I find that the seasons in Austria are a lot more defined that in Australia. Sure, Australia has a definite summer and winter, but a lot of things can be done in Australia all year round, whereas it’s pretty hard to play golf when there’s snow on the ground (though not impossible from what I’ve heard!). We don’t just have a low season here, we have an off season.
And the same goes for food. Sure, most restaurants all over are seasonal in the way that certain things are more available and cheaper when they are in season. But I never saw seasonal like this. Because if you visit a restaurant in Austria at particular times of the year, you’ll find common trends.
Wildzeit
In September, around the same time that Eierschwarmel is everywhere on menus, it’s also hunting season, and therefore we enter Wildzeit (literal translation, wild-time). You’ll see things like deer and wild boar… so from goulash to roasts and schnitzels and everything in between there’s a lot of gravy sauce and of course red kraut!
Gans
November means goose. I’ve already written a blog about this, because it’s so common for people to head out to a restaurant for a special goose meal, which has many similar accompaniments to Wildzeit like red kraut and delicious caramelized-chestnuts.
November means goose. I’ve already written a blog about this, because it’s so common for people to head out to a restaurant for a special goose meal, which has many similar accompaniments to Wildzeit like red kraut and delicious caramelized-chestnuts.
Spargel
Come April, all of a sudden there’s asparagus everywhere… white first and then green. Don’t be surprised to have a complete Asparagus menu in addition to the standard one. You can get asparagus schnitzel, cordon bleu and much more – and it’s often served with hollandaise sauce.
So depending on when you visit Austria, the specialties may differ a little. As usual though, I’d recommend trying whatever you can while you’re here!
an aussie in austria 