Published on and written by Cyril Jarnias
Moving to Austria means accepting one thing from the start: you won’t be eating light every day. The cuisine is hearty, generous, deeply rooted in the history of the former Habsburg Empire, and nourished by Hungarian, Bavarian, Bohemian, and Italian influences. For an expat, understanding this culinary landscape, its codes, and its iconic places is one of the fastest ways to truly feel at home.
This guide helps you master the local dining codes: learning to read a menu, choosing an establishment based on your cravings, discovering typical dishes from each region, and handling the bill or ordering a coffee without making a faux pas. The goal is to transform you from a simple tourist into a regular who knows where and how to eat well.
Understanding the DNA of Austrian Cuisine
Austrian cuisine is neither singular nor uniform. It consists of strongly marked regional traditions, but you will find some common traits everywhere. Dishes are often rich in carbohydrates (pasta, bread, potatoes, dumplings), originally designed to sustain mountain work. Portions in restaurants are generally very generous, sometimes impressive for those arriving from Southern Europe.
The cuisine of the Black Forest region is characterized by a high consumption of meats like beef, pork, and poultry. In autumn, hunting traditions are reflected in the menus of inns (Gasthäuser) which offer game such as venison, wild boar, hare, pheasant, duck, or gray partridge. A notable feature is the whole use of the pig, from head to toe, including the snout, feet, and offal, illustrating a “no waste” culture that may surprise but is deeply rooted.
The culinary landscape also reflects geography: alpine climate in the north and west, more Pannonian and warm in the east. As a result, the techniques, products, and even the fats used change noticeably between Tyrol, Styria, Burgenland, and Vienna. Thus, you move from simple mountain dishes based on milk, cheese, flour, and bacon in Tyrol to spicier cuisine, influenced by Hungary, in Burgenland.
In larger cities, particularly Vienna and Graz, this traditional base now coexists with international influences and an increasingly assertive vegetarian/vegan wave. Chains like Veggiezz or Swing Kitchen, for example, offer 100% plant-based burgers and bowls at affordable prices, proof that you can live in Austria without eating Schnitzel every day.
Types of Establishments to Know
Before even talking about dishes, it is useful to understand the main families of places where you eat and drink in Austria. Each has its own context, ritual, and sometimes vocabulary.
The Beisl is the quintessential traditional Viennese bistro. Dark wood ambiance, checked tablecloths, menus focused on classic dishes (Wiener Schnitzel, Gulasch, Zwiebelrostbraten, Knödel), and very local clientele. Places like Wratschko Gastwirtschaft (Neustiftgasse 51), Gastwirtschaft Steman (Otto‑Bauer‑Gasse 7), or Kolonitz Beisl (opened in 1900 near the Hundertwasserhaus) are typical of this spirit.
The Heuriger is a tavern where the winemaker serves his current year’s wine directly, accompanied by simple, cold dishes. Typical of Vienna and wine regions like Styria or Burgenland, it is sometimes called Buschenschank. In Vienna, Helmut Krenek in Stammersdorf is famous for its St. Martin’s goose in November.
Würstelstände are street stands that are part of the urban landscape, especially in Vienna. You order sausages (Käsekrainer, Frankfurter, Debreziner, Bratwurst, Leberkäse sliced in a roll, spicy Bosna, etc.) to eat on the go while chatting leaning against the counter. Würstelstand LEO, in operation since 1928, is considered the oldest in the city. Mat’s Würstelstand, near the Prater, also brings the vibe on match nights.
Discover exceptional establishments, from gourmet café-restaurants to fine dining, in Vienna and Salzburg.
Fine dining table located at Stadtpark in Vienna, renowned for its excellence.
Viennese address (Windmühlgasse 20) offering very creative tasting menus.
Contemporary luxury restaurant located in Hangar-7 in Salzburg.
Establishment embodying contemporary luxury, located at Schloss Mönchstein in Salzburg.
Finally, Austria remains a country of cafés, Konditoreien, and pastry shops. Café Sacher, Café Central, Café Landtmann, Café Prückel, Café Schwarzenberg… these places are not just addresses for coffee; they are institutions where you have breakfast, a light lunch, or a lingering afternoon snack.
Vienna: A Gourmet Laboratory for Expats
For many expats, the first contact with Austrian gastronomy happens in Vienna. The city has given its name to a culinary style – “Viennese cuisine” – nourished by imperial tradition and influences from across the former empire.
A typical Viennese day, on the dining front, might consist of lunch in a Beisl, an afternoon in a historic coffeehouse, and an evening at a Heuriger on the wine slopes. This Beisl–Kaffeehaus–Heuriger triangle allows you to sample a good part of the local culinary imagination in a few hours.
To find your way around Vienna, know that the city is divided into districts with distinct vibes. The 7th district, Neubau, is especially recommended for food lovers. You’ll find the famous Naschmarkt market nearby, many creative restaurants, authentic neighborhood cafés (like Café Kandl at Kandlgasse 12/2), and modernized “Beisln” (Viennese bistros) such as Brösl (Wohlmutstraße 23). These establishments often focus on market cuisine, frequently with a vegetarian offering.
The historic center (1st district) concentrates the legendary cafés (Café Central, Café Sacher on Philharmonikerstraße, Café Hawelka), highly touristy restaurants, but also a few authentic institutions like Griechenbeisl (Fleischmarkt 11), considered the oldest restaurant in Vienna, in operation since the 16th century, with a “Mark Twain” room covered in autographs.
Year of foundation of the Gmoa Keller restaurant, one of the recommended Viennese addresses for Wiener Schnitzel.
Goulash enthusiasts can target Zur Eisernen Zeit (near Naschmarkt, open since 1916), specializing in Viennese Goulash, or the Gulaschmuseum in the center. For a more contemporary approach, tables like MAST Weinbistro, Restaurant Herzig, Gasthaus Wolf, or Reznicek offer a reinterpretation of Austrian cuisine with a fine wine selection.
Markets: The Daily Face of Gastronomy
For an expat, markets are probably the best playground to understand everyday eating, discover local products, and sample specialties without breaking the bank. Austria abounds with them, starting with Vienna.
Naschmarkt, between Karlsplatz and Kettenbrückengasse, is the most famous. Originally a dairy market in the 18th century, it now stretches over 1.5 km with more than 120 stalls and restaurants. You can find everything: local and exotic fruits and vegetables, cheeses, cured meats, fish, spices, pastries, prepared dishes. Some stalls sell pepinos, papayas, kiwanos, cassava, yams, “Indian snake fruit”; others offer game (wild boar, pheasant, venison), or sole, sturgeon, organic salmon, king crab. A recent hall highlights regional products, with an accessible green roof, and free Wi-Fi is available throughout the market.
At Naschmarkt, several restaurants have become institutions: Do‑An, Naschmarkt Deli, Tewa (organic cuisine), NENI (Levantine specialties like shakshuka and tabbouleh), Orient & Occident (family-style Turkish cuisine), Umar, Nautilus or Fischviertel for fish, Restaurant Iris for Greek, Al Bacio for pizza, Zur Eisernen Zeit for typical Viennese cuisine. A stone’s throw away, Drechsler serves breakfast almost all day, and Sopherl am Naschmarkt offers contemporary Viennese cuisine.
In addition to the famous Naschmarkt, Vienna has several neighborhood markets with distinct vibes: Brunnenmarkt, very popular and international with over 170 stalls; Karmelitermarkt, at the heart of the former Jewish life center, offering kosher restaurants and grocery stores; Kutschkermarkt and Gersthofer Markt, focused on quality and organic products; Meidlinger Markt, mixing traditional stalls with vegan or gluten-free offerings; and Hannovermarkt, with strong Asian influences.
The table below provides a useful overview of a few Viennese markets to explore:
| Market | Main Feature | General Hours (Mon-Sat) |
|---|---|---|
| Naschmarkt | Largest market, 120+ stalls, very eclectic | 6am–9pm (hot stalls until 11pm) |
| Brunnenmarkt | Largest street market, international atmosphere | 6am–9pm (hot stalls until 11pm) |
| Karmelitermarkt | Booming neighborhood, strong Jewish presence | 6am–9pm |
| Kutschkermarkt | Quality, organic, farmer’s market on Saturdays | 6am–7:30pm (Saturday until 5pm) |
| Meidlinger Markt | Old-world flair + vegan and gluten-free offerings | 6am–7:30pm (Saturday until 5pm) |
Outside Vienna, markets also structure daily life. In Salzburg, the Schrannenmarkt, at the foot of Mirabell Palace, lines up more than 190 stalls every Thursday, with farm cheeses, meats, breads, flowers, herbs, pastries. At Grünmarkt, on Universitätsplatz, you can nibble on specialties while walking, including the famous Bosna, a spicy sausage sandwich.
Graz, self-proclaimed “culinary capital” of Austria, lives to the rhythm of farmers’ markets, especially Kaiser‑Josef‑Markt and Lendplatz, where pumpkin seed oils, giant Käferbohnen beans, homemade pastries, and schnapps parade. In Innsbruck, the Markthalle brings together greengrocers, butchers, cheesemongers, and artisans, perfect for assembling an impromptu Brettljause to enjoy by the Inn River.
The Classic Dishes to Know (and Pronounce)
Moving to Austria without mastering the basic vocabulary of dishes means pointing randomly at the menu. Here is an overview of the must-knows, detailed enough so you know what you are actually ordering.
The Wiener Schnitzel is undoubtedly the most iconic dish. It is a very thin, breaded and fried veal cutlet, traditionally served with a lemon wedge, potato salad (Erdäpfelsalat) or parsley potatoes, and sometimes a bit of red currant jam. The name “Wiener Schnitzel” is protected: it applies only to veal. Versions made with pork, chicken, or turkey have other names (Schweins‑ or Putenschnitzel).
Tafelspitz is a piece of beef boiled for a long time in broth with root vegetables and spices. The dish is served in two parts: the clear broth, sometimes garnished with small dumplings (Grießnockerl, Frittaten, etc.), followed by the sliced meat with accompaniments like creamed spinach, sautéed potatoes, apple and horseradish sauce, chive sauce, and sour cream. According to tradition, this was the favorite dish of Emperor Franz Joseph.
Austrian Gulasch, of Hungarian origin, comes in several versions: Gulaschsuppe (soup), Saftgulasch (Viennese style, rich in onions and long-simmered), Fiakergulasch (topped with sausage, egg, and pickles), and Erdäpfelgulasch (potato-based). All are seasoned with paprika and caraway, and served with bread or Knödel.
Knödel, these ubiquitous dumplings, are a universe unto themselves. You find Semmelknödel (bread-based), Speckknödel (with bacon), Spinatknödel (with spinach), Kaspressknödel (flattened cheese dumplings then fried, often served in soup), not to mention sweet versions: Germknödel (yeast dumpling filled with Powidl, thick plum jam, topped with melted butter and poppy seeds), or Marillenknödel (apricot-filled dumplings, typical of the Wachau region).
Tiroler Gröstl is a leftover dish made with potatoes, onions, meat pieces, and a fried egg. Käsespätzle are fresh egg noodles gratinated with mountain cheese and caramelized onions.
On the sweet side, Austria is a superpower. Apfelstrudel (thin pastry rolled around apples, sugar, cinnamon, raisins) is documented as early as 1697. Kaiserschmarrn, a kind of thick pancake torn into pieces and served with plum or apple compote, is named “emperor’s mess” in honor, again, of Franz Joseph. The Sachertorte, created in 1832 by young apprentice Franz Sacher, is a dense chocolate cake filled with apricot jam and coated in shiny dark chocolate glaze, the exact recipe of which is closely guarded by Hotel Sacher. Finally, Linzertorte, made with an almond or hazelnut pastry and red currant jam, is sometimes presented as the oldest “named” cake in the world.
The following table summarizes some specialties you will inevitably encounter:
| Dish / Dessert | Brief Description | Where to Try Preferably |
|---|---|---|
| Wiener Schnitzel | Breaded and fried veal cutlet | Beisln, Figlmüller, Schnitzelwirt |
| Tafelspitz | Boiled beef in broth, horseradish and spinach sauces | Plachutta, classic restaurants |
| Gulasch | Paprika beef stew, soup or simmered version | Beisln, Zur Eisernen Zeit, goulash museums |
| Käsespätzle | Egg noodles gratinated with cheese, fried onions | Mountain huts, Tyrol, Vorarlberg |
| Tiroler Gröstl | Potato–bacon–onion skillet + fried egg | Tyrol, high-altitude inns |
| Kaiserschmarrn | Torn thick pancake, served with compote | Cafés, mountain refuges |
| Apfelstrudel | Apple strudel | Konditoreien, Café Mozart, Naschmarkt |
| Sachertorte | Chocolate–apricot cake with dark glaze | Café Sacher, Demel, historic cafés |
| Marillenknödel | Apricot dumplings coated in sweet breadcrumbs | Wachau, seasonal pastry shops |
For an expat, the challenge is not to taste everything in a week, but to learn to read a menu. A good reflex is to ask for the daily specials (Tagesmenü) and to look for regional specialties rather than sticking to tourist headliners.
Breakfasts, Coffees, and the Culture of Slow Time
In the morning, Austria cultivates a so-called “continental” breakfast, but in a noticeably more generous version than in many countries. In cafés, the Wiener Frühstück typically includes a small bread roll (Semmel or Kaisersemmel) or a croissant (heir to the Viennese Kipferl), butter, jam or honey, sometimes ham and cheese, an egg, and of course coffee, often a Melange (half coffee, half hot milk, with foam).
In Austrian hotels, especially in cities or tourist areas, the morning buffet is ample and varied. It typically offers several types of bread (dark, whole wheat, seed bread), cold cuts (ham, smoked speck, salami), cheeses, muesli, yogurts, fresh and dried fruits, raw vegetables (bell peppers, cucumbers, tomatoes), eggs prepared in various ways, and sometimes cakes or pastries. This meal reflects the importance many Austrians place on breakfast, considered the main meal of the day. On Sundays, this tradition often extends into a brunch taken at a café.
The Viennese coffeehouse culture, inscribed on UNESCO’s intangible cultural heritage list, goes far beyond the cup. These are places where you come to read the international newspaper, write, hold meetings, play cards, or simply let the afternoon drift by, without being rushed to vacate the table. Coffee is served on a metal tray with a glass of water, sometimes with the spoon placed upside down on the glass—a nod to an aristocratic tradition.
In Vienna, coffee has its own vocabulary: a Kleiner Schwarzer is a simple espresso, a Großer Schwarzer a double; a Verlängerter resembles an Americano; an Einspänner is a strong coffee topped with whipped cream in a glass; a Kapuziner is an espresso with a cloud of cream; a Franziskaner is a mix of coffee, milk, and whipped cream; and an Eiskaffee is a cold drink made with vanilla ice cream and coffee.
Practically, for an expat, cafés are an ideal refuge in the heart of winter, an informal office, and a cultural gateway. Being able to settle in for hours for the price of a drink is more than a detail: it’s a way of life. However, when it comes to the bill, don’t forget the local tipping rule (see below) and avoid being surprised if tap water isn’t served for free outside traditional cafés: it may be symbolically charged, and explicitly asking for it in a restaurant is sometimes considered impolite.
Wine, Beer, and Other Drinks: What You Need to Know
For anyone settling in Austria, wine is a fascinating realm to explore. Viticulture has existed there since Celtic antiquity, was structured by the Romans, developed by Benedictine and Cistercian monasteries in the Middle Ages, regulated as early as 1352, and thoroughly reformed after the glycol scandal of 1985. As a result, the country has adopted some of the strictest standards in the world and today focuses on dry, terroir-driven wines.
The Austrian vineyard, mainly located in the east, covers over 40,000 hectares divided into four major regions. The white grape variety Grüner Veltliner, spicy and peppery, represents nearly a third of the vineyard area, while the red varieties Zweigelt and Blaufränkisch dominate. Vienna is the only European capital to host significant vineyards within its boundaries, notably producing the iconic mixed-varietal field wine, Wiener Gemischter Satz.
Heuriger and Buschenschanken are the ideal places to discover Heuriger (current year’s wine), Sturm (fermenting must consumed in autumn), or Spritzer (half white wine, half sparkling water), in a guinguette-style atmosphere, often accompanied by Brettljause, bean salads with pumpkin seeds, spreads, or meat pâtés. Vienna’s Erntedankfest, a harvest festival on Heldenplatz, also highlights oils, wines, and regional specialties around producer stands.
Each Austrian region has its iconic brewery, such as Stiegl in Salzburg, Ottakringer in Vienna, Zillertal Bier in Tyrol, or Egger in Lower Austria. Typical beers include Märzen (pale lager), Zwickl (unfiltered), Weissbiere (wheat beers), and seasonal bocks. Serving sizes are standardized: Pfiff (0.2 L), Seidel (0.33 L), Krügerl (0.5 L). In summer, the Ottakring Beer Festival (Ottakringer Bierfest) animates the brewery courtyard with food trucks and concerts.
Schnapps (fruit brandies) complete the picture. It is estimated that there are about 20,000 private distilleries, producing Marillenbrand (apricot), Zwetschgenbrand (plum), Williams (pear), etc. In Styria, Gölles is a reference for schnapps and vinegars, offering tours and tastings. It is customary to conclude a hearty meal with a small glass of “Hausbrand” to “aid digestion.”
Finally, for non-alcoholic options, Almdudler, an herbal carbonated drink, is considered the “national beverage.” Skiwasser (diluted raspberry syrup) in mountain huts, or Stiegl Radler (lemon shandy) are also ubiquitous. And the tradition of Glühwein (mulled wine) explodes in December at Christmas markets.
Tipping, the Bill, and Service Codes
The tipping culture in Austria deserves its own chapter, as it differs both from countries where you hardly leave anything and from those where the tip is an essential part of the salary.
In restaurants, cafés, and bars in France, it is customary to leave a tip, although it remains discreet. The usual amount is between 5% and 15% of the bill, with 10% being a common benchmark. A 20% tip would be considered excessive. Leaving nothing is generally seen as a sign of dissatisfaction. Listed prices already include service and taxes, so a “service” line is rare on the bill. If a surcharge (Bedienungszuschlag or Servicepauschale) appears in some upscale establishments, it is advisable to ask what it corresponds to exactly.
The way to give a tip is very codified: you do not leave a few coins on the table when leaving. Whether paying with cash or card, you state the total amount you wish to pay out loud, including the tip. For example, for a bill of €27, you can say “Dreißig, bitte.” Expressions like “Stimmt so” or “Danke” often accompany the gesture and mean “keep the change.” With a card, many terminals do not have a function to enter a separate tip; again, you tell the server the final amount to charge.
Here is a reference by type of service:
| Situation | Recommended Tip |
|---|---|
| Sit-down restaurant | Around 10%, up to 15% for exceptional service |
| Café / bar | Round up, leave €1–2 per drink |
| Taxi | Round up, around 10% for long rides or help |
| Hotel – bellhop | €1–2 per bag |
| Hotel – housekeeping | €2–5 per night, left daily |
It is prudent to keep some cash on hand: not all smaller places accept cards, or prefer them for larger amounts, and tips paid by card do not always go fully to the server. In any case, tips are given in euros.
Finally, note that service in Austria, and especially in Vienna, may seem reserved, even cold, to those from more demonstrative cultures. It is generally professional and efficient, without excessive familiarity. No one will chase you from the table to turn it over: you most often have to ask “Die Rechnung, bitte” or “Zahlen, bitte” to get the bill.
Regions and Specialties: Eating to the Rhythm of the Country
One of the great pleasures of a long-term stay in Austria is discovering how much each region champions its own cuisine.
In Styria, nicknamed “the green heart of Austria,” pumpkin seed oil, sometimes called “green gold” or “black oil,” is ubiquitous. One liter requires the seeds of 30 to 40 pumpkins (2.5 to 3 kg of seeds), making it a precious product. It is drizzled over salads, soups, and even ice cream. Brettljause, composed of local charcuterie (Speck, Vulcano‑Schinken), cheeses, and spreads like Verhackertes (minced pork belly), is accompanied by Schilcher (a vibrant rosé from Blauer Wildbacher grapes) at Buschenschanken on the southern hills. The “oil route” (Ölspur) or the wine route offer a thread for gourmet weekends.
Carinthian cuisine is marked by Slovenian and Italian influences. Its specialties include polenta, Kasnudeln (large ravioli with fresh cheese and mint), Schlickkrapfen (small meat ravioli), Reindling (yeast cake rolled with nuts, raisins, and cinnamon), and Jota (a kind of cabbage and bean stew). Every year, the Kärntner Speckfest, a bacon festival in Hermagor, celebrates the region’s artisanal charcuterie.
In Tyrol, mountain cuisine relies on few ingredients but works them in a thousand ways: Speckknödel, Spinatknödel, Schlutzkrapfen, Zillertaler Krapfen (savory turnovers with gray cheese), Kasspatzln, Graukäse. High-altitude refuges often serve Kaiserschmarrn, Gulaschsuppe, or Knödelsuppe after hikes or skiing.
In Salzburg, you find Kasnocken (cheese dumplings) and Salzburger Nockerl, a soufflé dessert that reproduces the silhouette of the three mountains overlooking the city. Christmas markets and fairs like the Salzburger Dult or the Rupertikirtag mix rides, beer stalls, grilled sausages, doughnuts, chestnuts, and gingerbread.
Burgenland, in the east, proudly displays its Hungarian and Croatian influences: spicier dishes, an abundance of paprika, polenta in some communities, Martinigansl (St. Martin’s goose on November 11) and carp at Christmas. It is also the homeland of Uhudler, a very aromatic wine made from hybrid grape varieties, and of great reds like Blaufränkisch or Zweigelt.
Vorarlberg, a region bordering Switzerland and Baden-Württemberg, offers Alemannic tradition cuisine. Emblematic specialties include Käsknöpfle (fresh pasta with mountain cheese) and Riebel (made from corn semolina). The region is also known for its great diversity of mountain cheeses, such as Bergkäse or Montafoner Sura Kees. To discover them, the “cheese route” of Bregenzerwald allows visits to dairies and alpine pastures.
Lower Austria, finally, is characterized by diversity: asparagus from Marchfeld in spring, Wachau apricots (protected by PDO, turned into Marillenknödel, jams, and brandies), Waldviertel poppies, game, river fish, all accompanied by white wines (Grüner Veltliner, Riesling) from Wachau, Kamptal, or Kremstal. The Wachau Valley, a UNESCO World Heritage site, organizes an apricot festival each year.
For an expat, these regional differences provide an excellent excuse for weekend getaways. Instead of looking for the same dishes everywhere, try embracing this patchwork: a cheese weekend in Vorarlberg, a wine and pumpkin seed oil trip in Styria, a few days hiking from hut to hut in Tyrol, an autumn centered on game in the forests of Lower Austria.
Eating on the Go: Street Food and Jause
Daily life is not just about grand feasts and three-course menus. In Austria, Jause – a snack made of bread, cheese, charcuterie, spreads – also structures morning or afternoon breaks. In a more elaborate version, Brettljause, served on a wooden board, can easily serve as a meal.
In Austria, quality fast food comes in several typical formats. There are sandwich shops specializing in *belegte Brote* (open-faced sandwiches), like Trzesniewski in Vienna or Delikatessen Frankowitsch in Graz. There are also *Bosna* stands in Salzburg, as well as bakeries offering *Wurstsemmel* (sausage rolls) or *Schnitzelsemmel* (schnitzel sandwiches). At markets, it is common to stroll with a cone of roasted chestnuts, a slice of strudel, or a cup of pumpkin soup.
Vegetarian and vegan options, long limited to side dishes, have multiplied. Restaurateurs like Tian Bistro am Spittelberg (Schrankgasse 4) in Vienna or Brösl in the 2nd district offer predominantly plant-based menus. Also in Vienna, chains like Veggiezz or Swing Kitchen democratize healthy fast food. For a non-carnivore expat, the challenge is to identify these addresses, but also to get familiar with inherently vegetarian traditional dishes: Kaspressknödelsuppe, Käsespätzle, Eiernockerl, Marillenknödel, Kaiserschmarrn, numerous strudels.
Festivals, Celebrations, and Seasonality on the Plate
In Austria, many specialties are consumed at a specific time of year. Winter, for example, brings Faschingskrapfen (carnival doughnuts) during the carnival season (Fasching), hearty ski fare (Gulaschsuppe, Knödel, Gröstl), and, of course, the full sweet array of Christmas markets: Glühwein, Punsch, roasted chestnuts, Lebkuchen, gingerbread, baked apples.
In Austria, autumn is marked by specific culinary and festive traditions. It is the season for game and Sturm (partially fermented must). Events like the Salzburger Bauernherbst offer thousands of festivities in the state of Salzburg from late August to late October. The Almabtrieb (cattle drive) celebrations mark the return of herds from alpine pastures with decorated animals, cheeses, and sausages. Additionally, the game weeks in the Hochkönig region (Hochkönig Venison Weeks) combine guided hikes and menus dedicated to venison, wild boar, or deer.
In Lower Austria, the blossoming of apricot trees in the Wachau, in spring, heralds the season for Marillenknödel and other apricot sweets. In Styria, the pumpkin season paces the production of pumpkin seed oil, sometimes celebrated at local events. In Vienna, the Erntedankfest on Heldenplatz honors wood-fired breads, farm cheeses, cold-pressed oils, wines, and specialties from different regions.
For an expat, following the seasonal cycles helps organize the year and anticipate available products. It is also an opportunity to travel across the country following the calendar of gastronomic events, such as the daffodil festival in Styria, the Bauernherbst (farmers’ autumn), or the coffee, beer, and wine festivals in Vienna.
Practical Tips for Eating Well When You Settle In
Beyond the dishes, a few concrete pointers make life easier for a newcomer.
First, hours: many restaurants offer a Mittagsmenü on weekdays, a more affordable lunch deal generally between 11:30 am and 2:00 pm. This is an excellent way to discover specialties at a lower cost. On the other hand, it is not uncommon for kitchens to close in the mid-afternoon, especially in smaller towns, and for the restaurant to be entirely closed one day a week. Inquiring or making a reservation is therefore highly recommended, especially for popular addresses.
Despite good banking infrastructure, many family-run or traditional establishments in Germany only accept cash (“Nur Bargeld”). It is advisable to always have some cash on you to avoid unpleasant surprises, especially for managing tips, which are not always easy to add on card terminals.
Finally, water: tap water, especially in Vienna, is of remarkable quality, but it is not systematically offered. In Viennese cafés, a glass of water accompanies the coffee at no extra charge. In restaurants, a carafe of tap water may be symbolically charged, and explicitly asking for “Leitungswasser” can be perceived as impolite depending on the context. Many locals therefore simply order a small bottle of mineral water (Mineralwasser) if needed.
To choose a restaurant, several local tools are useful: the website 1000things.at (in German) offers many addresses and outing ideas. The World of Mouth app gathers recommendations from foodies. Finally, food tours (in Vienna, Salzburg, etc.) allow you to quickly discover the main market, cafés, and Beisln, while getting tips for the rest of your stay.
Conclusion: From Tourist to Regular
Discovering the local gastronomy when you move to Austria is not simply checking off “Schnitzel” and “Sachertorte” on a list. It is learning to recognize the types of bread at breakfast, to handle the vocabulary of Knödel, to choose between Grüner Veltliner and Zweigelt depending on the dish, to dare to order Beuschel or a game dish in autumn, to know which Heuriger to go to for a glass of Sturm.
Settling into a Viennese coffeehouse with a newspaper and an Einspänner (coffee topped with whipped cream), knowing you can stay for hours. This also includes greeting your table neighbors with a “Mahlzeit” at lunchtime, announcing “Stimmt so” (meaning keep the change) when paying the bill, and letting yourself be guided by seasonal products rather than your habits.
Over time, neighborhood markets become your grocery stores, Würstelstände your late-night canteens, and you know precisely which Beisl to choose to impress visiting friends. At that point, you are no longer just an expat in Austria: you are part of this culture where you “consume time and space, but only the coffee appears on the bill” – and where you return, day after day, for a hot meal, a glass of wine, or a piece of strudel, as if coming home.
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Cyril Jarnias is an independent expert in international wealth management with over 20 years of experience. As an expatriate himself, he is dedicated to helping individuals and business leaders build, protect, and pass on their wealth with complete peace of mind.
On his website, cyriljarnias.com, he shares his expertise on international real estate, offshore company formation, and expatriation.
Thanks to his expertise, he offers sound advice to optimize his clients' wealth management. Cyril Jarnias is also recognized for his appearances in many prestigious media outlets such as BFM Business, les Français de l’étranger, Le Figaro, Les Echos, and Mieux vivre votre argent, where he shares his knowledge and know-how in wealth management.
