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Austrian Food

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Posted by Your Guide on May 4, 2006 8:32 PM

Austrian cuisine is a combination of native traditions with the influences from nearby regions. Hungarian, Czech, Jewish, and Italian dishes and preparation methods have been incorporated into the Austrian foods. While many people refer to Austrian food and Viennese food synonymously, this comparison is actually incorrect. Typical delicacies range from region to region in Austria, though the whole country is indeed known for its wonderful pastries and desserts. Here are some of the characteristic dishes from several areas:

• Vienna. Apfelstrudel (apple dessert), Topfenstrudel (cream cheese strudel), Rindsuppe (beef soup), and Liptauer cheese.
• Lower Austria. Marchfeld asparagus, Wachau apricots, poppy noddles, and many game dishes.
• Burgenland. Cuisine containing a lot of fish, chicken, and goose.
• Styria. Verhackertes (bacon spread), pumpkin seed oil for salads, and buckwheat flour pancakes.
• Carinthia. Fish, grain, dairy produce, and meat are key to the meals. Reindling (fruit loaf) is a local favorite.
• Upper Austria. Dumplings and Linzer Torte (cake with nuts and marmalade).
• Salzburg. Cheese dumplings, freshwater fish, and Salzhurger Nockerin (a meringue dish).
• Tyrol. Bacon, dumplings, Tiroler Gröstl (fried meat, onions, and potatoes), and Kiachle (fritters).
• Vorarlberg. Cheese and cheese products are important (a reflection of Switzerland’s influence). Sauerkraut noodles, quiche, and pancake soup are very traditional.

Another major part of the cuisines of Austrians is the drinks. Known primarily for their coffee, beer, wine, and other beverages, Austria prides itself in many unique forms of worldwide drinks. For example, traditional Austrian coffee is similar to espresso but has been extracted more slowly. Beers are favorites not only as a staple but also for treats for special occasions. Liters of beer are sold at festivals, and the most popular types are pale lager, Zwicklbier, and wheat beer. Bock bear is a holiday special for times like Christmas and Easter. Wine is produced primarily in eastern Austria, most importantly Vienna, Lower Austria, Styria, and Burgenland. Inns throughout the country are even known for their notable wines. A few other traditional drinks are Most (a type of cider), Sturm (drunk after grape harvest), and fruit brandy (taken at the end of the meal).



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