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Eating in Austria


Eating in Austria

Austrian food is distinctive and delicious, and is traditionally of the stodgy, hearty "meat and dumplings" variety. Wiener Schnitzel (a bread-crumbed and fried veal escalope) is something of a national dish, and Knödel are a kind of dumpling which can be made either sweet or savory according to taste. In Vienna the Tafelspitz (boiled beef with potatoes and horseradish) is traditionally served on Sundays, and is normally accompanied by clear broth with dumplings and herbs. Apart from these, Austria is renowned for its pastries and desserts, the most well-known of which is probably the Apfelstrudel. Bread is taken seriously in Austria. Almost every village has its own bakery, offering a large choice of freshly baked sweet and savoury rolls daily from 6AM. Rye bread (Vollkornbrot, Bauernbrot) is the traditional staple food among peasants. If this is too heavy for you, try the common white bread roll (Semmel). Somewhat surprisingly, it is easier to find good bread outside of Vienna, where the baking industry hasn't yet come to be dominated by industrial scale chain shops. Some Austrians have a habit of eating sweet flour-based dishes (Mehlspeise) for a main course once a week. Varieties include Kaiserschmarren, Marillenknoedel, and Germknoedel. The best advice is to dive into the menu and give it a go - there are no nasty surprises!

The Most Frequently Asked Travel Questions about Austria


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Austria Travel Guide from Wikitravel. Many thanks to all Wikitravel contributors. Text is available under Creative Commons Attribution-ShareAlike 3.0, images are available under various licenses, see each image for details.

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