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some practical information for visiting Vienna

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Food specialities in Vienna


Vienna, being the capital of Austria, offers an extensive range of local food and wine delicacies, such as: Sulze, meat and vegetables set in gelatine; Gemusecremesuppen, creamy vegetable soups; Frittatensuppe, strips of omelette in broth; Viennaer Schnitzel, veal or pork slices coated in breadcrumbs and Viennaer Gulasch, beef stew garnished with lard, onions and paprikaand Tafelspitz, a favourite dish of Emperor Francis Joseph made with stewed beef with a radish, apple and spring onion sauce, accompanied by roast potatoes. But the city is known most of all for its cakes, including the famous Sachertorte, a chocolate cake filled with apricot jam. Another specialty includes the Kipferl, cakes filled with jam or custard, and Strudel served with cream or vanilla custard.

Vanilla Kipferl

200g (7 oz) plain ( all-purpose ) flour 
200g (7 oz) ground almonds
200g (7 oz) unsalted butter, cold and cut into cubes
85g (3 oz) caster sugar 
1 teaspoon vanilla extract or
1 vanilla pod, seeds scraped out

To make vanilla sugar: Keep caster sugar 
and vanilla pod in an air tight jar, after a few weeks
the sugar will taste of vanilla.
Baking: oven 180°C (350 F/ Gas 4) , time 7-8 minutes

  1. sift the flour onto a board;
  2. add the grated almonds, sugar, vanilla extract and butter;
  3. knead fast into a dough;
  4. refrigerate for 1 hour;
  5. form into small horn shapes;
  6. place on greased baking tray and bake for 7-8 minutes until light golden;
  7. while still warm roll in vanilla sugar;
  8. when cool store in an airtight jar where it will keep for a few weeks.

Vanilla Kipferl