Austria Cuisine ... which is often incorrectly equated with Viennese cuisine, is derived from the cuisine of the Austro-
Hungarian Empire. In addition to native regional traditions it has been influenced above all by Hungarian, Czech, Italian, and Bavarian cuisines, from which both dishes and methods of food preparation have often been borrowed.
Austrians eat many desserts. One such is called vanillekipferl, which are crescent-shaped cookies coated in confectioner's sugar, mainly served around Christmas season. The dough is made with vanilla bean and almonds. Austrians also make many cakes and chocolates.
Hungarian Empire. In addition to native regional traditions it has been influenced above all by Hungarian, Czech, Italian, and Bavarian cuisines, from which both dishes and methods of food preparation have often been borrowed.Austrians eat many desserts. One such is called vanillekipferl, which are crescent-shaped cookies coated in confectioner's sugar, mainly served around Christmas season. The dough is made with vanilla bean and almonds. Austrians also make many cakes and chocolates.
Some examples are:
The Sachertorte a cake made with chocolate and apricot jam in some areas. The Dobosch torte, a layered cake with chocolate frosting and caramel glaze.
The Panama torte, another chocolate cake made in celebration of the opening of the Panama canal.
The Zwetschkenkuchen, an upside-down style cake usually topped with plums or peaches and sprinkled with cinnamon.
For snacking in between meals there are open sandwiches, different kinds of sausage with mustard and bread, as well as sliced sausage, Leberkäse rolls or Schnitzelsemmeln (rolls filled with Schnitzel).
There are also other common delicacies, which may not be cordon bleu, but which are typical of Austrian food, for example the Bosna or Bosner (a spiced bratwurst in a hot dog roll) which is an integral part of the menu at Austria's typical fast-food joint, the sausage stand (Würstelstand).
Wine is principally cultivated in the east of Austria. The most important wine-producing areas are in Vienna, Lower Austria, Burgenland and Styria. Young wine (i.e. wine produced from grapes of the most recent harvest) is called Heuriger and gives its name to inns in Vienna and its surroundings which serve Heuriger wine and food. In Styria, Carinthia and Burgenland the heuriger inns are known as Buschenschanken. The Grüner Veltliner grape provides some of Austria's most notable white wines.
Coffee is served in a variety of styles, particularly in the coffeehouses of Vienna. An Austrian Mokka or kleiner Schwarzer is similar to espresso, but is extracted more slowly.
For snacking in between meals there are open sandwiches, different kinds of sausage with mustard and bread, as well as sliced sausage, Leberkäse rolls or Schnitzelsemmeln (rolls filled with Schnitzel).
There are also other common delicacies, which may not be cordon bleu, but which are typical of Austrian food, for example the Bosna or Bosner (a spiced bratwurst in a hot dog roll) which is an integral part of the menu at Austria's typical fast-food joint, the sausage stand (Würstelstand).
Wine is principally cultivated in the east of Austria. The most important wine-producing areas are in Vienna, Lower Austria, Burgenland and Styria. Young wine (i.e. wine produced from grapes of the most recent harvest) is called Heuriger and gives its name to inns in Vienna and its surroundings which serve Heuriger wine and food. In Styria, Carinthia and Burgenland the heuriger inns are known as Buschenschanken. The Grüner Veltliner grape provides some of Austria's most notable white wines.
Coffee is served in a variety of styles, particularly in the coffeehouses of Vienna. An Austrian Mokka or kleiner Schwarzer is similar to espresso, but is extracted more slowly.
