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.