Austria cuisine

Austrian pastry filled with apples, cinnamon, and sugar.

Crispy fried chicken, a classic Austrian dish often served with salad.

Austrian dish made from veal or calf lungs and heart.

Traditional Viennese whipped cream coffee served in a glass.

Hearty beef stew with paprika, onions, and potatoes, Austrian adaptation.

Shredded and caramelized pancake served with fruit compote.

Cheese noodles topped with crispy onions, Austrian comfort food.

Cheese dumplings made from curd cheese and flour, served with butter.

Baked meatloaf made from finely ground pork and beef, served in a roll.

Austrian dumplings filled with apricots and dusted with powdered sugar.

Dense chocolate cake with apricot jam and chocolate glaze, invented in Vienna.

Half-moon pasta filled with spinach and curd cheese, Tyrolean specialty.

Roast pork with crackling, served with potato dumplings and cabbage.

Bacon dumplings served in broth or with butter and chives.

Austrian dish made from boiled beef, often served with horseradish and potatoes.

Pan-fried potato and bacon dish with fried egg, Tyrolean specialty.

Austrian pastry filled with sweet quark cheese and raisins.

Classic Viennese pastry with thin dough, apples, raisins, and cinnamon, served warm.

Viennese coffee drink with equal parts espresso and steamed milk, topped with foam.

Breaded and fried veal or pork cutlet.