Vienna, the heart of Austria, is a city that tantalizes all the senses, but for food lovers, it’s an absolute paradise. Are you planning a trip to this captivating city and eager to explore its rich culinary landscape? This guide is your insider’s key to the best food and culture! From the iconic Wiener Schnitzel to the comforting sweetness of Sachertorte, Vienna offers a symphony of flavors waiting to be discovered. This food lover’s guide will help you navigate the local food scene, uncover hidden gems, understand dining etiquette, and explore the unique ingredients that make Austrian cuisine so special. Get ready to eat your way through this beautiful city!
A Taste of History: The Roots of Austrian Cuisine
Austrian cuisine, like the nation itself, is a melting pot of influences. Over centuries, the Habsburg Empire brought together flavors and traditions from across Central Europe, resulting in a unique and diverse culinary heritage. Italian, Hungarian, Bohemian, and even French influences are evident in many classic Austrian dishes. This fusion is what makes Austrian food so exciting. Its hearty dishes often reflect the country’s climate and history, offering comfort and warmth. This guide focuses on the present, but the past can be tasted with every bite.
Local Specialties - “Must-Try” Dishes in Vienna
Prepare your taste buds for an unforgettable journey through the best that Viennese cuisine has to offer. Here are some must-try dishes that represent the heart and soul of Austrian cooking:
1. Wiener Schnitzel (Viennese Cutlet)
- Description: This is the quintessential Austrian dish: thin, tender slices of breaded and pan-fried veal, typically served with a lemon wedge and parsley. The breading should be light and crispy, and the veal incredibly tender.
- Origin/History: While the exact origins are debated, the technique is likely descended from similar Italian dishes introduced to Vienna centuries ago. The dish’s popularity surged in the 19th century.
- Where to Find It: Seek it out in a traditional ‘Beisl’ (a casual, family-run restaurant) or a classic Austrian restaurant.
2. Tafelspitz (Boiled Beef)
- Description: Tender, boiled beef, usually sirloin, served in its cooking broth with a variety of sides: horseradish, chives, minced apples, and root vegetables like carrots and potatoes. The beef is incredibly flavorful and often seasoned.
- Origin/History: This dish was a favorite of Emperor Franz Joseph I, which further solidified its place as a quintessential Viennese dish.
- Where to Find It: A traditional ‘Gasthaus’ (pub-style restaurant) is a great place to enjoy it.
3. Sachertorte (Sacher Cake)
- Description: A dense, chocolate cake with a thin layer of apricot jam and a rich chocolate glaze. It’s typically served with unsweetened whipped cream.
- Origin/History: This rich dessert was invented in 1832 by Franz Sacher, a young apprentice. It’s a Viennese institution, even with a famous legal dispute about its authenticity!
- Where to Find It: The original is at the Hotel Sacher. For a classic experience, visit any traditional coffee house (‘Kaffeehaus’).
4. Apfelstrudel (Apple Strudel)
- Description: A legacy from the time of the Austrian-Hungarian empire, this strudel is loved all over central Europe. It is made of thin, flaky pastry filled with sweet apples, raisins, cinnamon, and sometimes nuts. It’s usually served warm, often dusted with powdered sugar.
- Origin/History: Tracing its roots to the time of the Austrian-Hungarian empire, this dessert is still loved throughout Central Europe.
- Where to Find It: You’ll find this treat in any traditional bakery (‘Bäckerei’), coffee house, or a restaurant with a dessert menu.
5. Gulasch (Goulash)
- Description: A hearty stew made with tender beef, onions, and paprika. It often includes other vegetables like potatoes and carrots, and the flavor is bold and aromatic.
- Origin/History: Though adapted to local tastes, Goulash is a Hungarian import perfect for cold weather.
- Where to Find It: Enjoy this hearty stew in many traditional restaurants.
6. Käsespätzle (Cheese Spaetzle)
- Description: Egg noodles mixed with melted cheese and often topped with fried onions. The pasta is soft and irregularly shaped, and the dish is wonderfully comforting.
- Origin/History: This German/Austrian dish has deep historical roots.
- Where to Find It: Many restaurants, especially those with a German influence, offer this delicious comfort food.
Dining Etiquette and Cultural Norms in Vienna
Navigating the dining scene in Vienna is part of the experience. Here’s a quick guide to dining etiquette and cultural norms to help you feel like a local:
- Tipping: Tipping is customary and appreciated. Round up the bill or leave around 5-10% for good service.
- Greetings: A simple ‘Grüß Gott’ (formal) or ‘Servus’ (informal) is a polite greeting. You can also use ‘Guten Tag’ during the day or ‘Guten Abend’ in the evening.
- Table Manners: Wait to be seated. Keep your elbows off the table. Use the cutlery furthest from your plate first. It’s fine to leave a small amount of food.
- Pace of Dining: Dining is leisurely in Vienna – savor your experience.
- Attire: Dress smart casual; dressier attire is recommended for fine-dining establishments.
- Dining Times: Lunch is from 12:00 PM to 2:00 PM, and dinner is usually from 6:00 PM to 10:00 PM. Restaurants may close between services.
- Bread and Water: Bread is often served and may incur a small charge. Tap water is generally not served unless requested and may be charged.
- Getting Attention: Make eye contact and subtly raise your hand.
- Topics of Conversation: Be polite and respectful. Avoid controversial subjects like politics or religion if unsure of the other person’s views.
- Taking Photos of Food: It’s generally acceptable to take photos discreetly. Avoid using flash.
Key Local Ingredients of Viennese Cuisine
Discover the secret behind the unique flavors of Vienna by understanding the local ingredients:
- Marille (Apricot): A type of apricot, used in jams, pastries, and liqueurs.
- Description: The marille has a distinctive, sweeter flavour than some apricot varieties. It is often used in desserts.
- If you can’t find it… Use any good-quality fresh or dried apricots, or apricot preserves.
- Kernöl (Pumpkin Seed Oil): A dark, flavorful oil made from pumpkin seeds.
- Description: It has a rich, nutty flavor and is often drizzled over salads, soups, and other dishes. It’s a specialty of the Styria region of Austria.
- If you can’t find it… Use walnut oil, which has a similar, nutty flavour. Be careful not to heat it.
- Mehl (Flour): In Austria, a locally milled fine flour, often used in pastries and cakes.
- Description: The flavour is a bit different from many North American and British flours. It is used to make perfect cakes, Strudels and breads.
- If you can’t find it… Use a well-milled all-purpose flour.
- Erdäpfel (Potatoes): Yes, it’s just potatoes. But they are used in many dishes
- Description: Potatoes are used in so many ways, for soups and mains and deserts. They are a staple of Austrian cooking
- If you can’t find it… Potatoes are available everywhere
5 Facts You May Not Know About Vienna’s Culture
Expand your knowledge and impress your friends with these interesting facts about the city:
- Vienna is one of the greenest cities in the world, with a significant percentage of its area dedicated to parks, gardens, and vineyards.
- The Spanish Riding School is the oldest riding school in the world and is home to the Lipizzaner stallions.
- Vienna was the world’s first ‘City of Music’ UNESCO heritage site.
- The world-famous ‘Wiener Würstel’ (Vienna Sausage or Frankfurter) originated in Vienna.
- Vienna’s public transport system is extensive, efficient, and incredibly affordable.
Frequently Asked Questions about Dining in Vienna
Here are some additional questions visitors often have about dining in Vienna:
Is it common to share dishes in Vienna? It is not common to share dishes, though it can be done. Austrians generally order their own individual portions.
Are credit cards widely accepted in restaurants? Yes, credit cards are generally accepted, especially in larger restaurants and tourist areas. However, it’s always a good idea to carry some cash, as smaller establishments may only accept cash.
What is the policy on bringing your own wine to a restaurant? Bringing your own wine to a restaurant, called corkage, is usually not allowed, unless you have discussed it with the restaurant beforehand. Always check with the restaurant first. It is also sometimes forbidden to drink alcohol that was not purchased at the restaurant.
Are there any food-related festivals I should know about? Yes, there are many! Vienna hosts numerous food festivals throughout the year, including the Vienna Food Festival, the Genussfestival, and various Christmas markets that feature local food and drink.
How do I ask for the bill in local language? You can ask for the bill by saying, ‘Die Rechnung, bitte’ (pronounced dee RECH-nung BIT-te).
Conclusion: Savor the Flavors of Vienna
Vienna’s culinary scene is a treasure trove of delicious experiences. From the hearty goodness of a perfectly cooked Wiener Schnitzel to the sweet delight of a Sachertorte, the city offers something to satisfy every palate. By understanding the history, embracing the dining etiquette, and exploring the key ingredients, you’ll be able to fully immerse yourself in the best that Austrian cuisine has to offer. So, pack your appetite, and get ready for an unforgettable culinary journey in Vienna!