Dining in Austria: A Blend of Tradition and Innovation

When it comes to Austrian cuisine, today’s generation of chefs are blending the country’s rich culinary traditions with new innovations. They are reconnecting with the land, focusing on local ingredients and the seasons, creating exceptional dishes.

My husband and I travel to Europe often and have visited many of Austria’s charming cities and alpine regions. In recent years, we noticed a new generation of chefs in Austria are focusing on regional ingredients. They are using inventive techniques and embracing sustainability.

To understand Austrian cuisine, you need to know about the land itself. The Alps cover 60% of Austria, resulting in long winters and a short growing season. The limited agricultural area has meant that people have relied on food that’s seasonal and can be preserved.

“About a quarter of Austria’s agricultural land is certified as organic. This makes Austria a leader in organic farming in Europe.” Federal Ministry of Agriculture 

Alpine Foods

The simplicity of food in the alpine regions of Austria was due to the harsh environment and the isolation of its farming communities. People were forced to be self-reliant and use ingredients they could produce or find locally. This self-reliance shaped distinct regional variations in their cuisine.

The alpine climate restricted the growth of many crops. People relied on hardy root vegetables, wild herbs, and mushrooms. Hunters brought back a wide variety of game like deer, wild boar, rabbit, pheasant, and duck. To survive the long winters, families cured and smoked meat and sausage. .

These meats and sausages lasted for many months as did grains and root vegetables. Whatever ingredients that were available were used in stews. These one-pot meals were warming and filling, especially during colder months.

During the warmer months the abundant mountain pastures were ideal for cattle. Dairy products like milk, cheese, and butter became a major part of the alpine diet. Farmers needed high-energy meals for the physical labor necessary to farm the steep slopes. Hearty dishes of meats, cheese, and vegetables provided the energy

These simple ingredients formed the basis of many traditional dishes still enjoyed in Austria’s alpine regions today. A popular meal is Brettljause (farmer’s plate) that takes its name from the wooden board it’s served on. It is a traditional Austrian snack platter. It includes a variety of smoked meats, cheeses, eggs, vegetables and spreads, all served with a dark, hearty bread.

Hikers like to share a Brettljause when they stop for a break at mountain huts. The huts are known for serving products made right there or from local farms in the valley. This gives hikers a taste of authentic regional cuisine.

Historical Influences

Austrian cuisine has had a fascinating blend of historical influences. A vast array of cultures, languages, and culinary traditions came together during the Austro-Hungarian Empire’s reign in the 19th century. The food became more refined and featured an eclectic mix of cuisines from Europe.

The Empire’s reign continued to feature popular dishes that included the generous use of meats, root vegetables and spices. There was also a variety of both savory and sweet dumplings. Wiener (Viennese) Schnitzel and Goulash were among the favorites.

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Vienna became internationally recognized for its outstanding pastries. Apfelstrudel (apple strudel) became part of the famous Viennese coffeehouse tradition. Sachertorte (chocolate cake with apricot jam) created at the famous Sacher hotel and Kaiserschmarrn (shredded pancakes) played a significant role too.

‘”Dining at a cafe is such an important part of the city’s culture that the Viennese coffee house culture is listed on UNESCO’s Intangible Cultural Heritage list.”  Wikipedia

Today, these decadent and delicious desserts are popular across all of Austria. The hotel Salzburgerhof in Zell am See offers one of the best apple strudels we have ever had. It is available on the hotel’s afternoon cake and strudel buffet. Still warm from the oven, it is accompanied with a light vanilla custard sauce.

Innovations

A growing number of the chefs cooking in Austria have traveled and worked in kitchens around Europe and the world. Their experiences are reflected in the dishes they are creating.

“Our travels have significantly influenced our culinary approach, particularly our experiences at various food markets across Asia.”

Chef Obauer

One of our favorite restaurants is Obauer, a two-starred contemporary alpine restaurant in Werfen. Rudi and Karl Obauer are the chef/owners. They serve classic dishes with modern influences.

Each dish is prepared using the finest ingredients from local farms and suppliers, ensuring the highest quality and freshness. You can often find a unique dish on one of their seasonal menus.

One item you might see is venison carpaccio with air-dried chamois and saffron apple. The chamois is a goat-antelope native to Austria’s mountainous regions.

Contemporary Techniques

Austrian chefs are also using contemporary plating techniques that create beautifully presented meals. This results are unique dishes that offer a fresh perspective on traditional Austrian cuisine.

My husband and I have been enjoying Chef Thomas Strasser’s meals for about 10 years. He is the chef at Hotel Post In Lermoos and has been voted one of Austria’s 100 best Chefs.

Chef Strasser has outstanding culinary skills using local ingredients. His food is both beautiful and delicious. One of the best appetizers that I have ever had was the chef’s vegetable tartar. It was prepared with pickled vegetables and truffle mayonnaise and topped with a brown bread chip.

Sustainability

There is also a growing movement in Austria towards promoting sustainable practices. In the 2025 edition of the Austria Michelin Guide, 33 Austrian restaurants were awarded a green star.

The Green Star recognizes restaurants that are committed to sustainability. This includes sourcing local and seasonal ingredients. It also involves efficient resource management and reducing waste.

“They are using local and seasonal ingredients and focus on minimizing transportation distances and promoting humane animal husbandry. Additionally, they emphasize reducing waste and saving energy“. Michelin

Chefs across the country are using more wild game meats and local fish from their nearby rivers and lakes. They are also using fermentation and preservation techniques to reduce food waste. Others are experimenting with plant-based options to promote a more sustainable diet. 

Chef duo Paul Ivić and Florian Burtscher are from the Michelin star restaurant TIAN in Vienna. It is considered one of the best vegetarian restaurants in Austria and perhaps the world. They use organic ingredients and nearly forgotten varieties of vegetables, fruits, and grains to create refined dishes.

“In our kitchen, biodiversity, local sourcing and quality are just as important as a respect for nature and natural processes“. Paul Ivic

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Today many of Austria’s top chefs are going back to their roots and updating dishes with long forgotten ingredients. Their main focus is on seasonal and local ingredients. I do hope you will explore all the delicious food that chefs in Austria create. While the classic Wiener Schnitzel is delicious, do try some of the modern dishes Austrian chefs are creating.

Have you traveled to Austria? Do you have favorite Austrian dishes or experiences with the local cuisine? Have you prepared any of the dishes that Austria is famous for in your own kitchen?