AustriaWhat to eat in Austria: top 10 dishes
Traveling to Austria? These are the ten dishes it is best known for, from everyday staples to festive classics, with a short background and a tip on where and when to eat each one. Ranked by how widely they are known around the world.
01Sachertorte
Sachertorte is a sponge cake that combines chocolate sponge, apricot jam, and a chocolate glaze. It was invented by the Austrian confectioner Franz Sacher in the mid-19th century. The ingredients include butter, chocolate, eggs, flour, and sugar.
Travel tip Order a slice at a classic Viennese café, usually with a cup of coffee and a dollop of unsweetened whipped cream. It is an afternoon treat rather than a meal.
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02Strudel
Strudel is a type of layered baked good made with pastry, with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Austrian Empire.
Travel tip Found in bakeries, cafés and inns, with sweet fillings such as apples or curd cheese and sometimes savory ones. It is often served warm.
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03Potato salad
Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables. It is usually served as a side dish.
Travel tip A common side dish with schnitzel or sausages, usually dressed with vinegar and served lukewarm or cold. Many families have their own recipe.
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04Wiener schnitzel
Wiener schnitzel, sometimes spelled Wienerschnitzel, 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.
Travel tip Served in traditional restaurants and inns, typically with a lemon wedge and potato salad or parsley potatoes. Squeeze the lemon over it just before eating.
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05Blini
Blini are Russian pancakes, often made with a yeast-raised batter of buckwheat, or wheat flour and milk. They may be served with smetana, cottage cheese, caviar and other garnishes, or simply smeared with butter.
Travel tip Blini are not especially Austrian; you will mostly meet them in Russian and Eastern European restaurants, often with sour cream or fish roe. They are a classic during pre-Lent festivities in those cultures.
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06Apple strudel
Apple strudel is a traditional Viennese strudel, a popular pastry in Austria, Switzerland, Bavaria, the Czech Republic, Slovakia, Northern Italy, Slovenia, Croatia, Bosnia-Herzegovina and other countries in Europe that once belonged to the Austro-Hungarian…
Travel tip A staple of Viennese cafés and mountain huts, usually served warm with vanilla sauce or whipped cream. Order it after a meal or with afternoon coffee.
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07Bread roll
A bread roll is a small, oblong (or round, triangular or rhomboid) individual loaf of bread, usually served with a meal and eaten plain or with butter. Rolls can be served whole or cut and filled to make a sandwich.
Travel tip Fresh rolls are a daily habit, bought at bakeries for breakfast or as a quick snack, often with butter, cheese or cold cuts. Bakeries open early, so go in the morning for the freshest ones.
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08Kaiserschmarrn
Kaiserschmarrn or Kaiserschmarren is a lightly sweetened pancake that takes its name from the Austrian emperor Franz Joseph I, who was fond of this fluffy shredded pancake. It is served as a dessert or as a light lunch.
Travel tip Often eaten as a sweet main dish in mountain huts and traditional restaurants, torn into pieces and served with plum compote or apple sauce. Portions are big, so consider sharing.
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09Bratwurst
Bratwurst is a type of German sausage made from pork or, less commonly, beef, veal, or any combination of beef, veal, and pork.
Travel tip Mostly associated with Germany, but grilled sausages are also sold at street stands in Austria, usually in a bread roll with mustard. A simple, quick snack any time of day.
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10Schnitzel
Schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey.
Travel tip A familiar dish at inns and family restaurants, served with potatoes or salad. Check the menu to see whether it is made with veal or pork, as the traditional Viennese version uses veal.
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