Often mistakenly identified with Viennese cuisine, Austrian cuisine is an enviable palette of its many regional tables.
In Vienna, you definitely must not miss the Wiener Schnitzel (the equivalent of our Milanese cutlet), the Backhendl (breaded and fried chicken), and the Sacher Torte.
In Lower Austria, it is absolutely worth honoring the salted meats (surfleisch), pork roasts (schweinsbraten) accompanied by knodel (dumplings), river fish, and game such as pheasant with speck and wild boar ham, all washed down with hearty local wines.
In the Burgenland, the Hungarian and Croatian roots of Pannonian cuisine are clear: excellent gulasch (a flavorful beef stew), palatschinken (jam-filled crepes), roasts, and grilled meats with various types of meat.
The mild climate and generous pastures of Carinthia bring flavorful vegetables to the table, as well as excellent butter, cheeses, and dairy products: kasnudeln, cheese dumplings, are a delicacy not to be missed.
In Salzburg, the rich and somewhat rococo forms of Salzburger Nockerl, sweet soufflés, and kalbsvogerl, veal rolls with lard, served with tomato sauce, reign supreme. The local beer tradition is also long-standing: the oldest brewery dates back to 1492, the year America was discovered.
