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一个国家的美食缘于她的文化，奥地利也不例外。
奥匈帝国是一个多民族国家，这种民族大融合也反映在奥地利的饮食文化上。 据说：维也纳炸牛排来自米兰；炖牛肉源于匈牙利 。。。我作为一个游客没有对这里的饮食文化做过研究，没有发言权。
只是介绍几个popular的大众奥地利风味菜肴。
Wiener Schnitzel,
炸牛排，一个非常传统的，到处可见的dish, 用打薄的小牛肉，沾了面粉，鸡蛋和面包粉来炸的。做的好吃的是外皮非常酥而不腻，里面肉质很嫩。做的不好的餐馆就差很远。我们吃到的最好的是在Plachutta
Tafelspitz
煮牛肉，沾着sauce吃（apple and
horseradish and chives sauce）。 有的餐馆会把牛肉连汤一起端上来， 这样既可以喝汤又可以吃肉。
下面是就近随便吃的一家餐馆的Tafelspitz， 有明显的差距， 照片上就看得出土豆都烧糊了
Gulasch
炖牛肉
还有烤猪肉， 烤猪排的味道也不错
Kaiserschmarrn
一种为国王设计的甜品， 把松软的pancake斯成小块， 烤热后，加applesauce or stewed plums吃。
Apfelstrudel
苹果卷, 用苹果、面包屑和葡萄干用薄面皮 包成卷后在烤箱里烤制成.
Austrian Chocolate Cake 也很出名
平时玩到哪里，肚子饿了， 就近解决， 有点饥不择食， 开始吃的餐馆不太满意， 觉得奥地利菜肴不好，就只点grilled fish。 过了2，3天慢慢找到好的餐馆
目前喜欢的餐馆有在State Opera House 东边的Plachutta
http://www.plachutta-oper.at/
他家的dessert
在Palace花园里的Palmenhaus
http://www.palmenhaus.at/
Figls
http://www.figls.at/de/
Porzellan 这家试了一次， 鱼和牛肉做的不错， order 的orange juice 很难喝。
当然还有很多好的餐馆我们还没有时间去尝试。
咖啡是维也纳城市文化的很重要的一部分， 这从随处可见的coffee
house （当地叫 Café ）略见一斑。 三两知己， 找个咖啡馆坐下来聊一聊， 叙叙旧。 一对老夫妇要杯咖啡，坐在Café里看报纸，膝下是宠物狗狗； 一个学生坐在Café的角落里， 一杯咖啡和一个笔记本电脑。。。 是经常见到的景象。 在众多的Café里。 我们最喜欢的是Café Central。 在里皇宫不远的地方， 一条老街， 一栋老房子， 墙上是古老的油画， 坐下来，慢慢品咖啡， 慢慢读这个城市的故事。
有朋友推荐Cafe Museum， 说是很多名人都去过那里， 所以做了一个Museum， 我们去看了， 其实没有什么museum， 咖啡馆的名字来源于它周围有很多museum
在维也纳的咖啡馆里发现有很多咖啡是我以前不知道的， 网上搜了一个说明
On the Art of Ordering Coffee in Austria
There is no coffee in Austria. That′s right: there are easily a dozen of coffee variations available in a decent café and ordering simply "coffee" might make the waiter slap you in disgust. If you want to shine in a café in Austria, you will have to get prepared to order something more specific. To help resolving the worst confusion, here a quick overview on the most common coffee specialities:
Kleiner Brauner and Großer Brauner: Means "little brown one" or "large brown one" and comes close to what people consider to be ordinary coffee: black with a bit of milk, yet typically not filtered, but steamed like espresso.
Melange: The king of coffee, a mix of frothed milk and steamed coffee similar to the Italian cappuccino, but consumed at any time of the day.
Milchkaffee or Café latte: A large coffee with frothed milk, has been around for a long time, but recently gained popularity probably due to its fancy Italian name that sounds much cooler than "Milchkaffee".
Einspänner: Strong, black coffee typically served in a high glass with a dash of whipped cream.
Fiaker: Named after horse-and-carriages, the Fiaker is a rather not-so-common drink of coffee with a shot of Austrian rum and whipped cream.
Mazagran: A cold Fiaker-variation, coffee, ice, a shot of rum - and possibly a bit of sugar. A wonderful boost of refreshing energy in the summer.
Konsul: An even less common creation than the Fiaker, a black coffee with a small spot of unshipped cream.
Verlängerter: A diluted and thus weaker, but larger version of the Großer Brauner, typically served with milk. Means "extended one".
Schwarzer or Mokka: Strong, black coffee, normally consumed with a lot of sugar, but served without.
Kurzer or Espresso: The same coffee, in recent years the Austrian term "Kurzer" (meaning "short one") has almost gone extinct and these days, the international "Espresso" is to be found on the menus much more commonly.
Türkischer: Meaning "Turkish one" and is just that - grated coffee boiled for a long time in water with sugar and served as a very hot, strong coffee with the grains still in the cup.
Eiskaffee: Cold coffee with vanilla ice cream, chocolate and whipped cream - served typically in the summer months, but ideal for the hot season. Only ice tea is more refreshing.
Cappuccino: What is sold in Austria under that name is NOT the Italian (thus not the international) version of a cappuccino, but a regional variation made from coffee and whipped cream rather than frothed milk.
The coffee consumption of Austria in cup per capita is among the highest in the World - higher than in Italy, which might surprise some of you. Even more surprising are those nations that beat us: Norwegians, for example, drink even more coffee than Austrians. So do the Finish, Danish and Germans.
Over-all, there seems to be North-South gradient running across Europe in terms of coffee aficionados. Coffee beans in Austria are typically roasted until they are very dark, almost black. This is called the "Italian" or "French roast" and the most common tan for coffee beans.
出处： http://www.tourmycountry.com/austria/coffee.htm
维也纳简记：历史悠久的维也纳大学
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