Austrian cuisine () is a style of cuisine native to Austria and composed of influences from

Central Europe Central Europe is an area of Europe between Western Europe and Eastern Europe, based on a common historical, social and cultural identity. The Thirty Years' War (1618–1648) between Catholicism and Protestantism significantly shaped the area' ...

and throughout the former

Austro-Hungarian Empire Austria-Hungary, often referred to as the Austro-Hungarian Empire,, the Dual Monarchy, or Austria, was a constitutional monarchy and great power in Central Europe between 1867 and 1918. It was formed with the Austro-Hungarian Compromise of ...

. Austrian cuisine is most often associated with

Viennese cuisine Viennese cuisine is the cuisine that is characteristic of Vienna, Austria, and a majority of its residents. Viennese cuisine is often treated as equivalent to Austrian cuisine, but while elements of Viennese cuisine have spread throughout Austri ...

, but there are significant regional variations. Wiener Schnitzel!

Mealtimes

Breakfast is of the "continental" type, usually consisting of

bread rolls Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made food ...

with either jam or cold meats and cheese, accompanied by coffee, tea or juice. The midday meal was traditionally the main meal of the day, but in modern times as Austrians work longer hours further from home this is no longer the case. The main meal is now often taken in the evening. A mid-morning or mid-afternoon snack of a slice of bread topped with cheese or ham is referred to as a ''Jause''; a more substantial version akin to a British "

ploughman's lunch A ploughman's lunch is an English cold meal based around bread, cheese, and fresh or pickled onions.Hessayon, ''The new vegetable and herb expert'', 2014, p. 73 Additional items can be added such as ham, green salad, hard boiled eggs, and ...

" is called a ''Brettljause'' after the wooden board on which it is traditionally served.

Popular dishes of Vienna

* ''Rindsuppe'' (beef soup), a clear soup with golden colour * ''

Tafelspitz Tafelspitz (German ''Tafelspitz'', ''top of the table'') is boiled veal or beef in broth, served with a mix of minced apples and horseradish. It is a classic dish of the Viennese cuisine and popular in all of Austria and the neighboring German s ...

'', beef boiled in

broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...

(soup), often served with apple and horseradish and chives sauce * ''Gulasch'' (

goulash Goulash ( hu, gulyás) is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the ...

), a hotpot similar to Hungarian ''pörkölt.'' Austrian goulash is often eaten with rolls, bread or dumplings (''

Semmelknödel Semmelknödel are a kind of bread dumplings made from dried wheat bread rolls like Kaiser rolls, milk, and eggs. The name derives from southern Germany, where ''semmel'' means bread rolls and ''knödel'' refers to something that has been kneaded. ...

'') * ''Beuschel'', a

ragout Ragout (French ''ragoût''; ) is a main dish stew. Etymology The term comes from the French ''ragoûter'', meaning: "to revive the taste". Preparation The basic method of preparation involves slow cooking over a low heat. The main ingredients ...

containing lungs and heart * ''

Liptauer Liptauer is a spicy cheese spread from Slovakian, Austrian and Hungarian cuisine. Liptauer is made with sheep milk cheese, goat cheese, quark, or cottage cheese. Etymology The name is derived from the German name ''Liptau'' for the region of ...

'', a spicy cheese spread, eaten on a slice of bread * ''Selchfleisch'', meat that is smoked, then cooked, served with

Sauerkraut Sauerkraut (; , "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferme ...

and dumplings * '' Powidl'', a thick sweet jam made from plums * ''

Apfelstrudel Apple strudel (german: Apfelstrudel; cz, štrúdl; Yiddish: שטרודל) is a traditional Viennese strudel, a popular pastry in Austria, Bavaria, the Czech Republic, Northern Italy, Slovenia, and other countries in Europe that once belonged to ...

'', apple strudel * ''

Topfenstrudel A strudel (, ) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Habsburg Empire. Strudel is part of Austrian cuisine but is also commo ...

'', cream cheese strudel * ''

Millirahmstrudel The milk-cream strudel (Viennese: ''Millirahmstrudel'', German: ''Milchrahmstrudel'') is a traditional Viennese strudel. It is a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1 ...

'', milk-cream strudel * ''

Palatschinken Palatschinke (or palaccinka, plural palatschinken) is a thin crêpe-like variety of pancake of Greco-Roman origin. While the dessert is most common in South and West Slavic countries, it is also generally known in other parts of Central and Easte ...

'', pancakes similar to French crêpes, filled with jam, sprinkled with sugar, etc. They are also served in savoury versions, such as with spinach and cheese. * ''

Kaiserschmarrn ''Kaiserschmarrn'' or ''Kaiserschmarren'' (Emperor's Mess) is a lightly sweetened pancake that takes its name from the Austrian emperor (Kaiser) Franz Joseph I of Austria, Franz Joseph I, who was fond of this fluffy shredded pancake. It is serv ...

'', soft, fluffy pancake ripped into bites and slightly roasted in a pan, served with

compote Compote or compôte (French for ''mixture'') is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon o ...

, applesauce or stewed plums. * ''

Germknödel Germknödel ( in Austrian German) is a fluffy yeast dough dumpling (knödel), filled with spiced plum jam and served with melted butter and a mix of poppy seeds and sugar on top. It is occasionally – even though less traditional – served wit ...

'', a fluffy yeast dough dumpling filled with plum jam ('' Powidl''), garnished with melted butter and a mix of

poppy seed Poppy seed is an oilseed obtained from the opium poppy (''Papaver somniferum''). The tiny, kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. It is still widely used in many countries, ...

s and powdered sugar, sometimes served with vanilla cream * ''

Marillenknödel Marillenknödel ( cs, meruňkové knedlíky, lit. apricot dumplings) is a pastry common in Austrian (especially Viennese) and Czech cuisine. ''Marillen'' is the Austro-Bavarian term for apricots (most of the German-speaking world uses '' Aprikose ...

'', a dumpling stuffed with an apricot and covered with

streusel In baking and pastry making, streusel () is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes.Topfen. * ''Saftgulasch'' (juicy stew), also known as the Austrian or Viennese Goulash, is an Austrian twist of the traditional Hungarian dish. The characteristics of the Saftgulash is that it is prepared exclusively with lean beef and a large quantity of onions, at least two thirds of the quantity of meat used. No other vegetables are added and it must be slow cooked for at least 3 hours. The end result is a thick dark brown sauce with melting pieces of tender beef. * ''Wurstsemmel'' (ham rolls), basically sliced bread rolls containing a slice of ham, or sausage (Leberkäse), or also ham & cheese * ''Krautfleisch'' or ''Szegediner Krautfleisch'' is a ragout of Austrian cuisine - prepared from pork and

. * ''Krautspatzle,'' a dish consisting mainly of small noodles ( spatzle) and cabbage.

Meat

The most popular meats in Austria are

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult m ...

turkey Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a list of transcontinental countries, transcontinental country located mainly on the Anatolia, Anatolian Peninsula in Western Asia, with ...

and

goose A goose ( : geese) is a bird of any of several waterfowl species in the family Anatidae. This group comprises the genera ''Anser'' (the grey geese and white geese) and '' Branta'' (the black geese). Some other birds, mostly related to the ...

. The prominent Wiener Schnitzel is traditionally made of

veal Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, v ...

. Pork in particular is used extensively, with many dishes using offal and parts such as the snout and trotters. Austrian butchers use a number of special cuts of meat, including ''

'' (beef), and ''Fledermaus'' (pork). Fledermaus (German for "

bat Bats are mammals of the order Chiroptera.''cheir'', "hand" and πτερόν''pteron'', "wing". With their forelimbs adapted as wings, they are the only mammals capable of true and sustained flight. Bats are more agile in flight than most bi ...

") is a cut of pork from the ham bone that resembles the winged animal. It is described as "very juicy, somewhat fatty, and crossed by tendons"; the latter fact makes it suitable for steaming, braising or frying after tenderization in a marinade. Austrian cuisine has many different sausages, like ''Frankfurter'', '' Krainer Wurst'' from

Carniola Carniola ( sl, Kranjska; , german: Krain; it, Carniola; hu, Krajna) is a historical region that comprised parts of present-day Slovenia. Although as a whole it does not exist anymore, Slovenes living within the former borders of the region sti ...

(Krain), '' Debreziner'' (originating from

Debrecen Debrecen ( , is Hungary's second-largest city, after Budapest, the regional centre of the Northern Great Plain region and the seat of Hajdú-Bihar County. A city with county rights, it was the largest Hungarian city in the 18th century and i ...

in Hungary), or ''Burenwurst'', ''Blunzn'' made out of pig-blood and ''Grüne Würstl''—green sausages. Green means raw in this context—the sausages are air dried and are consumed boiled.

Bacon Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sand ...

in Austria is called ''Speck'', bacon can be smoked, raw, salted, spiced, etc. Bacon is used in many traditional recipes as a salty spice. ''

Leberkäse (German, literally means 'liver-cheese'; sometimes spelled ''Leberkäs'' or ''Leberka(a)s'') in Austria and the Swabian, Bavarian and Franconian parts of Germany, 'leverkaas' in the Netherlands and ''Fleischkäse'' ("meat-cheese") in Saarland, ...

'' is a loaf of corned beef, pork and bacon—it contains neither liver nor cheese despite the name. '' Vanillerostbraten'' is a garlicky beef dish.

Game

Austria has an old hunting tradition since there are many woods across the country. In the autumn season many restaurants in Austria traditionally offer game on their menu along with seasonal vegetables and fruits like pumpkins from Styria. Usual game are: *

Deer Deer or true deer are hoofed ruminant mammals forming the family Cervidae. The two main groups of deer are the Cervinae, including the muntjac, the elk (wapiti), the red deer, and the fallow deer; and the Capreolinae, including the reindeer ...

(

venison Venison originally meant the meat of a game animal but now refers primarily to the meat of antlered ungulates such as elk or deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edible, in ...

): ''Hirsch'' *

Wild boar The wild boar (''Sus scrofa''), also known as the wild swine, common wild pig, Eurasian wild pig, or simply wild pig, is a suid native to much of Eurasia and North Africa, and has been introduced to the Americas and Oceania. The species is ...

: ''Wildschwein'' *

Roe deer The roe deer (''Capreolus capreolus''), also known as the roe, western roe deer, or European roe, is a species of deer. The male of the species is sometimes referred to as a roebuck. The roe is a small deer, reddish and grey-brown, and well-adapt ...

: ''Reh'' *

Fallow deer ''Dama'' is a genus of deer in the subfamily Cervinae, commonly referred to as fallow deer. Name The name fallow is derived from the deer's pale brown colour. The Latin word ''dāma'' or ''damma'', used for roe deer, gazelles, and antelopes, ...

: ''Damhirsch'' * Brown hare: ''Hase/Feldhase'' *

Common pheasant The common pheasant (''Phasianus colchicus'') is a bird in the pheasant family (biology), family (Phasianidae). The genus name comes from Latin ''phasianus'', "pheasant". The species name ''colchicus'' is Latin for "of Colchis" (modern day Geor ...

: ''Fasan'' *

Duck Duck is the common name for numerous species of waterfowl in the family Anatidae. Ducks are generally smaller and shorter-necked than swans and geese, which are members of the same family. Divided among several subfamilies, they are a form t ...

: ''Ente'' *

Grey partridge The grey partridge (''Perdix perdix''), also known as the gray-legged partridge, English partridge, Hungarian partridge, or hun, is a gamebird in the pheasant family Phasianidae of the order Galliformes, gallinaceous birds. The scientific name ...

: ''Rebhuhn'' The German names of game animals followed by ''-braten'' signifies a dish of roast game: ''Hirschbraten'' is roast venison.

Sweets

Cakes

Austrian cakes and pastries are a well-known feature of its cuisine. Perhaps the most famous is the

Sachertorte Sachertorte (, , ) is a chocolate cake, or torte of Austrian origin, invented by Franz Sacher, supposedly in 1832 for Prince Metternich in Vienna.Michael Krondl, ''Sweet Invention: A History of Dessert'', , 2011, p. 290: "my best guess i ...

, a chocolate cake with apricot jam filling, traditionally eaten with whipped cream. Among the cakes with the longest tradition is the

Linzer torte The Linzer torte is a traditional Austrian cuisine, Austrian pastry, a form of shortbread topped with fruit preserves and sliced nuts with a Lattice (pastry), lattice design on top. It is named after the city of Linz, Austria. Linzer torte is a ...

. Other favourites include the caramel-flavoured Dobostorte and the delicately layered Esterhazy Torte, named in honour of Prince Esterházy (both originating from Hungary during the Austro-Hungarian empire), as well as a number of cakes made with fresh fruit and cream.

Punschkrapfen Punschkrapfen or Punschkrapferl (punch cake) is a nougat and jam filled sponge cake soaked with rum from Austrian cuisine. Besides the filling, it is similar to the French petit four. Today, one can find Punschkrapfen in most pastry shops and ba ...

is a classical Austrian

pastry Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests ma ...

, a cake filled with cake crumbs,

nougat Nougat ( , ; ; az, nuqa; fa, نوقا) is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The c ...

chocolate,

apricot An apricot (, ) is a fruit, or the tree that bears the fruit, of several species in the genus ''Prunus''. Usually, an apricot is from the species '' P. armeniaca'', but the fruits of the other species in ''Prunus'' sect. ''Armeniaca'' are also ...

jam and then soaked with

rum Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels. Rum is produced in nearly every sugar-producing region of the world, such as the Ph ...

. Tirolerkuchen is a hazelnut and chocolate

coffee cake Coffee cake may refer to a sponge cake flavored with coffee or, in the United States, a sweet cake intended to be eaten with coffee or tea (similar to tea cake). A coffee-flavored cake is typically baked in a circular shape with two layers separ ...

. Mohr im Hemd, while traditionally something closer to a chocolate

custard Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency fro ...

, is now generally prepared as a steamed cake. These cakes are typically complex and difficult to make. They can be eaten at a café or bought by the slice from a bakery. A "Konditorei" is a specialist cake-maker, and the designations "Café-Konditorei" and "Bäckerei-Konditorei" are common indicators that the café or bakery in question specialises in this field.

Desserts

Austrian desserts are usually slightly less complicated than the elaborate cakes described above. The most famous of these is the ''Apfelstrudel'' (

apple strudel Apple strudel (german: Apfelstrudel; cz, štrúdl; Yiddish: שטרודל) is a traditional Viennese strudel, a popular pastry in Austria, Bavaria, the Czech Republic, Northern Italy, Slovenia, and other countries in Europe that once belonged to ...

), layers of thin pastry surrounding a filling of apple, usually with cinnamon and raisins. Other strudels are also popular, such as those filled with sweetened curd cheese called '' Topfen'', sour cherry ('' Weichselstrudel''), sweet cherry and poppy seed strudel (''

Mohnstrudel A strudel (, ) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Habsburg Empire. Strudel is part of Austrian cuisine but is also common ...

''). Another favourite is ''Kaiserschmarr'n'', a rich fluffy sweet thick

pancake A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a Starch, starch-based batter (cooking), batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or fryi ...

made with raisins and other fruits, broken into pieces and served with a fruit compote (traditionally made of plums called ''Zwetschkenröster'') for dipping, while a speciality of Salzburg is the

meringue Meringue (, ; ) is a type of dessert or candy, often associated with Swiss, French, Polish and Italian cuisines, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of ...

-like "Salzburger Nocken". The

Danish pastry A Danish pastry ( da, wienerbrød ) sometimes shortened to just Danish, especially in American English) is a multilayered, laminated sweet pastry in the ''viennoiserie'' tradition. The concept was brought to Denmark by Austrian bakers, where the r ...

is said to originate from

Vienna en, Viennese , iso_code = AT-9 , registration_plate = W , postal_code_type = Postal code , postal_code = , timezone = CET , utc_offset = +1 , timezone_DST ...

and in Denmark is called ''wienerbrød'' (Viennese bread). The Danish pastry uses a dough in the classic cuisine referred to as "Viennese Dough", made of thin layers of butter and flour dough, imported to Denmark by Austrian bakers hired during a strike among the workers in Danish bakeries in 1850.

Drinks

Coffee

Austria is credited in popular legend with introducing

coffee Coffee is a drink prepared from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulant, stimulating effect on humans, primarily due to its caffeine content. It is the most popular hot drink in the world. S ...

to Europe after bags of coffee beans were left behind by the retreating Turkish army after the

Battle of Vienna The Battle of Vienna; pl, odsiecz wiedeńska, lit=Relief of Vienna or ''bitwa pod Wiedniem''; ota, Beç Ḳalʿası Muḥāṣarası, lit=siege of Beç; tr, İkinci Viyana Kuşatması, lit=second siege of Vienna took place at Kahlenberg Mou ...

in 1683. Although the first

coffeehouse A coffeehouse, coffee shop, or café is an establishment that primarily serves coffee of various types, notably espresso, latte, and cappuccino. Some coffeehouses may serve cold drinks, such as iced coffee and iced tea, as well as other non-ca ...

s had appeared in Europe some years earlier, the Viennese café tradition became an important part of the city's identity.

Coffee Coffee is a drink prepared from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulant, stimulating effect on humans, primarily due to its caffeine content. It is the most popular hot drink in the world. S ...

is served in a variety of styles, particularly in the

Viennese coffee house The Viennese coffee house (german: das Wiener Kaffeehaus, bar, as Weana Kafeehaus) is a typical institution of Vienna that played an important part in shaping Viennese culture. Since October 2011 the "Viennese Coffee House Culture" is listed as ...

s. An Austrian ''Mokka'' or ''kleiner Schwarzer'' is similar to

espresso Espresso (, ) is a coffee-brewing method of Italian origin, in which a small amount of nearly boiling water (about ) is forced under of pressure through finely-ground coffee beans. Espresso can be made with a wide variety of coffee beans and ...

, but is extracted more slowly. Other styles are prepared from the ''Mokka'': *''großer Schwarzer'' – a double ''Mokka'' *''kleiner Brauner'' or ''großer Brauner'' – single or double ''Mokka'' plus

milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune ...

*''Verlängerter'' – "lengthened" (i.e., diluted) ''Mokka'' with more water plus milk *''

Melange Melange comes from the French meaning of a "mixture" or "medley". It may also refer to: *Melange (fictional drug), in Frank Herbert's ''Dune'' series novels * Mélange (rocket fuel component) *Mélange, a type of rock with block-in-matrix structur ...

'' – half ''Mokka'', half heated milk, often topped with foamed milk *''Franziskaner'' – ''Melange'' topped with

whipped cream Whipped cream is liquid heavy cream that is whipped by a whisk or mixer until it is light and fluffy and holds its shape, or by the expansion of dissolved gas, forming a firm colloid. It is often sweetened, typically with white sugar, and ...

and foamed milk *''Kapuziner'' – ''kleiner Schwarzer'' plus whipped cream *''Einspänner'' – ''großer Schwarzer'' topped with whipped cream *''Wiener Eiskaffee'' – iced ''Mokka'' with vanilla ice cream, topped with whipped cream Italian styles such as

cappuccino A cappuccino (; ; Italian plural: ''cappuccini'') is an espresso-based coffee drink that originated in Austria and was later popularized in Italy and is prepared with steamed milk foam (microfoam). Variations of the drink involve the use of cre ...

and

Latte Caffè latte (), often shortened to just latte () in English, is a coffee beverage of Italian origin made with espresso and steamed milk. Variants include the chocolate-flavored mocha or replacing the coffee with another beverage base such as ma ...

are also commonly served. Traditionally, coffee is served with a glass of still water. Drinking coffee together is an important social activity in Austrian culture. It is quite common for Austrians to invite friends or neighbours over for coffee and cake. This routine activity can be compared to the British

afternoon tea Tea (in reference to food, rather than the drink) has long been used as an umbrella term for several different meals. English writer Isabella Beeton, whose books on home economics were widely read in the 19th century, describes meals of var ...

tradition. It is also very common to go to a coffeehouse while

dating Dating is a stage of romantic relationships in which two individuals engage in an activity together, most often with the intention of evaluating each other's suitability as a partner in a future intimate relationship. It falls into the categor ...

Hot chocolate

Viennese

hot chocolate Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener like whipped cream or marshmallows. Hot chocolate ...

is very rich, containing heavy cream in addition to chocolate, and sometimes thickened further with egg yolk.

Soft drinks

Almdudler Almdudler () is the brand name of a popular carbonated soft drink from Austria. Product The original Almdudler is a sweetened carbonated beverage made of herbal extracts. Almdudler has been called the "national drink of Austria". Its popularit ...

is an Austrian soft drink based on mountain herbs and with a flavour reminiscent of

sambucus ''Sambucus'' is a genus of flowering plants in the family Adoxaceae. The various species are commonly called elder or elderberry. The genus was formerly placed in the honeysuckle family, Caprifoliaceae, but was reclassified as Adoxaceae due to ge ...

beverages. It is considered the "national drink of Austria", and is popularly used as a mixer with white wine or water. While

Red Bull Red Bull is a brand of energy drinks of Austria, Austrian company Red Bull GmbH. With 38% market share, it is the most popular energy drink brand as of 2019. Since its launch in 1987, more than 100 billion cans of Red Bull have been sold worldwid ...

is popular all across the West, the energy drink company started in Austria. The headquarters of the Red Bull company are located at

Fuschl am See Fuschl am See is an Austrian municipality in the district of Salzburg-Umgebung, in the state of Salzburg. It is located at the east end of the Fuschlsee, between the city of Salzburg and Bad Ischl. As of 2018, the community has approximately 1,50 ...

near

Salzburg Salzburg (, ; literally "Salt-Castle"; bar, Soizbuag, label=Bavarian language, Austro-Bavarian) is the List of cities and towns in Austria, fourth-largest city in Austria. In 2020, it had a population of 156,872. The town is on the site of the ...

Beer

Beer Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...

is generally sold in the following sizes: 0.2 litre (a ''Pfiff''), 0.33 litre (a ''Seidel'', ''kleines Bier'' or ''Glas Bier'') and 0.5 litre (a ''Krügerl'' or ''großes Bier'' or ''Hoibe''). At festivals one litre ''Maß'' and two litre ''Doppelmaß'' in the

Bavaria Bavaria ( ; ), officially the Free State of Bavaria (german: Freistaat Bayern, link=no ), is a state in the south-east of Germany. With an area of , Bavaria is the largest German state by land area, comprising roughly a fifth of the total lan ...

n style are also sometimes dispensed. The most popular types of beer are pale

lager Lager () is beer which has been brewed and conditioned at low temperature. Lagers can be pale, amber, or dark. Pale lager is the most widely consumed and commercially available style of beer. The term "lager" comes from the German for "storage" ...

(known as ''Märzen'' in Austria), naturally cloudy ''Zwicklbier'', and

wheat beer Wheat beer is a top-fermented beer which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are German ''Weizenbier'' and Belgian ''witbier''; other types include Lambic (made with wild ye ...

. At holidays like Christmas and Easter

bock Bock is a strong beer in Germany, usually a dark lager. Several substyles exist, including: *Doppelbock (''Double Bock''), a stronger and maltier version *Eisbock (''Ice Bock''), a much stronger version made by partially freezing the beer an ...

beer is also available. Austrian beers are typically in the

pale lager Pale lager is a very pale-to-golden-colored lager beer with a well- attenuated body and a varying degree of noble hop bitterness. The brewing process for this beer developed in the mid-19th century, when Gabriel Sedlmayr took pale ale brewing ...

style, with the exceptions noted above. A dark amber "Vienna Style" lager was pioneered in the city during the 19th century but is no longer common there.

Wine

Wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...

is principally cultivated in the east of Austria. The most important wine-producing areas are in

Lower Austria Lower Austria (german: Niederösterreich; Austro-Bavarian: ''Niedaöstareich'', ''Niedaestareich'') is one of the nine states of Austria, located in the northeastern corner of the country. Since 1986, the capital of Lower Austria has been Sankt P ...

Burgenland Burgenland (; hu, Őrvidék; hr, Gradišće; Austro-Bavarian: ''Burgnland;'' Slovene: ''Gradiščanska'') is the easternmost and least populous state of Austria. It consists of two statutory cities and seven rural districts, with a total of ...

Styria Styria (german: Steiermark ; Serbo-Croatian and sl, ; hu, Stájerország) is a state (''Bundesland'') in the southeast of Austria. With an area of , Styria is the second largest state of Austria, after Lower Austria. Styria is bordered to ...

, and Vienna. The

Grüner Veltliner Grüner Veltliner (Green Veltliner) ) is a white wine grape variety grown primarily in Austria, Hungary, Slovakia, and the Czech Republic. The leaves of the grape vine are five-lobed with bunches that are long but compact, and deep green grapes ...

grape provides some of Austria's most notable white wines;

Zweigelt The Zweigelt, also known as Rotburger, is a new Austrian grape created in 1922 by Friedrich Zweigelt (1888–1964), who later became Director of the Federal Institute and Experimental Station of Viticulture, Fruit Production and Horticulture ( ...

is the most widely planted red wine grape. Southern Burgenland is a region that mainly grows red grapes; the "Seewinkel" area, east of the

Neusiedler See Lake Neusiedl (german: Neusiedler See), or Fertő ( hu, Fertő (tó); hr, Nežidersko jezero, Niuzaljsko jezero; sl, Nežidersko jezero; sk, Neziderské jazero; cs, Neziderské jezero) is the largest endorheic lake in Central Europe, straddl ...

in Burgenland's north, has more mixed wine cultures and is famous for its sweet wines. Wine is even grown within the city limits of Vienna – the only European capital where this is true – and some is even produced under the auspices of the city council. Young wine (i.e., wine produced from

grapes A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began perhaps 8,000 years ago ...

of the most recent harvest) is called ''

Heuriger In eastern Austria, a ''Heuriger'' (; Austrian dialect pronunciation: Heiriga) is a tavern where local winemakers serve their new wine under a special licence in alternate months during the growing season. The ''Heurige'' are renowned for their at ...

'' and gives its name to

inn Inns are generally establishments or buildings where travelers can seek lodging, and usually, food and drink. Inns are typically located in the country or along a highway; before the advent of motorized transportation they also provided accommo ...

s in Vienna and its surroundings, which serve ''Heuriger'' wine along with food. In Styria, Carinthia and Burgenland, the ''Heuriger'' inns are known as ''Buschenschanken''.

Other alcoholic drinks

Upper Austria Upper Austria (german: Oberösterreich ; bar, Obaöstareich) is one of the nine states or of Austria. Its capital is Linz. Upper Austria borders Germany and the Czech Republic, as well as the other Austrian states of Lower Austria, Styria, a ...

, Lower Austria, Styria and

Carinthia Carinthia (german: Kärnten ; sl, Koroška ) is the southernmost States of Austria, Austrian state, in the Eastern Alps, and is noted for its mountains and lakes. The main language is German language, German. Its regional dialects belong to t ...

, ''Most'', the fresh juice of grapes or apples is produced, while ''Sturm'' ("storm"), a semi-fermented grape juice is drunk after the grape harvest. ''Most'' and ''Sturm'' are pre-stages of wine. At the close of a meal, sometimes

schnapps Schnapps ( or ) or schnaps is a type of alcoholic beverage that may take several forms, including distilled fruit brandies, herbal liqueurs, infusions, and "flavored liqueurs" made by adding fruit syrups, spices, or artificial flavorings to neu ...

(

fruit brandy In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particu ...

), typically of up to 60% alcohol, is drunk. In Austria schnaps is made from a variety of fruits, for example

rowan The rowans ( or ) or mountain-ashes are shrubs or trees in the genus ''Sorbus ''Sorbus'' is a genus of over 100 species of trees and shrubs in the rose family, Rosaceae. Species of ''Sorbus'' (''s.l.'') are commonly known as whitebeam, r ...

berries,

gentiana ''Gentiana'' is a genus of flowering plants belonging to the gentian family (Gentianaceae), the tribe Gentianeae, and the monophyletic subtribe Gentianinae. With about 400 species it is considered a large genus. They are notable for their mostl ...

roots, various

herb In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal ...

s and even flowers. The produce of small private schnaps

distilleries Distillation, or classical distillation, is the process of separating the components or substances from a liquid mixture by using selective boiling and condensation, usually inside an apparatus known as a still. Dry distillation is the heating ...

, of which there are around 20,000 in Austria, is known as ''Selberbrennter'' or ''Hausbrand''.

Snack food

For food consumed in between meals there are many types of open sandwiches called "belegte Brote", or different kinds of

sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

with mustard, ketchup and bread, as well as sliced sausage, ''

'' rolls or ''Schnitzelsemmeln'' (rolls filled with

schnitzel A 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, ...

Traditionally you can get a ''Wurstsemmel'' (a roll filled, usually, with

Extrawurst Extrawurst can be either a type of cold cut or part of a German idiomatic expression. Sausage type Extrawurst is a type of Austrian scalded cold cut. It is moist, light-coloured, fine-textured, and made from a well-spiced mixture of beef, pork ...

, a special kind of thinly sliced sausage, often with a slice of cheese and a pickle or cornichon) at a butcher or at the

delicatessen Traditionally, a delicatessen or deli is a retail establishment that sells a selection of fine, exotic, or foreign prepared foods. Delicatessen originated in Germany (original: ) during the 18th century and spread to the United States in the m ...

counter in a supermarket. There are also other common yet informal delicacies that are typical of Austrian food. For example, the '' Bosna'' or Bosner (a spiced

bratwurst Bratwurst () is a type of German sausage made from pork or, less commonly, beef or veal. The name is derived from the Old High German ''Brätwurst'', from ''brät-'', finely chopped meat, and ''Wurst'', sausage, although in modern German it is o ...

in a

hot dog A hot dog (uncommonly spelled hotdog) is a food consisting of a grilled or steamed sausage served in the slit of a partially sliced Hot dog bun, bun. The term hot dog can refer to the sausage itself. The sausage used is a wiener (Vienna sausag ...

roll), which is an integral part of the menu at Austria's typical fast-food restaurant, the sausage stand (

Würstelstand A ''Würstelstand'' (literally "sausage stand"; plural ''Würstelstände'') is a traditional Austrian street food retail outlet selling hot dogs, sausages, and side dishes. They are a ubiquitous sight in Vienna. History ''Würstelstände'' were i ...

). Most Austrian sausages contain pork.

Regional cuisine

Lower Austria

, local delicacies such as

Waldviertel The (Forest Quarter; Central Bavarian: ) is the northwestern region of the northeast Austrian state of Lower Austria. It is bounded to the south by the Danube, to the southwest by Upper Austria, to the northwest and the north by the Czech Repu ...

poppies Poppies can refer to: *Poppy, a flowering plant *The Poppies (disambiguation) - multiple uses *''Poppies (film)'' - Children's BBC remembrance animation *"Poppies", a song by Patti Smith Group from their 1976 album ''Radio Ethiopia'' *"Poppies", th ...

, Marchfeld

asparagus Asparagus, or garden asparagus, folk name sparrow grass, scientific name ''Asparagus officinalis'', is a perennial flowering plant species in the genus ''Asparagus''. Its young shoots are used as a spring vegetable. It was once classified in ...

and

Wachau The Wachau () is an Austrian valley with a picturesque landscape formed by the Danube river. It is one of the most prominent tourist destinations of Lower Austria, located midway between the towns of Melk and Krems that also attracts "connoiss ...

apricots are cultivated. Famous are the "Marillenknödel": small dumplings filled with apricots and warm butter-fried breadcrumbs on it. Their influence can be felt in the local cuisine, for example in poppy seed noodles " Mohnnudeln".

Game A game is a structured form of play (activity), play, usually undertaken for enjoyment, entertainment or fun, and sometimes used as an educational tool. Many games are also considered to be work (such as professional players of spectator s ...

dishes are very common. Lower Austria is striking for the differences within its regional cuisine due to its size and the variety of its landscape.

Burgenland

's cuisine has been influenced by

Hungarian cuisine Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products. ...

owing to its former position within the Hungarian part of the Austro-Hungarian Empire. Dishes consist mainly of fish, chicken or pork. Potatoes are the most common side dish, for example, crushed potatoes with onions called "Greste Krumpian" (= Geröstete Kartoffeln, which comes from "geröstet", meaning "roasted", and the Hungarian term "krumpli" for potatoes). Because of Hungarian influence, Burgenlandish dishes are often spicier than elsewhere in Austria, often indicated with the terms "Zigeuner..." ("Gypsy") or "Serbisch..." ("Serbian").

Polenta Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. ...

is a popular side-dish within Burgenland's Croatian minority. On

St Martin's Day Saint Martin's Day or Martinmas, sometimes historically called Old Halloween or Old Hallowmas Eve, is the feast day of Saint Martin of Tours and is celebrated in the liturgical year on 11 November. In the Middle Ages and early modern period, ...

(November 11) a ''Martinigans'' (St Martin's goose) is often prepared, and

carp Carp are various species of oily freshwater fish from the family Cyprinidae, a very large group of fish native to Europe and Asia. While carp is consumed in many parts of the world, they are generally considered an invasive species in parts of ...

is a typical Christmas dish.

Styria

n taverns where local winemakers serve their new wine, local cold food and homemade cakes are called: Buschenschank. They are famous for there Brettljause, a cold hors d'oeuvre served on a wooden board, typical with ''Verhackertes'' (a

spread Spread may refer to: Places * Spread, West Virginia Arts, entertainment, and media * ''Spread'' (film), a 2009 film. * ''$pread'', a quarterly magazine by and for sex workers * "Spread", a song by OutKast from their 2003 album ''Speakerboxxx/T ...

made from finely chopped raw white bacon), different kinds of cold meat (''Gselchtes'': salted and smoked meat, ''Schweinsbraten'': roast pork, air-dreid sausages, ''Speck'': ham) grated horseradish, hard-boiled eggs, meat paste,

, pumpkin seed spread, vegetables, pickels and cheese with sourdough bread, also ''Käferbohnensalat'' (

runner bean ''Phaseolus coccineus'', known as runner bean, scarlet runner bean, or multiflora bean, is a plant in the legume family, Fabaceae. Another common name is butter bean, which, however, can also refer to the lima bean, a different species. It is ...

salad) with

pumpkin seed oil Pumpkin seed oil is a culinary oil, used especially in central Europe. Culinary uses This oil is a culinary specialty from what used to be part of the Austro-Hungarian Empire and is now southeastern Austria (Styria), eastern Slovenia (Styria a ...

is typical. Schilcher, a very dry

rosé A rosé () is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. ...

, is the regional style of wine in Western Styria. A typically Styrian delicacy is

, which lends itself particularly to

salad A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a va ...

s on account of its nutty taste. Many varieties of

pumpkin A pumpkin is a vernacular term for mature winter squash of species and varieties in the genus ''Cucurbita'' that has culinary and cultural significance but no agreed upon botanical or scientific meaning. The term ''pumpkin'' is sometimes use ...

dish are also very popular. ''Heidensterz'', resembling a dry, almost crumbly version of

grits Grits are a type of porridge made from boiled cornmeal. Hominy grits are a type of grits made from hominy – corn that has been treated with an alkali in a process called nixtamalization, with the pericarp (ovary wall) removed. Grits are oft ...

made from

buckwheat Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as '' Fago ...

flour, is a local dish enjoyed in cold weather. Especially in autumn, game dishes are very common. File:Brettljause 02.jpg, Styrian Brettljause, a cold hors d'oeuvre Käferbohnensalat Graz.jpg, ''Käferbohnensalat'', Runner bean salad with onions and pumpkin seed oil File:Buschenschank Kapun6583.JPG, ''Buschenschank'', winery Kapun, Gamlitz, South-Styria, Austria File:Ausblick auf die Südsteiermark.jpg, South-Styrian wine hills File:Steirischer Backhendlsalat mit Erdäpfel- und Vogerlsalat.jpg, Styrian fried chicken salad with potato- and cornsalad File:Schilcher - Steirischer Junker - Blauer Wildbacher.jpg, Schilchersturm

Carinthia

's many lakes mean that fish is a popular main course. Grain, dairy produce and meat are important ingredients in Carinthian cuisine. Carinthian ''Kasnudeln'' (noodle dough pockets filled with

quark A quark () is a type of elementary particle and a fundamental constituent of matter. Quarks combine to form composite particles called hadrons, the most stable of which are protons and neutrons, the components of atomic nuclei. All commonly o ...

and

mint MiNT is Now TOS (MiNT) is a free software alternative operating system kernel for the Atari ST system and its successors. It is a multi-tasking alternative to TOS and MagiC. Together with the free system components fVDI device drivers, XaA ...

) and smaller ''Schlickkrapfen'' (mainly with a meat filling) are well-known local delicacies. ''Klachlsuppe'' (pig's trotter soup) and ''Reindling'' (yeast-dough pastry/cake filled with a mix of cinnamon, sugar, walnuts and raisins) are also produced locally.

Upper Austria

Various types of

dumpling Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fi ...

s are an important part of

n cuisine, as they are in neighbouring Bavaria and Bohemia. ''

Linzer Torte The Linzer torte is a traditional Austrian cuisine, Austrian pastry, a form of shortbread topped with fruit preserves and sliced nuts with a Lattice (pastry), lattice design on top. It is named after the city of Linz, Austria. Linzer torte is a ...

'', a cake that includes ground almonds or nuts and redcurrant jam, is a popular dessert from the city of

Linz Linz ( , ; cs, Linec) is the capital of Upper Austria and third-largest city in Austria. In the north of the country, it is on the Danube south of the Czech border. In 2018, the population was 204,846. In 2009, it was a European Capital of ...

, the capital of Upper Austria. ''Linzeraugen'' are fine, soft biscuits filled with

redcurrant The redcurrant or red currant (''Ribes rubrum'') is a member of the genus ''Ribes'' in the gooseberry family. It is native to western Europe. The species is widely cultivated and has escaped into the wild in many regions. Description ''Ribes r ...

jam called ''Ribiselmarmelade'', which has a sharp flavour.

Salzburg

''Kasnocken'' (cheese dumplings) are a popular meal, as are freshwater fish, particularly trout, served in various ways. Salzburger Nockerl (a

-like dish) is a well-known local dessert.

Tyrol

Tyrolean bacon and all sorts of dumplings including ''Speckknödel'' (dumplings with pieces of bacon) and ''Spinatknödel'' (made of spinach) are an important part of the local cuisine. Tyrolean cuisine is very simple because in earlier times Tyroleans were not very rich, farming on mountains and in valleys in the middle of the Alpine Region. Tyrolean food often contains milk, cheese, flour and lard.

Vorarlberg

The cuisine of

Vorarlberg Vorarlberg ( , ; gsw, label=Vorarlbergisch, Vorarlbearg, , or ) is the westernmost States of Austria, state () of Austria. It has the second-smallest geographical area after Vienna and, although it also has the second-smallest population, it is ...

has been influenced by the

Alemanni The Alemanni or Alamanni, were a confederation of Germanic tribes * * * on the Upper Rhine River. First mentioned by Cassius Dio in the context of the campaign of Caracalla of 213, the Alemanni captured the in 260, and later expanded into pres ...

c cuisine of neighbouring Switzerland and

Swabia Swabia ; german: Schwaben , colloquially ''Schwabenland'' or ''Ländle''; archaic English also Suabia or Svebia is a cultural, historic and linguistic region in southwestern Germany. The name is ultimately derived from the medieval Duchy of ...

. Cheese and cheese products play a major role in the cuisine, with ''Käsknöpfle'' and ''Kässpätzle'' (egg noodles prepared with cheese) being popular dishes. Other delicacies include ''Krautspätzle'' (sauerkraut noodles), ''Käsdönnala'' (similar to a

quiche Quiche ( ) is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche Lorraine, which includes lardons or bacon. Quiche may be served hot, warm or co ...

), ''Schupfnudla'' (made from a dough mixing potato and flour), ''Frittatensuppe'' (pancake soup), ''Öpfelküachle'' (apple cake) and ''Funkaküachle'' (cake traditionally eaten on the first Sunday of Lent).

Gallery

File:Wurstteller mit Bierschinken, geräucherte Leberwurst und Blutwurst.jpg, Bierschinken,

Leberwurst Liverwurst, leberwurst, or liver sausage is a kind of sausage made from liver. It is eaten in many parts of Europe, including Austria, Bulgaria, Croatia, the Czech Republic, Denmark, Finland, Germany, Hungary, Latvia, Netherlands, Norway, Polan ...

and

Blutwurst A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the A ...

File:Tiroler speckknoedelsuppe.jpg, ''Tiroler Speckknödelsuppe'' File:Alt Wiener Erdäpfelsuppe.JPG, Erdäpfelsuppe File:Leberknoedel2(RobertK).jpg, Leberknödelsuppe File:Frittatensuppe.jpg, Frittatensuppe File:Tafelspitz.jpg,

File:Wiener Bruckfleisch 01.jpg, Bruckfleisch File:Rindergulasch Rotkohl Kloesse 002.JPG, Rindsgulasch File:K%C3%A4rntner_Nudel_handgekrendelt_01.JPG, Käsnudel - Carinthian Cheese Noodles File:Schweizerhaus04.jpg, Stelze File:Krustenbraten mit Dunkelbiersoße.jpg, Krustenbraten mit Dunkelbiersoße, baked pork served with a dark beer sauce. File:FW Marillenknödl1.jpg,

File:Kaiserschmarrn groß.jpg,

File:Mohnnudeln z01.JPG, Mohnnudeln, poppy seed noodles File:Mohnstrudel-01.jpg,

File:Plum cake 03 ies.jpg, Plum cake File:Buchteln.jpg,

Buchteln Buchteln (from Czech , pl. , also in German: pl., sing. ; also , , ), are sweet rolls made of enriched yeast dough, filled with powidl, jam, chocolate, ground poppy seeds or quark, brushed with butter and baked in a large pan so that they stic ...

File:Bundt Cake with Grapes 001.jpg,

Bundt Cake A Bundt cake () is a cake that is baked in a Bundt pan, shaping it into a distinctive doughnut shape. The shape is inspired by a traditional European cake known as , but Bundt cakes are not generally associated with any single recipe. The style of ...

with Grapes File:Palatschinken in Wien 1.JPG,

File:Salzburger Nockerln P1380020.JPG, Salzburger Nockerln File:Sachertorte_DSC03027_retouched.jpg,

File:Austrian Goulash.jpg, Saftgulasch File:Bratknödel.JPG, Bratknödel

References

* Much of the content of this article comes from Österreichische Küche retrieved April 2, 2005.

External links

Österreichische Küche – AEIOU
{{DEFAULTSORT:Austrian Cuisine

Cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...