Central Europe Travel Tips

Central European cuisine, particularly in Austria, Czechia, and Hungary, is rooted in hearty, comforting ingredients that have stood the test of time. Potatoes are a cornerstone, appearing in soups, stews, dumplings, and even pancakes.

Cabbage, both fresh and fermented as sauerkraut, is a staple vegetable that adds tangy flavour to many dishes. Root vegetables like carrots, turnips, and parsnips are commonly used in broths, stews, and roasts, bringing natural sweetness and depth.

Grains play an essential role, with wheat, rye, and barley forming the base for breads, pastries, and dumplings. Austria’s famous strudels and Czechia’s soft bread dumplings (knedliky) are just a few examples of how grains shape the region’s cuisine.

Dairy products, particularly sour cream, cream cheese, and butter, are frequently used to add richness to both savoury and sweet dishes. Sour cream, for instance, is often dolloped onto soups, stews, and goulash, while butter enhances pastries and doughs.

Meats are central to the cuisines, with pork, beef, and duck taking the lead. These are often slow-cooked or roasted to perfection, as seen in dishes like pork knuckles, roasted duck with dumplings, and beef goulash. Smoked and cured meats also feature prominently, especially in Hungary, where spicy sausages like kolbász are a favourite.

Seasonings and spices such as paprika, caraway seeds, dill, and marjoram give Central European dishes their distinct flavours. Hungary, in particular, is known for its vibrant use of paprika, which is a key ingredient in iconic dishes like chicken paprikash and goulash soup.

Lastly, poppy seeds, walnuts, and almonds are staples in desserts, lending a unique texture and flavour to pastries like Austria’s Apfelstrudel and Czech kolaches. Together, these ingredients form the foundation of a cuisine that is as diverse and rich as the history of Central Europe itself.

In Austria, Wiener Schnitzel takes centre stage, a perfectly golden, breaded cutlet of veal or pork that is lightly fried and traditionally served with potato salad or parsley potatoes. Another Austrian favourite is Tafelspitz, a dish of tender boiled beef simmered alongside root vegetables, accompanied by condiments like apple-horseradish sauce and creamy chive sauce for added flavour. Dumplings, or Knödel, are another staple, made from bread, potatoes, or semolina, often served as a side dish or floated in hearty broths.

Czech cuisine is known for its rustic and comforting dishes, with Svíčková standing out as a beloved classic. This dish features marinated beef sirloin slow-cooked in a creamy vegetable sauce made with carrots, celery, and onions, served with soft bread dumplings (knedliky) and a garnish of cranberries and whipped cream. Another Czech favourite is Vepřo Knedlo Zelo, a hearty combination of roast pork, fluffy bread dumplings, and tangy braised sauerkraut that embodies the essence of Czech home cooking. Guláš, inspired by Hungary’s iconic dish, is also popular in Czechia, though it is often thicker, milder in spice, and served with a generous helping of dumplings or fresh crusty bread.

Hungarian cuisine, known for its bold flavours, shines with its national treasure, Gulyás (Goulash). This rich soup or stew, made with tender chunks of beef, onions, potatoes, and vibrant paprika, is a warming dish perfect for any occasion. Another classic is Chicken Paprikash, a creamy, paprika-infused dish where tender chicken is slow-cooked in a sauce enriched with sour cream, usually paired with nokedli, small Hungarian dumplings. For a lighter yet flavourful option, Lecsó combines sweet peppers, ripe tomatoes, and onions into a delicious vegetable stew, often enhanced with sausage or eggs to create a satisfying meal.

In Austria, Würstelstand are iconic street food stalls found throughout cities like Vienna. Here, you can enjoy a variety of sausages, such as the classic Käsekrainer, a smoked sausage filled with melted cheese, served with a side of mustard, horseradish, and a freshly baked roll. Another popular street food is Leberkäse, a savoury meatloaf-like dish sliced thick and served in a crusty bread roll, perfect for a quick and hearty snack. During festive seasons, you’ll also find Maroni (roasted chestnuts) sold from street carts, warming hands and hearts alike.

Czechia’s street food scene is equally enticing, with the ever-popular Trdelník leading the way. This sweet pastry is made by wrapping dough around a spit, grilling it over an open flame, and coating it in sugar, cinnamon, or nuts. While it’s more of a modern tourist favourite, it has become a symbol of Czech street food culture. For something savoury, Smažený sýr is a must-try—a deep-fried breaded cheese often served in a bun and accompanied by tartar sauce. Traditional open-faced sandwiches, or chlebíčky, topped with spreads, ham, egg, or pickles, are also a quick and satisfying option for locals and visitors alike.

Hungary’s street food highlights bold flavours and comforting textures. The undisputed favourite is Lángos, a deep-fried flatbread topped with a variety of ingredients, most commonly sour cream, garlic, and grated cheese. It’s a hearty, indulgent snack perfect for markets or festivals. Kürtőskalács, or chimney cake, is a sweet counterpart to Lángos, made by grilling dough on a spit and rolling it in sugar, cinnamon, or cocoa powder, leaving a caramelised crust that’s crisp on the outside and soft inside. Another local treat is Kolbász, Hungarian sausages often served hot with mustard and bread, showcasing the country’s love of paprika-infused meats.

In Austria, desserts often reflect the elegance of the former Habsburg Empire. The world-famous Sachertorte is a chocolate lover’s dream—a dense chocolate cake layered with apricot jam and finished with a glossy chocolate glaze, best enjoyed with a dollop of whipped cream. Another iconic treat is Apfelstrudel, a delicate pastry filled with spiced apples, raisins, and cinnamon, often served warm with a drizzle of vanilla sauce. For a lighter option, Kaiserschmarrn, a fluffy shredded pancake dusted with powdered sugar and paired with fruit compote, offers a sweet and satisfying end to any meal.

Czechia’s desserts often showcase rustic charm and comforting flavours. Koláče, small round pastries with various fillings like poppy seeds, sweet cheese, or fruit preserves, are a traditional favourite, often served during celebrations. The beloved Medovník, or honey cake, is a multi-layered dessert featuring thin, spiced cake layers and a creamy honey filling, creating a rich, aromatic experience. On the sweeter side, the already mentioned Trdelník is a street food delight that has gained popularity as a quintessential Czech dessert.

Hungary, known for its bold flavours, also excels in desserts that celebrate indulgence. The rich and creamy Dobos Torte is a masterpiece of layered sponge cake, chocolate buttercream, and a caramelised sugar topping, symbolising Hungarian pastry artistry. Kürtőskalács is another favourite. Hungary’s love of desserts extends to Rétes, a flaky strudel-like pastry filled with apples, cherries, or sweetened cottage cheese, offering a comforting and homely treat.