Mohr im Hemd... the Austrian chocolate hazelnut pudding
The "Mohr im Hemd" (literally: „moor in a shirt“) is one of the typical desserts of the Viennese cuisine. This chocolate hazelnut pudding is served with hot chocolate sauce and whipped cream.
The "Mohr im Hemd" (literally: „moor in a shirt“) is one of the typical desserts of the Viennese cuisine. This chocolate hazelnut pudding is served with hot chocolate sauce and whipped cream.
Poppy Seed Noodles are a sweet kind of pasta, made made of potato dough. Enjoy it with melted butter, sugar and poppy seeds.
This popular dessert of the Viennese cuisine tastes divine, and this is meant in the truest sense of the word: The visual appearance of the sponge mixture in combination with beaten egg whites corresponds perfectly to the colors of the Catholic Church – yellow and white.
The Viennese Cuisine and its desserts have a long tradition. And so every Viennese pastry shop which sells Cream Slices uses its special recipe which is always a well-guarded secret.
This recipe is originally from the Czech-Bohemian Cuisine. Often filled with jam, poppy seeds or cream, they are another famous Austrian dessert to melt away.
For those who want to experience the Viennese Fasching feeling. This delicious dessert is called "Carnival Doughnut" (Faschingskrapfen) because it is most commonly eaten during the carnival season in February.
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.
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". Find the original recipe for "viennese goulash" here.
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.
The beauty and lifestyle here seem inconceivable in this day and age - areas this pure and authentic in many parts of the world seem to be trading in those very qualities. And locals here have chosen to embrace their heritage gastronomically, viticulturally and agriculturally.
Barely an hour's drive from Vienna, Burgenland offers innovative vintners, chefs and artists determined to both preserve wonderful old traditions, and breathe new life into them. It is a noticeably warmer region, hence the array of white, sweet and red wines, all-thriving in a climate stabilized by the striking Lake Neusiedl.
The Deuring-Schlössle (“Deuring little castle”) is one of the loveliest spots in the country to savor a meal, linger a few days and, last but not least, highly treasured by the visitors to the Bregenz Festival.
For decades, Tschebull is a treasured jewel in Carinthia’s restaurant scene. It is even a monument, an institution, in matters of maintaining Alpine-Adriatic culinary traditions.
For whoever has a yearning for the best fish you can eat, this restaurant is a safe-and-sure tip. Char and trout flip from the pond onto the table, as it were. And the char caviar from this house is known far and wide.
Every year during the pre-christmas season in Salzburg’s old town, Stiftskeller St. Peter is turned into a Christmas wonderland, with 9 kilometers of light chains, 150 Christmas trees and about 8,000 Christmas tree ornaments.
Gerhard Fuchs numbers among the greatest chefs as far as the eye can see. On the Pössnitzberg, nestled in a cluster of wine estate and tip-top hotel buildings, he has found the ideal backdrop to celebrate his art(s).
Prize-winning wines, homemade schnaps brandies, a small but exquisite restaurant, and a smattering of guest rooms to overnight in - plus desserts flowing from the local variety of apricot known as marille. The Prandtauerhof in Joching on the Danube is more than 700 years old. The Holzapfel family radiates Wachau hospitality and serves the best this exceptional region can come up with, both from cellar and kitchen.
The Loibnerhof is the longstanding classic pillar of restaurants in the Wachau. For decades, it has enjoyed cult status for its outstanding regional cuisine.
For music festival visitors who have a tendency towards enjoyment, as well as for many others, the Pfefferschiff has become a fixed star in the culinary heavens of Salzburg.
The former monastery has been secularised for a long time. Today it is a different kind of temple: of enjoyments at the highest imaginable level.
Carl Zuckmayer refers to this place in his memoirs, as do countless other celebrities, who have drunk this or that glassful at the Braustüberl. They did so for a good reason.
Heinz Hanner is doubtless the most avant-guard top Austrian chef there is. And one thing is also certain: nothing here can ever get boring.
The “permanent cooking experiment” conceived and carried out via the devices of Eckart Witzigmann in Hangar 7 was a grand success. Celebrity guest chefs from all over the world are the ones who have assured and perpetrate that success.
The chef earned his spurs and his fame as legendary chef at Hotel Intercontinental in Vienna. Manfred Buchinger resaddled to establish a splendid Weinviertel country inn known instructively as “the old school”.
The gourmet restaurant “Verdi”, together with the next-door bistro known as “Verdi-Stopover”, are a culinary couple of acknowledged preeminence reigning over the city of Linz.
A site is not something which can be substituted. And the one at Lake Restaurant Lackner on the Mondsee is not just pretty, it is irreplaceable. But that’s not all you can depend on.
The inn known as “Zur Dankbarkeit” (“The Gratitude”) has been a beloved classic for a long time in the Pannonian restaurant scene. It is a popular meeting place for everyone who loves delicious, down-to-earth food.
In this splendidly restored old farmstead estate, a modern restaurant forms the exciting counterpoint. The link which ties the two together? Great food.
Mooslechner’s Bürgerhaus is a little piece of paradise in the heart of Rust. It has a highly individual hotel and a first class restaurant.
Everyone knows that wine and food are a marriage made in heaven. At the Sattlerhof, they discovered this a long time ago. For more than 20 years, this happy symbiosis has been lived to the utmost: fine eating, fine living.
Joseph’s, housed in Hotel Seevilla, is a perfect example of how to establish twinkle-toed, breath-of-fresh-air cuisine in a traditional hotel environment.
Although a mere 2.5 kilometres separate the Westautobahn from the Riesnerhof, at this 200-year-old inn you will feel like you are in a different world — thanks to the stunning views, the friendly atmosphere, and the outstanding cuisine!
Remarkable ambience, outstanding biodynamic wines, and a small but excellent assortment of wine-tavern fare: this has proved a winning combination for the Gut Oggau — which has even been featured at a San Francisco museum
After a hiatus, Burgenland’s Zur Blauen Gans (the ”Blue Goose”) is again flying high. Award-winning chef Oliver Wiegand is now wielding the whisk here, combining traditional Austrian fare with innovative gourmet cuisine to create a unique dining experience on the shores of Lake Neusiedl.
Regional specialities, sampled in the midst of vineyards.
Lower Austria’s architectural highlights are not limited to a few areas; they are to be found everywhere, from the Wachau Valley and the city of Krems to the provincial capital of St. Pölten and the Kamp Valley.
Whether in the historic city centre, in the traditional wine taverns or on the other side of the Danube: Vienna is full of architectural highlights. In this city, contemporary and historic buildings coexist in a strikingly innovative manner.
There is no avoiding the subject of wine when travelling through the province of Burgenland. But then again, who would want to? Especially since a growing number of modern wine estates boast not only exceptional wines but also exquisite architecture.
While the architecture of a region obviously shapes its surroundings, the opposite is just as true. It is thus little wonder that Styria, which boasts such a richly varied landscape, is incredibly diverse in terms of its buildings as well.
An alphabetic tour through Austrian cuisine will help you decipher the menu and spike your appetite for delicious desserts and mouth-watering specialities: from A(pfelstrudel) to Z(irbenschnaps).
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.
Mr and Mrs Austrian are beyond doubt epicureans. When their culinary rituals blend with the famous Austrian hospitality ("Gemütlichkeit") guests will experience a unique feast. Encounter Austrian cuisine not only at the dining table...
Nothing is as inspiring and invigorating as new discoveries. Our selection of extraordinary travel experiences throughout Austria will make your trip even more special. Find "off the beaten path" wine taverns, attend world class concerts or explore the best scenic hiking trails...
Austria recaptures the spirit of a bygone era: Ornate palaces, imperial monuments and echoes of Mozart’s music abound – all remind travelers of life as it once was. Nowadays, visitors to Austria discover exciting movement afoot. Austria’s vibrant wine scene has earned a worldwide reputation for quality and innovation and is the destination for those seeking culture and charm.
At the “Blue Goose”, perched atop Salzburg’s city mountain, the Mönchsberg, they pursue an overall philosophy: eat, drink, feel good, stay awhile...
This golden star shines brilliantly. It comprises a gourmet restaurant, an inn (“Bürgerstube”), a fantastic vinotheque and a butchery with its own delicatessen.
Maestosa Johanna Maier celebrates in the tiny world of a village in Pongau at 1,000 meters altitude the great, grand world of high cuisine.
On the Pogusch, where foxes and rabbits used to wave goodnight to each other before retiring, nowadays celebrities and enjoyment-seeking guests from far and near come to enjoy whatever is on the agenda.
Austria possesses an incomparable source of richness which few people are consciously aware of: clear, clean mountain water. At Fish Restaurant Kulmer, with its own fish breeding facilities, guests have benefited from this wealth for decades.
In the epicentre of the vineyards, this cluster of winemaking facilities, hotel and restaurant emanates the aura of a fairy tale. And this is not, we emphasize, simply a matter of history.
Landhaus Bacher has been one of the first culinary addresses in the Wachau for many years. It is one of Austria’s very best restaurants.
Jamek has been an institution in the Wachau for decades now. Both for the lusciously comfortable atmosphere and the quality of everything promised...and delivered.
Hans Weibel was an early champion of cultivated wine-drinking in Vienna, which is why this beverage plays such a key role in all of his establishments. But man does not live from wine alone.
This bistro is a wee bit hard to find, located atop the old city walls of Vienna. With its romantic garden, it is a popular watering hole for a widely diverse crowd.
In this rustic urban inn, located right near two of the city’s most prominent cultural institutions – the Akademietheater and the Konzerthaus – time seems to have stood still in an agreeable way.
The Austrian daily “Kurier” called it “Austria’s most beautiful regional wine shop”. The brainchild of local authorities and some forty top winemakers from Wagram, planned by the Viennese architectural team of “gerner°gerner plus”, and opened in September 2009, Weritas Wagram is a centre for the entire region.
During a visit to the Schaerf World, visitors find out all they ever wanted to know about growing, refining, preparing, and – above all – enjoying coffee.
In the atmospheric cellars of the Vinatrium in Deutschkreutz one finds a nearly inexhaustible supply of wines from Central Burgenland, all of which can be sampled.
“Indulge the urbane life of Mozart’s city”, is the motto of the art hotel in the middle of Salzburg’s historic downtown. And this attitude has earned the Art Hotel Blaue Gans the appreciation and affection of artists and guests alike.
A glass palace with panorama views: in terms of furnishings, The Penz, located in the heart of Innsbruck, is not much different than other 4-star hotels. That special something is to be discovered on the fifth floor, where the bar and restaurant offer spectacular views of Innsbruck by night.
The Heurigenhof Bründlmayer is no ordinary heuriger buffet. In this preciously beautiful ensemble of historic buildings, you enjoy superb cuisine and the preeminent stars of the Austrian wine scene, courtesy of Bründlmayer.
The only thing ‘wild’ about the Wilder Mann is, perhaps, what happens in the kitchen during the season of ‘wild game’. This snuggly old country inn has been popular for centuries for travellers and guests from far and near alike.
If you try to imagine the ideal, typical, country inn in the ideal site, the picture your imagination comes up with is devilishly close to the actual Gannerhof in Innervillgraten. Everything here is just...picture perfect.
The so-called bittermann vinarium is a modern country inn: within age-old walls awaits a true land of plenty for all those who love to eat and drink well.
Zum Schwarzen Kameel is much more than just a culinary meeting place for celebrities: for nearly 400 years it has been a Viennese institution.
Plachutta is to beef what Figlmüller is to schnitzel. In keeping with the tradition of fabled Viennese beef establishments of the past, the Plachutta restaurants have now become legends themselves.
If there was a superlative form for “good traditional cooking”, it would be “best traditional cooking”, and this term is the perfect description of the food at Eckel, in Vienna’s Sievering neighbourhood.
In Vienna Figlmüller is synonymous with schnitzel: the city’s Figlmüller restaurant makes what is probably the best and most famous schnitzel in the entire city.
Getting to sample local specialties and savor fine cuisine is as much part of any holiday as taking snapshots or writing post cards. The Via Culinaria, a creative initiative in the SalzburgerLand, provides a true gourmet experience. Seven culinary tours cater to cheese devotees, fish fans, sweet tooth, alpine hut addicts and beer aficionados, among many others.
From the middle of the vineyards rises the aluminium-clad cube of the Visitors’ Centre Loisium, a symbol of how adept the winegrowing town of Langenlois is at linking the modern and the traditional. This theme is also taken up each year in March by the Loisiarte music and literature festival.
World Music from the Waldviertel: Litschau, Austria’s northernmost city, is the birthplace of the traditional “Schrammel” music. In July, the area surrounding the Herrensee and the Herrensee theatre serves as the location for three days of Austrian folk music, sometimes conventional and occasionally eccentric.
Huth is a prime example of a contemporary Viennese inn: modern in appearance, but classic when it comes to hospitality and cuisine.
We have compiled our favourite dishes to make sure you can create your Austrian holidays memories at home.
Daniel Spoerri, artist of “nouveau realisme” stemming from Rumania, made an impact with Eat-Art Events and Object Art Works.
Travel our wine country and savor authentic Austrian cuisine. Find out about culinary specialties from Austria: from organic products to delicious desserts and traditional drinks.
The Danube is not only known for its culture, landscape and beautiful nature, it is also famous for its culinary delights and therefore a top address for gourmets.
Cruise along the breathtaking Danube and download a listing on Danube cruises provided by Australian and New Zealand tour operators.
Tour throughout Austria and download a listing on Austrian and European packages offered by Australian and New Zealand tour operators.
Experience the magical atmosphere of Austria's culture and music performances and download a listing on classical music and cultural tours offered by Australian and New Zealand tour operators.
Once upon the time around 1990 there was a master confectioner who thought that all the existing chocolate creations on the market are simply a little bit too boring. So after business hours he started to explore in the quietness of his company's back room...
In the opinion of many gourmets the brothers Karl and Rudi Obauer are the most successful in the country. Every year their restaurant achieves the highest nominations by national and international gourmet guides.
Until recently he was the famous chef of the well established Hotel Sacher in Vienna and now Hans Peter Fink took over the traditional rural inn of his in-laws and was awarded with two "Gault Millau" hats right away.
In the Schilcherland with its vineyards and wine taverns is situated an entire piece of art: At the Rauch-Hof you are welcome to lounge idyllic, enjoy outstanding food and discover unusual culture.
Supposedly time passes by slower in Schilcherland than anywhere else. At least this was claimed by people who spent some memorable time enjoying a glass of wine at a typical wine tavern a “Buschenschank“ right within the soft hills of south-western Styria and completely neglected time.
An exceptional hotel for Spa lovers, people looking for relaxation, night owls and those in search of adventures at the Mühlviertel you may experience indulgence and culture with heart and soul.
Vacation on the sunny side of Austria. In the unusual and typical Pannonian accommodation life is at its glory.
Award-winning Chef Klaus Fleischhaker, who operates the well-known Gourmet-Restaurant Pfefferschiff in the City of Salzburg, has made his dream come true in Vienna: He created a hotel in which everything is dedicated to wine.
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.
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.
To combine fine pickled vegetables with the thought of emergency rations would prove the delicious variety of Staud’s products completely wrong. Non-believers will be convinced by visiting the Staud’s Pavillion at the Yppenplatz in Vienna.
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.
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!
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.
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.
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.
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.
Burgenland is unlike anywhere else in Austria. Whereas Austria is known for rugged Alps, pirouette-inducing meadows or the excitement of Vienna, Burgenland sits on the edge of Central Europe’s vast Pannonian plain.
Cafés are an everyday part of city living and in Vienna in particular they are at the heart of city life. Around 1900, a visit to a Viennese café was a spectacular experience, newspapers were displayed on custom-made stands, waiters wore tailcoats and ceilings were decorated with elaborate chandeliers.
After you have returned back home you can still enjoy the tastes of Austria: Styrian pumpkinseed oil, Zotter chocolate, Manner Schnitten hazelnut wafers and the famous Mozart chocolate balls are all popular culinary souvenirs.
A good beer has only four ingredients: water, grain, a little hops and yeast - the rest depends on the brewer’s skill. (And in Austria, we've got plenty!)
A culinary voyage around the world takes not 80 days but minutes in Vienna’s Naschmarkt.
It’s known as the black gold of Southern Styria: pumpkin seed oil. These days a modest, family-run oil press has become the world’s biggest producer of this delicacy.
A region which straddles the banks of the Danube, rich in history, blessed with a mild climate and outstanding white wines, the UNESCO cultural heritage site of Wachau is a magical land in every season.
Guests at this hotel can improve their wellbeing with an individually tailored programme. The future of your sustained good health lies in the Tirol.
Eric Stekovics has scoured the world for tomato seeds in his quest to revive some nearly forgotten flavours. Today more than 3,200 varieties of tomato thrive in his fields near the Neusiedlersee.
One of the most famous gourmet restaurants of the city can be found in one of the most beautiful parts of Vienna, in the middle of the Stadtpark and on the banks of the river: the Steirereck and its sister establishment, the Meierei next door.
The Taubenkobel restaurant is one of the best in the country. And for those who are hesitant to enter such spheres, the light version in the form of a pretty bistro is just the ticket.
Did you know, that to this day Vienna is the only world capital with a significant wine production within it's city limits? Respected vintners are bringing their visions to the exploding culinary and cultural renaissance happening in Vienna.
The "Linzer Torte" is considered the oldest known cake in the world. It was already mentioned by name as early as 1653. Yet who named or invented the cake will always remain a mystery.
No other country can lay claim to so much viticulture and wine culture in its capital city. Grapes were cultivated here as early as 1132 AD and it’s now “in” to drink Viennese wine.
From Vienna, drive along the Danube westward towards Lower Austria. Just past the city of Krems, you’ll encounter idyllic, terraced vineyards of the Wachau valley.
The gardens of the Kamptal have been especially blessed by nature and 19 unique oases of green can be visited in one of the most beautiful valleys in Lower Austria.
A small village in the Waldviertel has devoted itself totally to the poppy: the inhabitants of Armschlag have even patented the unique Waldviertel grey poppy seed.
This valley, once completely covered by forest, lies between Lake Constance and the Arlberg and is the ideal destination for gourmet holidays amidst pristine nature.
Looking for an upscale dining experience? We have compiled a list of restaurants, that will enhance you travel experience. This list is in no way complete since there are so many of them throughout Austria.
Austrians take their food seriously and this dedication shows in their gastronomic rituals.
The miracle of Austria is that all of its wine regions are incredibly easy to visit. In fact, once you step off the plane in Vienna, you have already arrived in one of the world’s most unique wine regions.
Drinking has its own ceremonial protocol in which eye-contact plays a central role.
After a long night of revelry, there is nothing like a hearty snack to avoid a rude awakening the next day.