Welcome to the Celtnet Recipes Austria Recipes Home Page

Welcome to the Austrian Recipes Page — This page gives a listing of and links to all the Belgian recipes added to this site. For the most part, all these recipes originate in Austria and are either representative of traditional or modern Austrian cuisine. Otherwise they are modern recipes incorporating traditional Austrian ingredients.

Austria, offilcially Republik Österreich (The Austrian Republic) , is a modern European state that is a Federal Parlimentary Republic that is sited in modern Western Europe and historic Central Europe. The capital and largest city is Vienna (on the Danube) and German is the official languages (though Slovene, Croatian and Hungarian are recognized as official regional languages). Austria is the only Europan Union country with a status of permanent neutrality.

This page of Austrian recipes is brought to you by the Celtnet European Recipes Site:

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Austria and its Cuisine

Austria, offilicially Republik Österreich (The Austrian Republic) is a Federal Parlimentary Republic on the southern border of Western Europe (and the historical region of Central Europe). Austria's capital (and largest city) is Vienna, situated on the Danube. Austria is one of six European countries that have declared permanent neutrality and one of the few countries that includes the concept of everlasting neutrality in its constitution. Austria has been a member of the United Nations since 1955 and joined the European Union in 1995. Austria's history is complex. In pre-Roman times Austria was at the heart of Celtic culture and many Cletic palce-names remain to this day. Following the fall of Rome there came Germanic colonization and Charlemagne conquered the country in 788, incorporating it as part of Eastern Francia. Subsequently the core areas that now encompass Austria were bequeathed to the house of Babenberg. With the death of Frederick II in 1246, the line of the Babenbergers went extinct and following the wars of succession the country came under the rule of the house of the Habsburgs who effectively controlled the country until 1916. The Habsburgs built Austria into the core of their Austor-Hungarian empire. The assassination of Archduke Franz Ferdinand in Sarajevo in 1914 led to the downfall and the end of the Austro-Hungarian Empire. Following the First World War, the he Empire was broken up - Austria, with most of the German-speaking parts became a republic. The First Austrian Republic, lasted until 1933 when Chancellor Engelbert Dollfuss dissolved parliament and established an autocratic regime tending towards Italian fascism. There followed civil war which only truly ended with German occupation on 12 March 1938. Venna fell on 13 April 1945 during the Soviet Vienna Offensive. This was just before the total collapse of the Third Reich, the defeat of Nazi Germany, the fall of Berlin, and the end of the war in May.

Today, Austria is one of the 10 richest countries in the world in terms of GDP per capita, has a well-developed social market economy, and a very high standard of living. Since its accession to the European Union the Austrian economy has become much more open and the country has benefited from considerable inward investment.

In the main, Austrian cuisine is derived from that of the Austro-Hungarian Empire overlaid on native traditions. There are also strong influences from Hungarian, Czech, Jewish, Italian and Bavarian cuisines. As such it can be argued that Austrian cuisine is one of the most natively trans-cultural in Europe.



The alphabetical list of Austrian recipes follows (limited to 100 recipes per page). There are 21 recipes in total:


Page 1 of 1



Österreichisches Gugelhopf
(Austrian Kugelhopf)
     Origin: Austria
Plum Strudel
     Origin: Austria
Venison with Chanterelles in a Cream Sauce
     Origin: Austria
Österreichisches Kaffee Kuchen
(Austrian Coffee Cake)
     Origin: Austria
Sachertorte
     Origin: Austrian
Viennese Braised Red Cabbage
     Origin: Austria
Ausgezogenes Mehlmus
     Origin: Austrian
Salzburg Spoon Sweets
     Origin: Austria
Viennese Game Sauce
     Origin: Austria
Austrian Tomato Soup
     Origin: Austria
Speckknoedel
(Austrian Bacon Dumplings)
     Origin: Austria
Viennese Game Seasoning
     Origin: Austria
Chocolate Icing
     Origin: Austria
Strudel Dough
     Origin: Austrian
Weiner Saft Gulasch
(Viennese Beef Goulash)
     Origin: Austria
Essig Krautersauce
(Viennese Salad Dressing)
     Origin: Austria
Topfen
(Austrian Curd Cheese)
     Origin: Austria
Wiener Hörnchen
(Viennese Croissants)
     Origin: Austria
Marillenknoedel
(Austrian Apricot Balls)
     Origin: Austrian
Traditional Sachertorte
     Origin: Austria
Wiener Zollen
(Viennese Cookies)
     Origin: Austria

Page 1 of 1



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The image above shows the entire continent of Europe with Western Europe picked out in red. According to the United Nations, Western Europe is formed from eight states: 1: Austria; 2: Belgium; 3: France; 4: Germany; 5: Lichtenstein; 6: Luxembourg, 7: The Netherlands, 8: Switzerland and the Principality of Monaco.

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Solution Graphics

Eggs in Cookery - the Magic of Eggs

By gwydion | Published 2008-11-09 09:10:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.

The Origins of Biscuits and Cookies

By gwydion | Published 2008-08-22 15:53:26 | 2008 Recipes and Cookery Articles |

Recipe Information:

Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.

British Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.

The World's Hottest Chilli Dish?

By gwydion | Published 2008-03-10 11:47:34 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...

How to Maximize your use of Mushrooms

By gwydion | Published 2008-05-01 19:43:21 | 2008 Recipes and Cookery Articles |

Recipe Information:

Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...

The Recipes of Liberia

By gwydion | Published 2008-08-11 11:59:42 | 2008 Recipes and Cookery Articles |

Recipe Information:

Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?

Classic Curry Recipes - Create the Perfect Curry

By gwydion | Published 2008-10-24 11:54:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.

The Importance of Spices

By gwydion | Published 2008-03-20 20:36:17 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.


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