Austrian cuisine

Austrian cooking is the inheritance of an empire: Hungarian goulash, Bohemian dumplings and Italian pastry, assembled in a Viennese manner.

Vienna absorbed the kitchens of every crown land and reworked them. The goulash grew thicker, the dumplings smaller, and the pastry became an art of its own with its own rules and its own coffee houses.

Austrian baking runs on precision: butter temperature, dough thickness, resting time. It is the part of the kitchen where nothing comes out right by eye.