Prior to our trip, the extent of our Austrian food knowledge was a dish of goulash and some knodels (dumplings) that our Seattle mom had made us. But there was so much more the cuisine. Much much more.
Our first official restaurant experience in Europe–Gosser Bierklinik. One wall is bordered with stained-glass windows representing the different states (9?) in Austria. I was trying my best to pay attention but was distracted by the aromas wafting from the kitchen.
First on the menu, the quintessential and world-renowned Wiener Schnitzel (breaded veal cutlet). Who doesn’t love a breaded and deep-fried piece of meat? For those squeamish about eating a young calf, there is an equally delicious pork version.
FUN FACT. I have it on good and single-minded authority that Wiener Schnitzel is not in fact German; it is unquestionably Austrian. Since we are on the subject, so was Adolf Hitler and Mozart and Arnold Schwarzenegger..
For someone watching their waist line, how about some unbreaded Zweibelrostbraten (beef fried with onions, fried potatoes on the side)?
And if you are still a bit peckish afterwards, try some Kaiserschmarrn (chopped/shredded raisin pancake with a sweet dipping sauce based on the region of Austria, in our case, plum) which roughly translates to the “emperor’s trifle” as it was a favorite of the most famous emperor (“Kaiser”) of the Hapsburg dynasty, Franz Joseph. Yes, I’ll have a trifle bit more please.
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