A creamy, tangy ragout made from veal lungs and heart, served with Semmelknödel (bread dumplings). It has a soft texture and a slightly lemony-vinegary flavor, making it one of the most unique Austrian dishes. ¹⁾

A quick and classic street food: a fluffy Kaisersemmel (Austrian roll) filled with a thick slice of warm, soft Leberkäse (bologna-like meatloaf), often topped with mustard or pickles. ²⁾

Thin Austrian pancakes (Palatschinken) sliced into strips and served in a rich beef broth—a light but satisfying dish with a comforting texture. ³⁾

Elegant small bread bites topped with fish, eggs, caviar, pickles, or meats, often seen at buffets and receptions. The mix of textures and flavors makes them exciting! ⁴⁾

A unique warm potato salad with a vinegar-mustard dressing, giving it a slightly tangy yet sweet flavor, unlike German or American potato salads. ⁵⁾

A hearty dish made from slow-cooked veal, pork, and beef cuts, often including offal, seasoned with paprika, garlic, and vinegar, giving it an intense, deep taste. ⁶⁾

A rich, thick Viennese beef goulash, served with a fried egg, pickles, and sausage on top—inspired by the hearty meals once eaten by Vienna’s fiaker (horse carriage drivers). ⁷⁾

A modern take on the classic Marillenknödel—these dumplings have a cold, ice cream-filled center, coated in crispy, buttery breadcrumbs. ⁸⁾

Sweet, oven-baked yeast buns stuffed with apricot jam, served with a warm, creamy vanilla sauce—a fluffy, comforting dessert! ⁹⁾

Thin beef slices marinated in mustard, horseradish, and vinegar, then breaded and fried, similar to schnitzel but with a sharper, more aromatic taste. ¹⁰⁾

A unique dish made of square-shaped pasta (Fleckerl) mixed with sweet, caramelized cabbage and seasoned with black pepper—a surprisingly rich and flavorful combination! ¹¹⁾

Thin dough pockets filled with Powidl (plum jam), cinnamon, and rum, boiled and tossed in buttered breadcrumbs—a delicate, lightly sweet dish. ¹²⁾

Unlike the usual Wiener Schnitzel, this version is made from lightly brined pork, giving it a more savory and slightly sour flavor, before being breaded and fried. ¹³⁾

A boozy, no-bake dessert made with ladyfingers soaked in Cognac, layered with an almond-cream filling, topped with powdered sugar. ¹⁴⁾

A nearly forgotten historical delicacy—snails (Schnecken) were a common Lenten dish in Vienna and are now making a comeback in high-end restaurants, served in buttery garlic sauce with herbs. ¹⁵⁾