Traditional Austrian cuisine has been under the strong influence of various cultures inhabiting the area of the country since the time of its creation. German, Czech, Hungarian and Italian inspirations are clearly visible to anyone leafing through an Austrian cookbook. The prototypes for Wiener Schnitzel and Parmesan soup are thought to have arrived from northern Italy. Popular Fiaker Goulash is paprika beef stew, similar to traditional Hungarian goulash.

A typical Viennese breakfast might include a buttered croissant or bread roll with jam, a soft-boiled egg and coffee. Lunches usually consist of soup as a starter, a main course and a dessert followed by a glass of beer or champagne.

As for etiquette, the Austrian savoir-vivre doesn't differ much from the rules commonly accepted in continental Europe. When dining with Austrian friends, remember to wish them Guten Appetit, which is the German version of 'Enjoy your meal.'

A menu of a traditional restaurant serving Viennese cuisine typically includes a mixture of Austrian, Hungarian and Bohemian dishes, such as roast pork knuckle, potato dumplings, sauerkraut and goulash. You might hear the Austrians refer to restaurants as Beisls. This term used to be a popular name for cheap local eateries, but its meaning has evolved to encompass all restaurants, including the top-quality luxurious venues.

Probably the best place to try delicious Viennese beefsteaks is Plachutta. Hansy, Ohrfandl and Smutny are a bit more expensive, but offer a wider variety of Austrian delights. Steirereck and Stomach are top-notch, and require prior booking. Vienna's numerous establishments serving ethnic food are also worth your attention. There's good Indian food to be tasted at Indian Pavilion and Taj Mahal, filling Turkish kebabs at Irodion and Levante, and Asian-fusion experiments at Akakiko and East to West.