Vienna’s cuisine originates from the fusion of the diets of various ethnic groups. After absorbing various cooking methods, local dishes such as Vienna fried steak, boiled beef, roasted ribs and roasted pork knuckles were formed. In addition to these major dishes, Vienna's various desserts are also extremely tempting. Fragrant desserts such as Gugelhupf (Gugelhupf), Kaiserscharren (Kaiserscharren) and the famous chocolate cake Sachertorte (Sachertorte) are available in various restaurants in Vienna. You can eat it in cafes everywhere.

When it comes to desserts, coffee is indispensable. Vienna’s cafes have various styles, but they all provide a variety of fragrant coffee flavors. In addition to coffee, hundreds of Austrian beers enrich Vienna’s drink options. In addition, Austria’s famous white wine and fruit wines such as apricot schnapps (Marillen) are also excellent drinks.

Appetizers and soups Liver meatball soup (Leberknoedelsuppe): Stewed beef soup with liver meatballs.

Griessnockerlsuppe: Stewed beef soup with tender corn balls.

Frittatensuppe: Stewed beef soup with shredded fried cakes.

Frittatensuppe: Cut the egg cake into shreds and add beef broth.

Gribnockerlsuppe: Wheat meatballs are added to beef broth.

The main course, beef stew (Tafelspitz): stewed with beef leg meat and vegetables. The typical way to eat it in Vienna is to top it with different cold sauces, such as chive juice, horseradish and apple juice, or horseradish bread sauce. Hot side dishes include mashed potatoes or spinach.

Wiener Schnitzel mit Erdaepfelsalat (Wiener Schnitzel mit Erdaepfelsalat): Cut the veal steak into large pieces, dip it in egg batter, coat it with bread crumbs, and fry it thoroughly in a pan. Platter with lemon slices and potato salad. Wienerschnitzel is sometimes made from pork chops and is prepared in the same way as steak.

Gulasch: a dish with a strong flavor that was introduced to Vienna from Austria’s neighbor Hungary. It is made by cooking beef cut into cubes in a sauce made of red pepper.

Spareribs: Braised or roasted pork ribs, served with roasted potatoes, onion slices and green garlic sauce.

Ham assortment (Schinkenfleckerl): Chop the ham and onions, mix into the bread cubes, top with beaten eggs, bake in the oven, and serve with lettuce.

Austrian Dessert/Pastry

Apple Strudel (Apfelstrudel): Slice apples into thin slices, mix with butter bread crumbs, spices, sugar, raisins, and walnut kernels to make a filling, and add in puff pastry. Baked inside the roll.

Kaiserschmarren: Add raisins and walnut kernels and fry them in butter, then sprinkle with some sugar. This meal is usually eaten hot. Additional meal: steamed apples or plums.

Sachertorte: After the cake is baked and cooled, it is sprinkled with apricot jam and coated with a layer of chocolate icing. It tastes better when served with prepared cream.