September 2012
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Discuss Austrian style of Cuisine

Austrian cuisine is a style of cuisine native to Austria that is composed of influences from throughout the former Austro-Hungarian Empire.
Regional influences of the cuisine is from:
• Italy
• Hungary
• Bohemia
• Germany
• Balkans
Austrian cuisine is most often associated with Viennese cuisine.
Breakfast is of the “continental” type.
• It usually consisting of bread rolls with either jam or cold meats and cheese, accompanied by coffee, tea or juice.
The midday meal was traditionally the main meal of the day.
• In modern times as Austrians work longer hours farther from home the main meal is now often taken in the evening.
• A mid-morning or mid-afternoon snack of a slice of bread topped with cheese or ham is referred to as a Jause.
• The more substantial version akin to a British “Ploughman’s Lunch” is called a Brettljause after the wooden board on which it is traditionally served.

Popular dishes of Vienna are:
• Rindsuppe (beef soup) a clear soup with golden colour.
• Tafelspitz,[2] beef boiled in broth (soup), often served with apple and horseradish and chives sauce).
• Gulasch,[3]:21 a hotpot similar to Hungarian pörkölt – Austrian goulash is often eaten with rolls, bread or dumplings (“Semmelknodel”).
• Beuschel (a ragout containing calf lungs and heart).
• Liptauer,[3]:135 spicy cheese spread, eaten on a slice of bread.
• Selchfleisch (smoked, then cooked meat) with Sauerkraut and dumplings.
• Powidl a thick sweet and spicy jam made from plums.
• Apfelstrudel, apple strudel.
• Topfenstrudel cream cheese strudel.
• Millirahmstrudel (milk-cream strudel, Milchrahmstrudel).
• Palatschinken pancakes similar to French Crêpes, filled with marmalade, jam, sprinkled with sugar etc. They are also served in savory versions i.e. with spinach and cheese.
• Kaiserschmarrn soft, fluffy pancake ripped into bites and slightly roasted in a pan, served with applesauce or stewed plums.
• Germknodel, a fluffy yeast dough dumpling filled with spicy plum jam (Powidl), garnished with melted butter and a mix of poppy seeds and powdered sugar, sometimes served with vanilla cream.
• Marillenknodel a dumpling stuffed with an apricot and covered with streusel and powdered sugar. The dough is made of potatoes or Topfen.

Meats in Austria
• The most popular meats in Austria are pork, beef and chicken
• The famous Wiener Schnitzel is traditionally made of veal.
• Pork in particular is used extensively, with many dishes using offal and parts such as the snout and trotters.
• Austrian butchers use a number of special cuts of meat, including “Tafelspitz” (beef), and “Fledermaus” (pork).
• Austrian cuisine has many different sausages, like “Frankfurter”, “Debreziner” or “Burenwurst”, “Blunzn” made out of pig-blood and “Grüne Würstl” – green sausages.
• Bacon in Austria is called “Speck”.
• Bacon can be smoked, raw, salted, spiced etc.
• Bacon is used in many traditional recipes as a salty spice.
• Vanillerostbraten is a beef dish prepared with lots of garlic.
• In the Autumn season many restaurants in Austria traditionally offer game on their menu along with seasonal vegetables and fruits like pumpkins from Styria. Usual games are:
– Deer “Hirsch”
– Wild Boar “Wildschwein”
– Roe Deer “Reh”
– Fallow Deer “Damhirsch”
– Brown hare “Hase/Feldhase”
– Common pheasant “Fasan”
– Duck “Ente”
– Grey partridge “Rebhuhn”

Cakes, Pasteries and Deserts of Austria
Austrian cakes and pastries are a well-known feature of its cuisine.
• The most famous is the Sachertorte, a chocolate cake with apricot jam filling which is traditionally eaten with whipped cream.
• Among the cakes with the longest tradition is the Linzer torte.
• Other favourites include the caramel-flavoured Dobostorte and the delicately-layered Esterhazy Torte.
Punschkrapfen is a classical Austrian pastry, a cake filled with cake crumbs, nougatchocolate, apricot jam and then soaked with rum.
• The most famous of these is the Apfelstrudel (apple strudel), layers of thin pastry surrounding a filling of apple, usually with cinnamon and raisins.
• Other strudels are also popular, such as those filled with sweetened curd cheese called Topfen, sour cherry (Weichselstrudel), sweet cherry and poppy seed strudel (Mohnstrudel).
• Another favourite is Kaiserschmarr’n, a rich fluffy sweet thick pancake made with raisins and other fruits, broken into pieces and served with a fruit compote (traditionally made of plums called Zwetschkenröster) for dipping, while a speciality of Salzburg is the meringue-like “Salzburger Nocken”.
• The Danish pastry is said to originate from Vienna and in Denmark is called wienerbrød

Austria’s Coffee
Austria is credited in popular legend with introducing coffee to Europe.
• Coffee is served in a variety of styles, particularly in the Viennese cafes.
• An Austrian Mokkaor kleiner Schwarzer is similar to espresso, but is extracted more slowly.
Other styles are prepared from the Mokka:
• großer Schwarzer – a double Mokka.
• kleiner Brauner or großer Brauner – single or double Mokka plus milk.
• Verlangerter – “lengthened” (i.e. diluted) Mokka with more water plus milk.
• Melange – half Mokka, half heated milk, often topped with foamed milk.
• Franziskaner – Melange topped with whipped cream not foamed milk.
• Kapuziner – kleiner Schwarzer plus whipped cream.
• Einspanner – großer Schwarzer topped with whipped cream.
• Wiener Eiskaffee – iced Mokka with vanilla ice cream, topped with whipped cream.

Other Drinks
• Hot chocolate
• Soft drinks
• Beer
• Wine
• Other alcoholic drinks

Best time to visit / climate

– Austria has a temperate continental climate.
– Summers last from early June to mid-September.
– It can be hot in some years and rainy in others.
– Winters are cold in the lowlands and very harsh in the Alpine region.
– In alpine region the temperatures often drop below -10° C (14° F).
– Winters last from December to March.
– In the Alpine region large temperature fluctuations occur all year round and nights are chilly even in high summer.
– The area around Vienna often experiences strong easterly winds.
– The high season is August.

Location on Google Maps

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How to get to Austria?

1. By plane
• There are 6 airports in Austria with scheduled flights.
• The most important international airport is Vienna.
• This has connection to all major airports of the world.
• Other international airports include Graz, Innsbruck, Klagenfurt, Linz, and Salzburg.
• They provide domestic flights as well as connections to some European countries.
• Those airports are particularly popular with cheap airlines such as Ryanair.
• For traveling to the western states it is recommended to use the very close Munich airport.
• The most common airports to visit Vorarlberg are Altenrhein (Austrian), Friedrichshafen (Ryanair, Intersky) and Zurich (Swiss).
• If visiting Austria for winter sports, choose airport considering cost and duration for the whole trip (plane+transfer).

2. By Bus
Eurolines Austria has bus schedules from Austria to all major European countries and back.

3. By Car
From Germany
– Motorway A8 from Munich to Salzburg.
– Motorway A93 from Rosenheim via Kufstein to Innsbruck, Tyrol.
– E43 (A96) from Leutkirch via Wangen to Bregenz, Vorarlberg.
– E56 from Regensburg via Passau to Linz, Upper Austria.
From Italy
– Motorway A23 to Villach, Carinthia.
– E54 via Brenner to Innsbruck, Tyrol.
From Slovenia
– E652 to Villach,Carinthia.
– E57 via Spielfeld to Graz, Styria.

4. By Train
• The OBB (Austrian Railways) operate high-speed ICE and RailJet trains from cities like Zurich,Munich,Frankfurt, Passau, and Budapest.
• Eurocity trains are the next fastest trains.
• Regional trains called EURegio and simplyRegionalzug are also avialible from all 8 of Austria’s neighbors.

Austria & the Alps 2000 – 2007 DK Eyewitness Travel Guide: Austria Frommer’s Austria

Places to stay (hotels / restaurants along with website / contact numbers)

Hotels at
Hotels at
Hotels at

Blogs / Sites about Austria cuisine

Blogs at
Blogs at
Blogs at
Blogs and reviews at

Images and photos of Austria cuisine

Images at
Images at
Images at
Images at

Videos of Austria cuisine

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