Viennese cuisine

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Apfelstrudel, a Viennese speciality

Viennese cuisine is the cuisine that is characteristic of Vienna, Austria, and a majority of its residents. Viennese cuisine is often treated as equivalent to Austrian cuisine, but while elements of Viennese cuisine have spread throughout Austria, other Austrian regions have their own unique variations. Viennese cuisine is best known for its pastries, but it includes a wide range of other unique dishes.


The Viennese cooking tradition developed from many different sources. Italian influence has been strong since roughly the early 17th Century. In the 18th Century, French cuisine became influential in Vienna, along with French etiquette and diplomatic language. The term "Wiener Küche" (Viennese cuisine) first appeared in German language cookbooks around the end of the 18th century, and it was mistakenly treated as equivalent to Austrian cuisine. In the second half of the 19th Century, cookbooks started to include Bohemian, Hungarian (particularly with Gulaschsuppe, originally a Hungarian stew), Italian, Jewish, Polish and Southern Slavic features in Viennese cuisine. The croissant is also thought to have originated in Vienna after the defeat of the Turks in the Siege of Vienna.

Modern Viennese cuisine[edit]

In modern Vienna, many chefs have begun to combine traditional Viennese dishes with the principles of nouvelle cuisine to create what is known as "Neue Wiener Küche" (New Viennese cuisine). Also, Turkish, Jewish, Middle Eastern, and Indian cuisine have influence on the city because of growing immigrant communities.

Viennese dishes[edit]


Typical Viennese dishes include:

The Danish pastry is said to originate from Vienna and in Denmark is called wienerbrød (Viennese bread), probably because it uses a certain kind of dough consisting of butter and flour in the classic cuisine referred to as "Viennese Dough". This pastry is called "Kolatsche" (from the Czech koláč from kolo for wheel) in Viennese.

See also[edit]

  • Vienna bread, the unique and influential style of lighter bread with fresh leavening that developed in Vienna