10 Best Local Dishes from Vienna

Wiener Schnitzel is one of the most iconic dishes from Vienna that consists of a unique type of pan-fried veal pounded and tenderised like other schnitzel. The dish dates back to the early 19th century, and it's been a common favorite throughout the city in all the years since.

To prepare this dish, veal slices are pounded flat, salted and breaded before being fried. The bread crumbs, however, are kept dry and souffléed rather than pounded into the meat. You'll find it often served with butterhead lettuce, potato salad or parsley potatos. You can try this dish at virtually every Austrian restaurant in Vienna.

Tafelspitz is a boiled beef dish in which the meat is boiled in broth and typically served alongside a mix of horseradish and minced apples. During preparation, the meat is also cooked with various root vegetables and spices to bring out the flavor.

Tafelspitz is named after the part of the ox the meat comes from. In Britain, the same cut would be called the Topside. You'll find this dish in bargain and luxury restaurants alike. In fact, this dish was one of the favorites of Franz Joseph I, an Austrian emperor.

Spargel is a type of white asparagus popular throughout the region that's so delicious that it's often referred to as white gold by the locals. When you first look at it, you may not initially think much of it, but when prepared properly, it offers a subtle, light and sweet taste that green asparagus can't match.

The asparagus can be prepared in a variety of ways and integrated into multiple dishes. Some even have the Spargel as the star of the show when cooked to perfection and served alongside a hollandaise sauce. Just about every local restaurant that focuses on Viennese cuisine will have Spargel on their menu.

Erdäpfelsalat is a unique local version of potato salad that's light, refreshing and deeper in flavor compared with potato salads popular in the UK. It doesn't utilize mayonnaise in its preparation, and it doesn't have much fat to speak of at all.

This potato salad incorporates hen bouillon to add a bit more savouriness to the dish, and the creaminess comes from the natural starches in the potatos combined with onions, vinegar and mustard. You'll find this popular dish available at most local restaurants offering Viennese cuisine.

Sachertorte, or Sacher Cake, is a stunning dessert dish consisting of a fluffy cake made from vanilla and chocolate working together for extra flavor. It gets its name from Franz Sacher, who created it for Prince Metternich in 1832. The assigned chef at the time was sick, so Sacher had to create the special dessert as a 16-year-old apprentice.

The cake is fluffy and delicious, though it requires a bit of finesse to get exactly right. Fortunately, you can leave that to the professionals at the many local restaurants that offer dessert. This cake tends to be available more often at higher-end restaurants.

Beuschel is a hearty Austrian stew made from offal and a dark brown sauce that's typically only available in fiercely traditional local restaurants. The offal used in this case is typically the heart and lungs of a calf, but that's not strictly a requirement, as other animals may be used as well.

The stew dates back to the 19th century when it became popular with the introduction of offal on high-end restaurant menus. It's typically served alongside aromatic bread dumplings. You'll find it in traditional Viennese restaurants around town, and it's especially popular in restaurants committed to highlighting their heritage.

Brettljause is a snack platter consisting of meats and cheeses that serve as a hearty snack that's popular in taverns and around farms. It's typically served on a wooden board and comes with mostly pork-based meat slices and Austrian sliced cheese. In fact, it's common for much of the cheese used to be naturally lactose-free.

A few other ingredients besides meat and cheese are common as well like some veggies and eggs. Black pudding is also commonly served with this spread. You'll find it in just about every Austrian tavern in the city, though plenty of local restaurants offer it too.

Martinigans is a goose dish associated with St. Martin's Day that is traditionally a roasted goose stuffed with dried plums and chestnuts. There are a few different variations, so you may find alternate sides and gravy drizzling depending on where you go.

Typically, this dish is served alongside red cabbage or potatos, but Knödel dumplings can be common as well. When you find a version that utilizes gravy, you'll find that the gravy is made from stock and drippings from the pan itself. It's available in traditional restaurants all around town.

Belegte Brote is a popular open sandwich dish available around town made from a variety of meats and cheeses letting you enjoy a bit of variation. The sandwich is most commonly made using pork or beef, but you'll find some turkey and chicken variations as well if that's your preference.

Austrian cheeses are used more commonly than any other kind, but you'll also find Swiss and other variations available. This sandwich is available at restaurants, taverns and street vendors, making it one of the easiest things to try during your visit.

Vienna Sausage is the most common kind of sausage available throughout the city, and you can find it at a sausage stand around virtually every corner in town. Vienna Sausage is typically slow-smoked and thin, and served with white bread, dark sourdough or mustard and horseradish.

These sausages are considered a kind of fast food, which is why you'll find other typical fast food dishes like kebabs and noodles also available at a lot of sausage stands. Still, the sausage is the star of the show, as it offers delicious pork flavor with stunning spices.