Central Europe
Food of Austria
The 6 most iconic national dishes of Austria — real photos, key ingredients and tasty facts behind every plate.
Europe
Wiener schnitzel
Austria’s signature dish is a thin veal cutlet breaded and fried until crisp and golden. It is typically served with lemon and has a light, crunchy crust with a tender interior.
Did you know?
In Austria, a true Wiener schnitzel is traditionally made from veal; pork versions must legally be labeled differently.
Tafelspitz
This classic Viennese dish features boiled beef simmered in broth and served with root vegetables and sauces. It tastes delicate and beefy rather than heavily spiced.
Did you know?
Emperor Franz Joseph I was famously fond of Tafelspitz, helping cement its status in Austrian cuisine.
Sachertorte
Sachertorte is a dense chocolate cake layered with apricot jam and coated in a smooth dark chocolate glaze. It is rich but balanced by the tart fruit filling.
Did you know?
The cake was created in Vienna in 1832 for Prince Metternich by the young apprentice Franz Sacher.
Apfelstrudel
Austrian apfelstrudel is a thin, flaky pastry wrapped around spiced apples, raisins and crumbs. It is usually served warm and often accompanied by cream or vanilla sauce.
Did you know?
The oldest known handwritten strudel recipe in the former Habsburg realm dates to 1696 and is preserved in Vienna.
Kaiserschmarrn
Kaiserschmarrn is a fluffy shredded pancake caramelized in the pan and dusted with sugar. It is sweet, buttery and commonly served with fruit compote or plum preserves.
Did you know?
Its name means 'emperor's mess,' linking it in popular tradition to Emperor Franz Joseph I.
Beuschel
Beuschel is a traditional Austrian ragout made from veal or pork lungs and sometimes heart, cooked in a tangy creamy sauce. It has a distinctive texture and is often served with bread dumplings.
Did you know?
Beuschel is one of the classic old-style inn dishes of Vienna and is now far less commonly seen, making it a notable regional specialty.