Austria Food Guide
Content Information
Recently updated🔥Current Food Trends 2025
What's happening in Austria's culinary scene right now
Austria's culinary landscape in December 2025 celebrates the Gault&Millau Austria 2025 awards and Michelin Guide Vienna 2024 with Steirereck (two Michelin stars) and Amador (three stars) leading fine dining. December marks Christmas market season with Vienna's Christkindlmarkt, Salzburg's advent markets, and traditional Austrian holiday foods. Viennese coffee house culture thrives with UNESCO Intangible Cultural Heritage status - Café Central, Café Sacher, and Demel serve Sachertorte with Melange coffee. Austrian wine regions (Wachau, Burgenland, Styria) showcase 2025 Grüner Veltliner and Riesling vintages. Alpine cuisine renaissance features traditional mountain huts (Almhütten) serving Kaiserschmarrn and Germknödel with modern interpretations. December brings Christmas traditions: Vanillekipferl cookies, Christstollen bread, Punsch (mulled wine), roasted chestnuts, and Lebkuchen gingerbread at advent markets. St. Nicholas Day (December 6) and Krampus celebrations precede Christmas. Sustainable Alpine farming supports protected designations: Wachauer Marille (apricots), Steirisches Kürbiskernöl (pumpkin seed oil), Tiroler Speck. Vienna's Naschmarkt remains culinary epicenter. Innovative chefs like Paul Ivić (TIAN - Michelin-starred vegetarian) blend Habsburg imperial traditions with contemporary Austrian cuisine focusing on organic, seasonal ingredients. Törggelen autumn tradition continues in Tyrol celebrating new wine and chestnuts. Coffee culture dominates - Melange, Einspänner, and Franziskaner variations served with mandatory glass of water. Sachertorte recipe remains closely guarded Hotel Sacher secret.
Food Safety Tips
Essential food safety information to help you enjoy Austria's cuisine safely and confidently.
Tap water is excellent
Austrian tap water, especially in Vienna, is famously high quality and safe to drink. It comes directly from Alpine springs.
High hygiene standards
Austria maintains very high food hygiene standards in restaurants and food establishments throughout the country.
Raw meat awareness
Traditional dishes like beef tartare and carpaccio are popular. Those with compromised immune systems should exercise caution with raw meat dishes.
Alpine dairy products
Many Austrian alpine cheeses are made with raw milk. While generally safe, pregnant women and those with immune issues may want to check with restaurants.
Dietary Options
vegetarian
MEDIUM AVAILABILITYWhile traditional Austrian cuisine is meat-heavy, vegetarian options are widely available, especially in Vienna and other major cities.
vegan
MEDIUM AVAILABILITYVegan options are increasingly common in urban areas, particularly Vienna, which has a growing vegan scene. Traditional Austrian cuisine, however, relies heavily on animal products.
gluten-free
LOW AVAILABILITYAustrian cuisine features many wheat-based dishes including breaded meats, dumplings, and pastries. Gluten-free alternatives are available primarily in larger cities.
halal
MEDIUM AVAILABILITYHalal options are available in major cities, particularly in Vienna, which has a significant Muslim population. Look for Turkish and Middle Eastern restaurants.
kosher
LOW AVAILABILITYKosher food available primarily in Vienna with small Jewish community (10,000-15,000 post-Holocaust). Vienna's 2nd District (Leopoldstadt) and Karmelitermarkt area have kosher restaurants, bakeries (Schwarze Katz), and butchers certified by Israelitische Kultusgemeinde Wien (IKG). Main challenges: Pork in Wiener Schnitzel variations; dairy in pastries; lard in traditional cooking. Austrian beef can be kosher if ritually slaughtered. Spar and Billa supermarkets carry limited kosher products. Contact IKG Wien or Chabad Vienna for current kosher dining options. Very limited availability outside Vienna.
Common Allergens
Gluten
HIGH PREVALENCEWheat flour is a staple ingredient in Austrian cuisine, used in breaded meats, dumplings, pastries, and breads.
COMMONLY FOUND IN:
Dairy
HIGH PREVALENCEDairy products are central to Austrian cuisine, from cream in sauces to butter in pastries and various cheeses.
COMMONLY FOUND IN:
Eggs
HIGH PREVALENCEEggs are common in Austrian desserts, pasta, breaded dishes, and sauces.
COMMONLY FOUND IN:
Tree Nuts
MEDIUM PREVALENCENuts, particularly walnuts and hazelnuts, are popular in Austrian pastries and desserts.
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Austria's food culture for travelers.
Wiener Schnitzel
Thin, breaded and fried veal cutlet, traditionally served with lemon, lingonberry jam, and potato salad or parsley potatoes. Must be veal (Kalb) for authentic Wiener Schnitzel. Pounded thin, breaded with three layers (flour, egg, breadcrumbs), fried in clarified butter until golden. Vienna's most iconic dish.
Sachertorte
Famous Viennese chocolate cake with apricot jam and dark chocolate glaze, traditionally served with unsweetened whipped cream. Created in 1832 by Franz Sacher for Prince Metternich. Recipe closely guarded secret by Hotel Sacher. Dense chocolate cake, thin apricot layer, glossy chocolate icing.
Tafelspitz
Boiled beef in broth, served with minced apples and horseradish, root vegetables, and rösti potatoes. Emperor Franz Joseph I's favorite dish. Prime cut from beef rump, slowly simmered in vegetable broth. Served with multiple sauces and sides. Viennese institution.
Apfelstrudel
Thin pastry filled with spiced apple filling, raisins, and sometimes nuts, served warm with vanilla sauce or ice cream. Stretched dough so thin you can read newspaper through it. Warm apples with cinnamon, sugar, breadcrumbs absorbing juice. Viennese coffee house staple.
Kaiserschmarrn
Shredded pancake dessert with powdered sugar and fruit compote, originally made for Emperor Franz Joseph I. Fluffy pancake torn into pieces during cooking, caramelized with sugar, served with plum compote (Zwetschkenröster). Alpine hut and ski lodge favorite.
Gulasch
Austrian-style goulash, a thick beef stew with paprika, influenced by Hungarian cuisine but distinctly Austrian. Slow-cooked beef with onions, paprika, caraway seeds. Served with bread dumplings (Semmelknödel) or spätzle. Hearty, warming, essential winter dish.
Tiroler Gröstl
Traditional Tyrolean pan-fried dish with potatoes, onions, and leftover roast meat (typically beef or pork), topped with a fried egg. Hearty Alpine comfort food served in mountain huts and restaurants across Tyrol. Crispy potatoes, savory meat, runny egg yolk.
Knödel (Austrian Dumplings)
Versatile dumplings served sweet (with plums - Zwetschkenknödel) or savory (bread dumplings - Semmelknödel). Essential accompaniment to Austrian meat dishes and stews. Regional variations throughout Austria. Can be made with bread, potato, or wheat dough.
Backhendl
Viennese fried chicken - whole chicken pieces breaded and deep-fried until golden and crispy. Served with potato salad and lemon wedges. Austrian take on fried chicken predating American versions. Crispy exterior, juicy interior, elegant preparation.
Käsespätzle
Austrian/Bavarian comfort food - soft egg noodles (spätzle) layered with mountain cheese and topped with crispy fried onions. Alpine specialty popular in Vorarlberg and Tyrol regions. Rich, indulgent, and satisfying. Often served in cast-iron pans.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Austria's diverse culinary traditions.
Brettljause
Traditional Austrian cold platter featuring regional cheeses, cured meats (Speck, Salami), bread, pickles, and horseradish. Served on wooden board (Brettl). Essential Heuriger (wine tavern) and beer garden food. Varies by region.
Allergens:
Leberkäse
Bavarian-Austrian meatloaf made from beef, pork, and bacon, baked until crusty exterior forms. Sliced thick and served in a roll (Leberkäsesemmel) with mustard. Popular fast food and beer garden snack. Name literally means 'liver cheese' but contains neither.
Bosna (Würstel)
Salzburg fast food specialty - grilled bratwurst in white roll with onions, curry powder, and mustard. Created in Salzburg in 1950s. Simple, flavorful, essential Austrian street food. Best eaten at Salzburg stands.
Allergens:
Erdäpfelsalat (Potato Salad)
Austrian potato salad made with vinegar, oil, onions, and beef broth (no mayonnaise). Essential accompaniment to Wiener Schnitzel. Warm or room temperature. Light, tangy, flavorful. Different from German versions.
Germknödel
Yeast dumpling filled with plum jam (Powidl), steamed, served with melted butter and poppy seeds. Sweet Alpine specialty, popular at ski resorts. Fluffy, warm, comforting. Sometimes served with vanilla sauce.
Allergens:
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Austria.
Vienna (Wien)
Imperial Habsburg cuisine refined over centuries. Coffee house culture (UNESCO heritage), Naschmarkt food market, Heurigen wine taverns. Sophisticated urban dining blending Central European influences. Wiener Schnitzel, Sachertorte, and Tafelspitz define Viennese cooking. Elegant presentations reflect aristocratic heritage.
Cultural Significance:
Vienna's cuisine reflects Habsburg imperial grandeur and multicultural Austro-Hungarian Empire heritage. Coffee house tradition since 17th century defines social culture. Refined pastries and elegant presentations showcase aristocratic culinary sophistication. Viennese cooking represents the pinnacle of Austrian gastronomy.
Signature Dishes:
- Wiener Schnitzel (breaded veal cutlet)
- Sachertorte (chocolate cake)
- Tafelspitz (boiled beef)
- Kaiserschmarrn (shredded pancake)
- Apfelstrudel (apple strudel)
Key Ingredients:
Tyrol (Tirol)
Hearty Alpine mountain cuisine emphasizing sustenance for outdoor labor. Almhütten (mountain huts) serve traditional dishes. German and Italian influences from neighboring regions. Dumplings, bacon (Speck), and dairy products dominate. Skiing and hiking culture shapes eating traditions.
Cultural Significance:
Tyrolean cuisine shaped by Alpine farming, skiing culture, and mountain refuge traditions. Protected designation Tiroler Speck represents regional identity. Törggelen autumn tradition celebrates new wine and chestnuts. Hearty portions fuel outdoor activities in Austria's mountainous region.
Signature Dishes:
- Tiroler Gröstl (potato and meat pan)
- Kaspressknödel (cheese dumplings)
- Tiroler Speck (smoked bacon - protected)
- Schlutzkrapfen (filled pasta)
- Kaiserschmarrn (shredded pancake)
Key Ingredients:
Salzburg
Salzburg blends Alpine traditions with baroque elegance. Mozart's birthplace influences confectionery (Mozartkugel). Strong beer brewing heritage from Stiegl brewery (1492). Lake district (Salzkammergut) contributes fish dishes. Festival culture elevates dining traditions.
Cultural Significance:
Salzburg's cuisine balances baroque opulence with Alpine pragmatism. Mozartkugel confection represents musical heritage commercialized. Festival culture (Salzburg Festival) elevates dining traditions. Salt trade history (city name means 'Salt Castle') defines regional identity and wealth.
Signature Dishes:
- Mozartkugel (chocolate confection)
- Salzburger Nockerl (sweet soufflé)
- Bosna (spiced sausage)
- Fish from Salzkammergut lakes
- Stiegl beer
Key Ingredients:
Sweet Delights & Desserts
Indulge in Austria's traditional sweet treats and desserts.
Linzer Torte
World's oldest known cake recipe (1653) from Linz. Buttery shortbread crust filled with red currant or raspberry jam, topped with lattice pastry. Ground nuts (typically hazelnuts or almonds) in dough. Spiced with cinnamon and cloves.
Topfenknödel
Sweet quark cheese dumplings served with melted butter, breadcrumbs, and powdered sugar. Light, fluffy texture. Often accompanied by fruit compote or vanilla sauce. Classic Alpine dessert.
Vanillekipferl
Crescent-shaped vanilla cookies made with ground nuts, traditionally served at Christmas. Delicate, buttery, dusted with vanilla-scented powdered sugar. Viennese Christmas tradition since Habsburg era.
Mozartkugel
Salzburg's famous chocolate confection - pistachio marzipan center, nougat layer, dark chocolate coating. Created in 1890 by Paul Fürst confectioner. Still handmade in Salzburg, mass-produced versions nationwide.
Palatschinken
Thin crepes filled with apricot jam, chocolate, or sweet quark cheese, rolled and dusted with powdered sugar. Can be savory with spinach or mushrooms. Versatile Austrian pancake variation.
Marillenknödel
Sweet dumplings filled with fresh Wachau apricots, coated in buttered breadcrumbs and powdered sugar. Seasonal summer specialty when Austrian apricots (Marillen) are ripe. Protected designation origin for Wachauer Marille.
Esterhazy Torte
Multi-layered almond meringue cake with buttercream, topped with distinctive white fondant and chocolate spiderweb pattern. Named after Prince Paul III Anton Esterházy de Galantha. Elegant Habsburg-era dessert.
Buchteln
Sweet yeast dough buns baked close together, served with vanilla custard or plum compote. Soft, fluffy texture. Bohemian origin, adopted as Austrian classic. Often filled with jam or poppy seeds.
Traditional Beverages
Discover Austria's traditional drinks, from locally produced spirits to regional wines.
Grüner Veltliner
Austria's signature white wine grape, producing crisp, peppery wines with citrus notes. Dominant in Wachau, Kamptal, and Weinviertel regions. Pairs perfectly with Wiener Schnitzel.
Sturm
Partially fermented grape must (new wine), cloudy and sweet-tart, consumed during autumn harvest season. Traditional Heuriger (wine tavern) specialty. Only available September-November.
Austrian Lager
Crisp, clean lagers from breweries like Stiegl (Salzburg, 1492), Gösser, and Ottakringer. Austria has strong beer brewing tradition, particularly in Salzburg and Vienna.
Soft Beverages
Discover Austria's traditional non-alcoholic drinks, from local teas to refreshing juices.
Viennese Coffee (Melange)
Viennese coffee house tradition - espresso with steamed milk and milk foam, similar to cappuccino. Served with glass of water. UNESCO Intangible Cultural Heritage (Viennese coffee house culture).
Almdudler
Austria's national soft drink since 1957. Herbal lemonade with alpine herbs flavor (no artificial flavoring). Sweet, refreshing, slightly medicinal taste. Often mixed with beer (Almradler).
Apfelsaft Gespritzt
Apple juice mixed with sparkling mineral water. Refreshing, less sweet than pure juice. Popular throughout Austria, particularly in Alpine regions. Can be made with grape juice (Traubensaft gespritzt).