Austria

Austria is a largely mountainous country bordered by eight other European countries, including Switzerland, Germany, Italy and Hungary, and its cuisine reflects a diverse blend of nationalities.

Wiener Schnitzel and pastries such as topfenkolatsche, a cheese Danish, are still classics in Austria. However, authentic dishes are nicely complimented by the contemporary food produced in restaurants in larger cities such as Salzburg and Vienna. There, offerings range from fresh interpretations of signature Austrian dishes and a fusion of the past and the present. (Even Wiener Schnitzel,which typically uses veal, pounded thin, breaded and fried in lard, can be updated with turkey, pork or chicken substituted for the veal and oil for the lard.)

Austria’s beverage selection—much like the food—is a blend of classic and contemporary. Once considered to produce very few red grape varieties, Southern Austria is now generating boutique red wines. Renowned Austrian white wines include Welschriesling and the dessert wine Spätlese. Beer offerings are also a mixture of traditional light lagers and dark beers such as Hefeweizen along with specialty, niche versions like white beers.—Leska Tomash

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