Traditionally this roast goose dish is only offered in restaurants for a few weeks in October and November, around St Martin’s Day on November 11th, and is considered something very special. The roast goose can be stuffed with chestnuts and dried plums, and is traditionally served with red cabbage and potato dumplings. It’s fatty and very filling, but delicious when done well.
One of the most typical of Viennese dishes: veal or beef boiled in broth. Good-quality beef, a few vegetables, aromatic spices and plenty of water to cook in – these are the vital ingredients. Served with roast potatoes, a bread and horseradish mix, green beans in a dill sauce, or creamed spinach and chive sauce.
This traditional Viennese dish is not made with beef, but with sausages. The potatoes are slow cooked and the juice tends to be thicker and creamier than Hungarian beef goulash. It’s not as spicy as the Hungarian version, and is delicately flavoured with caraway and paprika. Usually eaten with sour cream and bread to mop up all the goodness.
This bacon, onion and potato fry-up is perfect after skiing and hiking and tastes great served with a fried egg. Traditionally, it’s a delicious and satisfying way of using up yesterday’s leftovers. It makes a great shared-from-the-pan mountain lunch, particularly when paired with a separate pan of Kaiserschmarren – a thick shredded pancake served with fruit compote.
Kasnudeln. Photo: Thermenhotel Pulverer/Flickr
These delicious cheese noodles from Carinthia can be drizzled with butter or complimented by a topping of your choice. In Carinthia, people like to top their Kasnudeln with melted ‘Sasaka’. This is made from pork lard, finely diced bacon, and raw onion. It’s also served as a spread on rye bread and can be served as an appetiser.
Fleischlaberl mit Kartoffelpüree
These spicy Austrian beef or veal meatballs may not look like much but they are a favourite among Austrians and once you’ve tasted them you’ll know why. Served with creamy mashed potato, this dish is true comfort food. Best enjoyed with a glass of cold Austrian Grüner Veltliner wine.
This pork pot roast, made with lean pork neck and belly filet, is a favourite from Styria, served with grated apple, horseradish and caraway potatoes.
This humble dish is Austria’s answer to macaroni cheese, but it tastes so good after a walk in the mountains, washed down with a mug of beer. The egg noodles are made by hand, the cheese is usually Emmenthal or gruyere, and the dish is topped with crispy onions and chives.
The mild climate and fertile soil of the Wachau Valley not only produces outstanding white wines; they are also perfect for fruit-growing. When the apricots are ripe, they are perfect for making these delicious dumplings.
This fine apple dessert once travelled an extensive route from Arabia via the Ottoman Empire and Turkey, before taking up residence in Vienna. Ideally the paper-thin dough should be mixed and stretched by hand, the raisins soaked in rum, and nuts are optional.
These yeasted sweet rolls are filled with apricot or plum jam – and are best served fresh from the oven with a jug of vanilla sauce. The buns are not overly sugary, and the dough is fluffy and airy, surrounded by a crispy, nicely browned crust.