Wiener Schnitzel
Thin, breaded, and pan-fried veal cutlet.
The must-try food that defines Vienna, AT's culinary culture
Thin, breaded, and pan-fried veal cutlet.
Boiled beef simmered with root vegetables and served with horseradish.
Iconic dark chocolate cake with a thin layer of apricot jam.
Flaky pastry filled with tart apples, cinnamon, and raisins.
Fluffy, shredded pancake served with plum compote and powdered sugar.
Rich beef stew cooked with a high ratio of onions and paprika.
Pan-fried steak topped with crispy fried onions and gravy.
Sweet yeast dumpling filled with plum jam and topped with poppy seeds.
Thin, Austrian-style crepes typically filled with apricot jam.
Apricots wrapped in dough, boiled, and rolled in toasted breadcrumbs.
Classic parboiled sausages served with mustard and horseradish.
Smoked sausage filled with cheese bits that melt when grilled.
Clear beef broth garnished with thinly sliced savory pancake strips.
Viennese fried chicken, breaded and seasoned with lemon.
Sweet strudel filled with a creamy curd cheese and raisins.
Traditional pan-fried meat patties made from minced meat and spices.
Gourmet ragout of veal lungs and heart in a refined cream sauce.
Square pasta flakes tossed with caramelized cabbage and sugar.
Traditional crescent-shaped cookies flavored with vanilla and nuts.
Small, rum-soaked cake cubes coated in a bright pink glaze.