This great spread is served in typical Heurigen wine taverns throughout Austria's wine growing regions and is served best on pumpernickel or rye bread. Impress your guests with this traditional Austrian spread at your next party.Surprise your guests with original Liptauer spread...
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.
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.
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.Go to the recipe!
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.Go to the recipe!
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.Go to the recipe!
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.