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History
Austrian cuisine
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Austrian cuisine is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austro-Hungarian Empire. Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations.
Wiener Schnitzel, a traditional Austrian dish made with boneless meat thinned with a mallet (escalope-style preparation), and fried with a coating of
Wiener Schnitzel, a traditional Austrian dish made with boneless meat thinned with a mallet (escalope-style preparation), and fried with a coating of flour, egg, and breadcrumbs
Apfelstrudel
Apfelstrudel
Schweinsbraten (roast pork) with Semmelknödel dumpling and cabbage salad
Schweinsbraten (roast pork) with Semmelknödel dumpling and cabbage salad
The original Sachertorte, as served at Vienna's Hotel Sacher
The original Sachertorte, as served at Vienna's Hotel Sacher
Viennese cuisine
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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 Austria, other Austrian regions have their own unique variations.
Apfelstrudel, a Viennese speciality
Apfelstrudel, a Viennese speciality
Tafelspitz
Tafelspitz