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Restaurants
Salzburg has a lot of high quality restaurants and is said to have the highest number of Michelin torque cooks per capita. Especially in the historical centre of Salzburg you will find many high-end restaurants that serve Austrian specialities. Therefore dining out in Salzburg can be quite expensive. But there are also many reasonably priced restaurants serving traditional food as well as worldly cuisine. Especially Italian restaurants are very common and of course “Gasthäuser” serving German food like hefty Bavarian cuisine. Also beer gardens are not a rarity. Thanks to Salzburg’s geographical closeness to Bavaria, beer is the most favourite drink that accompanies meals.
Austrian restaurants present their menu outside next to the entrance where also the prices are mentioned. Most menus are in German but essentially all restaurants in Salzburg have English menus as well, some might even have copies in Italian, French or Spanish.
Cuisine
Salzburg’s cuisine is a hearty one full of potato and flour dishes. Many of the traditional Austrian dishes are worldly known and also predominant in Salzburg’s cuisine. Typical restaurants serve dumplings or nocken which are dumplings made from potato dough, filled with minced meat or smoked meat. The most famous food coming from Salzburg is, however, Salzburger Nockerl and Mozartkugel (rum truffle with marzipan). First one is not an opulent main dish but a desert which is a sweat soufflé made from the beaten white egg white, butter and vanilla sugar and a bit of flour. You should eat it warm and quick because it easily collapses. Another famous dish is the Bauernschmaus (Farmer''s Feast) which includes potatoes, dumplings, sausages and smoked meat that are roasted in a pan and served with salad. Also soups with different kinds of dumplings or garlic soup are well known for the region of Salzburg and its surroundings. Soups are usually served as a starter together with a variety of dark bread rolls.
In a restaurant the main dish would mainly include meat like roast pork, meat roasted with beer, corned beef, knuckles or mutton but also fish and deer are quite common. Roasted potatoes, bread dumpling or potato salad and some vegetables are usually served as a side dish. A cold Brotzeit or Jause, like it is called in Austrian German, describes a rich cold snack with sausages, bread, meat loaf, yellow cheeses and curd cheese, bacon and gherkins. Actually this snack can replace any other meal of the day. Common drink is local beer. The offered wine is mainly white or a special wine that is not yet fully fermented.
Apart from the Salzburger Nockerl there are many other delicious deserts which are as heavy as the latter. Known are filled pancakes (Moosbeernocken, Palatschinken), dumplings filled with fruits and jam (Marillenknödel, Zwetschgenknödel, Germknödel) or apple strudel. Also Kaiserschmarrn (cut-up and sugared pancake with raisins) with jam or fruit sauce, donuts or Salzburger Mohntorte (cake made with poppy seed) are regional specialities which can easily be ordered as a main dish thanks to their solidness.
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