Next Stop: Austria

The Cuisine of Austria, which is often incorrectly equated with Viennese cuisine, is derived from the cuisine of the Austro-Hungarian Empire. In addition to native regional traditions it has been influenced above all by Hungarian, Czech, Italian and Bavarian cuisines, from which both dishes and methods of food preparation have often been borrowed. Austrian cuisine is therefore one of, if not the most multi- and transcultural one in Europe. Goulash is one example of this. Austrian cuisine is known primarily in the rest of the world for its pastries and sweets. In recent times a new regional cuisine has also developed which is centered on regional produce and employs modern and easy methods of preparation.

For snacking in between meals there are open sandwiches, different kinds of sausage with mustard and bread, as well as sliced sausage, Leberkase rolls or Schnitzelsemmeln (rolls filled with Schnitzel).

There are also other common delicacies, which may not be cordon bleu, but which are typical of Austrian food, for example the Bosna or Bosner (a spiced bratwurst in a hot dog roll) which is an integral part of the menu at Austria's typical fast-food joint, the sausage stand (Wurstelstand).

Austrians eat many desserts. One such is called vanillekipferl, which are crescent-shaped cookies coated in confectioner's sugar, sometimes served around Christmas season. The dough is made with vanilla bean and almonds. Austrians also make many cakes and chocolates.

For more information:
http://en.wikipedia.org/wiki/Cuisine_of_Austria