Viennese cuisine

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Viennese cuisine is the cuisine of Vienna, Austria. While elements of it have spread throughout the country, other regions have their own variations of Austrian cuisine.

Viennese cuisine is known for Wiener schnitzel and pastries, but includes a wide range of other dishes.^{[1][2][3][4][5]}

Wiener schnitzel (veal coated in breadcrumbs and fried), Tafelspitz (boiled beef), Beuschel (a ragout containing veal lungs and heart), and Selchfleisch (smoked meat) with sauerkraut and dumplings are typical of its cooking. Sweet Viennese dishes include Apfelstrudel (strudel pastry filled with apples), Millirahmstrudel (milk-cream strudel), Kaiserschmarrn (shredded pancakes served with fruit compotes), and Sachertorte (cake of two layers of chocolate cake with apricot jam in the middle). These and other desserts on offer at the Konditorei of Vienna are generally eaten with coffee in the afternoon. Liptauer, a spread, and Powidl, a base for dumplings, are also popular.