A famous sweet, airy soufflé, shaped like the three hills of Salzburg. It’s light, eggy, and served with powdered sugar and raspberry sauce. ¹⁾

Austria’s answer to mac and cheese! These handmade Alpine dumplings are tossed in melted mountain cheese, often topped with crispy fried onions. ²⁾

A rare Salzburg countryside specialty—crispy fried dough pockets served with warm sauerkraut. Originally a peasant dish, now a rustic delicacy. ³⁾

Flattened bread and cheese dumplings, pan-fried until golden brown, often served in a rich beef broth or with a fresh salad. ⁴⁾

A fluffy, deep-fried pastry, with a slightly chewy texture, served plain or filled with apricot jam and dusted with powdered sugar. ⁵⁾

A hearty game meat stew from the Pongau region, cooked with red wine, juniper berries, and root vegetables, served with dumplings or lingonberry sauce. ⁶⁾

A dish inspired by Salzburg’s Stiegl Brewery—slow-braised beef in dark beer, served with potato dumplings and mustard sauce. ⁷⁾

Fresh river trout, lightly floured and pan-fried in butter, often served with potatoes, lemon, and a herb salad. ⁸⁾

A warming beef or vegetable broth with fried cheese dumplings floating on top, making it comforting and flavorful. ⁹⁾

Golden-brown fried or baked dough pockets, stuffed with spiced minced meat, similar to austrian-style empanadas. ¹⁰⁾

A traditional Salzburg dish, where liver, onions, and bacon are slow-cooked in a rich sauce, often paired with potato dumplings. ¹¹⁾

A rare shepherd’s soup, made with aged cheese (Schott), milk, onions, and potatoes, originating from the Salzburg Alps. ¹²⁾

A gourmet dish, featuring veal sweetbreads, coated in breadcrumbs and fried, served with lemon and tartar sauce. ¹³⁾

Slices of sweet bread, stuffed with plum jam, dipped in egg, fried, and dusted with cinnamon sugar—a Salzburg favorite in winter. ¹⁴⁾

A spiced, moist cake made with dark beer, cinnamon, and nuts, giving it a deep, malty flavor, often enjoyed with coffee. ¹⁵⁾