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Beef and pastries- Vienna's main ingredients
At its core, traditional Viennese food is a simple blend of several regions that were once part of a larger Austrian empire. The ingredients are basic – most notably, beef and pastries. It is in the execution were the true variation of food arises. Do not be intimidated by the cagey names. For example, a few Viennese meat staples include: Weiner Schnitzel, Tafelspitz, Zweibelrostbraten, goulash, and Vanillirostbraten. Breaded veal, boiled beef, beef escalope, beef stew, and garlic pot roast respectively. Celebrated pastries that are enjoyed around the world today hold its origins in Vienna. Apfelstrudel, cheese danish, Kaiserschmarren (shredded pancake and stewed fruit), and Marillenknodel (apricot dumplings) are among the collection of sweet temptations of any pastry shop window.
The croissant is often attributed to the Viennese. As the legend has it, the croissant was invented in 1683 after the Viennese resisted a siege of their city by the Turks. The crescent shape refers to the Turkish flag. Viennese bakers stayed up all nights and alarmed the city after hearing the tunneling operations of their enemies. Another one of the bona fide gems of Viennese desserts is the Sachertorte, a chocolate cake separated by a layer of apricot jam, iced in dark chocolate and served with a side of whipped cream. If you like chocolate cake, then you will love the Sachertorte. The recipe is a coveted secret and there is an ongoing battle between Sacher Eck’ and Café Demel, two of the foremost cafes, for the stronghold on the treasure.
Aside from the delicacies of the Viennese menu, there is an essential aspect of the food culture that is relative to typical restaurant atmospheres. If a relaxed and regional experience is what you are looking for, try the beisl, known for having traditional dishes and an unpretentious attitude. Keep in mind a beisl’s average price does not necessarily indicate quality or expertise, location is key.
The best Viennese coffee houses feel like a comfortable old parlor, the perfect place to stop in for a café after shopping, sit down and catch up on world news, or grab a bite to eat. Coffee houses offer a few hot dishes, while the Konditoreien focus on lighter meals and time-honored desserts.
Attention wine lovers, we think that you may like this one. Commonly associated with the city of Vienna is Heurigen. Be aware that Heurigen has two meanings: it refers to both the wine and the place where the wine is served. Only the wine of the most recent year is served by the local wine growers. The place is the wine cellar venue in which you can enjoy the neighborhood wine and a buffet of meats and cheeses. Remember that Heurigens are not operating the whole year round, although you are almost guaranteed that at least one is open nearby, and the owners use twigs over the door to let you know that they you are welcome. The Viennese use the term Eigenbau, typically found outside the entrance, to indicate a true Heurigen (as in the wine).
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