Austrian cuisine

[Mike]

Some typical Austrian dishes worth trying while you are skiing there:

Tiroler Grostl - The Tiroler Gröstl is a traditional way in Austria to eat the leftovers. Tiroler Grostl are made of potatoes and pork which is cut in pieces. Together with hacked onion the pork and the potatoes becomes roasted in clarified butter. The whole things are spiced with salt, pepper, majoram, caraway seed and parsley.
The traditional Tiroler Grostl is also served with fried egg.


Topfenstrudel - with sweet soft quark cheese, in German Topfen cheese


Apfelstrudel - German for apple strudel


Others include:
Linzertorte - a classical Austrian cake made of layers of dough with nuts and almonds and a filling of raspberry or red currant jam.


Sachertorte - The most famous Austrian cake is made of two layers of thick but not very sweet chocolate dough interlaid with a thin layer of apricot jam and icing on the top and sides.


Kaiserschmarren - shredded thick pancakes filled with jam or fruit and toppped with powdered sugar and served with jam or stewed fruit. It's another sweet Austrian dish that is equally popular as a dessert and as a lunch meal.


Tafelspitz - traditional Austrian stewed is based on beef and root vegetables. The piece of meat for this delicious stew is selected very carefully from the upper part of the hind leg of a young ox.


B'soffene Brataepfel - Baked apples blending with the aroma of mulled wine, gingerbread, cotton candy and glazed fruit.

[Mike]

Käsespätzle - This is the Austrian equivalent of macaroni cheese and, like its Italian counterpart, it is one of Europe’s great comfort foods.

Palatschinken - Austrian version of French crepes. You can eat them plain with butter and maple syrup or with a variety of sweet or savoury fillings. Alternatively you can cut them up and serve them in Frittaten soup.

Salzburger Nockerln - Three sweet, light and fluffy dumplings that supposedly represent the shape of the three mountains above the city are decorated with icing sugar as snow.

Wiener Schnitzel - Austria’s iconic dish probably originated not in Vienna, but in 12th-century Milan. It should be made from veal, but a cheaper and inferior version is from pork.