Top 5 Austria Food & Drink: A Tasty Trip

Austria, is that lovely nation that’s often celebrated for its beautiful scenery, art, and musical legacy, yet its culinary contributions, even food and drink, tend to get a bit overlooked. And that is really a pity because Austrian cuisine is far more than just schnitzel and sachertorte, it truly is. It reflects the country’s storied history and its position at the crossroads of Europe, too it’s almost a mix of various cultural tastes and traditions. I want to shine some light on five foods and drinks from Austria that you just absolutely have to try, providing some helpful insights to make sure that, your next trip there will become a genuine food experience, I really believe.

1. Wiener Schnitzel: More Than Just Breaded Meat

So, what’s the most well-known Austrian dish? Likely, it’s Wiener Schnitzel. Yet, do not let its global recognition trick you into believing that it is something plain because Wiener Schnitzel, basically, is anything but, really. The dish is a thin, breaded, and deep-fried cutlet of veal, now traditionally garnished with a lemon slice and parsley, also very often it’s served with potatoes or maybe even a simple salad, right.

That official Wiener Schnitzel, unlike just about any old breaded cutlet, comes specifically from veal, which might be one little thing you never even knew, I’d bet. That meat needs to be pounded until it’s really thin, then it’s lightly coated in flour, dipped into egg, then coated with breadcrumbs crafted from *semmelbrösel* (a sort of fine breadcrumb), and soon after it is cooked in loads of hot oil or clarified butter. This really gives it its signature golden-brown crust, oh, I can taste it now! You ought to head to Figlmüller, which might be among the most famous places in Vienna to sample this classic, also their version will knock your socks off, that’s the honest truth, for a meal fit for the Emperors.

2. Sachertorte: A Chocolate Dream with a Story

Very few cakes contain the status of the Sachertorte. Now, this rich chocolate cake contains layers of thin apricot jam, too it’s all covered in a glaze made of dark chocolate. And that’s typically offered with a dollop of unsweetened whipped cream to offset the cake’s fullness, more or less that little addition might be quite necessary to manage that rich delight, right. The Sachertorte’s background is that its roots go back to 1832, it seems when Franz Sacher, then a trainee pastry chef, produced it for Prince Wenzel von Metternich in Vienna, or at the very least that’s the story everyone keeps telling, so I am too.

The Hotel Sacher and Demel patisserie happen to be recognized as competing guardians of this original recipe, actually leading to what they now call a “cake war” way back in the 1950s. This fight concerned things like the real quantity of apricot jam layers, it is a big deal when you get down to specifics! If you are in Vienna, testing Sachertorte at both spots is almost like some sort of yummy study in cake history, is that, also you should select your favourite, since it’s just good fun, I mean! Enjoy your treat!

3. Austrian Wine: Beyond Grüner Veltliner

A large amount of people only know Austria for the Grüner Veltliner, which, sure enough, is actually a delightful white wine! That zesty, crisp wine is regarded as Austria’s calling card in the vineyards of the globe. Yet, Austrian winemaking happens to be anything but one-dimensional, there are so many tastes, right. Austria features an array of wine areas, producing everything from bold reds to sweet dessert wines, all boasting that country’s different terroirs.

Burgenland is very popular for its red wines made of grapes like Zweigelt and Blaufränkisch. On top of that, it is understood for its dessert wines, usually, specifically those around Lake Neusiedl, that develops a unique microclimate perfect for noble rot, which actually is a type of mold vital for certain dessert wines. That area gives those dessert wines like a rich sweetness alongside some serious depth. It’s commonly said, that Austria’s wines provide some quality without all the “look at me” pizzazz, to the wines of France or even Italy, now it is slowly gathering a well-earned international applause because of its excellence and its diversity. Now is when you must try out an area wine tasting for your self! Grab a bottle.

4. Käsespätzle: Austria’s Cheesy Noodle Delight

Cheese lovers, take notice of Käsespätzle! So, this comfortable dish is simply Austria’s spin on mac and cheese, and really its so much more tasty than just that. And that dish is comprised of soft egg noodles (Spätzle), tossed in a melted, flavorful local cheese, then generally topped with crispy fried onions. Actually, those noodles come with a distinct, nearly chewy texture. As a matter of fact, they’re made of a straightforward batter that gets pressed with a specialized Spätzle maker, that’s quite a gadget. Then it will fall right into boiling water.

Different regions may utilize different kinds of cheese, starting from a more powerful Bergkäse into a milder Emmentaler, adding various complexities into the dish. Käsespätzle is just that kind of food that is suitable for a comfortable night after walking on an Austrian hillside. Now that the best examples is usually located in traditional mountain restaurants, or you can call them *Gasthöfe*. That said, I encourage sampling a variety to check out the distinctions in regional preparation. All that food is hearty, delicious, also you might even want to order a second helping, basically because it’s so addicting, yet be warned you are certain to fill up rapid! Enjoy those fried onions!

5. Apfelstrudel: An Apple Pastry with a Twist

We just could not complete our trip without looking into Apfelstrudel, so this pastry stands as another cherished treat in Austrian cooking. Very unlike an apple pie, Apfelstrudel, arguably, comes with a flaky, thinly stretched dough wrapped around the delicious blend of apples, raisins, cinnamon, including breadcrumbs. I mean that dough needs to be so thin that folks say you need to be able to read a newspaper via it, what a boast!

It seems the key lies within preparing that filling, which features apples (often tart varieties, such as Granny Smiths), soaked raisins, cinnamon, sugar, and also a bit of rum for added flavor. The breadcrumbs (usually toasted in butter) actually assist to absorb extra wetness in order to keep that pastry from turning soggy. So that strudel is commonly served warm, sprinkled with confectioner’s sugar, plus provided alongside vanilla sauce, whipped cream, or even vanilla ice cream. That perfect blend of sweet apples plus a somewhat zesty crust is something special. I mean it gives such comfort food feels when combined with just a scoop of creamy vanilla ice cream. The Cafe Central in Vienna is still another well-known location, that, arguably, really is a good place to sample the famous strudel, even in a setting dripping with history, pretty much. Don’t forget the vanilla ice cream!