Eat

Austrian food is distinctive and delicious, and is traditionally of the stodgy, hearty "meat and dumplings" variety. Wiener Schnitzel (a bread-crumbed and fried veal escalope) is something of a national dish, and Knödel are a kind of dumpling which can be made either sweet or savory according to taste. In Vienna the Tafelspitz (boiled beef with potatoes and horseradish) is traditionally served on Sundays, and is normally accompanied by clear broth with dumplings and herbs. Apart from these, Austria is renowned for its pastries and desserts, the most well-known of which is probably the Apfelstrudel.

Bread is taken seriously in Austria. Almost every village has its own bakery, offering a large choice of freshly baked sweet and savoury rolls daily from 6am. Rye bread (Vollkornbrot, Bauernbrot) is the traditional staple food among peasants. If this is too heavy for you, try the common white bread roll (Semmel). Somewhat surprisingly, it is easier to find good bread outside of Vienna, where the baking industry hasn't yet come to be dominated by industrial scale chain shops. Some Austrians have a habit of eating sweet flour-based dishes (Mehlspeise) for a main course once a week. Varieties include Kaiserschmarren, Marillenknoedel, and Germknoedel. The best advice is to dive into the menu and give it a go - there are no nasty surprises!

Restaurants

If you want to try out traditional Austrian food go for a Gasthaus or Gasthof, which serve traditional food for reasonable prices. Usually they offer menus including a soup and a main dish and in some cases a dessert too. Prices are typically around €5 to €7 for this menu (except for very touristy areas). Menus are written in German, though most of the restaurants have english menus as well. Keep in mind that tipping is expected throughout all restaurants in Austria. Rounding up the price given on the bill is usually enough tip. Paying the dutch way (this means splitting up the bill, if you are in a group) is common except in very expensive restaurants.

Local specialties

• If you have the chance to try Kletzennudeln you should definitely do it. They are an exceptional Carinthian specialty you can very rarely get anywhere: Sweet noodles filled with dried pears and soft cheese. Be best Kletzennudeln are the hand made ones made with minced dried pears, rather than the lower quality version using pear powder.
• Some salads are made with Kernöl (green pumpkin seed oil), a Styrian specialty. Even though it looks frighteningly (dark green or dark red, depending on lightning conditions) it has an interesting nutty taste. A bottle of good, pure Styrian Kernöl is very expensive (around 10-20 Euros), but maybe one of the most Austrian things to take home. (Beware of cheap Kernöl, sometimes sold as "Salatöl". Be sure to seal the bottle appropriately, the oil expands when slightly heated and leaves non removable stains. Just in case, sun light occasionally removes them, though.) Kernöl or pumpkin seed oil is also available in some online shops.
• Manner Schnitten are a very Viennese sweet specialty, but just the square form factor and pink packaging are really unique. You can buy them everywhere. (Maybe you've already seen these as a product placement in some Hollywood movies or for example in "Friends" and wondered what they are.)
• Powidl is a type of savoury prune jam with alcohol, another speciality from Vienna. It makes a good present as it tastes exotic and is hard to find anywhere else in the world.

Sachertorte is chocolate torte with chocolate icing and filled with apricot jam. It should be be served fresh with freshly beaten, lightly sweetened cream, which the Austrians call "Schlagobers". The original is available in Vienna in the Cafe Sacher, but similar cakes are very common in many other vienese Cafes.

Vegetarians

Vegetarianism is not as widespread in Austria as it is in English speaking countries, though awareness is slowly improving, especially in bigger cities. Most restaurants don't cater for vegetarians specifically, but you're likely to find at least one meal on the menu containing no meat. But unfourtunately, your choice as a vegetarian is limited and you'll soon get bored of being forced to eat the same "healthy option" everywhere you go. As an alternative, there is normally at least one vegetarian restaurant in every bigger city. In more traditional or rural restaurants, you will be viewed as highly eccentric if you say you are vegetarian, and it's likely that not a single meal on the menu is meat free. This is especially true for traditional Austrian cuisine which relies heavily on meat -- even apparent vegetable dishes such as potato salad or vegetable soup often contain meat products. Some traditional meals that are guaranteed to be vegetarian are Kaiserschmarren (sweet pieces of fluffy pancake with fruit compote), Germknoedel (Dumpling with sour prune jam), and Kasnudel (similar to ravioli).

Drink

Vienna is famous for its café culture, and there are coffee houses all over the city, many of which have outdoor terraces that are popular in the summer. Visit them for coffee (of course), hot chocolate and pastries. Most famous is Sacher-Torte. Most likely you will find the "top" coffee houses at the Ring, the Kärnter Strasse, Graben, and some other (maybe difficult to find) places in the first district (Innere Stadt). There are also very nice old coffee houses a little outside of the Ring at the districts within the Gürtel. Please do never just order "coffee" as you find dozens of different sorts from Kleiner Schwarzer (small black coffee) and Großer Brauner (big coffee with cream), Melange (coffee with milk) to specialties like Kapuziner (small black coffee and a drip of cream) and Kaisermelange (coffee, milk, egg yolk and cognac) on the menu and the Viennese Ober (the "senior" waiter) takes pride in this variety.

Austria has also some first class wines, mostly whites, slightly on the acid side. Wine can be drunk pure or mixed with mineral water, called "G'spritzter" or "Spritzer". The best place to do so is at the "Heurigen" in the suburban areas of Vienna. Originally the "Heurigen" was open only in summer, but more recently you can have your "Spritzer" throughout the year with a little self-served snack.

Austria has also a national soft drink called Almdudler. It is lemonade with herbs. Other typical Austrian soft drinks are Holler or Hollundersaft. It's a soft drink made of elderberry blossoms.

Like in most of central Europe, a large number of high quality lager beers are brewed in Austria. Every region and bigger city has its own brand of beer.

Schnaps is a type of fruit brandy served in many parts of Austria, usually after a meal. The most popular flavours are pear, apricot, and raspberry, though dozens of other flavours are available. "Real" Schnaps is made from real fruit (either distilled of infused). Beware of the cheap stuff sold in large bottles in supermarkets; this is often nothing more than pure ethanol mixed with artificial flavouring. If you want the real thing, go to a deli or upscale bar (if you're in a bigger city) or a Buschenschank (Farmhouse) (if you're in the countryside).

All content courtesy of Wikitravel