Austrian food is similar to German food with Slavic and Hungarian influences. Indeed, Austrian cuisine draws heavily from its neighbours. Most dishes are meat and potato but more often – simple rural fare, but can easily be liven up with a spicy gulasch. Austrians are also reknowned pastry chefs.

Below are some typical Austrian specialties.

Schnitzel
A meat cutlet, usually of veal, pounded thin, breaded and sauteed with or without sauce. Schweinschnitzel (pork) and turkey are common alternatives to veal.

Jagerschnitzel -mushroom sauce

Rahmschnitzel -cream sauce

Leberknodelsuppe
Soup filled with liver dumplings

Gulasch
Hungarian influenced stew. highly spiced with paprika. Can be made with any meat, preferablby beef, sometimes with potatos more often with bread and dumplings

Wiener Backhendl
Fried chicken – Viennese style popular at Heurigen.
Heuriger Snacks

Geselchtes
Smoked bacon and other pork parts cut thickly and served with crusty bread

Heurigenplatte
A traditional dish of sausage; cold sliced pickled meat, cheese, chopped onions, sour pickles and a Laberl (bread roll)

Liptauer
A delicious oft cheese generously spiced with paprika

Quargel
Small cheese with chopped onions

Saumeise
Ground meat smoked and boiled in a pig’s net

Saure Blunzen
Slice of blood sausage marinated in vinegar

Schmalzbrot
Crusty bread spread with meat dripping

Schweinebraten
Cold, sliced pork with bread

Surbraten
Meat that has been pickled three weeks and then cooked and eaten warm

Verhackerts
A delicious spread made of minced sausage and meat