Østerriksk mat for syklister

The country’s most iconic dish, Wiener Schnitzel is a thin cutlet of veal or pork, coated in breadcrumbs and fried until golden. It’s typically served with Kartoffelsalat (potato salad), dressed with a light vinaigrette instead of heavy mayonnaise. The balance of crispy schnitzel and tangy potatoes makes it a lighter meal than it first appears. You’ll find it in Gasthäuser across the country, from Vienna to Tyrol.

Dumplings are a cornerstone of Austrian home cooking and vary by region. Bread dumplings are soft and fluffy, often paired with roasts or stews, while Speckknödel (bacon dumplings) bring a smoky Alpine flavor. Sweet versions like apricot-filled Marillenknödel are common in summer, doubling as dessert or a main dish. They’re hearty, versatile, and always satisfying for hungry cyclists.

Known as Emperor Franz Joseph’s favorite meal, Tafelspitz is beef simmered slowly in broth with root vegetables. It’s traditionally served sliced, accompanied by apple-horseradish sauce and chive cream. The dish showcases Austria’s love for simple yet refined flavors, turning basic ingredients into comfort food. It’s both elegant and nourishing, ideal for recovery after a long ride.

Hearty and warming, Austrian goulash differs from its Hungarian cousin by being thicker and more intensely flavored with paprika. It often includes onions slow-cooked until sweet and tender, giving the sauce a rich depth. Served with bread rolls or dumplings, it’s a dish that keeps you full for hours. Popular in both city cafés and mountain inns, it’s the ultimate post-cycling comfort meal.

Made from paper-thin pastry wrapped around spiced apples and raisins, Apfelstrudel is Austria’s most famous dessert. It’s often dusted with powdered sugar and served warm with vanilla sauce or cream. Light yet comforting, it’s the ideal mid-ride pick-me-up.

This shredded pancake is caramelized in the pan and dusted with powdered sugar. Served with fruit compote—often plums or apples—it’s both playful and filling. Traditionally enjoyed in alpine huts, it makes for a memorable cycling-day indulgence.

A UNESCO-listed stretch of the Danube, the Wachau is famous for terraced vineyards, medieval castles, and riverside abbeys. Gentle paths guide you through villages where wine taverns invite a pause, and autumn brings the golden glow of harvest. This is cycling Austria at its most relaxing—rich culture, natural beauty, and easy distances combined into one unforgettable ride.

Close to Lake Neusiedl, Burgenland is known for robust reds like Blaufränkisch and Zweigelt. The region’s sunny climate makes it one of Austria’s most reliable wine areas. Many tours pass through, offering a chance to sample these bold flavors.

Southern Styria produces aromatic whites, particularly Sauvignon Blanc. Vineyards here sit among rolling green hills, often paired with the region’s signature pumpkin seed oil. A slower, more rustic wine scene than the Wachau, but equally rewarding.

Pale lagers dominate Austria’s beer culture, light and easy to drink after a day’s ride. Major breweries like Stiegl (Salzburg) and Ottakringer (Vienna) are household names. Served cold in large steins, they’re perfect for summer cycling evenings.

Wheat beers are particularly popular in alpine regions. Cloudy, slightly fruity, and often served with a slice of lemon, they offer a softer alternative to lagers. Ideal for enjoying in a mountain beer garden.

A cyclist’s best friend, Radler is a mix of beer and lemonade, low in alcohol but high in refreshment. It’s widely available across Austria and makes for a guilt-free midday stop. The name itself means “cyclist,” underscoring its role in biking culture.