Classic Main Dishes

• Wiener Schnitzel: Thinly pounded veal cutlet, breaded and fried. Authentic versions use veal, served with lemon and cranberry sauce. 15–25 EUR.
• Tafelspitz: Boiled beef beloved by Emperor Franz Joseph, served with vegetables and apple-horseradish sauce. Represented by historic restaurant Plachutta.
• Kaesespaetzle: Alpine-style cheese noodles, a must-try in mountain restaurants.
• Pumpkin Seed Oil Salad: A rich potato salad dressed with Styria’s signature pumpkin seed oil.
• Vienna Sausage Stands: Grab a hot dog or bratwurst at a corner Würstelstand for a 5-EUR meal.

Desserts & Coffee

• Sachertorte: The iconic 1832 chocolate and apricot jam cake. Worth queuing at the original Hotel Sacher.
• Apple Strudel: Paper-thin pastry filled with spiced apples and vanilla sauce.
• KaiserschmarrnTorn pieces of fluffy pancake served with plum compote.
• Melange & Eierkaffee: Foam-topped coffee is a Viennese café staple, always served with a glass of water.
• Mozart Chocolate Balls: The original from Salzburg’s Mirabell is the most famous.

Where to Eat & Tips

• Vienna: Sample Middle Eastern-Austrian fusion at Naschmarkt, or tour historic inner-city cafés one by one.
• Salzburg: Concentrated old-town restaurants on Getreidegasse and nearby dessert shops.
• Heuriger Wine Taverns: Rural vineyard inns serving estate-brewed young wine with cold buffet platters, best in autumn.
• Lunch sets: 12–18 EUR. Dinner mains: from 20 EUR. Café breakfasts: 10–15 EUR.