The forerib cut known as the rieddeckel is a Viennese classic. At Steirereck in Vienna’s Stadtpark it is served with endives and plump Gillardeau oysters from the north of France, and is as soft and juicy as it should be. Steirereck is the city’s premier address for a traditional Austrian meal.
Steirereck, Am Heumarkt 2A, 1030 Vienna, +43 (0)1 713 3168
Plachutta is world-famous for its version of tafelspitz (boiled beef). This is not the only mouth-watering dish the restaurant serves. The glazed fillets of calf’s liver with red shallots, lemon thyme and mashed potatoes are just as Austrian and just as good.
Plachutta, Wollzeile 38, 1010 Vienna, +43 (0)1 512 1577
Visit Esszimmer in Salzburg to discover a Franco-Austrian food alliance. Trout comes in three different shapes and forms: aspic, baked or with caviar. A refreshingly light soufflé is a welcome addition to the traditionally very rich Alpine chocolate desserts.
Esszimmer, Müllner Hauptstrasse 33, 5020 Salzburg, +43 (0)662 870899
Europa Stüberl, Innsbruck
Schlutzkrapfen is seldom found on the menu these days. This savoury Tyrolean speciality, reminiscent of Italian ravioli only bigger and more generously stuffed, is a bestseller at Europa Stüberl, where Innsbruckers head for a taste of their regional flavours. The wooden, cottage-style decor lends a charmingly Alpine atmosphere.
Europa Stüberl, Brixner Strasse 6, 6020 Innsbruck, +43 (0)512 5931
In Styria’s capital Graz, chef Herbert Schmidhofer is as passionate about traditional Austrian cuisine as he is about experimenting with Mediterranean and Asian flavours, so you will find, for example, green asparagus in a tomato sautée on the menu. Melted camembert in truffle honey on top of creamy spinach is another such fusion. Try Schmidhofer’s version of the legendary Salzburger nockerln, made with spiced milk and Tahiti vanilla ice.
Magnolia, Augarten Hotel, Schönaugasse 53, 8010 Graz, +43 (0)316 823835