Vienna, one of Europe’s gourmet capitals for food and wine, is home to many local delicacies. With a local culinary scene that often rivals those of Paris or London, all while appearing quaint and traditional, the city is a wonderful place to sample some of the country’s most distinctive dishes, sweets and drinks. Locavores will especially appreciate the focus on fresh, locally sourced ingredients and great produce in many restaurants and eateries around the city. Furthermore, as the former capital of the sprawling Habsburg empire, the Austrian capital also adopted specialties from around the world and made them its own. From schnitzel to delicious cakes, sausages, and hearty stews, these are the top 10 Austrian foods to try in Vienna.
schnitzel
One of Austria’s national dishes, Wiener Schnitzel is undoubtedly its most successful export. Made from a fine veal cutlet that is breaded and then fried in butter or oil, the schnitzel is happily served in restaurants and eateries in the capital. Simple yet delicious, it’s a huge crowd pleaser, and even kids love it.
Typically garnished with lemon and fresh parsley, it is often served with a simple vinaigrette salad, Austrian potato salad (see below), and steamed potatoes or French fries. A cold Austrian beer or a glass of local Gruner Veltliner white wine is an excellent accompaniment.
Where to try it: Figlmuller Wollzeile is a casual casual restaurant known as one of Vienna’s best places for schnitzel and is located in the city center. Meanwhile, Schnitzelwirt serves about 15 varieties of schnitzel, including pork, chicken, and turkey. Finally, for vegetarians who want to try this Austrian dish, the Landia restaurant (Ahornergasse 4) is coveted by non-meat eaters for its reputedly delicious vegetarian schnitzel.
El sachertorte
The Sachertorte is a proud symbol of the Austrian capital. It is a dense brownie made with thin layers of apricot jam that is covered with a semi-firm chocolate coating.
Where to Try It: This is the signature creation of the Hotel Sacher, an institution in the ancient imperial city. But a rival bakery, Demel, also designed their own version of the beloved cake, using just one layer of marillenmarmelade (Austrian for apricot jam) instead of a double. By folding its own cake, the “Sachertorte de Demel”, the pastry shop sparked a legal dispute and an enduring rivalry, one that locals and tourists alike enjoy. Both cakes are delicious along with a Viennese “melange” coffee (see below) or a spicy black tea.
Austrian Goulash
This Hungarian import has become very popular in Vienna and around Austria, locally adapted to become its own signature dish. A hearty meat stew seasoned with tomatoes, onion, and paprika, the version you’ll likely try in Vienna often includes Semmelknödel (meatballs). This is a perfect dish for a cold winter day. Austrian goulash pairs well with a heavier beer or a glass of rich, spicy Zweigelt wine, one of Austria’s rare reds.
Where to try it: If you’re interested in trying many different varieties of goulash, try dining at the Gulaschmuseum (Schulerstraße 20), not far from the Wien Mitte train station. Ilona Stuberl (Braunerstraße 2) is also known for its excellent goulash, as is Puerstner (Riemergasse 10). Even closer to the city center, near the Albertina Museum, Cafe Mozart is also known to be a delicious take on this dish.
Apfelstrudel (Apple Strudel)
Another Austrian delicacy loved around the world, the Apfelstrudel became popular in Eastern Europe under the influence of the Habsburg empire. Sold in bakeries, cafes, and restaurants around Vienna, this is a delicate counterpoint to the slightly heavier American apple pie. It’s usually made with light, crisp puff pastry that is stretched and thin, filled with apples, sugar, raisins, lemon, rum, cinnamon, and cloves. The strudel is often garnished with breadcrumbs mixed with walnuts and dusted with powdered sugar.
It is absolutely delicious accompanied by Viennese coffee or black tea. Strudels can also be found filled with other varieties of fruits, such as berries and apricots.
Where to try it: Visit any local bakery to find it. Many, especially bakery cafes with dining options, will even heat them up for you. Otherwise, try to sit at local favorites, like Café Aida , with its retro-pink signage and 1950s-style interiors. Locations are scattered around the city. Kaffe Alt Wien (9 Bäckerstrasse), is also known for its delicious strudels.
Spargel (spring asparagus)
A local delicacy that we recommend trying if you visit in the spring is asparagus. Austria and Vienna offer some of the most delicious green and white asparagus in the world, creatively prepared and fresh.
Starting in late April or early May, the menus in many local restaurants in Vienna start to stand out with seasonal specialties with Spargel. Sometimes it is simply served with a little butter and lemon and soaked in breadcrumbs; other times it is made in deliciously fresh soups or wrapped in ham and spread with hollandaise sauce. Larger and thicker white asparagus is a particular spring favorite. Enjoy it with some parsley and a glass of equally crisp, crisp Gruner Veltliner wine.
Some places even serve “Spargel” that has been fried in breadcrumbs, Schnitzel-style. In short, asparagus lovers will find no shortage of delicious ways to enjoy this seasonal treat.
Erdäpfelsalat (Austrian potato salad)
Very different from its North American counterpart, mayonnaise cannot be found in this fresh and healthy salad. Instead, it’s made with white wine vinegar, a little mustard, red onion, chives, and a pinch of salt and pepper. Some recipes also include some chicken or meat broth, so if you order as a vegetarian or vegan, you can ask if the salad contains any meat products.
This ubiquitous salad pairs wonderfully with just about anything – schnitzels, hot dogs, fresh asparagus, or other seasonal veggies. It is best enjoyed cold, although in winter many restaurants serve it warm.
Where to Try It: Like schnitzel, Erdäpfelsalat is pretty ubiquitous, and most full-service restaurants will offer it as a side. The aforementioned Figlmuller restaurant (Wollzeile 5) is an especially delicious and fresh version of this salad, making it a great stop to try both the Wiener Schnitzel and the potato salad.
Powidltascherl (plum jam losses)
These delicious plum jam patties are as Austrian as you can get. Hard to find outside of Austria, Germany, and Eastern Europe, they originally come from neighboring Bohemia (now the Czech Republic) but have become a staple in Austrian kitchens.
The delicate cakes, made with a distinctive potato dough, are filled with a combination of plum jam, rum, or plum schnapps, then topped with a mixture of breadcrumbs, butter, and walnuts. A little cinnamon and vanilla add aroma and a hint of spice. Some restaurants serve them with chocolate sauce or sugar.
Where to try it: Many of Vienna’s traditional cafes and restaurants serve this typical delicacy, and the Hotel Schick is also known for its own take. Some local bakeries also make their own versions.
Tafelspitz (beef or veal boiled in broth with vegetables)
Another local specialty for meat lovers is Tafelspitz , a quintessential Austrian dish made with fillet of veal or veal gently boiled in broth. Typically served with seasonal vegetables or with applesauce and horseradish, this dish is enjoyed across the country, especially in fall and winter.
Accompanied by a good white or spicy Austrian red wine, Tafelspitz is a great alternative for those who want to try one of the country’s national dishes, but are looking for a healthier option.
Where to try it: Plachutta Wollzwille, a historic restaurant near St-Stephens Cathedral, is well known for its take on this iconic dish. The Ofenloch restaurant also received rave reviews from travelers for its Tafelspitz . Many other traditional restaurants in the city also include it on their standard menus.
Melange (Viennese coffee)
Like Paris and Rome, Vienna is a European coffee capital. Cafes emerged throughout the city in the 18th and 20th centuries and have become elements of cultural and culinary life in the Austrian capital.
The famous Viennese mix , similar to a cappuccino but generally without cocoa powder, is topped with half-hot, half-frothed milk. Cappuccinos in Austria are generally topped with whipped cream, rather than milk. If you are looking for an American, ask for a Verlängerter (literally “longer”); a plain coffee with crema is a Brauner , and an espresso or double espresso is known as a Schwartzer .
In the meantime, you can also indulge in local specialties with dramatic names – the Franziskaner (Franciscan Monk) is similar to a mix, but is topped with whipped cream instead of foamed milk, while a Mozart is a true dessert in its own right: a Double espresso served with a large pile of whipped cream and served with a small glass of sherry.
Where to try it: Some of the best cafes in the capital for typical Viennese coffee and cake near the city center include Cafe Pruckel, Cafe Landtmann, Cafe Central, Cafe Hawelka, and Cafe Ritter.
Wiener Wurstel (Viennese sausages)
Simple but known for its flavor, these sausages are traditionally made from beef and pork, encased in the intestines of sheep. Served with spicy mustard, they pair perfectly with Austrian potato salad, radishes, spring asparagus, and other fresh greens.
Many people enjoy the simplicity and lower cost of getting these products from street vendors, slathering them on mustard, and gobbling them up on the street. Whether it’s summer or winter, they make a great quick snack or a simple meal (unless you’re vegetarian or vegan, of course).
Where to try it: In the city center, around the Ringstrasse and the old inner imperial city, there are numerous popular street vendors, or Wurstelstande , to choose from. Also, a fun place to wander and try some local street food (including these ever-present hot dogs) is the Naschmarkt, a popular semi-permanent market where produce stalls and casual restaurants serve a variety of goodies. In the summer, an afternoon in the Prater, a sprawling leafy park complete with a Ferris wheel, rides, and traditional food stalls, is also a great place to pick them up.
