What to Eat in Austria: Typical Austrian Food and Specialties

Austrian cuisine is known for its traditional dishes focused on meat. The most popular are Wiener Schnitzel and Tafelspitz. Apple strudel and Sachertorte are staple offerings in Austrian pastry shops. The local wines are of top-notch quality.

What to Eat in Austria:

• Wiener Schnitzel. Fried veal cutlet in crispy breadcrumbs, served with potato salad. The dish is named after Austria’s capital, Vienna, and is considered the national Austrian dish.
• Apfelstrudel. A strudel made of thin pastry filled with apples, raisins, and cinnamon. This traditional Austrian dessert is served warm with vanilla sauce or whipped cream.
• Sachertorte. A chocolate cake with a layer of apricot jam, coated in chocolate glaze. The cake was created at the Hotel Sacher in Vienna and has become one of Austria’s most famous desserts.
• Tafelspitz. Boiled beef served with boiled vegetables and potatoes, often in broth. This Austrian dish was a favorite of Emperor Franz Joseph I.
• Kaiserschmarrn. Emperor’s pancake, a fluffy shredded pancake dessert served with raisins and powdered sugar. It was originally created for Emperor Franz Joseph I.
• Gulasch. A hearty stew made of beef, onions, and paprika, served with dumplings or bread. Although goulash originates from Hungary, it is very popular in Austria and commonly served.
• Almdudler. A non-alcoholic beverage made from herbs and spices, considered Austria’s national drink. It was created in Vienna in 1957.
• Germknödel. A yeast dumpling filled with plum jam, served with vanilla sauce and poppy seeds. This dessert is especially popular during the winter months in ski resorts.
• Fritattensuppe. Broth with fried pancake strips. This soup is a popular starter in Austrian restaurants.
• Marillenknödel. Fruit dumplings filled with apricots, served with grated quark and buttery breadcrumbs. This summer dessert is very popular in Austria.
• Mozartkugeln. Mozart balls, chocolate pralines with a marzipan and nougat center, named after the famous composer Wolfgang Amadeus Mozart, who was born in Salzburg.
• Rindsuppe. A strong beef broth with liver dumplings, vegetables, and noodles. This soup is a traditional first course of the Viennese Sunday lunch.
• Kärntner Kasnudeln. Dough pockets filled with quark and potatoes, served with butter. This dish originates from the Austrian state of Carinthia.
• Zwiebelrostbraten. Beef steak with fried onions and mustard sauce, served with roasted potatoes. This dish is a favorite main course in Austrian taverns.
• Linzer Torte. Linzer cake, a crumbly cake with a lattice of dough, filled with currant jam. The cake originates from the city of Linz.
• Bauernkrapfen. Fried doughnuts made from yeast dough, filled with jam or plum jam. These doughnuts are especially popular in the summer months at village festivals.
• Tiroler Speck. Smoked pork typical of the state of Tyrol. It is often served as a starter with bread and horseradish.
• Grüner Veltliner. A dry white wine typical of the wine-growing regions in Austria, especially in Lower Austria and Burgenland.
• Topfenstrudel. A strudel made from curd dough, filled with quark, raisins, and vanilla. This dessert is a popular variation of apple strudel.
• Wiener Melange. Viennese coffee, made with espresso, hot water, and milk foam. It is served in typical Viennese coffeehouses.
• Salzburger Nockerl. Salzburg dumplings, a fluffy dessert made from egg whites, sugar, and vanilla, reminiscent of the snow-covered hills around Salzburg.
• Glühwein. Mulled wine with spices, a typical winter drink at Christmas markets throughout Austria.

Enjoy Austria and the best Austrian food!

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