The Classics: Main Courses
Austria, a land of breathtaking alpine scenery, imperial history, and vibrant culture, offers a culinary experience as rich and diverse as its heritage. From the grand cafes of Vienna to the rustic taverns nestled in the mountains, Austrian food reflects a fascinating blend of influences, shaped by centuries of tradition and the legacy of the Austro-Hungarian Empire. Prepare to embark on a gastronomic journey as we explore some of Austria’s most famous and beloved dishes, offering a delightful glimpse into the heart of Austrian cuisine.
Let’s begin with the mainstays of Austrian cuisine, the dishes that grace restaurant menus and family tables alike. These are the hearty, flavorful plates that define Austrian culinary identity.
Wiener Schnitzel
Perhaps the most recognizable Austrian dish, Wiener Schnitzel is more than just a piece of fried meat; it’s a cultural icon. This iconic dish features a thinly pounded veal cutlet, meticulously breaded and then pan-fried to golden perfection. The secret lies in the quality of the veal, the delicate breading (traditionally using breadcrumbs called “Semmelbrösel”), and the precise frying technique that ensures a crispy exterior and tender interior.
The origins of Wiener Schnitzel are shrouded in some debate. While some believe it originated in Milan, Italy, as “cotoletta alla milanese,” others contend that it evolved independently in Austria. Regardless of its precise roots, Wiener Schnitzel has become synonymous with Austrian cuisine.
Traditionally, Wiener Schnitzel is served simply, with a wedge of lemon for squeezing over the golden crust, a sprig of fresh parsley for garnish, and often accompanied by boiled potatoes, potato salad, or a vibrant green salad. The simplicity of the accompaniments allows the flavor of the veal to truly shine. To experience an authentic Wiener Schnitzel, consider visiting Figlmüller, a renowned Viennese restaurant famous for its exceptionally large and perfectly prepared Schnitzels.
Tafelspitz
Moving from the crispiness of Schnitzel to the succulence of boiled beef, we encounter Tafelspitz, a dish deeply rooted in Austrian history and culinary tradition. Tafelspitz, meaning “tip of the rump,” refers to the cut of beef used in this preparation. The beef is slowly simmered in a flavorful broth with root vegetables and spices, resulting in incredibly tender meat and a rich, aromatic broth.
Tafelspitz holds a special place in Austrian culinary history, as it was reportedly a favorite dish of Emperor Franz Joseph I. This association with royalty further cemented its status as a classic Austrian delicacy.
What makes Tafelspitz truly special are the accompanying sauces. Traditionally, it is served with a selection of sauces, each offering a different flavor profile to complement the beef. These often include horseradish sauce (creamy horseradish), apple horseradish (a sweet and tangy condiment), creamed spinach, and roasted potatoes. The combination of the tender beef, flavorful broth, and variety of sauces creates a truly memorable dining experience.
Tiroler Gröstl
Venturing into the mountainous region of Tyrol, we discover Tiroler Gröstl, a hearty and satisfying dish perfect for fueling outdoor adventures. This regional specialty features fried potatoes with bacon, onion, and diced beef or pork. It’s a dish born out of practicality and resourcefulness, utilizing leftover ingredients to create a flavorful and filling meal.
Tiroler Gröstl is a true embodiment of comfort food. The combination of crispy potatoes, smoky bacon, and savory meat is incredibly satisfying, especially after a day of hiking or skiing in the Tyrolean Alps. Traditionally, Tiroler Gröstl is topped with a perfectly fried egg, adding richness and flavor. Its a perfect one pan meal.
Soups and Sides
Austrian cuisine isn’t just about the main courses; the soups and sides are equally important, offering a delightful complement to the heartier dishes.
Frittatensuppe
A light and flavorful way to begin any Austrian meal is with Frittatensuppe, a clear beef broth served with thin strips of pancake. The pancakes are similar to crepes and are added to the broth just before serving. This soup is a very popular starter dish. The simplicity of the ingredients allows the rich flavor of the broth to shine, while the pancake strips add a delicate texture.
Knödel (Dumplings)
Knödel, or dumplings, are a staple of Austrian cuisine, appearing in countless variations and preparations. These versatile dumplings can be made from a variety of ingredients, including potatoes (Kartoffelknödel), bread (Semmelknödel), or spinach (Spinatknödel).
Potato dumplings are typically made with mashed potatoes, flour, and eggs, and are boiled until tender. Bread dumplings are made with stale bread, milk, eggs, and spices, and are often steamed or simmered. Spinach dumplings are made with spinach, ricotta cheese, and breadcrumbs, and are pan-fried or baked.
Knödel can be served as a side dish, accompanying meat dishes or vegetable stews. They can also be served as a main course, often with gravy, butter, or a creamy sauce. Their versatility and comforting texture make them a beloved element of Austrian cuisine.
Spätzle
Another popular side dish, Spätzle are soft egg noodles, often described as being similar to German spaetzle. These small, irregularly shaped noodles are made from a simple dough of flour, eggs, and water.
Spätzle are typically boiled and then served as a side dish with meat dishes or stews. They can also be pan-fried with butter and herbs. One particularly popular variation is Käsespätzle (cheese spätzle), which features Spätzle tossed with melted cheese and fried onions. This dish is a true indulgence and a testament to the simple pleasures of Austrian cuisine.
Sweet Treats and Desserts
No exploration of Austrian food would be complete without indulging in the country’s exquisite desserts. Austrian pastry chefs are renowned for their creativity and skill, creating confections that are both visually stunning and incredibly delicious.
Sachertorte
Undoubtedly one of the most famous Austrian desserts, Sachertorte is a rich chocolate cake with a fascinating history. This iconic cake consists of two layers of dense chocolate sponge cake, separated by a thin layer of apricot jam, and coated in a glossy chocolate icing.
Sachertorte was created in Vienna in the nineteenth century by Franz Sacher, and his son Eduard later perfected the recipe while working at the Hotel Sacher. The Hotel Sacher remains the most famous place to sample this decadent treat. It is said that the original recipe is a tightly kept secret.
Traditionally, Sachertorte is served with a dollop of unsweetened whipped cream, which provides a welcome contrast to the richness of the cake. The combination of chocolate, apricot jam, and whipped cream is a truly heavenly experience.
Apfelstrudel (Apple Strudel)
Another quintessential Austrian dessert, Apfelstrudel, or apple strudel, is a flaky pastry filled with apples, raisins, cinnamon, and sugar. The pastry dough is stretched incredibly thin, creating multiple layers of delicate, buttery goodness.
The filling consists of thinly sliced apples, soaked in rum, raisins, cinnamon, sugar, and breadcrumbs. The strudel is baked until golden brown and then served warm, often with vanilla sauce or whipped cream. The combination of sweet apples, warm spices, and flaky pastry is simply irresistible.
Kaiserschmarrn
Kaiserschmarrn, meaning “Emperor’s Mess,” is a fluffy shredded pancake that is as delicious as it is whimsical. This dessert is made from a sweet batter of eggs, flour, milk, and sugar, which is cooked in a pan and then torn into bite-sized pieces.
According to legend, Kaiserschmarrn was created for Emperor Franz Joseph I, who was not particularly fond of elaborate desserts. The imperial chefs, in an effort to please him, created this simple yet delicious dish, which the Emperor reportedly enjoyed immensely.
Kaiserschmarrn is traditionally dusted with powdered sugar and served with fruit compote, such as plum or apple. The combination of fluffy pancake pieces and sweet fruit is a delightful treat that is sure to satisfy any sweet tooth.
Mozartkugel
The Mozartkugel is a round, chocolate-covered confection invented in Salzburg. It is named after the famous composer Wolfgang Amadeus Mozart. It is a ball made of pistachio, marzipan and nougat, covered in dark chocolate. It makes a great souvenir to take home to friends and family after visiting Austria.
Drinks
To complete the Austrian culinary experience, let’s explore some of the country’s most popular drinks.
Austrian Wine
While Austria may not be as widely known for its wine as some other European countries, it produces exceptional wines, particularly white wines. Grüner Veltliner is considered Austria’s signature grape variety, producing crisp, dry white wines with notes of green apple, citrus, and white pepper.
Austrian wine regions, such as Wachau and Burgenland, offer stunning landscapes and charming wineries where visitors can sample local wines. The quality and diversity of Austrian wines are increasingly recognized on the international stage.
Coffee Culture
Vienna boasts a rich and vibrant coffee culture, with its traditional Viennese coffee houses serving as important social and cultural hubs for centuries. These elegant cafes offer a wide variety of coffee drinks, each prepared with meticulous attention to detail.
Popular Viennese coffee drinks include Melange, which is similar to a cappuccino, and Einspänner, which is a double espresso served in a glass with whipped cream. Visiting a Viennese coffee house is a must for any visitor to Austria.
Almdudler
This is a popular soft drink in Austria that is made of herbal extracts. It is commonly ordered at restaurants and can be found at the supermarket as well. Its unique flavour makes it a great refresher on a hot day.
Regional Variations & Lesser-Known Gems
It’s important to remember that Austrian cuisine varies by region, with each area boasting its own unique specialties and culinary traditions.
For example, Vorarlberger Käsespätzle, a cheesy Spätzle dish from the Vorarlberg region, is a must-try for cheese lovers. Steirisches Backhendl, fried chicken from Styria, is another regional delicacy that is worth seeking out. Exploring these lesser-known gems can provide a deeper understanding and appreciation of Austrian cuisine.
Conclusion
From the crispy perfection of Wiener Schnitzel to the delicate sweetness of Sachertorte, Austrian food offers a delightful blend of flavors, textures, and traditions. This exploration of some of Austria’s most famous and beloved dishes has hopefully provided a glimpse into the heart of Austrian culinary heritage.
Whether you’re planning a trip to Austria or simply looking to expand your culinary horizons, exploring Austrian cuisine is a delicious and rewarding experience. So, gather your ingredients, try out a new recipe, and savor the taste of Austria in your own home. The journey to understanding a culture through its food is always worth taking, and Austria offers a particularly rich and rewarding destination for any food lover. Its history, its unique geography, and the genuine warmth of its people all come together on the plate.
