Often mistakenly identified with the Viennese one, Austrian cuisine is an enviable palette of its numerous regional tables.
In Vienna, you certainly cannot miss the Wiener Schnitzel (equivalent to our Milanese cutlet), the Backhendl (breaded and fried chicken), and the Sacher Torte.
In Lower Austria, it’s absolutely worth honoring the salted meats (surfleisch), the pork roasts (schweinsbraten) accompanied by knodel dumplings, river fish, and game, such as pheasant with speck and wild boar ham, all washed down with local dry wines.
In the Burgeland, the clear Magyar and Croatian roots of Pannonian cuisine can be seen: excellent gulasch (savory beef stew), palatschinken (jam crepes), roasts, and grills with different types of meat.
The mild climate and generous pastures of Carinthia bring to the table flavorful vegetables, excellent butter, cheeses, and dairy products: kasnudeln, cheese gnocchi, are a delicacy not to be missed.
In Salzburg, the opulent and somewhat rococo shapes of Salzburger Nockerl, the sweet soufflés, and kalbsvogerl, the larded veal rolls served with tomato sauce, reign supreme. The local beer also has a long tradition: the oldest brewery dates back to 1492, the year America was discovered.
