A FOOD TRADITION
Austrian Cuisine
A varied Central European cooking tradition combining Alpine, Bohemian, Hungarian, and Balkan influences with substantial savory dishes and distinctive pastries.
Dishes linked to this cuisine
1–12 of 50
Apfelstrudel
Austrian baked pastry strudel filled with sliced apples, sugar, raisins, cinnamon, and breadcrumbs.
Backhendl
A traditional Austrian breaded chicken dish in which chicken pieces are coated and deep-fried until crisp.
Bauernschmaus
An Austrian farmer's platter of roast pork, sausages, cured pork, sauerkraut, and often a flour-based dumpling served hot.
Beuschel
A traditional Austrian sour ragout made from finely sliced veal offal in a seasoned sauce, often enriched with cream.
Blunzengroestl
Blunzengroestl is an Austrian pan-fried dish of sliced blood sausage with potatoes and onions, typically browned until crisp.
Buchteln
Austrian sweet yeast buns made from enriched wheat dough, commonly filled with fruit preserve and baked together until golden.
Eiernockerl
Austrian egg dumplings made from a soft flour-and-egg dough, boiled or pan-cooked, and typically finished with butter.
Fiakergulasch
A Viennese-style beef goulash served with a fried egg, sausage, and typically a pickled cucumber garnish.
Frittatensuppe
Austrian soup of thin sliced pancakes served in hot, usually clear broth.
Germknoedel
A large steamed yeast dumpling, typically filled with spiced plum preserve and served with melted butter, poppy seeds, and sugar.
Grammelknoedel
Austrian potato dumplings filled with pork cracklings and often onion, then boiled and served hot as a savory traditional dish.
Grenadiermarsch
Explore the dish and its connections.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.