Authentic Austria food and Austrian recipes are marked by rich flavors and dominated by meats and carb dense foods like pastries and breads. From the fried Schnitzel to the hearty Goulash, there are Austria food and recipes for every meal! This blog features 16 of our favorite Austrian delights that one must try when in this paradise. So, if you’re wondering what to eat in Austria, take a look at all these delightful dishes of Austrian food that will surely tingle your taste buds and help you take a taste of the Austrian culture.
Austria is known for many things, from the lush green vistas of land and the snowcapped mountains that occupy the countryside to the iconic landscape of some of the country’s biggest cities, like Salzburg and Vienna. However, it is the cuisine and culinary of the country that makes it stand out amongst not only other European countries but also other countries in the world.
A couple of factors and areas heavily influences Austria food. On the latter note, it is easy to discern influences from central Europe and, most notably, what was formally known as the Austro-Hungarian Empire.
This should not come as a surprise. People in a large empire are bound to interact, and in that interaction, they are bound to share ideas and behaviors, such as what to cook, how to cook it, and how to eat it.
To properly understand modern Austria cuisine, you first must understand its origins, which is traditional Austria cuisine.
Traditional Austria Food
Traditional Austria food is heavily influenced by the cuisine of neighboring countries and regions, such as Italy, Germany, and Hungary; what is more, since Austria has so many forests and woods, game meat is quite common. Austria has a hunting tradition that dates back several centuries, and it is in autumn that the hunting season occurs.
Even today, during the autumn, restaurants and hotels all over the country traditionally offer game meat on their menu. There are many variations to this. Venison deer is known as Hirsch while roe deer is referred to as Reh; wild boar is Wilschwein, brown hair meat is Hase or Feldhase, duck is Ente grey partridge is Redbhuhn.
As aforementioned, there is a lot of influence from the German language and culture in Austria cuisine. After all, German is the county’s national language. The German name of the game animals followed with the suffix –braten is used to signify that the meat is roasted and not a stew. For example, duck game meat, which is Ente, if it is roasted, will be referred to as entebraten.
The History of Austria Food
If you want to get a history of Austria food, all you have to do is take a look at Viennese culture. Vienna is like the starting point of a ripple in the water, and the waves move and influence the entire region. Take, for example, coffee; Austria is credited with introducing coffee to the rest of Europe, which is a pretty big deal. It is believed that the retreating Turkish forces left behind bags of coffee in the Battle of Vienna in 1683.
Since then, Viennese coffee houses have become important to the country’s history, and the coffee itself is a firm member of the countries cuisine. Drinking coffee is an integral part of Austria culture, and it is quite common for people to invite friends and family for coffee and cake.
As mentioned before, Italy has influenced Austria food a lot, as has Hungary. The Weiner Schnitzel, which is very common today, is believed to have originated from northern Italy. Moreover, the delicious pancakes that are Palatschniken are very similar to the French Crepes, and they came from Hungary. Most pastries in Austria and pastries are a large part of the cuisine that originated from Bohemia.
Old style Austria Food and Recipes
Austria food has and is full of meat, cheese, and others that are full of curbs, such as dumplings and pastries. Different cultures, ostensibly, value seasoning and money more those in Austria. Though now and then, Austria chefs will try to create new recipes, they mostly maintain the old ones that have been passed down; this isn’t to mean that they don’t experiment, far from it.
Austria food values beauty and creativity, not only in the way the food is cooked but also in how it is presented. A lot of finesse is required, and it is what has differentiated the best Austria chefs from the rest for hundreds of years.
Austria foodis a general term since the country is and has been divided into nine different states. These states have different climatic conditions and soil, they can produce different foods, and it has been this way for many years. Thus, though most foods and drinks are ubiquitous to all of Austria, such as meat, there are variations to how the cuisine is prepared.
Take, for example, the state of South Styria. You will find tiny pumpkin seeds in almost every single meal since they grow them abundantly. For centuries, the northern region of Austria has been known to produce the finest white wine in the world, and this wine is an integral part of that area’s cuisine. In Burgenland, on the other hand, the climate and soil are better suited to red wine, and thus it is plentiful there.
Differences in foods and cooking methods in different parts of Austria have been there for years. These differences may be nuanced or pronounced. Either way, they are what makes the Austria cuisine as a whole something unique and attractive. However, food such as tafelspitz is considered as a national dish since it is prepared everywhere. Tafelspitz is a boiled beef broth, that is normally served with root vegetables, miched apples, spices and horseradish.
Modern Austria Food and Recipes
Modern-day Austria chefs mainly use the recipes and cooking methods of old, but this doesn’t mean that they cannot be a bit wild and creative. It is common knowledge that modern-day cooking equipment is more effective and efficient than those used in the past.
Even though modern-day cooking equipment has slowly but surely been integrated into the cooking and presentation process of Austria cuisine, there still lingers the specter of the old cooking ways, which is a good thing. After all, Austria cuisine was created numerous centuries ago and has been perfected ever since.
This is why the master chef passes the old cooking methods and foods to the novice chef, and the mother, in charge of cooking in the household, does the same with the children.
Top Recipes from Austria
1. Austria Food and Austrian Recipes – Classic Viennese Apple Strudel
2. Austria Food and Austrian Recipes – Authentic Wiener Schnitzel Recipe
3. Austria Food and Austrian Recipes – Linzer Cookies
4. Austria Food and Austrian Recipes – Palatschinken Austrian Crepes
5. Austria Food and Austrian Recipes – Kärntner Kasnudeln
6. Austria Food and Austrian Recipes – Würstel mit Saft
7. Austria Food and Austrian Recipes – Steirisches Wurzelfleisch
The preparation is similar to boiled beef , but pork is used here. Our recipe is simple and sure to succeed , it only takes a few cooking steps: gently cook the foreleg or shoulder and then serve with root vegetables, potatoes and horseradish.
8. Austria Food and Austrian Recipes – Buchteln
9. Austria Food and Austrian Recipes – Linzer Torte
The dough is like a shortcrust pastry. It contains ground hazelnuts or ground almonds. A layer of red currant jelly (or raspberry jam) is applied to the unbaked dough. This is again latticed with dough strips and brushed with egg yolk.
10. Austria Food and Austrian Recipes – German Cheese Spaetzle (Käsespätzle)
Käsespätzle is a Bavarian egg noodles dish with butter and cheese. In English the name means ‘cheese spätzle’ and is pronounced ‘kays-shpatz’l’. Sometimes the spelling ‘kaesespaetzle’ is used in English to convey the umlaut a sound which falls between a and e.
11. Austria Food and Austrian Recipes – Sachertorte
12. Austria Food and Austrian Recipes – Fleischlaberl
13. Austria Food and Austrian Recipes – Austrian Tea Cakes
14. Austria Food and Austrian Recipes – Classic Tafelspitz
Tri-tip is a cut of beef at the base of the loin, close to the back leg, is triangular in shape and can be cooked like a steak. Alternative beef cuts to use for this dish: bottom round, sirloin or rump roast.
15. Austria Food and Austrian Recipes – 15. Marillenknödel (Austrian apricot dumplings)
16. Austria Food and Austrian Recipes – Lydia’s Austrian Raspberry Shortbread
17. Austria Food and Austrian Recipes – Austrian Hash
Gros-what? Grøstl, or grøestl, or grstl, or groestel, (phew) is a potato hash dish that originated in Austria but I actually had the pleasure of trying it for the first time
18. Austria Food and Austrian Recipes – Tiroler Grostl
19. Austria Food and Austrian Recipes – Austrian Chocolate Balls
20. Austria Food and Austrian Recipes – Austrian Cheese Spread with Pumpkin Seed Oil
21. Austria Food and Austrian Recipes – Backhendl (Austrian Fried Chicken)
Called backhendl (pronounced BAK-ehn-del), the Austrian version of fried chicken is a very simple preparation of salt and peppered chicken pieces that are dredged in flour, egg washed, and then coated with breadcrumbs. Some versions season the chicken pieces with lemon juice as well, but others simply serve the fried chicken with lemon wedges, so that the lemon can be added as you are eating.
22. Austria Food and Austrian Recipes – Creamy Potato Goulash
23. Austria Food and Austrian Recipes – Grenadiermarsch
The Grenadiermarsch is made throughout Austria and varies from region to region; it can contain sausages or meat leftovers, noodles or Austrian dumplings called "Knödel". In Eastern Austria near the Hungarian boarder, people love
24. Austria Food and Austrian Recipes – Austrian Beef Ghoulash
25. Austria Food and Austrian Recipes – Kaiserschmarrn
Kaiserschmarrn is an original Austrian sweet dish, made from Palatschinken (pancake) dough. It was created for Kaiser Franz Joseph and Elisabeth (Sissi) in 1854. He always said “geb mir mal den Schmarrn her” so it was named Kaiserschmarrn thereafter
26. Austria Food and Austrian Recipes – Martinigansl
27. Austria Food and Austrian Recipes – Krapfen
They’re also known as “Berliner” or “Pfannkuchen” in some other parts of Germany but I’m not very fond of these names. Berliner doesn’t sound natural to me and the word “Pfannkuchen” is reserved in my vocabulary for thin German pancakes. I mean, it’s the literal translation: Pan Cake. Who knows what’s going on in the mind of Berlin people!?
You might also like some of the articles from our website about recipes from other countries.
17 Heartwarming Traditional Irish Food & Recipes
24 Best German Food and Recipes
My 15 Favorite Traditional Norwegian Recipes
16 Great Recipes for Scottish Food
14 Truly Great Traditional English Recipes
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