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
25–36 of 50
Marillenknoedel
A soft Austrian dumpling of sweetened potato dough wrapped around a whole apricot and finished with buttery toasted crumbs or sugar.
Millirahmstrudel
Austrian baked strudel of pastry dough filled with a sweet milk-and-cream custard, often containing egg, sugar, and vanilla.
Mohnstrudel
Mohnstrudel is an Austrian rolled pastry filled primarily with sweetened poppy seeds and baked in a buttery wheat-flour dough.
Palatschinken
Thin Austrian pancakes made from a wheat-flour, egg, and milk batter, cooked in a lightly buttered pan and served sweet or savory.
pancake
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pork and sauerkraut casserole
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potato salad
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Punschkrapfen
A small Austrian pink-glazed punch cake made from sponge layers filled with fruit preserve and rum and coated with chocolate or fondant-style icing.
Sachertorte
Sachertorte is an Austrian chocolate sponge cake layered or coated with apricot preserve and finished with a smooth chocolate glaze.
Salzburger Nockerl
Salzburger Nockerl is a light baked Austrian soufflé-like dessert formed into sweet peaks from whipped eggs, sugar, and a small amount of flour.
Schinkenfleckerl
An Austrian baked or pan-finished pasta dish combines square wheat pasta with ham, egg, onion, cream, and butter.
Schlipfkrapfen
Schlipfkrapfen are boiled Austrian pasta parcels filled primarily with seasoned potato, onion, and chives and commonly dressed with butter.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.