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There is no question that some of the
"basics" of Viennese cuisine are famous throughout the
world. For example Wiener Schnitzel (Viennese veal) and
Apfelstrudel (apple strudel) or Sachertorte. But there is
much more to discover in a cuisine that incorporates the
culinary expertise of so many regions once part of the great
Austrian empire. Take for example the many different ways of
preparing beef concealed behind such enigmatic names as
"tafelspitz'', "zwiebelrostbraten" and "beinfleisch". Or
goulash, which originated in Hungary but has dozens of
variations in Vienna. And desserts that often replace the
main course: just ask for "marillenknodel",
"kaiserschmarren" or "topfenpalatschinken" and let yourself
in for a pleasant surprise.
There are Viennese specialities not
just in the dishes, but also the places where you can enjoy
them. For good local cooking, try the "beisel", restaurants
where the cuisine and atmosphere are typically Viennese.
Both simple and more refined beisels can be found throughout
the city. The Viennese regard the coffee house as an
extension of their living room, and you are invited to do
likewise. Here you can relax after sightseeing, write
postcards, meet old friends and make new ones, read the
newspaper (many foreign papers are available), and enjoy
Viennese cuisine - from coffee and cakes to a full meal.
Though the fabled coffeehouses of the previous century cater
more to tourists than locals in the present day, there are
still a few traditional ones among the over 500 cafes in
Vienna alone.
To round off a busy
day, there are "heurigers." These are quaint wine taverns where the food
is simple, but good, and the atmosphere relaxed - often enhanced by
musicians playing Viennese melodies.
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The Heurigen tradition was given impetus by
Emperor Franz Josef II who allowed wineries to sell new wines, without
paying a tariff, in 1784. Originally, the Heurigen "season" was only
four months long, but its popularity spawned newer commercial
establishments that serve wine and food year 'round. Grinzing and
Sievering, Nussdorf and Neustift am Walde. Strebersdorf and
Stammersdorf, these are the wine villages on the outskirts of the city.
You sit together, drink together, laugh, sing as the musicians play
traditional Heurigen music.
In other parts of Austria, like Salzburg and
Innsbruck, both closer to Germany, beer is often preferred over wine but
the food is no less exotic. Fresh game like moufflon, wild boar and
pheasant are hunted in the forests and mountains which cover over
two-thirds of the country. Salzburg is known for its dessert specialty,
Salzburger Nockerln, a meringue that resembles the nearby Alps. And in
Linz they compete with Vienna's Sachertorte with their own Linzertorte,
which uses almonds and red currant jam for a refreshingly different
taste.
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