The best street food venues of type "Austrian Cuisine" in Austria

The Obkirchner family has been running the farm for generations, yet East Tyrol’s diverse specialties have yet to be widely discovered in Vienna. In addition to traditional products such as oils and honey, they offer natural, high-quality brandies and crystal-clear gin.

This place impressively demonstrates that East Tyrolean home-style cooking can also work as street food: Schlipfkrapfen, Käsespätzle, and Graukassuppe taste just as authentic as they do up in the mountains. A charming street-side eatery and anything but simple fast food—it’s best to take your time and enjoy your meal right there.

The Danube instead of the Mekong, but the Southeast Asian vibe in Kritzendorf is very real. One by one, the street food dishes make their way to the center of the table—feel free to dig in and share! Try the “Curry Puff Rolls,” “Fried Rice Taco,” or “Pa Thong Go.” The fish curry is fantastic.

Thomas Fuchs and Thomas Rijs prove that it’s not just Asians who can do “street food in a box.” They fill their boxes with Austrian classics such as haschee croissants, crispy roast pork, golden-brown schnitzel, and Kaiserschmarren, among other things.

A “cheese for every occasion”: The meat is 100 percent Austrian (AMA seal of quality), is produced without genetically modified ingredients using sustainable farming methods in Upper Austria, and contains no additives. In addition to classic varieties, it’s even available with tomato and mozzarella and made from horse meat, among other options.

A “cheese for every occasion”: The meat is 100 percent Austrian (AMA seal of quality), is produced without genetically modified ingredients using sustainable farming methods in Upper Austria, and contains no additives. In addition to classic varieties, it’s even available with tomato and mozzarella and made from horse meat, among other options.

A “cheese for every occasion”: The meat is 100 percent Austrian (AMA seal of quality), is produced without genetically modified ingredients using sustainable farming methods in Upper Austria, and contains no additives. In addition to classic varieties, it’s even available with tomato and mozzarella and made from horse meat, among other options.

The finest Leberkas at seven locations. The meat comes from Austria. Other pluses: no flavor enhancers and a low fat content, since it’s made with schnitzel meat. There’s Leberkas with bell peppers and gherkins, or pumpkin and bacon, and many other varieties.

Linzer Torte or Leberkäs? For many foodies, this quick snack served in a roll beats the cake as the culinary icon of the “Steel City.” And nowhere else is there more variety than at Leberkas-Pepi. Chili, horse meat, or classic. With pickles or hot peppers. Once and again and again.

Georg Leitenbauer’s shop used to be called a delicatessen—it’s a blessing that places like this still exist. Here, the owner himself stands behind the counter and stands behind his products (Leberkäs from Hönegger, Dormayer’s blood sausage). In addition, a selection of wines beckons from the charming adjoining room.

The dedicated Schwirtz family, who run the restaurant near the main university, promises hearty Austrian takeout. The restaurant is dedicated to Grandma Annie; Andreas cooks classics like Hascheehörnchen and Surbraten every day, as well as a vegetarian and vegan dish.