Eastern Austria Restaurants

When choosing a restaurant, keep in mind that each province has its own cooking style. In Burgenland the local Pannonian cooking, strongly influenced by neighboring Hungary, showcases such spicy dishes as gulyas (goulash) flavored with paprika. You'll also find fish from Neusiedler Lake, goose, game, and an abundance of fresh local vegetables. Styria, bordering on Slovenia (formerly northern Yugoslavia), has a hearty cuisine with Slavic overtones; a typical dish is Steirisches Brathuhn (roast chicken turned on a spit). The intensely nutty Kürbiskernöl (pumpkinseed oil) is used in many soup and pasta dishes, as well as in salad dressings. Such Balkan specialties as cevapcici (spicy panfried sausages) are also often found on Styrian menus. You are most likely to encounter the more urbane Viennese cooking in Lower Austria, where you can get the traditional Wiener Schnitzel nearly everywhere.