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
13–24 of 50
Griessnockerlsuppe
An Austrian clear soup served with tender semolina dumplings, traditionally made from wheat semolina, egg, and butter in a savory broth.
Gugelhupf
A ring-shaped Austrian yeast cake enriched with butter, eggs, milk, raisins, and sometimes almonds.
gulyásleves
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Kaerntner Kasnudeln
Carinthian pasta pockets are filled with potato, fresh curd cheese, onion, and herbs, sealed in wheat dough, and typically served with melted butter.
Kaesespaetzle
Austrian-style cheese spaetzle combines soft egg noodles with melted cheese and commonly browned onions and butter.
Kaiserschmarrn
A fluffy, torn Austrian pancake made from a lightly sweetened batter and commonly served with raisins and powdered sugar.
Kaspressknoedel
Kaspressknoedel are flattened Austrian cheese dumplings made from bread, cheese, milk, egg, and onion, then pan-fried until golden.
Kaspressknoedelsuppe
An Austrian soup of flattened, pan-browned cheese dumplings made with bread, cheese, onion, and seasoning and served in hot broth.
Krautfleckerl
Austrian square pasta is tossed with softened cabbage, onion, oil, sugar, salt, and caraway and served warm.
Leberknoedelsuppe
An Austrian clear soup containing savory liver dumplings bound with bread crumbs and egg and served in hot broth.
Linzer Torte
A rich Austrian pastry made from spiced shortcrust dough, fruit preserve, and a lattice crust.
lumberjacks’ dumplings
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Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.