In matters of cooking, the Austrians can't be called conservative people. The local cuisine is a combination of traditional Austrian dishes and novelties from neighboring countries. Initially, it was not aristocratic, but rather peasant. Those are highly valued simple, but still delicious and hearty dishes. Over the centuries, the cuisine of Austria willingly absorbed German, French, Italian, and Slavic recipes. In the end, it turned out that the Austrians themselves proudly called the kitchen of good burghers.
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Tourists can taste Austrian cheese, smoked products, and sausages. In general, sausages are very popular here. They are often served with some garnish. According to official data, there are more than 1 500 types of sausages in Austria. The most popular include burenwurst or classic, debreciner or spicy, kazerkiner stuffed with cheese and mushrooms, as well as various varieties of Viennese sausages. If you want to order the famous Viennese sausages, then you need to look for Frankfurter in the menu of cafes and restaurants.
The own regional cuisine, which got a separate name, has formed at these lands for centuries. Its typical components are schnitzels, pins, tafelspitz, and a variety of smoked meats. Traditional garnish in Viennese cuisine is sauerkraut. One of the oldest and traditional dishes is the Viennese goulash, which appeared in the time of the Austro-Hungarian Empire. It rather resembles a meat stew served with boiled potatoes and dumplings. Tyrolean dumplings are very popular treats; they can be served alone or with bacon. Copyright www.orangesmile.com
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The Austrian cuisine is famous all over the world for its desserts and a variety of pastries. The most popular desserts include Sacher, Kaiserschmarrn, and the famous apple strudel. A sandwich with Lithuanian cheese and jam is served to coffee as a simplest dessert. Speaking of the Austrian cuisine, we can't forget coffee. In this country, coffee houses have a special status. The Austrians not just have snack, but spend time with friends.
![Citadelle de Kufstein]( "Citadelle de Kufstein")
The local cuisine is also characterized by soft alcoholic beverages, including wine or beer. The first is good with cheese, meat or various desserts, and the second is served with some sausages. Austria has about 50 thousand hectares of vineyards, mainly in the east and south-east. Most wineries gain the main revenue from retail sales. The most common grape variety is Grüner Veltliner used for excellent white wines. Stiegl stands out among the Austrian brands of beer. It is brewed at the facility founded back in 1492. If you want to discover an exclusive local drink, you can try Almdudler herbal lemonade made of sugar, mineral water, and herbal extracts.
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Since ancient times, each region of Austria has had its own culinary characteristics, depending on what products they had. In Carinthia, there are many reservoirs, therefore fish dishes prevail here. In Salzburg, they are proud of their Salzburg Nukler, a baked vanilla souffle. In the southern regions, poppies are cultivated, and Styria is famous for pumpkins. In Burgenland, you can try polenta, a kind of porridge of corn flour, which is served with mushrooms, anchovies or a sort of meat. All these dishes form the Austrian cuisine with its peculiarities.
In matters of cooking, the Austrians can't be called conservative people. The local cuisine is a combination of traditional Austrian dishes and novelties from neighboring countries. Initially, it was not aristocratic, but rather peasant. Those are highly valued simple, but still delicious and hearty dishes. Over the centuries, the cuisine of Austria willingly absorbed German, French, Italian, and Slavic recipes. In the end, it turned out that the Austrians themselves proudly called the kitchen of good burghers.
The local cuisine is also characterized by soft alcoholic beverages, including wine or beer. The first is good with cheese, meat or various desserts, and the second is served with some sausages. Austria has about 50 thousand hectares of vineyards, mainly in the east and south-east. Most wineries gain the main revenue from retail sales. The most common grape variety is Grüner Veltliner used for excellent white wines. Stiegl stands out among the Austrian brands of beer. It is brewed at the facility founded back in 1492. If you want to discover an exclusive local drink, you can try Almdudler herbal lemonade made of sugar, mineral water, and herbal extracts.
