Tag Archives: Austrian

Big Yeast Dumpling with Vanilla Sauce (and Poppy Seed Sugar Mixture) – Germknödel mit Vanillesauce

Altstadt-Schmankerl. A-6020 Innsbruck · Kiebachgasse 9

Thick, warm, pudding-like vanilla cream sauce engulfs the bun-shaped dumpling; a generous mixture of finely ground poppy seeds and snowy powdered sugar decorate the top, creating a picturesque contrast of black and white. This dish is called Germknödel – one of Austria’s culinary delights! Traditionally eaten either as a dessert or main course, it’s the perfect dish for a cold day. Continue reading

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Apple Strudel – Apfelstrudel

Inn Café Hell. A-6330 Kufstein · Unterer Stadtplatz 3

Apple strudel is as Austrian as apple pie is American – Austrians take so much pride in their Apfelstrudel that it is generally considered to be their national dish among the likes of Wiener schnitzel and Tafelspitz. Dating back to the Austro-Hungarian Empire, this traditional pastry is featured in practically every dessert menu at practically every café and restaurant. Café Hell is no exception! Continue reading

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Kaiserschmarren with Compote – Kaiserschmarr’n mit Kompott

Gasthof Knapp. A-6261 Strass · Zillertal

‘Emperor nonsense.’ Though it sounds absolutely absurd, it happens to be one of the best translations for this dish. Evidently, translation of Kaiserschmarren has been discussed and debated for years. The English meaning of ‘Kaiser’ is clear – ‘emperor.’ The meaning of ‘schmarren,’ however, is the dubious part. Despite these squabbles over the equivalency of a single word, though, the Kaiserschmarren dish itself is far from nonsense – it’s a delicious confection fit for an emperor. Continue reading

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Apple Strudel with Whipped Cream – Apfelstrudel mit Schlagsahne

Hotel Forelle. A-6600 Breitenwang · Am Plansee 9

There’s nothing like stopping by a roadside eatery for a brief respite during a long road trip. Normally, good food is to be had at these stops. Friendly locals are also expected. If you ever find yourself traveling along the German-Austrian border in Northern Tyrol, one place that fits the bill is Hotel Forelle, a combined restaurant and hotel adjacent to the serene Plansee Lake. Although patrons can sit down and enjoy an entire meal, this establishment is an ideal spot for some coffee and cake, particularly apple strudel! Continue reading

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Mozart Cake – Mozarttorte

Steinerwirt 1493. A-5700 Zell am See · Dreifaltigkeitsgasse 2

From traditional Austrian Kaiserschmarrn to oven fresh apple strudel, Steinerwirt boasts a wide assortment of dazzling desserts that will surely satisfy your sweet tooth. In addition to the standard fare, the dessert menu features Mozarttorte – an elegant cake that incorporates the interesting recipe of ingredients found in Austria’s renowned Mozartkugeln confection (Mozart chocolate balls). Continue reading

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Classic Austrian Tafelspitz with Creamed Spinach, Fried Potatoes, Apple Horse Radish, and Sour Cream and Chive Sauce – klassischer Österreichischer Tafelspitz mit Cremespinat, Rösterdäpfeln, Apfelkren, Schnittlauchsauce

Steinerwirt 1493. A-5700 Zell am See · Dreifaltigkeitsgasse 2

Though many will contend that Wiener schnitzel is THE Austrian specialty, there are others who would argue for another quintessential Austrian classic – Tafelspitz. Literally translated as ‘tip of the table,’ this simple, yet amazingly powerful dish of boiled beef was the favorite of Austrian royalty, most notably Emperor Franz Joseph I.

Rightfully so, the Tafelspitz served at Steinerwirt is fit for a king (or emperor). This traditional Austrian dish consists of three thick slices of sirloin (from the beef’s hind leg) served in a pan containing an aromatic clear beef broth and a mirepoix of root vegetables – carrots, celery, and parsnips – along with chopped green onions. Two sauces complement the main dish – a bowl of apple horseradish sauce and a creamy sour cream and chive dip. Traditional accompaniments – roasted potatoes and creamed spinach – come with the beef in their own separate serving dishes. Continue reading

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