In addition to native regional traditions like Viennese cuisine, Austrian food has been influenced by Hungarian, Czech, Jewish, Italian and Bavarian cuisines. Austria has one of the most transcultural cuisines in Europe.
Smoked bacon and other pork parts cut thickly and served with crusty bread.
Sausage; cold, sliced pickled meat, cheese, chopped onions, sour pickles and a Laberl (bread roll).
Soft cheese generously spiced with paprika.
Small cheese with chopped onions.
Ground meat smoked and boiled in a pig's net.
Slice of blood sausage marinated in vinegar.
Crusty bread spread with meat drippings.
Cold, sliced pork with bread.
Meat that has been pickled three weeks and then cooked and eaten warm.
A spread made of minced sausage and meat.
- Apple Strudel (Apfelstrudel)
- Bohemian Omelets (Bohmische omeletten)
- Chocolate Hazelnut Pudding (Mohr Im Hemd)
- Cottage Cheese Dumplings (Topfenknodel)
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This page modified January 2007