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
37–48 of 50
Spätzle
Spätzle are soft German egg noodles made by dropping a loose wheat-flour and egg batter into simmering water.
Speckknoedel
Austrian bread dumplings made with cured pork, stale bread, onion, egg, milk, and wheat flour, typically served warm as a hearty side or main dish.
Spinatknoedel
Austrian spinach bread dumplings made with spinach, stale bread, egg, milk, and often cheese, served warm with butter or a savory accompaniment.
St. Martin's goose
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Steirisches Wurzelfleisch
Steirisches Wurzelfleisch is tender boiled pork served with cooked root vegetables, broth, and a sharp horseradish-accented seasoning.
Stuffed Breast of Duck
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Tafelspitz
A tender cut of beef is gently simmered with root vegetables and onion in seasoned water until richly flavored and tender.
Tiroler Groestl
Tiroler Groestl is a hot Tyrolean skillet dish of browned potatoes, sliced beef, and onions, sometimes finished with a fried egg.
Topfenknoedel
Austrian sweet dumplings made from quark dough, simmered and commonly served with buttery toasted crumbs and sugar.
Topfenstrudel
Austrian baked strudel made with pastry dough and a sweet quark filling often flavored with sugar, egg, lemon, and raisins.
Vanillekipferl
Vanillekipferl are Austrian crescent-shaped shortbread cookies made from a buttery almond dough flavored with vanilla and coated or dusted with sugar after baking.
Wiener Schnitzel
A thin veal cutlet is coated in flour, egg, and breadcrumbs, then fried in butter or cooking oil until crisp and golden.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.