| Destination: AUSTRIA | |||||||||||||||||||||
| Things To Know The Land The Habsburg Legacy Crossroads of Europe Proud Traditions Environmental Issues Sauerkraut and Strudel Summer and Winter The Last of the Knights |
Sauerkraut and Strudel
Austrians take food seriously, and waiters are genuinely interested to know whether you've enjoyed a meal and alarmingly downcast
if you can't cope with the vast portions served. Mealtimes are closer to American schedules than elsewhere, with lunch around
noon and dinner any time after 6.
Each region has its own specialties, but the emphasis everywhere is on heavy soups, plenty of meat, Knödel (dumplings) and
noodles, and cream, cream, cream. The latter appears in sauces, soups, coffee and whipped mounds decorating just about every
dessert. Sauerkraut (pickled cabbage) frequently accompanies main courses, along with piles of potatoes, and salads are drenched
in creamy dressings.
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