Tip 1
WIENER SCHNITZEL

The typical and “original” Wiener Schnitzel is made with veal and not pork and is breaded wafer-thin, about four millimetres, with Semmel (that are breadcrumbs) and fried in clarified butter. If you order a veal Wiener Schnitzel in the centre of Vienna, you shouldn’t be surprised at the price. On average, it costs between EUR 16 and EUR 20. If you would rather not pay that, you have to switch to the pork schnitzel.

The Wiener Schnitzel is usually served with “Vogerl” or “Häuptelsalat” (lamb’s lettuce or lettuce), “Erdäpfelsalat” (potato salad) or with “Petersilerdäpfeln” (parsley potatoes).

You can see Susi in front of a Schnitzel-Counter, telling you how many Schnitzels were eaten in Vienna since 1. of January!

Céline had this giant Schnitzel at the Schweizer Haus, which is located directly on the Prater grounds in Vienna. It was delicious: the value for money was spot on! But: you can only pay in cash. How good that there was a vending machine in the toilet area 😀

Tip 3
The SACHERTORTE

Sachertorte is a cake made from chocolate paste with apricot jam and chocolate icing. Only the Sacher family itself knows the original recipe. However, as it is not a protected brand name, the Sachertorte is not only available to order from Café Sacher.

According to Sacher, the jam is not only applied under the icing, but also as a layer between the cake batter. At Hotel Sacher, you can also buy the cake in various sizes as a souvenir to take home. (In my opinion, however, completely overpriced!)

The Sachertorte is usually served with a dollop of whipped cream.

By the way: In addition to the Sachertorte, there is also the Sacherwürstel, which has nothing in common with the cake apart from the name. It is a boiled sausage made from pork and beef (like a Frankfurter/Viennese sausage).

Tip 4
The Eitrige - The purulent

What is known in Germany as a “Wiener Würstchen” is called a “Frankfurter” in Austria (and also in Spain).

If you want to eat a typical sausage in Vienna, you should order an “Eitrige” (The purulent) at a snack stand.

Is that really a sausage? Yes! And what a sausage! It refers to a Käsekrainer, a smoked boiled sausage filled with about 10 to 20 per cent pieces of cheese. Even if the name doesn’t sound inviting, the sausage has it all!

It is traditionally eaten with mustard, brown bread or a roll.

Tip 5
GULASCH

“Gulyás” originates from Hungary, of course, where it has been the national dish since the 18th century. But it is also very popular in Germany and Austria and is available in various forms.

In Austria in particular, it is one of the typical dishes – especially in winter – because Hungary and Austria were once one monarchy (1867 and 1918) – it is clear that there was an exchange in the area of food.

Beef goulash is probably one of the classic variations, but there is also a typical Viennese goulash: the so-called “Saftgulasch” (juice goulash). We haven’t tried this yet, but it probably consists of forest ham and onions.

TIP 7
THE MANNER CUTS

It may sound funny, but you can actually order “Manner Schnitten” as a dessert and/or with your coffee in many Viennese restaurants. The popular Manner Original Neapolitan Wafers, coated with hazelnut and cocoa cream, have been around since 1898 and have not changed in shape or basic recipe since then.

“You just like Manner” is the slogan of the wafers and I can only agree with that ;-). Manner wafers are still produced in Vienna. The production facility has its own shop where you can buy products “ex factory”, so to speak. However, there is also a shop at St Stephen’s Cathedral with a wide variety of Manner Schnitten and fan articles.

In bars and restaurants, they are simply served in their pink aluminium packaging 😉