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Dessert

Linz and its Linzer Torte

The oldest recipe is from a cookbook that is over 350 years old: Even at this early date, the cookbook already included four different recipes for the Linzer Torte / Linzer Pastry. This is yet more proof for how generally popular and widely known the cake was already in the Baroque period!
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Dessert

Linz and its Linzer Torte

The oldest recipe is from a cookbook that is over 350 years old: Even at this early date, the cookbook already included four different recipes for the Linzer Torte / Linzer Pastry. This is yet more proof for how generally popular and widely known the cake was already in the Baroque period!
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Main course

Wiener Schnitzel... the classical veal dish

A specialty originating from the Italian “costoletta milanese” – a breaded and fried veal escalope. Although not invented in Vienna, the Wiener Schnitzel has long joined St. Stephen’s Cathedral and the giant Ferries wheel as the city’s most famous icons.
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Dessert

Kaiserschmarren... a dish fit for an emperor

Be that as it may: the Austrian “Mehlspeisen”, or ‘flour desserts’, have their own magic! The king of all “Schmarren”, the “Kaiserschmarren”, was one of Emperor (Kaiser) Francis Joseph’s favourites after he famously praised the dairyman of a small inn for his culinary prowess where he first tried the chopped, sweetened pancakes.
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Dessert

Wachauer Marillenknödel

The mild climate and fertile soil of the Wachau Valley not only produce outstanding white wines; they are also perfect for fruit-growing. When the apricots are ripe, this Lower Austrian region becomes a dumpling paradise.
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Dessert

Wiener Apfelstrudel

It is truly one of the best known Austrian desserts – Wiener Apfelstrudel, freshly baked, served with icing sugar and Viennese coffee! Who can resist this classical, mouth-watering dessert!
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Main course

Tafelspitz... the king of the beef dishes

When Viennese talk about ‘beef’, they always mean boiled beef with ‘Tafelspitz’ the king of the beef dishes. No Viennese holiday is complete without tasting this delicious beef dish.
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Dessert

Sacher Torte... a bittersweet symphony

Created in 1832 by 16 year old apprentice chef Franz Sacher at the court of Prince Metternich, it must be the most famous chocolate cake in the world today. The recipe for the Original Sacher-Torte is a well-kept secret, known only to confectioners at Hotel Sacher in Vienna.
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Dessert

Glühwein... the perfect winter warmer

The result of the right mixture using red-wine, cinnamon stick, sugar, oranges and cloves is the delicious taste of Glühwein. Glühwein is mostly consumed either at traditional Christmas markets or after a day on the Austrian slopes in one of the cosy mountain huts.
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Dessert

Vanillekipferl... the Austrian Christmas cookie

For all those who want to enjoy a little Austrian Christmas atmosphere at home, here is the recipe of the Vanillekipferl (Vanilla Crescents) a delightfully light cookie, with a hint of vanilla.
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Dessert

Salzburger Nockerl… a “culinary ambassador”

This light and fluffy dessert may remind some people of Salzburg’s snow capped-mountains - but it is definitely a real treat for gourmets. Legend has it that the famous Salzburg prince archbishop of Raitenau loved his mistress Salome mainly because of her exquisitely fluffy Salzburger Nockerl.
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Dessert

Marmorgugelhupf... eyecatcher for the coffee table

The central position of the Marble Gugelhupf Cake in the Austrian cake-and-coffee tradition is unrivalled. Even in these calorie-conscious times, the sweet sins of our grandmothers have lost none of their attraction.
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Main course

Viennese Goulash... an exquisite delight

A dietary staple adopted from Hungary during the emperor's day - diced meat and vegetables are put in a stew together. There are dozens of variations, from "gravy goulash" to "fiacre goulash".
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Dessert

Esterházy Torte... the Hungarian dream

This originally Hungarian cream cake, named after Paul III Anton, Prince Esterházy, a wealthy prince and diplomat of the Austro-Hungarian Empire, is made of fine sponge cake and marvelous butter cream, covered with a white sugar icing. Due to its unique taste, it has become one of the most famous cakes in Europe.
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Dessert

Carnival doughnuts

For those who want to experience the Austrian Fasching feeling. This delicious dessert is called "Carnival Doughnut" (Faschingskrapfen) because it is most commonly eaten during the carnival season in February.
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Dessert

Poppy Seed Noodles... a different type of pasta

Poppy Seed Noodles are a sweet kind of pasta, made made of potato dough. Enjoy it with melted butter, sugar and poppy seeds.
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Starter

Tirolean dumplings

This hearty dish was first mentioned in a Tyrolean cook book dating back to the 16th century and is sure to turn any cool evening into a heartwarming affair.
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Starter

Tiroler Gröstl

Known as Gröstl, this bacon, onion and potato fry-up is a real Alpine filler.
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