Soft potato dumplings coated in butter, sugar, and crushed poppy seeds, giving them a nutty, slightly sweet flavour. A must-try specialty from the Waldviertel region! ¹⁾

Dumplings made with a quark-based dough, stuffed with fresh, juicy Wachau apricots, and coated in toasted buttery breadcrumbs. ²⁾

A hearty, starchy dumpling made from potato dough, often filled with roasted pork or mushrooms, and served with gravy. ³⁾

A traditional roasted pork dish, cooked with garlic, caraway, and beer, served with bread dumplings and sauerkraut. ⁴⁾

A savory twist on the classic strudel, filled with blutwurst (blood sausage), potatoes, and onions, wrapped in crispy pastry. ⁵⁾

A unique, round bread roll from the Wachau region, known for its crispy crust and airy interior, often eaten with cold cuts and cheese. ⁶⁾

A rare and intriguing dish: a creamy soup made from ground grey poppy seeds, a specialty of the Waldviertel region. ⁷⁾

Marchfeld asparagus is famous for its delicate flavour and is often served with hollandaise sauce, ham, and new potatoes. ⁸⁾

Lower Austria has many carp farms, and this dish features crispy pan-fried or baked carp, often served with horseradish and apple salad. ⁹⁾

A unique dessert parfait made from pumpkin seed oil, giving it a greenish tint and nutty taste, often served with chocolate sauce. ¹⁰⁾

A thin yeast-based sheet cake, topped with sweet, juicy plums, sugar, and cinnamon—often enjoyed with coffee. ¹¹⁾

A regional roast pork dish made with apple or pear cider, giving the meat a mildly sweet, fruity flavour. ¹²⁾

Smoked pork (Geselchtes) is a Lower Austrian specialty, usually slow-cooked and served with sauerkraut and dumplings. ¹³⁾

A goulash variation made with beef, paprika, and Wachau white wine, giving it a lighter, tangy taste compared to Hungarian goulash. ¹⁴⁾

A regional deep-fried pastry with a soft, airy inside and a crispy, golden crust, often filled with apricot jam or vanilla cream. ¹⁵⁾