Apfelstrudel
Apple Strudel
A classic Viennese-style layered pastry filled with spiced apples (often with raisins) and baked until crisp.
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Austrian Cuisine Guide
Austrian Allergen Guide
Spot the sneaky flour, butter, and egg before they spot you.
Most common hidden allergens:Wheat flour, breadcrumbs, butter, milk/cream, eggs
Typical thickener:Roux (flour + butter) or bread-based dumpling mix
Safer ordering move:Ask for grilled meats/veg with potatoes and sauce on the side
Words to listen for:panier(t) (breaded), mit Butter, Rahm/Sahne (cream), Knödel (dumpling)
Allergen Overview
How common each allergen is in this cuisine. Always confirm with staff.
Gluten
Often Present
Austrian staples lean on wheat: noodles, dumplings, bread crumbs, and roux-thickened sauces are common.
Dairy
Sometimes Present
Butter, milk, and cheese show up in dumplings, pan sauces, and batter-based dishes, but can sometimes be adjusted.
Eggs
Often Present
Eggs are a frequent binder in dumplings and the backbone of many noodle and batter recipes.
Fish
Rare
Fish is not a central Austrian ingredient in these classics, but it can appear via stocks, sauces, or mixed menus in restaurants.
Shellfish
Rare
Shellfish is uncommon in traditional dumpling-and-stew comfort dishes, but cross-contact can happen in mixed kitchens.
Soy
Varies
Soy can slip in through seasoning sauces, bouillon, marinades, or gravy enhancers, even when it’s not ‘traditional.’
Sesame
Usually Avoidable
Sesame isn’t typical in these dishes, but it can appear as a garnish or in modern sauces and salad sides.
Tree Nuts
Sometimes Present
Tree nuts are more common in Austrian desserts and sauces than in savory dumplings, but kitchens may use nuts broadly.
Peanuts
Rare
Peanuts are not typical in classic Austrian cooking, but can appear in modern snacks, sauces, or shared equipment.
Hidden Ingredients to Watch
Unexpected allergen sources that may not be obvious on menus.
Roux (flour + butter)
Adds gluten and often dairy, even when a dish looks like plain stew or gravy
Found in: Goulash-style gravies, pan sauces, soups, creamy stews
Breadcrumb or bread binder
Gluten is frequently used to hold dumplings together; it may not be mentioned explicitly
Found in: Knödel (dumplings), meatballs, stuffings
Butter finish (monté au beurre)
A small knob of butter can turn an otherwise safe sauce into a dairy risk
Found in: Gravies, sautéed vegetables, noodle dishes
Egg wash or egg binder
Eggs are used for structure and browning, especially in noodles and fried items
Found in: Spätzle, dumplings, battered desserts like apple fritters
Bouillon cubes / seasoning paste
May contain soy, wheat, or dairy-derived ingredients depending on brand
Found in: Soups, stews, gravies, braises
Wiener Schnitzel
A thin cutlet (traditionally veal) breaded and fried until crisp, usually served with lemon and potato sides.
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Spätzle
Soft, irregular egg noodles, often served buttery, as a side, or mixed with cheese and onions.
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Tafelspitz
Tender boiled beef served in or alongside its broth, typically with potatoes and classic accompaniments like apple-horseradish or chive sauce.
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Kaiserschmarrn
A fluffy shredded pancake dessert, usually dusted with sugar and served with fruit compote.
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Sachertorte
A rich chocolate cake layered with apricot jam and coated in chocolate glaze, often served with whipped cream.
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What to Ask the Staff
Copy these questions to show restaurant staff. Available in English and English.
English
- Does this dish contain wheat flour, breadcrumbs, or any bread binder?
- Is there any milk, cream, butter, cheese, or yogurt in the recipe or sauce?
- Are eggs used in the dough, batter, dumpling mix, or as an egg wash?
- Do you thicken the sauce with flour or a roux (flour + butter)?
- Is the broth or stock made with any packaged bouillon or seasoning paste?
- Are any soy-based sauces (like soy sauce) or soy-containing seasonings used?
- Is anything fried in a shared fryer with breaded items?
- Could you serve the sauce on the side so I can decide safely?
- Can you recommend a simple option: grilled meat/veg with potatoes and no sauce?
- Do you have a gluten-free or dairy-free version of this dish?
English
- Does this dish contain wheat flour, breadcrumbs, or any bread binder?
- Is there any milk, cream, butter, cheese, or yogurt in the recipe or sauce?
- Are eggs used in the dough, batter, dumpling mix, or as an egg wash?
- Do you thicken the sauce with flour or a roux (flour + butter)?
- Is the broth or stock made with any packaged bouillon or seasoning paste?
- Are any soy-based sauces (like soy sauce) or soy-containing seasonings used?
- Is anything fried in a shared fryer with breaded items?
- Could you serve the sauce on the side so I can decide safely?
- Can you recommend a simple option: grilled meat/veg with potatoes and no sauce?
- Do you have a gluten-free or dairy-free version of this dish?
Menu Glossary (English)
Common menu words to help identify ingredients and allergens.
Knödel= dumpling
Often contains breadcrumbs/flour (gluten) and sometimes egg or dairy
Semmel= bread roll
Wheat-based (gluten); commonly used as a dumpling binder
Panier(t)= breaded
Usually contains wheat crumbs/flour (gluten) and may involve egg wash
Mehl= flour
Usually wheat flour (gluten) used in dough and thickening
Rahm= cream
Dairy ingredient common in sauces and soups
Sahne= cream
Dairy; sometimes used interchangeably with Rahm
Butter= butter
Dairy fat used to finish sauces and noodles
Käse= cheese
Dairy; common in dumplings and noodle dishes
Ei= egg
Common binder in dumplings and main ingredient in spätzle
Brühe= broth
May include packaged bouillon with soy or wheat; ask what’s used
Soße= sauce/gravy
Often thickened with flour or finished with butter/cream
Roux= flour-and-butter thickener
Contains gluten and dairy; used to thicken sauces
Schmalz= lard
Not an allergen itself, but indicates traditional fat-based cooking
Topfen= quark (fresh cheese)
Dairy; common in fillings and desserts
Frequently Asked Questions
Traditionally, no: it’s coated in flour, egg, and breadcrumbs, and often fried in clarified butter or fat. If you avoid gluten, ask if they can do an unbreaded “natur” cutlet or a gluten-free crumb version, and whether it’s cooked in a separate pan/fryer.
Related Guides
Explore similar cuisines and dietary guides for more allergen insights.