Vienna, capital of Austria, is one of the most important cultural centers in Europe. Every corner of the streets shows some gem of Vienna’s glorious imperial past and its deep relationship with art throughout history. Many famous names appear wherever we look: Mozart, Schubert, Freud, Kllimt, Schiele, Marie Antoinette, the Empress Sisi, waltzes and operettas, Schönbrunn and Belvedere castles, St. Stephen’s Cathedral… And as for gastronomy, these are the dishes and places that are not to be missed.
Wiener Schnitzel
For sure the most emblematic dish of Viennese cuisine. This breaded beef fillet is reminiscent of the “cotoletta Milanese”, and according to the legend, it comes from a recipe that Marshal Radetzky brought from Italy to Vienna in the 1850s.
The real Wiener Schnitzel (or Viennese Schnitzel) is always made from beef, and those prepared with pork or chicken should be called “Schnitzel Wiener Art” (Schnitzel Viennese way).
The most famous restaurant to try this dish is Figlmüller, where they offer a Viennese Schnitzel about 30 cm in diameter, which is usually even larger than the plate on which it is served!
Tafelspitz
A recipe with certain reminiscences of “puchero” or Spanish “cocido stew”. It consists of beef cooked long in a very aromatic broth, which is then served with vegetables, potatoes and both sauces of chive and radish with apple.
The name literally means “point (end) of the table,” and has a curious explanation: those diners who sat at the end of the table at imperial banquets normally had to get up and leave while still hungry. This was because according to etiquette, the plates were to be lifted once the Kaiser (who was served first) finished eating. Then, those at the end of the table went to the old Sacher café, where this dish was cooked for many hours, which made it even tastier.
The recommended restaurant to try Tafelspitz is Plachutta, which has a couple of branches in the city.
Stelze
This local word is the equivalent of “Haxe” from Germany, that is, pork knuckle. This cut requires prolonged cooking, sometimes first boiled and then roasted, so that it is very crispy on the outside but tender on the inside. This dish stands out especially in the cuisine of the Eastern countries and Bavaria. And yet, it’s in “the Swiss house” (Schweizer Haus) where we must try it. This Biergarten (a type of traditional brewery) is located in the Prater, an amusement park with a strong historical tradition.
Heuriger
This is not a dish but the name of a local, white and young white wine. The same word refers to traditional places where this wine is served. It’s worth taking tram 38 until the final station, Grinzing, and from there take a walk and try this wine.
Sacher Torte
When it’s time for something sweet, what’s better than trying a slice of cake that everyone loves, in a place full of history. Despite being replicated around the world, the original recipe for this chocolate and apricot jam cake remains strictly secret. It’s named after the famous hotel and its café, located in the heart of the city, opposite the Vienna Opera and the Albertina Museum.
Kaiserschmarrn and Palatschinken
Palatschinken (pancakes) or Kaiserschmarrn (a similar variant with thicker dough and cut into pieces) are a very interesting traditional dessert, as it is sometimes also eaten as a sweet main course. The Heindls Schmarren & Palatschinkenkuchl restaurant offers generous portions and a huge number of variations, both sweet and savory, to enjoy an unusual dessert or lunch.
Other popular places to eat
The Beisl are typical popular taverns in Vienna. They are simple places that usually offer a menu with traditional dishes at affordable prices. Some of them are historic and famous among locals, having become a regular meeting point over the years.
Some of the most notable Beisl are: Steman, on Otto-Bauer Street, founded more than a century ago; Rebhuhn, a few steps from the Siegmund Freud Museum; Gasthaus Wild, located on Radetzky Square; Ubl and Gasthaus Wolf, both in the vicinity of the Naschmarkt; or finally, Czaak, located in the center of the city (in district 1), among many others.
In addition to already above mentioned, in these places we can also try other typical dishes inherited from the neighbors. For example, Hungarian Goulasch or Goulasch soup or Selchfleisch mit Sauerkraut und Knödeln, i.e. pork with sauerkraut and potato dumplings. By the way, a preparation very similar to the latter was already mentioned as a national food in the article on typical Czech dishes.
Wiener Melange and Viennese coffees
Melange has been the traditional Austrian coffee for two centuries. It’s a mixture of coffee and milk in equal proportions, with foam on top. Whether to try this specialty or any other type of infusion, Vienna’s coffees are another registered trademark of the history, idiosyncrasies and traditions of the city.
Although it’s impossible to list the large number in detail, I risk choosing some of the most notable: Café Jelinek, near Maria-Hilferstr.; Sperl, not far from the Theater-an-der-Wien; Café Schwarzenberg, on Ring Avenue, halfway between the Opera and the Musikverein; Café Central, on Herrengasse, not far from the imposing town hall building (Rathaus); Café Hawelka, located in the very heart of the city; and finally, Café Korb, also in the center, on Stepahansplatz. This cafe is also very famous for its art collection.