Austria

A Central European pastry of hand-pulled paper-thin dough encasing a filling of thinly sliced tart apples, butter-toasted breadcrumbs, raisins, sugar, and cinnamon, rolled and baked until golden.

A Viennese ragout of thinly sliced calf lung and heart simmered in a velvety cream sauce sharpened with capers, vinegar, and paprika, classically served alongside Semmelknödel.

Buchteln are soft, enriched sweet yeast rolls individually filled with Powidl (thick, sugarless plum jam), arranged tightly in a buttered pan so they fuse as they prove, then baked until golden and served warm with vanilla sauce.

Erdäpfelsalat is a warm Austrian potato salad made with waxy potatoes dressed in a vinegar‑broth‑mustard mixture, typically served as a side dish and distinct from mayonnaise‑based salads.

A classic Viennese layer cake consisting of several thin walnut-meringue layers filled with buttercream and coated with fondant, distinguished by its characteristic white feather-icing decoration on top.

An Austrian clear beef broth garnished with strips of thin savoury crêpe (Frittaten).

An Austrian dish of calf's liver breaded and pan-fried, served with lingonberry preserve and fried onions.

A rustic pan‑fried hash of leftover boiled potatoes and cooked meat, flavored with onions and caraway, finished with a fried egg on top.

A hearty meat stew of braised beef in a richly seasoned paprika‑onion sauce, traditionally flavored with caraway and served as a main dish.

An Austrian dessert of a thick, fluffy pancake torn into bite-sized shreds, caramelised in butter and sugar, and dusted with icing sugar, served with fruit compote.

An Austrian sweet boiled dumpling in which a whole, pitted fresh apricot—its cavity filled with a sugar cube—is enclosed in quark-potato dough, poached until cooked through, and finished by rolling in butter-fried breadcrumbs.

A Viennese coffeehouse drink of a single shot of espresso (or strong coffee) topped with steamed milk and a cap of milk foam, similar to a cappuccino.

A very thin, unleavened Austrian pancake made from a fluid milk-egg-flour batter, cooked in butter, filled with apricot jam or sweetened quark, rolled into a cylinder, and finished with powdered sugar.

Austrian potato-dough pockets filled with thick spiced plum jam (Powidl), boiled then rolled in buttery toasted breadcrumbs.

A dense, rich chocolate sponge cake with a thin layer of apricot jam and a smooth dark chocolate glaze, traditionally served with unsweetened whipped cream.

Round dumplings made from cubed stale bread rolls soaked in milk and bound with egg, then simmered, served as a side with saucy roasts and stews.

Tafelspitz is a traditional Austrian dish of prime beef rump slowly simmered in a clear broth, traditionally served with apple‑horseradish sauce and chive sauce.

Crescent-shaped Central European shortbread cookies rich with ground nuts, baked tender and rolled while warm in vanilla icing sugar.

A clear, slow-simmered Austrian beef and bone broth served with a garnish such as liver dumplings, semolina dumplings, or thin pancake strips.

A veal escalope pounded paper-thin, dredged through flour, egg wash, and fine breadcrumbs, then shallow-fried in clarified butter until the crust puffs away from the meat in a soufflé-like blister.

A Viennese pan-roasted sirloin steak crowned with crisp fried onion rings and served with its roast gravy.