Vienna Specialities
The term ‘Viennese Cuisine’ usually brings to mind an exquisitely set table loaded with plates of fine meat dishes, spectacular desserts and excellent, light wines. It could be said that this old Imperial capital developed the first fusion cuisine in the world. Once head of an empire encompassing most of Central Europe as well as Italy, France, Spain and Switzerland, it incorporated elements characteristic of all these traditions.
Wiener Schnitzel
Probably the most famous of all dishes developed in Austria, Wiener Schnitzel is thought to have been eaten in Vienna since the 15th Century. It’s traditionally made from thinly sliced and tenderised veal, which is then dipped into flour, eggs and breadcrumbs and fried in butter or lard. In the past, sometimes gold dust was added to the breadcrumbs in order to provide a spectacularly golden colour. Vienna’s traditional restaurants serve Wiener Schnitzel with a portion of potato salad and a slice of lemon, as well as roast potatoes and cranberry sauce.
Tafelspitz
This traditional Austrian dish consists of beef stewed with root vegetables. The piece of meat for this delicious stew is selected very carefully from the upper part of the hind leg of a young ox. Austrian butchers call this part tafelspitz, which gave its name to the dish. Stewed rump was a great favourite of Austrian Emperor Franz Joseph, about whom it was said that "His Majesty's private table is never without a fine piece of boiled beef, which is one of his favourite dishes."
Liptauer
Liptauer cheese is believed to have originated in Slovakia during the times of the Austro-Hungarian Empire. It’s a dish made from spiced white cheese produced from a mixture of cow’s and sheep’s milk. After being carefully sieved, the cheese is mixed with soft butter, salt, pepper, caraway, mustard, finely-chopped paprika, capers and chives, resulting in a smooth cream. The Viennese usually use it as a spread or a dip to accompany main coursesor a snack served at an heuriger.
Kipferl
Kipferl are small biscuits in the shape of a crescent, usually made with ground hazelnuts and almonds. It’s said that the crescent shape is supposed to commemorate the Austrian victory over Turkey in the wars between the two countries. The biscuits can be enriched with a large variety of flavours, most commonly vanilla, and coated in a large amount of super-fine powdered sugar. Though traditionally baked at Christmastime, they’re also available in Vienna’s coffeeshops throughout the year.
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