Austria
Austria’s food is built around imperial Viennese cooking: breaded schnitzel, boiled beef, goulash, and a world-famous coffeehouse pastry tradition. Look for Wiener schnitzel (veal cutlet pounded thin, breaded, fried golden; lemon wedge), Sachertorte (glossy chocolate torte with apricot jam layer, Vienna icon) and Apfelstrudel (paper-thin strudel pastry around spiced apples and raisins). Austrian law reserves the name for veal; the story that Radetzky brought it from Milan in 1857 has been shown to be a later invention. This atlas has 39 Austria dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
39 dishes.
Vorarlberger BergkäseHard raw-milk alpine cheese, firm and fruity, aged for months.
Wiener MelangeEspresso with steamed milk foam, coffeehouse ritual.
Wiener schnitzelVeal cutlet pounded thin, breaded, fried golden; lemon wedge.-
Germknödel
Steamed yeast dumpling filled with plum jam under poppy seed and butter. Ready in 30 min prep and 20 min…
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Jagertee
Hot black tea with overproof rum, spices and sugar. Ready in 5 min prep and 10 min cooking. 4 mugs.…
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Kaisermelange
Black coffee whisked with egg yolk, honey and brandy. Ready in 10 minutes prep and 5 minutes cooking. Serves 1.…
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Käsekrainer
Cheese-studded sausage from Vienna’s Würstelstände. Ready in 5 min prep and 15 min cooking. 4 servings. A street food recipe…
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Kärntner Kasnudeln
Large pasta pockets of curd cheese, potato and mint, crimped by hand. Ready in 1 hour 30 minutes prep and…
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Liptauer
Paprika-curd cheese spread for bread at Heurigen taverns. Ready in 20 minutes prep and none cooking. Serves 6 as a…
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Linzer torte
Spiced nut pastry with redcurrant jam under a lattice top. Ready in 40 min prep and 50 min cooking. 1…
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Maroni
Sweet chestnuts roasted in a drum and sold in paper cones. Ready in 20 min prep and 35 min cooking.…
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Punschkrapfen
Pink-glazed cube of cake crumbs soaked in rum, jam and chocolate. Ready in 1 hr prep and 30 min cooking.…