Viennese cuisine

Wiener Schnitzel, Tafelspitz, Sacher Torte and Kaiserschmarren: these are just a few of the instantly recognizable and world-famous staples of Viennese cuisine. Each dish perfectly illustrates how different culinary influences come together in the city.

Release time : 2019-07-12 10:41:29

source : https://www.wien.info

salad, but is also served with boiled potatoes or a side salad (e.g. cucumber, tomato or green salad). The Viennese passion for deep-fried dishes is not just confined to Wiener Schnitzel. Other staples to be tossed in breadcrumbs and added to the fryer include chicken pieces (Backhendl), liver, fish, and vegetables. While there are endless debates among the city’s residents as to which restaurant or pub cooks the best Schnitzel, one thing is clear - there are plenty of candidates to choose from!

Tafelspitz is no less well-loved in the city. None other than Emperor Franz Joseph declared this slow-boiled, tender cut of beef his favorite, and he is rumored to have eaten it almost every day. It is served with a staggering array of side dishes such as apple and horseradish, chive sauce, green beans with dill, creamed spinach, and Erdäpfelschmarren (plain boiled potato pieces fried in butter or lard). Another traditional favorite, Goulash, can be found on the menu at every self-respecting Viennese restaurant. To make this authentic Hungarian ragout-style stew, braising beef is cut into large chunks, fried with onions and seasoned with sweet paprika powder (ground dried red peppers) before being simmered until soft. Rostbraten is another staple that crops up on virtually all of the city’s menus. Depending on the chef’s preference, a special cut of beef is either flash fried or braised on a low heat.

Viennese cuisine has a particular soft spot for offal, which crops up in dishes such as Beuschel (a ragout made from heart and lungs) and pan-fried or breaded liver. A whole host of simple down-to-earth dishes - known locally as Hausmannskost - include Schinkenfleckerln (small, square pasta shapes mixed with ham), Blunzengröstl (potatoes pan-fried with blood sausage and onions), or fried dumplings. And then there’s the sausages, which are ideal for eating on the fly at one of the capital’s countless sausage stands