Austria

Wiener Schnitzel

Golden, crispy veal cutlet pounded thin and fried to delicate, buttery perfection.

Tafelspitz

Tender boiled beef simmered with root vegetables, served with tangy horseradish sauce.

Sachertorte

Rich chocolate cake layered with apricot jam under a glossy dark chocolate glaze.

Kaiserschmarrn

Fluffy shredded pancake caramelized with sugar, raisins, and dusted with powdered sugar.

Apfelstrudel

Flaky pastry wrapped around warm spiced apples, raisins, and cinnamon filling.

Knödel

Soft, hearty dumplings made from bread or potato, perfect with savory gravies.

Gulasch

Vienna's thicker take on the Hungarian stew, paprika-dark and eaten with bread dumplings.

Backhendl

Breaded fried chicken, schnitzel's poultry cousin, served cold at Heuriger gardens.

Käsespätzle

Egg noodles layered with mountain cheese and fried onions, Vorarlberg's alpine staple.

Frittatensuppe

Clear beef broth with sliced pancake ribbons floating in it, the standard first course.

Tiroler Gröstl

Leftover potato, bacon and onion fried in a pan and topped with a fried egg.

Marillenknödel

Whole Wachau apricots wrapped in potato dough, boiled and rolled in buttered crumbs.

Germknödel

Steamed yeast dumpling with plum jam inside, under melted butter and poppy seed.

Powidltascherl

Plum-butter parcels boiled and tossed in crumbs, a Bohemian inheritance.

Linzer Torte

Spiced nut pastry latticed over redcurrant jam, claimed as the oldest named cake.

Esterházytorte

Almond meringue layers with cognac buttercream under a feathered white glaze.

Wiener Melange

Creamy coffee-and-milk blend served in Vienna's historic, elegant coffeehouses.

Einspänner

Black coffee in a glass under a cap of whipped cream, drunk through the cream.

Grüner Veltliner

Crisp, peppery white wine capturing Austria's cool vineyards and mineral-rich soils.

Sturm

Cloudy half-fermented grape must, sweet and fizzy, sold only for a few autumn weeks.