Ultimate Guide to Austrian Cuisine: Austria’s Most Delicious Food
Taste Your Way Through Austria’s Most Delicious Dishes
When most people think of Austrian food, Wiener Schnitzel and sausages are the first things that come to mind.
But Austrian cuisine is so much more than that.
Austrian cuisine is shaped by centuries of imperial influence, drawing rich flavours from across the former Austro-Hungarian Empire — Hungary, Bohemia, Italy, the Balkans, and beyond.
The result is a unique and deeply regional food culture, with each corner of Austria offering its own specialities, traditions, and ingredients.
From hearty Alpine dishes and comforting Viennese classics to delectable side dishes and soups, Austrian food is a journey through landscapes and history.
Whether you’re exploring the elegant cafés of Vienna, a rustic Gasthaus in the Tyrolean Alps, or enjoying a gourmet restaurant in Graz, you’ll find that Austrian cuisine is as diverse as the landscapes it comes from.
This guide will introduce you to the most typical Austrian dishes every traveller should try-including main dishes, soups, and sides.
Ready to eat like a local? Let’s explore the traditional foods and drinks that define Austria — and find out why this country is a dream destination for food lovers.
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Eat Like a Local: Ultimate Guide to Austrian Dishes, Drinks & Snacks
10 Traditional Austrian Main Dishes you must try
When it comes to Austrian food, the flavours are rich, comforting, and deeply rooted in history.
From imperial feasts to Alpine farmhouse favourites, Austrian cuisine celebrates both rustic simplicity and refined indulgence.
Whether you’re dining in Vienna or enjoying a mountain hut meal in Tyrol, these traditional mains are more than just dishes—they’re a cultural experience.
This section showcases ten must-try Austrian main dishes that perfectly reflect the heart of Austrian gastronomy.
Expect golden schnitzels, slow-cooked meats, and moreish dumplings that’ll have you coming back for seconds.
Wienerschnitzel
Austria’s most iconic dish – a thin, breaded veal cutlet fried to golden perfection. Wienerschnitzel is traditionally served with a slice of lemon, Preiselbeeren (a tart sauce akin to cranberry sauce) and potato salad or parsley potatoes.
You can also get variations made with pork and chicken.
Tafelspitz
Tafelspitz is classic Viennese dish with boiled beef, carrots, leeks, onions, and broth. The origins can be traced back to the 19th century when it was a popular dish among the upper class.
The meat is sliced and served with beef broth and vegetables, along with various accompaniments such as mustard, horseradish, apple sause and creamed spinach.
Gulasch (Goulash)
Goulash is a popular, hearty and flavourful stew.
It is made with a combination of beef, onions, peppers, and tomatoes and seasoned with a blend of paprika and caraway seeds.
Gulasch is typically served with Serviettenknödel (bread dumplings) and sometimes with spätzle (butter pasta).
You will also find Goulash soup on many menus.
Käsespätzle (Cheesy pasta)
A typical Alpine speciality, the far superior Austrian mac and cheese.
The spätzle are small gnocchi-like pasta, which is coated with Bergkase (a typical sharp cheese from the mountains) and topped with fried, crispy onions.
It is one of my favourite dishes- great on a cold evening or after a day skiing or hiking.
Tiroler Gröstl
A traditional Austrian dish from the Tyrol region.
Gröstl is a hearty pan-fried dish made with potatoes, onions, and meat, typically bacon, beef, or pork.
It is typically served with a fried egg on top.
It’s a popular dish in Austrian ski resorts and Mountain Alms – a perfect way to replenish your energy after hiking or skiing.
Backhendl (Crispy Chicken)
The Styrian-style crispy fried chicken is popular all over Austria.
Think of it as the far superior Austrian Fried chicken.
Backhandl is often served with pumpkin seed oil (Kürbiskernöl) on a salad.
Zwiebelrostbraten
© Adobe Stock Images
A traditional Onion Roast Beef dish of juicy beef steak topped with crispy fried onions, served with gravy and potatoes.
Stelze
Stelze or Schweinshaxe (in Bavaria) is a pork knuckle, which is first boiled and then roasted to create crispy crackling.
Normally served with roasted potatoes and dipping sauces
Specklinsen
Lentils with bacon. Specklinsen is a traditional Austrian hearty and flavourful dish prepared with brown lentils, smoked bacon (Speck), and onions. It is often served with Semmelknödel (bread dumplings).
Martinigansl
Stuffed goose that is traditionally only served around St. Martin’s Day (Nov 11).
The roast goose is served with red cabbage (rot kraut), potatoes or dumplings (potato or bread), and sometimes chestnuts or other seasonal vegetables.
Classic Austrian Side Dishes
Austrian cuisine prides itself on its selection of flavour-packed side dishes, each crafted to complement the richness of its main courses.
From tangy cabbage to pillowy dumplings, these five sides might be humble, but they pack a punch when it comes to taste and tradition.
Whether you’re trying your first Wiener Schnitzel or digging into a roast pork feast, these sides are a vital part of the culinary experience in Austria.
Knödel
There are many different types of Knödeln (dumplings), such as Semmellknödel or Serviettenknödel (bread dumplings), which are served as a side dish.
The dumplings are made from bread rolls, herbs, and egg – a traditional accompaniment to meat and sauce-heavy dishes.
The main course Fleischknödel (dumplings with a meat filling) and Kartoffelknödel (potato dumpling) that may be stuffed with meat and served with sauerkraut, bacon and pork.
Erdäpfelsalat
Austrian potato salad.
Made with a vinegar-based dressing and often served warm with schnitzel or sausages.
Sauerkraut
A tangy, fermented cabbage side often paired with sausages or roast pork.
Rotkraut
Sweet and sour red cabbage, commonly served with roasts or festive meals.
Traditional Austrian Soups
In Austrian cuisine, soups are more than a starter. Whether it’s the simplicity of a pancake-studded broth or the bold punch of paprika in a steaming bowl of goulash soup, these dishes are comfort in a bowl. The soups featured here are a cornerstone of Austrian food, served everywhere from family kitchens to alpine alms.
Rindsuppe – Beef Broth
No soup captures the essence of Austrian cuisine quite like Rindsuppe.
This clear beef broth is a staple across the country—served on its own or as the base for an array of traditional additions.
Frittatensuppe: Pancake soup. A clear beef broth with thin strips of pancake (savoury palatschinken), a staple vorspeisen (entrée/starter) in Austrian homes and Gasthäuser.
Leberknödelsuppe: Beef soup with liver dumplings made from pork or beef, mixed with herbs, onions, and stale bread rolls.
Griessnockerl: A traditional Austrian and Bavarian clear broth (usually beef or vegetable broth) and semolina dumplings (Griessnockerl) often garnished with chives.
Gulaschsuppe
Goulash soup. A rich, spicy beef and paprika soup with Hungarian origins. The soup is popular in Austrian kitchens. You will also find Gulashsuppe as a entree in restaurants, at Christmas Market stalls and mountain alms.
Kaspressknödelsuppe
Cheese Dumpling Soup-A traditional Austrian soup featuring fried cheese dumplings (Kaspressknödel) in a clear broth.
It is a favourite in the Alpine regions.
Kaspressknödel are made from bread, cheese, fried until golden brown.
Wiener Erdäpfelsuppe
Classic Viennese Potato Soup.
This hearty potato soup is often flavoured with other vegetables like carrots, celery, and onions, and sometimes bacon or mushrooms.
The soup is subtly spiced with marjoram, caraway seeds, and garlic.
Whether you’re enjoying a hearty soup in a countryside Gasthaus or tucking into a delicious main dish in a city restaurant, you’ll find these traditional dishes proudly featured on menus across the country.
Austria cuisine offers a mouth-watering gateway into the nation’s rich culinary heritage—one plate at a time. So go ahead, explore Austria’s food scene and savour every bite of its authentic charm.
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