Viennese Cuisine
Far more than just Wiener Schnitzel
Viennese cuisine is a multifaceted phenomenon, certainly not to be reduced to world-famous classics such as Wiener Schnitzel.
But just what is it that characterises authentic Viennese cuisine?
First of all, Vienna is one of the only cities which can actually boast a fully independent style of cooking. The culinary world views Vienna as autonomous, even if the existence of certain parallels to Austrian cuisine cannot be denied. The reasons for the uniqueness of Viennese cuisine lie in the city’s historical development: this metropolis on the Danube was for centuries the centre of political power in Europe.
People from the entire Habsburg realm came to the city in order to live and work here. In this melting pot of cultures, the various culinary influences likewise mixed to form an exciting new cuisine—one which is specifically Viennese.
All the crown lands of the former Habsburg monarchy influenced the cuisine of Vienna. Goulash, for example, comes from Hungary, pastry dishes such as Kaiserschmarren were contributed by Bohemia, and even the Turkish siege of Vienna was to leave its mark—Vienna’s coffee house culture would be unthinkable today without coffee and the crescent-moon-shaped Kipferl.
Among the classics of Viennese cuisine is without a doubt the Wiener Schnitzel, the original version of which is made of veal.
Tafelspitz—Viennese boiled beef—and goulash are likewise specialties which you should try.
But at Restaurant Kronprinz Rudolph, it is Viennese roulades that take centre stage.
Inseparable from the culinary landscape of Vienna are also, of course, the numerous sweet temptations like Kaiserschmarren, sweet dumplings and opulent cakes such as the Sacher-Torte.
Our tip: if you want to sample the highlights of Viennese cuisine in one set menu, you should choose A Taste of Imperial Vienna at Restaurant Kronprinz Rudolph. In seven courses, you’ll experience a culinary journey across the territory of the former Austro-Hungarian monarchy.