Autriche

Que manger : Vienne

Vienna blends hearty Austrian classics with vibrant café culture and seasonal market fare. The city’s restaurants range from historic wine taverns to modern bistros.

Plats locaux à goûter

Wiener Schnitzel

Thin veal, breaded and fried, served with lemon; a staple at lunch or dinner in traditional restaurants.

Tafelspitz

Tender beef boiled with root vegetables, often accompanied by apple-horseradish sauce; classic Sunday meal.

Apfelstrudel

Flaky pastry filled with spiced apples, raisins and breadcrumbs; enjoyed as dessert or snack with coffee.

Kaiserschmarrn

Lightly caramelized pancake pieces with raisins, powdered sugar and plum compote; popular in cafés.

Gulasch

Rich paprika‑spiced beef stew, served with bread or dumplings; common in taverns and winter menus.

Brettljause

Wooden board of cold cuts, cheese, pickles and bread; typical at wine taverns (Heuriger) in the afternoon.

Sachertorte

Dense chocolate cake with apricot jam and whipped cream; a must‑try at historic coffee houses.

Melange

Espresso topped with steamed milk foam, often enjoyed with a pastry in a Kaffeehaus.

Où manger

1
Naschmarkt
Open‑air market with stalls selling fresh produce, Viennese street food and international bites.
2
Kärntner Straße & Graben
Pedestrian shopping boulevard lined with cafés and bakeries offering pastries and schnitzel.
3
Schönbrunn Palace Gardens
Garden cafés and vendors serve light snacks, ice cream and traditional Viennese pastries.

Photos : Wikipédia / Wikimedia Commons

Conseils pour manger au restaurant

Lunch is usually served 12‑2 pm; many restaurants offer a cheaper “Mittagstisch”.
Tip about 5‑10 % of the bill; rounding up is common.
Reservations are advisable for dinner at popular cafés, especially on weekends.