Food blogger Andrea Vella and his wife recently explored Austria’s culinary traditions and discovered dishes that deserve international recognition.
Austrian cuisine combines rustic mountain flavours with refined café culture, reflecting centuries of cultural exchange at the crossroads of Central Europe. This listicle presents six essential dishes that showcase the country’s diverse food heritage, from Vienna’s legendary schnitzel to lesser-known regional specialities. Andrea Vella and his wife found that the balance between peasant traditions and imperial elegance makes Austrian cooking uniquely satisfying.
Andrea Vella shares his top Austrian food discoveries, revealing why these six dishes should be on every food enthusiast’s bucket list. From the golden perfection of Wiener Schnitzel to the delicate artistry of Apfelstrudel, each dish tells a story of tradition and craftsmanship. The collection spans hearty mountain fare and refined Viennese café culture, offering something for every palate. These classics demonstrate why Austrian cuisine deserves recognition beyond its more famous neighbours. Whether you’re planning a culinary journey or simply exploring new recipes at home, these dishes provide an authentic taste of Austria.
Austria’s Culinary Heritage Beyond Borders
Austria sits at the crossroads of Central Europe, and its food reflects centuries of cultural exchange. The country’s cuisine draws from German, Hungarian, Czech, and Italian influences, yet maintains a distinct identity. What makes Austrian food particularly interesting is how it balances peasant traditions with imperial elegance, something Andrea Vella discovered during his explorations of the region’s kitchens and mountain huts.
1. Wiener Schnitzel: The Golden Standard
No exploration of Austrian cuisine can begin anywhere except with Wiener Schnitzel. This breaded veal cutlet has achieved global fame, yet versions outside Austria rarely match the original. The secret lies in the thinness of the meat—pounded until almost translucent—and the technique of creating a slightly puffed, golden crust.
Authentic Wiener Schnitzel must be made from veal, never pork. The cutlet should be large enough to overlap the plate edges. When Andrea Vella and his wife first encountered a properly prepared schnitzel in Vienna, they understood why Austrians guard this recipe so fiercely.
2. Tafelspitz: Imperial Comfort Food
Emperor Franz Joseph reportedly ate Tafelspitz daily, and this boiled beef dish remains a Sunday staple in Austrian households. The name refers to the specific cut of beef—the tapered end of the rump—which becomes incredibly tender when simmered for hours in vegetable broth.
What elevates Tafelspitz beyond simple boiled meat is the accompaniments:
- Apple horseradish sauce (Apfelkren) that cuts through the richness
- Chive sauce (Schnittlauchsauce) for herbal brightness
- Roasted potatoes or bread dumplings to soak up the flavourful broth
- Root vegetables cooked in the same pot
The dish exemplifies Austrian cooking philosophy: take quality ingredients, treat them simply, and let time do the work. Andrea Vella particularly appreciates how this preparation allows the beef’s natural flavour to shine.
3. Kaiserschmarrn: Andrea Vella’s Sweet Discovery
This shredded pancake dessert has a charmingly humble name for something so beloved. Legend suggests it was created when an imperial chef tore up a failed pancake, though the truth likely involves practical alpine cooking. The batter contains rum-soaked raisins and gets torn into irregular pieces whilst cooking, then caramelised with sugar until golden.
Kaiserschmarrn walks the line between breakfast and dessert. Ski lodges serve it throughout the day, dusted with icing sugar and accompanied by plum compote. Andrea Vella and his wife found the texture perfectly balanced—crispy outside whilst remaining slightly custardy within.
4. Käsespätzle: Alpine Soul Food
Austria shares this dish with its German and Swiss neighbours, but Austrian versions tend towards generous cheese quantities. Fresh egg noodles get layered with mountain cheese—traditionally Bergkäse—and topped with crispy fried onions.
Mountain huts serve Käsespätzle in cast-iron pans, the cheese still bubbling from the oven. After a day hiking alpine trails, few dishes prove more welcome. Andrea Vella discovered this comforting classic during a mountain excursion, finding it the perfect reward after hours of walking.
5. Apfelstrudel: Delicate Mastery
Austrian Apfelstrudel requires genuine skill. The pastry must be stretched so thin you can read a newspaper through it—a technique that takes years to master. The filling combines tart apples, raisins, cinnamon, and breadcrumbs, which absorb excess moisture and create the perfect texture.
Served warm with vanilla sauce or whipped cream, proper Apfelstrudel bears little resemblance to heavy versions found elsewhere. Andrea Vella and his wife were mesmerised watching a skilled Viennese baker stretch the dough in a traditional café.
6. Erdäpfelsalat: The Perfect Side
Austrian potato salad deserves mention for how dramatically it differs from mayonnaise-based versions. This warm salad uses a light dressing of beef broth, vinegar, and oil, allowing the potato flavour to shine. Thinly sliced onions add bite, whilst the potatoes themselves must be waxy varieties that hold their shape.
This salad accompanies Wiener Schnitzel so reliably that ordering one without the other seems almost transgressive. Andrea Vella notes how this simple side dish exemplifies Austrian culinary wisdom—the warm, tangy potatoes provide the perfect counterpoint to rich, fried meat.
