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Austria Food and Drink
Austrian cuisine draws on the country's Alpine traditions and the former Habsburg Empire, with influences from Hungary, Bohemia, Italy and the Balkans. Meat dishes, dumplings, soups and pastries feature prominently, while Vienna is particularly famous for its coffee-house culture and cakes. Regional cooking varies considerably, from hearty mountain food in Tirol to fish around the lakes and wine-based cuisine in eastern Austria.
Vegetarian options are widely available, particularly in larger towns and cities. Traditional meat-free dishes include Käsespätzle, various Knödel, soups, pastries and desserts, although travellers should check whether stocks, sauces or dumplings contain meat products.
Wiener Schnitzel: Thin veal cutlet coated in breadcrumbs and fried until crisp, traditionally served with potato salad or parsley potatoes.
Tafelspitz: Boiled beef served with vegetables, potatoes and accompaniments such as horseradish and apple sauce.
Käsespätzle: Small soft egg noodles layered with melted cheese and usually topped with fried onions.
Tiroler Gröstl: A Tirol speciality of fried potatoes, onions and meat, often topped with a fried egg.
Knödel: Dumplings made in numerous variations, including bread, potato, cheese and filled versions, and served as a side dish or meal in their own right.
Gulasch: Austria's version of the Hungarian stew, usually made with beef, onions and paprika and commonly served with bread or dumplings.
Sachertorte: Dense chocolate cake with a thin layer of apricot jam and chocolate icing, traditionally served with unsweetened whipped cream.
Apfelstrudel: Thin pastry rolled around a filling of apples, raisins, cinnamon and sugar.
Kaiserschmarrn: Torn pieces of light, caramelised pancake, dusted with icing sugar and usually served with fruit compote.
Salzburger Nockerl: Light, baked soufflé-like dumplings associated with Salzburg and traditionally served as a dessert.
Coffee: An important part of Austrian social life, particularly in Vienna's traditional coffee houses. Common styles include Melange, similar to a cappuccino, and Einspänner, strong coffee topped with whipped cream.
Wine: Austria is particularly known for white wines, especially Grüner Veltliner and Riesling. Lower Austria, Burgenland, Styria and Vienna are the principal wine-growing areas, and locally produced wines are commonly served at Heurigen (wine taverns).
Beer: Widely produced and consumed, with numerous regional breweries and styles including Märzen and wheat beer.
Schnapps: Fruit brandies and other strong spirits are produced throughout Austria, particularly in rural and Alpine regions.
A service charge is normally included in restaurant and café bills, but it is customary to round up the bill or leave around 5-10% for good service. Rather than leaving money on the table, diners commonly tell the server the total amount they wish to pay when settling the bill.
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