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IMPERIAL KITCHEN - AUSTRIA & ITS GASTRONOMY

Austria’s membership in the 2.- WIENER WÜRSTEL ( Viennese restaurants throughout the country.
Austro-Hungarian Empire, with borders sausage )
from Poland to Croatia, from Austria A classic of the country’s street cuisine, 5.- TIROLER GRÖSTL ( Stir-fry of
to Ukraine, has left an infinite legacy of it can be found in all the fast food stalls potatoes )
history, heritage and customs. in the streets and markets, making for Dish par excellence of the Austrian Alps,
One of the least known or appreciated an informal meal with friends. Made from it is served especially in the Tyrol region
customs is its gastronomy. pork and beef, they are usually boiled after a day of skiing or hiking.
Typical Austrian cuisine draws, in one way briefly and served with a slice of bread, Ideal to regain strength, it is a stir-fry of
or another, on the specialties that were mustard and ketchup. potatoes and baked onions with pieces of
cooked in the different regions of the boiled ham, bacon or chopped pork and
empire. The result is mostly meat dishes 3.- KNÖDEL ( Dumplings ) topped with a fried egg.
with strong flavors, a wide variety of A souvenir of Bohemian Czech cuisine...
breads and pastries, and endless sweet dumplings made of bread or potato, 6.- KÄSESPÄTZLE ( Cheese dumplings )
desserts. alone or stuffed, sweet or savory, to Small dumplings of egg and flour
We at VAS DMC AUSTRIA invite you accompany meat dishes or as a main dough, cooked with cheese and bacon
to enjoy this heritage during your stay course, served in soup or as a dessert, bits and topped with a little fried onion
in Austria, indicating below what not to the “Knödel” do not leave indifferent ... a delicacy available throughout the
miss: those who try them. In the regions of country, especially in rural and mountain
Tyrol and Carinthia it is very typical to eat areas, such as Vorarlberg (region
MAIN DISHES them as a main dish while in the Danube bordering Switzerland).
Valley area they are stuffed with apricots
1.- WIENER SCHNITZEL ( Viennese to be served in desserts. 7.- GULASCH ( Pork and potato stew )
escalope ) The Hungarian heritage in Austrian
Representative par excellence of Austrian 4.- TAFELSPITZ ( Beef stew ) cuisine.
cuisine and elevated to the title of One of the star dishes of Austrian The typical stew of the neighboring country
“National Dish”, the breaded veal fillet is gastronomy, in the shadow of the has a long representation and tradition in
a guaranteed success in any restaurant. ubiquitous “Wiener Schnitzel”. Austria, presented in the form of a soup
Typical dinner in the “Heuriger” wine The beef fillet is boiled in broth and with pieces of stewed pork and potatoes,
taverns, it is usually accompanied by a served with vegetables, creamed accompanied by bread.
potato salad dressed with vinegar and spinach, potatoes, horseradish and A winter classic, eaten at Christmas
onion or baked potatoes and half a lemon apple compote. Of humble origin, markets, the bread being the container
to garnish the steak. it eventually became a classic in that holds the soup.

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