Page 207 - (DK Eyewitness) Travel Guide - Vienna

WHERE T O EA T AND DRINK  205

Austrians only use local
produce so asparagus is
found on menus only during
the harvesting season, from
the end of April to early July.
Austrians use asparagus in
every way imaginable at
this time of year. Wild
mushrooms are another
seasonal prize, especially
chan terelles (Eierschwammerl).
Potatoes (Erdäpfel) feature
widely, often in the form
of Knödel. These are dumplings
made of potatoes or stale
Spectacular array of vegetables on display in a Viennese market white bread and served with
venison or pork dishes. White
Vegetables
sour accompaniments, such cabbage is often pickled
as pickled red cabbage. Roast Vegetables in Austria are of (Sauerkraut); red cabbage is
goose (Gänsebraten) is also the highest quality and, served with venison and
popular, as are goose livers. though imported produce most game dishes.
The milk of Austrian dairy cows, is available all year round,
grazed on sweet Alpine pastures, Austrians favour homegrown, SAVOURY SNACKS
makes some excellent artisan seasonal, vegetables. That is
cheeses, such as fruity Wälder. truest of all for the nation’s Liptauer: Goat’s or sheep’s milk
fav ourite, asparagus (Spargel). cheese is mixed with paprika,
car away seeds, capers, mustard,
Fish chives and onions to create this
paste, a staple of Austrian wine bars.
Though traditionally meat
lovers, Austrians do enjoy a Maroni: Roast chestnuts are a
good piece of fish. Trout (Forelle) winter treat; the aroma of them,
is the most popular, usually toasting over a brazier on a
served grilled with boiled snowy day, is somehow
quintessentially Vienna.
potatoes. Herring (Hering) is
pickled and eaten as an Blunzen: Blood sausage is
appetizer. Heringsschmaus, a marinated in vinegar, thinly
smoked herring and apple salad, sliced and served with brown
is hugely popular at Easter. Carp bread. A popular “beer snack”.
(Karpfen) is a favourite Christmas Schmalzbrot: Brown bread
dish, but is eaten all year, as is spread thickly with beef or pork
plaice (Scholle or Goldbutt), dripping, and eaten with onions
which is often served with a Bunches of pale spears of Austrian and pickles.
rich vegetable-based sauce. Spargel (asparagus)

Wiener Schnitzel should Rindsgulasch is the beef Forelle Blau, literally “blue
classically be veal, breaded and version of Hungarian goulash, a trout”, is made by poaching an
fried. In Austria is is never served rich stew flavoured with paprika unscaled fish in stock, which
with sauce. and caraway. gives it a blueish hue.

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