Upper Austrian Cuisine

A schnitzel made from lightly cured pork instead of fresh meat, giving it a unique savory and slightly tangy taste. ¹⁾

A classic Upper Austrian pork roast, cooked in a deep pan (“Rein”) with dark beer, garlic, and caraway, served with potato dumplings and sauerkraut. ²⁾

A curious but traditional soup made from sour milk or buttermilk, caraway, and thickened with rye flour, often served with toasted bread cubes. ³⁾

A unique Upper Austrian soup made with apple cider (Most), cream, and spices, often enjoyed as a warming dish in winter. ⁴⁾

A rustic spread made from mashed potatoes, sour cream, onions, and caraway, typically served with rye bread and pickles. ⁵⁾

A buttery, nut-based tart filled with red currant jam (Ribiselmarmelade) and covered with a lattice crust—this is the oldest known cake recipe in the world! ⁶⁾

Dumplings made from potato dough and filled with bacon, bread, and onions, then boiled and served with sauerkraut. ⁷⁾

A deep-fried variation of French toast, stuffed with Powidl (plum jam) and dusted with powdered sugar, often served with vanilla sauce. ⁸⁾

Small pastries filled with sweetened poppy seeds, a specialty of Upper Austria where poppy seeds (Mohn) are a traditional ingredient. ⁹⁾

Large bread dumplings filled with smoky bacon (Speck), boiled and served with tangy sauerkraut. ¹⁰⁾

A popular Upper Austrian lakeside dish, featuring whole fish (usually whitefish or trout) grilled on a wooden stick over an open fire, seasoned with salt and herbs. ¹¹⁾

Pork shoulder slowly braised in apple cider until tender, served with dumplings and red cabbage. ¹²⁾

Large, flat doughnuts that are fried until golden and crispy, typically served with apricot jam or honey. ¹³⁾

A hearty dish made by mixing mashed potatoes with sauerkraut, giving it a slightly tangy and creamy texture. ¹⁴⁾

A sweet version of Kaiserschmarrn, made with ripe pears instead of raisins, served with fruit compote and powdered sugar. ¹⁵⁾