Specialities of the individual regions
Tirol (Tyrol)
In the traditional cuisine of this area, which is influenced by neighbouring Italy, we recommend tasting above all bacon dumplings (Speckknödel) – served either in soup or as a main course with cabbage, or try pan-fried beef or pork with potato and onion (Tiroler Gröstl). Traditional Spätzle with cheese and onion (Kassspatzln) are popular too. Those who love sweet food will enjoy dumplings with cranberries (Moosbeernocken) or fried apple rings coated in pancake batter (Apfelradln).
Steiermark (Styria)
If you travel to the Styria area, you should definitely try the following dishes: breaded fried chicken (Backhendl), smoked pork cut into thin slices (Kübelfleisch) or pork head boiled with root vegetables (Wurzelfleisch). Styrian cheeses (Steierkäse) or a salad of red beans topped with pumpkin dressing (Käferbohnensalat) are excellent too.
Vorarlberg
The Vorarlberg area is typified by dishes made from a wide range of cheeses and dairy products. Popular delicacies include: cheese soup (Käsesuppe), cheese Spätzle (Käsknöpfle) or a salad of cheese and salami with peppers, onion, vinegar and oil (Lumpasalot). Beef soup with pancake strips (Flädlesuppe) or Spätzle with cabbage (Krutspätzle) are excellent too.
Kärnten (Carinthia)
Carinthia is a land of lakes, so fish dishes cannot be missing from the menu – you will come across fish soups, salads and main courses too. A frequently prepared fish is herring (Hering). Besides fish you can also taste pockets filled with meat (Schlickkrapfen), bean stew (Ritschert), dumplings filled with curd cheese (Kasnudeln) or a soup of pork and vegetables (Klachlsuppe).
Burgenland
If you set out for the Burgenland area, you should not miss tasting the regional cuisine there. Among the tastiest dishes are: chicken in paprika sauce (Paprikahuhn), stuffed peppers (Gefüllte Paprikaschoten) or a mixture of peppers, tomatoes, Speck and onion (Letscho). On the menu you will often also find fish dishes – most often pike-perch (Zander) – and cabbage specialities: a cabbage roll filled with minced meat (Krautroulade), cabbage strudel (Krautstrudel) or cabbage soup (Krautsuppe).
Salzburg
The cuisine of the Salzburg area offers a whole range of hearty dishes, though mostly meat-free. Particularly popular are bread dumplings with cheese (Kaspressknödel) – served either in soup or as a main course with cabbage, then dumplings with cheese (Pinzgauer Kasnocken) or dumplings with blueberries (Moosbeenidei).
Niederösterreich (Lower Austria)
In the Lower Austria region you will enjoy dishes made from regional ingredients – for example noodles with poppy seed (Mohnnudeln) or minced game meat (Saumaise). Dishes with asparagus (Spargel) or apricots (Marillen) are popular too.
Oberösterreich (Upper Austria)
In Upper Austria the influence of Czech and German cuisine is evident, so here you will mainly come across dumplings prepared in various ways – most often potato dumplings filled with meat (Fleischknödel). Cured roast pork (Surbratl) is popular too, as is a board with various kinds of meat, sausage and cheese served with mustard and pickled cucumber (Brettljause). Lovers of sweet desserts should try the local tart with redcurrant jam (Linzer Torte).
Austrian cuisine is very varied. Head to one of the areas and experience the indescribable taste and aroma of the local gastronomy for yourself.