The Habsburg-era cuisine of Vienna, layered with Hungarian, Bohemian, and Italian inheritances and famous for schnitzel, sachertorte, and coffeehouse culture.
What it is
Austrian cuisine is essentially the cuisine of the former Habsburg empire seen from Vienna. Hungarian goulash, Czech dumplings, Italian pastry, and Balkan grilled meats all became Viennese specialties as the empire’s cooks brought their recipes to the imperial capital. UNESCO recognized Vienna’s coffeehouse culture as intangible heritage in 2011.
How it tastes
Butter, breadcrumbs, and powdered sugar in the savory and sweet directions. The Viennese palate runs gentler than the Bavarian — less mustard, more refined sweetness. Coffee accompanies almost every meal.
Signature dishes & techniques
Wiener Schnitzel, by Austrian law made only from veal pounded thin and breaded with three coats, is the protected national dish. Tafelspitz, boiled beef with horseradish-apple sauce, was the favorite of Emperor Franz Joseph. The pastry table — Sachertorte, apfelstrudel, kaiserschmarrn — gave Vienna its global culinary reputation.
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Austrian starts with A and ends with N. Browse other cuisines along the same letter.
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