Austrian cuisine is a hearty melange of Hungarian, Czech, Italian and
Bavarian cuisines, presenting a glimpse of international taste and
ethnicity. Austrian cuisine is known as the most transcultural cuisine all
over the world. Food in Austria has its own specialties and way of
presentation. Visitors from all over the world are fond of the cuisine of
Austria. Desserts and pastries from Austria are popular all over the world. Coffee is a popular drink. Soft drinks, including cola, are produced locally. Traditional alcoholic drinks are beer, wine, cherry liqueur and schnapps. Austrian food is full of variety and rich in taste and aroma.
A typical Austrian meal usually includes 2 to 7 courses, according to the importance of the occasion. It is made up of Vorspeise(Appetizer), Suppe (soup), Hauptspeise( main course) and one or two Beilagen (side dishes). A cake made of flour or some desserts may also be there. Austrian wines also assist the meals with their sparkling taste.
Vienna Cuisine
Vienna’s food is recognized globally for its flavor and unique way of presentation. Famous Viennese cuisine with mouthwatering taste are
- Wiener Schnitzel : breaded veal cutlet
- Parmesanschoeberlsuppe: clear broth with diamond shaped Parmesan cheese flavored souffle dumplings
- Fiaker Goulash : Viennese paprika beef stew very similar to chili and Hungarian goulash
- Sacher Torte :choclate glazed cake filled with either apricot, currant or raspberry jam.
Burgenland cuisines are prepared with abundant locally grown fruits and free roaming chicken and geese. Special dishes are
- Buergenlandisches Erdbeerkoch : a type of baked strawberry mush dessert
- Gaenseleber : goose liver simmered with onions
Food of Upper Austria and Salzburg states are artistic collections prepared with enthuse and great care. Mozart’s home town’s specials are
- Linzertorte : a flaky cake lined with currant or raspberry jam, encased and covered by a lattice of cake
- Salzburger Nockerln : a very light dessert souffle dusted with vanilla sugar
Fish is a popular main course in Carinthia. Carinthian cuisines are chiefly inspired with meat and local spices. Some local delicacies are
- Kasnudeln: noodle dough pockets filled with quark and mint
- Schlickkrapfen : mainly with a meat filling
- Klachlsuppe : pig's trotter soup produced locally
Cuisines of Tyrol are primarily influenced by Tyrolean bacons. Prime local delicacies are
- Schlutzkrapfen : noodle dough pockets filled with meat or potatoes
- Melchermuas: a type of pancake
Some more exciting tastes from Austria cuisines are :
Apfelstrudel : Rolled pastry filled with apple, breadcrumbs and raisins.
Girardi-Rostbraten : Roast beef with bacon.
Gugelhupf : A special Viennese cake.
Knodel : Light fluffy dumplings which contain seven basic ingredients: flour, potatoes, semolina, bread rolls, ricotta, cheese and yeast.
Tafelspitz : Prime beef from the rump boiled and garnished with horseradish and apple sauce, chive sauce, served with home-fried or roast potatoes.
Zweibelrostbraten : Braised beefsteak with onions.
