Most Austrian dishes include fish, chicken, goose or polenta, a cornmeal mush. Though Hungarian influence is seen in the young Austrian province of Burgenland, where goulash is a popular dish, many regions in Austria boast their own particular cuisine. The state of Styria, in southeast Austria, is well known for its pumpkin seed oil production, used in their cakes, pies or sweet dishes. A wide variety of dumplings can be found in Upper Austria, as well as a cake made from ground nuts and marmalade called Linter Torte. The state of Tyrol, in western Austria, is famous for its own Tyrolean bacon, while Salzburg is well known for its production of various cheeses and cheese recipes, including dishes made from Kasnockerln (cheese dumplings). Salzburgers also love freshwater fish and prepare excellent trout dishes.

Austria is also known for its sweets, pastries and desserts, as well as its mocha coffee, which is similar to espresso but extracted more slowly. Two of the most popular Christmas desserts of Austria include the crescent shaped vanilla biscuit Vanillekipferl, usually made with almonds or hazelnuts and coated with confectionary sugar, as well as the chocolate cake Sachertorte, named after its creator Franz Sacher and sometimes prepared with apricot jam. Marzipan, a nut paste of ground almonds and chocolate used to coat cakes, is another traditional delicacy in Austrian desserts.

The most popular drinks of the country include fine domestic and imported wine, as well as many types of beer, especially the lagers Märzen and Stiegl, the latter of which was created in 1492. The legal drinking age is 16 years for beer and wine, and 18 for spirits.

Austria boasts cuisine and service peculiar to each region. Waiter service is typical for all restaurants, as well as for most bars and coffee houses. A service charge of 10 to 15 percent is usually added to the bill and tipping of only about 5 percent of the total is common.