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Viennese Cuisine

The Hungarian Girl | June 8, 2010 | 0 Comments

Vienna is one of the few cities in the world that boasts its very own cuisine. Much of this can be attributed to the city being influenced by many surrounding cultures such as the Italians, French, Hungarians, Slavs, and Russians who have left particularly strong impressions. Perhaps, the most widely known and esteemed of all Viennese cuisine is its rich pastries such as the strudel and sachertorte as well as its savory dishes like Tafelspitz.

Apple strudel with hot vanilla sauce.

Gulasch

Inspired by the famous Hungarian goulash, this hearty and flavorful soup is also well-known in Vienna. Variations of goulash include fish, veal, chicken, and wild game. There are even restaurants in Vienna that only serve goulash on their menus and are known as “goulash huts.”

Kaiserschmarrn

Kaiserschmarrn is a light, caramelized pancake that is combined with raisins and fruit preserves and then topped with powdered sugar. It is believed the dish was first prepared for the Austrian Emperor Francis Joseph I from 1830 to 1916.

Sachertorte

Made with layers of dense chocolate and apricot jam in the centre along with icing on the top and sides, sachertorte is Vienna’s most famous cake and is world-renowned. It is traditionally served with unsweetened whipped cream to compliment its overall taste. Sachertorte was named after its inventor Franz Sacher who created the dessert in 1832 for Wenzel Clemens Prince Metternich. The trademark for the “Original Sacher-torte” is registered by the Hotel Sacher, which was built in 1876 by the son of Franz Sacher.

Schinkenfleckerln

A classical Viennese dish that conists of thick egg noodles covered with ham and cheese. Similar to a casserole.

Strudel

The Viennese are very passionate about their strudel and the art of strudel making. It is believed that strudel was first introduced in Vienna by the Turks in the mid 15th century, in the form of the Baklava pastry. It soon became synonymous with Viennese cuisine over the years. The most well-known version is the apple strudel but there are also savory kinds like cabbage strudel.

Tafelspitz

Tafelspitz is at its most basic, boiled beef. However, authentic Tafelspitz in Vienna and throughout Austria requires a custom-cut fresh piece of the hind part of the cow unlike North American versions. The dish is also cooked according to classic preparation rules.

Vanillekipferl

Crescent shaped cookies made from ground almonds or hazelnuts that are dusted with confectioners’ sugar. Vanillekipferl are most often baked for Christmas.

Wiener Schnitzel

A specialty originating from the Italian “costoletta milanese”, Viennese wiener schnitzel consists of a thin slice of fried veal that is coated in breadcrumbs. It is not be confused with the North American version made from pork. The dish is most often served with Erdäpfel Salat, a warm potato salad.