sheep milk cheese, goat cheese, quark, or cottage cheese.Mezzelune
Mezzelune ([ˌmɛddzeˈluːne], from Italian, meaning 'half moons'), also known as Schlutzkrapfen in South Tyrol, Tyrol, and neighbouring German-speaking regions, are a semi-circular stuffed pasta, similar to ravioli or pierogi. The dough is usually made of white flour or buckwheat flour, durum semolina, mixed with eggs and olive oil. Typical fillings may include cheese (such as ricotta, quark, mozarella, or Bitto), spinach, or mushrooms (e.g., porcini, chanterelles, champignons). There are also recipes with potato, meat, red beet, or sauerkraut filling. The dish may be served with mushroom or pesto sauce, with salsiccia, with seafood, and/or with cherry tomatoes.Mohnnudel
Mohnnudeln (meaning poppy seed noodles in German), is the name of thick noodles of a potato dough in Bohemian and Austrian cuisine, similar to the Schupfnudel. The main difference is, that Mohnnudeln are served with melted butter, ground poppy seeds, and sprinkled with confectioner's sugar.
They are also called Waldviertler Mohnnudeln, referring to the Austrian area where they originated. Waldviertel is a part of Lower Austria where poppy seeds have been cultivated for ages, which give the dish its distinct black coloring.
Mohnnudeln can be eaten as a dessert or a light supper. Most Bavarians and Austrians serve it traditionally as a main course anyway.Open sandwich
An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter or tartine, consists of one or more slices of bread with one or more food items on top.Palatschinke
Palatschinke or palacsinta or clătită is a thin crêpe-like variety of pancake of Romanian origin, common in Central and Eastern Europe. The name originates from the (Romanian) plăcintă (clătită) (lit. "rinsed pie"), referring to the runny dough used for the recipe.Names of the dish include Palaçinka (Albanian), Palatschinke (pl. Palatschinken) (Austrian German), palačinka / палачинка (Bulgarian, Czech, Serbo-Croatian, Slovene, Macedonian), naleśnik (Polish), palacinka (Slovak), palacinka (Italiano) and palacsinta (Hungarian).Pörkölt
Pörkölt is a meat stew which originates from Hungary, but is eaten throughout Central Europe and the Balkans.Roast chicken
Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a professional rotisserie (rotary spit). Generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting, and therefore, are usually cooked exposed to fire or heat with some type of rotary grill so that the circulation of these fats and juices is as efficient as possible. Roast chicken is a dish that appears in a wide variety of cuisines worldwide.Rouladen
Rouladen or Rinderrouladen is a German meat dish, usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked. The dish is considered traditional also in the Upper Silesia region of Poland where it is known as rolada śląska (Silesian roulade) and in the Czech Republic where it is known as španělský ptáček (spanish bird).
Beef or veal is typically used, though some food scholars tend to believe that the original version was probably venison or pork, and pork is still popular in some areas. The beef rouladen as we know them today have become popular over the last century. The cut is usually topside beef or silverside since this is the cheaper cut. The more expensive version would be the round steak, also known as rump steak. The meat is cut into large, thin slices.
The filling is a mixture of smoked and cooked pork belly, chopped onions and chopped pickles (gherkins) which is at times varied by adding minced meat or sausage meat. The mixture varies from region to region. Rouladen are traditionally served for dinner. Red wine is often used for the gravy.Schupfnudel
Schupfnudel (German; plural Schupfnudeln), also called Fingernudel (finger noodle), is a type of dumpling or thick noodle in southern German and Austrian cuisine. It is similar to the Italian gnocchi and Central European kopytka. They take various forms and can be referred to with a variety of names in different regions. They are usually made from rye or wheat flour and egg. Since the introduction of the potato to Germany in the seventeenth century, Schupfnudeln have also been made with potatoes. They are traditionally given their distinctive ovoid shape through hand-shaping. They are often served as a savory dish with sauerkraut but are also served in sweet dishes.Spätzle
Spätzle [ˈʃpɛtslə] (listen) (Swabian diminutive plural of Spatz, thus literally "little sparrows"), or Knöpfle (diminutive plural of button), also Spätzli or Chnöpfli in Switzerland or Hungarian Nokedli, Csipetke or Galuska, is a type of pasta made with fresh eggs and found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Alsace, Moselle and South Tyrol.Strudel
A strudel (, German: [ˈʃtʁuːdl̩]) is a type of layered pastry with a filling that is usually sweet. It became popular in the 18th century throughout the Habsburg Empire. Strudel is part of Austrian cuisine but also common in many other Central and Eastern European cuisines.
The oldest strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Wienbibliothek im Rathaus (formerly Wiener Stadtbibliothek). The pastry descends from similar Near Eastern pastries (see baklava and Turkish cuisine).Tafelspitz
Tafelspitz (German Tafelspitz, literally meaning tip (of meat) for the table) is boiled veal or beef in broth, served with a mix of minced apples and horseradish. It is a classic dish of the Viennese cuisine and popular in all of Austria and the neighboring German state of Bavaria.
Franz Joseph I, Emperor of Austria, was a great lover of Tafelspitz. According to the 1912 official cookery textbook used in domestic science schools of the Austro-Hungarian Empire, "His Majesty's private table is never without a fine piece of boiled beef, which is one of his favorite dishes."Wiener Melange
A Wiener Melange (German for "Viennese Blend") is a speciality coffee drink similar to a cappuccino. The difference is sometimes assumed to be that the Melange is made with milder coffee but the Viennese coffee company Julius Meinl describes a Wiener Melange as "one espresso shot served in a large coffee cup topped with steamed milk and milk foam". Cafe Sabarsky in Manhattan concurs. At Cafe Sperl in Vienna, the Melange is half a cup of "black coffee" and half a cup "creamy milk", topped with milk foam. Nescafe, Movenpick, Lufthansa Catering and Albert Heijn housebrand however serve Wiener Melange as Coffee blended with Cocoa - no matter whether foam topped or not. Kaffeehaus de Châtillon in greater Seattle describes it as relatively equal portions of light roast Kaffee, milk and cream foam in a 6oz cup.
The English term "Cafe Vienna" and the French Café viennois usually refer to espresso con panna - topped with whipped cream instead of milk foam. Ordering a Wiener Melange may yield the arrival of an espresso con panna even in Vienna, though this is properly called a Franziskaner (Franciscan friar). The reference to Franciscan friars may apply to cappuccino too: Capuchin friars separated from the Franciscans in the 16th century; "cappuccino", deriving from the Austrian coffee preparation "Kapuziner", might refer to the hood of milk on top of the coffee (Italian "cappuccio" and German "Kapuze" meaning "hood"), but it merely refers to the brown color of the Capuchin robes.Wiener schnitzel
Wiener schnitzel ( German: [ˈviːnɐ ˈʃnɪtsl̩]; from German Wiener Schnitzel, meaning 'Viennese cutlet'), sometimes spelled Wienerschnitzel, as in Austrian, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet.
It is one of the best known specialities of Viennese cuisine, and one of the national dishes of Austria.Würstelstand
A Würstelstand (literally "sausage stand"; plural Würstelstände) is a traditional Austrian street food retail outlet selling hot dogs, sausages, and side dishes. They are a ubiquitous sight in Vienna.