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Austria

Wiener schnitzel, goulash, Sachertorte and coffeehouse pastries.

Iconic recipes

Paper-thin veal cutlets in golden, soufflé-light breadcrumbs, fried in clarified butter and served with lemon.

Pounded veal cutlet breaded and pan-fried in clarified butter until soufflé-crisp.

Boiled beef in clear broth with root vegetables — Vienna's imperial dish.

Vienna-style beef goulash with twice as much onion as meat and sweet paprika.

Dense chocolate cake glazed with apricot jam and dark chocolate ganache.

Torn fluffy pancake dusted with powdered sugar and served with plum compote.