From Wiener schnitzel to Sachertorte, what to order in every region.
Austrian food is hearty, comfortable and built on good ingredients. You will find most of these dishes in traditional restaurants, called Gasthäuser, and in Vienna's coffee houses. Here is what to order first.
The national dish. By Austrian rule, a true Wiener Schnitzel is made from veal, pounded thin, breaded and fried in fat until golden. It arrives with a lemon wedge and usually potato salad or parsley potatoes. The version made from pork is sold as "Schnitzel Wiener Art".
Boiled beef in a clear broth, served with apple-horseradish sauce and chive sauce. It was a favourite of Emperor Franz Joseph, and it is still a Viennese classic.
Soft egg noodles baked with mountain cheese and topped with crispy fried onions. You will find it across western Austria, especially in Tyrol and Vorarlberg, and it is the comfort food to order after a day outdoors.
A thick, fluffy shredded pancake, dusted with icing sugar and served with plum compote or apple sauce. It is said to be named after Emperor Franz Joseph, and it is often shared as a dessert for the table.
Two sweet classics for a coffee house. Apfelstrudel has thin, stretched pastry around spiced apples and raisins, best warm with vanilla sauce. Sachertorte is a dense chocolate cake with a layer of apricot jam, served with unsweetened whipped cream. Hotel Sacher in Vienna and Demel both claim the original recipe.
Austria's signature white wine is Grüner Veltliner (say "GROO-ner FELT-lee-ner"). It is dry and crisp, with notes of green apple and a light peppery finish, which makes it a natural match for schnitzel and other fried or creamy dishes. The best-known growing regions are the Wachau, Kamptal and Kremstal, all within reach of Vienna. Order a glass ("ein Glas Grüner") in any restaurant, or visit a Heuriger, a small wine tavern where local growers serve their own wine with simple food.