Food & Drink (Overview)
Each region has its specialty, with influences coming from Italy, Slovenia, and Germany. Much traditional Austrian food relies on simplicity—meat schnitzels (cutlets) are served with salads and potatoes, sometimes with soups beforehand. Tafelspitz, or boiled beef, is the best-known national specialty, though if you are after something more unusual, you could try the Styrian specialty, blood-and-liver sausages. Game and fish are often prepared using old aristocratic recipes. The more famous Austrian chefs have taken these old dishes and interpreted them in new ways. From the most exclusive elegant dining room to the smallest stube or gasthof, there's much to enjoy.And don't forget dessert—Austria is noted for its pastries, chocolates, and cakes. Each afternoon, most citizens take a break, stopping at cafés or small sweet shops for a pastry and coffee. The apple strudel is an absolute must, as is the Salzburger Nockerl (a soufflé heaped to resemble the three mountains surrounding Salzburg). Coffee is served in all ways imaginable; espresso lovers will think they are in paradise.
Vineyards and breweries keep Austrians well supplied with an array of wines and beers. Klosterneuburger is perhaps the best white wine. Other choices include the popular Gumpoldskirchern and Welschriesling. Red wines include Bluer, Protugieser, and Zweigelt.
In Vienna and Lower Austria, take time to visit a heuriger, or "new wine" garden. Found principally in Grinzing and other regions near the Vienna Woods, these establishments sell "new wines" made from the grapes of the current year. These full-bodied, potent wines were beloved by Joseph II. A trip to one of these family-owned taverns is a must for anyone who appreciates wines.
Of the beers, Gosser Brau is a rich brew made in Styria. It's full-bodied and fine, and available in light or dark. Schwechater is tops in Vienna. Imported liquors are often exorbitantly priced, but local schnapps and fruited brandies can be found. On the ski slopes, schnapps (often flavored with fruit juices or spices) warms up chilled bones. Finally, bowle is a delicious summer punch—popular everywhere, but especially in Vienna—made of cognac, white wine, champagne, or curaçao and fresh fruits, and served from a bowl.