Austria Food

For hungry wanderers who might be unfamiliar with local term for standard dishes, here are translations for some of the linguistic mouthfuls that you may encounter:

Backhendl :

 A very young, milk-fed chicken, breaded and deep-fried.

Bauernschmaus : 

A "farmer's plate" of savory sausage, pork, sauerkraut and dumplings. Beer is its happiest companion.

Griessnockerlsuppe : 

A hard-wheat dumpling beef broth.

Gulyassuppe : 

A long-simmering Hungarian Goulash soup.

Leberknodlsuppe: 

A liver-dumpling brew of just-right potency.

Naturschnitzel : 

An unbreaded veal cutlet.

Nockerln : 

A bite-size dumpling often steeped in Polish sauce.

Palatschinken : 

A thin, unrolled, but sugared flap jack. They also come in other form with 2432 toppings or sauces.

Tafelspitz:

 Boiled beef with chive sauce, potatoes, apples and horseradish.

Wiener Koch: A vanilla souffle.

Wiener Schnitzel: 

A breaded veal cutlet served with sliced lemon on the side. The garnished version adds capers and filets of anchovies on a curled round of lemon. If you order it Schnitzel a la Holstein, you will get Naturschnitzel with a fried egg on top (with the anchovies crisscrossed and the capers sprinkled around the yolk).