Vienna, a gourmet capital for both food and wine, is home to many delicious local treats.
Some of the country’s most distinctive dishes, sweets, and drinks can be found in the city, and it’s a great place to try them.
Locavores will appreciate fresh, locally sourced ingredients and excellent produce used in many restaurants and eateries around town.
As the former capital of the Habsburg Empire, the Austrian capital has adopted specialties from around the world and made them their own. The top Austrian foods to try in Vienna are schnitzel, cakes, sausages, and stew.
1- Wiener Schnitzel
One of Austria’s national dishes is called Wiener schnitzel.
schnitzel is a thin veal cutlet that is pan-fried in butter or oil and served in restaurants and eateries around the capital.
Simple yet delicious, it’s a crowd-pleaser, and even kids like it.
It’s typically served with a simple salad with vinaigrette, Austrian potato salad, and steamed potatoes.
A cold Austrian lager or glass of local wine is an excellent accompaniment.
2- The Sachertorte
The Austrian capital has a proud symbol.
A dense chocolate sponge cake made with thin layers of apricot jam is topped with semi-firm chocolate icing.
3- Austrian Goulash
This Hungarian import has become very popular in Vienna and around Austria and is adapted to become its own distinctive dish.
Semmelkndel, also known as dumplings, is a version of a beef stew seasoned with tomatoes, onion, and paprika.
It’s a perfect dish for a cold winter day. One of Austria’s popular reds, Zweigelt wine, pairs well with an Austrian goulash.
4- Apfelstrudel (Apple Strudel)
Under the influence of the Habsburg empire, apple strudel gained popularity in Eastern Europe.
It’s sold in bakeries, cafes, and restaurants around Vienna, and it’s slightly lighter than the American apple pie.
It’s usually made with a light, crisp pastry dough that is stretched thin and filled with apples, sugar, raisins, lemon, rum, cinnamon, and cloves.
The strudel is often dusted with powdered sugar and mixed with nuts.
It’s very good with coffee or black tea.
Strudels can be filled with other types of fruit.
5- Spargel (Spring Asparagus)
The apple strudel gained popularity under the Habsburg empire.
It’s sold in bakeries, cafes, and restaurants in Vienna, and it’s slightly lighter than the American apple pie.
It’s usually made with a light, crisp pastry dough that is stretched thin and filled with fruit and spices.
The strudel is usually dusted with sugar.
It works well with coffee or tea.
If you’re visiting in the spring, we recommend trying asparagus because it’s a local delight.
The world’s most delicious green and white asparagus can be found in Vienna.
Seasonal specials with spargel can be found on the menu at many local restaurants in Vienna.
White asparagus is very popular in the spring.
Enjoy it with some parsley potatoes and a glass of wine.
6- Erdäpfelsalat (Austrian-style Potato Salad)
There’s no mayonnaise in this salad, it’s quite different from the one in North America.
Instead, it’s prepared with a dash of salt and pepper, a bit of mustard, red onions, and chives.
If you are a vegetarian or vegan you may want to ask if the salad contains any meat products.
Schnitzel, sausages, fresh asparagus, or other seasonal vegetables complement this ubiquitous salad.
It’s best when it’s cold, but many restaurants serve it warm in the winter.
7- Powidltascherl (Plum Jam Turnovers)
The plum jam turnovers are very similar to Austrian cuisine.
It’s difficult to find them outside of Austria, Germany, and Eastern Europe, but they are a staple in Austrian kitchens.
The delicate pastries, made with distinctive potato dough, are filled with a combination of plum jam, rum or plum schnapps, then topped with a mixture of crumbs, butter, and walnuts.
There is a hint of spice and a hint of cinnamon in the air.
There are some restaurants that serve chocolate sauce or sugar.
8- Tafelspitz (Beef or Veal Boiled in Broth With Vegetables)
Tafelspitz, a quintessentially Austrian dish made with tender filet of beef or veal, is one of the local specialties.
This dish is enjoyed all across the country in the fall and winter and is usually served with seasonal vegetables.
Tafelspitz is an alternative to one of the country’s national dishes if you are looking for a healthier alternative.