Food in Austria

Austrian cuisine varies from region to region. Dishes from Vienna, the Alpine regions, and the east of the country may use different ingredients, names, and traditions. A small snack meal (Jause) often includes bread, baked goods, cheese, spreads, sausage, or fruit. It can be eaten at home, at school, at work, or while travelling. A traditional inn (Gasthaus) and a traditional tavern (Wirtshaus) are common names for venues serving drinks and hot food. Coffeehouses, snack bars, cafeterias, and international restaurants add to the range of options. Well-known food groups include soups, dumpling dishes, meat dishes, vegetarian foods, and sweet dishes (Mehlspeisen). The term refers to a sweet dish in many cases, not only to a dish made from flour. Menus sometimes contain regional words. Curd cheese (Topfen) means quark, cream (Obers) means cream, green beans (Fisolen) are green beans, and apricots (Marillen) are apricots. Tap water is an unremarkable part of everyday life in many places. When ordering drinks at a venue, it is still important to state clearly which drink is wanted. Labels and information help people with allergies, intolerances, or special diets. If a restriction is medically important, ask explicitly about the ingredients. Eating together also has a social meaning. Friendly behaviour, consideration for others, and a clear agreement about payment or an invitation help avoid misunderstandings.