Welcome to Austrian Foods Website
Austrian cuisine in general: It is the culinary reflection of an ethnically mixed people who, during the many centuries of the Austrian Habsburg empire's expansion and contraction, have exchanged culinary know-how with Turkish, Swiss, Alsacian, French, Spanish, Dutch, Italian, German, Bohemian-Moravian, Hungarian, Polish, Croatian, Slovenian, Slovakian, Serbian, and Jewish cuisine. Typical Austrian dishes vary today according to the Bundeslander culinary history and to each "Bundesland's" agriculture with its export/import tradition.
For example, Burgenland cuisine is influenced by its flat topography and proximity to Hungary. Its specialties are prepared with abundant locally grown fruits and free roaming chicken and geese, and include dishes like the "Buergenlandisches Erdbeerkoch" (a type of baked strawberry mush dessert) and "Buergenlandische Gaenseleber" (goose liver simmered with onions). East southern Kaernten/Carinthia and Steiermark/Styria's cuisines, with Hungarian, Yugoslavian, and Italian culinary influences, feature Mediterranean style foods, including ham, a favorite ingredient in all three surrounding countries, and mild climate herbs and vegetables.
