Wiener Küche · The Viennese Table

Austrian Cooking Without Vegetable Oil

Step into the old kitchens of Vienna, where schnitzel crackles in clarified butter, dumplings rest in golden broth, and every strudel begins with real butter. Honest ingredients and deep flavor, the way the city has always cooked.

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Butter✦ Butterschmalz✦ Schmalz
An elegantly plated Viennese dish on a dark restaurant table
✦ Wiener Tafelspitz
From the recipe collection
Butter

Butter First

Vienna's kitchens were built on butter from alpine dairies. Every sauce, dumpling, and pastry in this collection begins with it, never with a refined seed oil.

Butterschmalz

Golden Butterschmalz

Butterschmalz, the clarified butter of the Austrian larder, fries a schnitzel to a shade of gold that no vegetable oil can imitate.

Niemals

Never Vegetable Oil

No seed oils, no shortcuts. Only the traditional fats that the Beisln and home kitchens of Vienna have trusted for generations.

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From Our Kitchen

Austrian Viennese Recipes

Six beloved dishes from the tables of old Vienna, each cooked with the honest fats that bring out the best in every ingredient.

Beisl Wiener Schnitzel, a golden crusted cutlet resting on a warm plate

Wiener Schnitzel

Golden veal cutlet in Butterschmalz

40 min·4 servings·Medium

The proud emblem of the Viennese kitchen. A thin veal cutlet in a wavy golden crust, fried the old way in clarified butter until it puffs away from the meat.

Ingredients

  • 4 veal cutlets, about 150 g each
  • Salt and freshly ground black pepper
  • 100 g plain flour
  • 3 eggs
  • 2 tbsp whole milk
  • 150 g fine dry breadcrumbs
  • 250 g Butterschmalz (clarified butter), for frying
  • 1 lemon, in wedges
  • A handful of parsley sprigs
  • Lingonberry preserve, to serve (optional)

Instructions

  1. Pound each cutlet between sheets of parchment until about 4 mm thin, then season both sides with salt and pepper.
  2. Set up three shallow dishes: flour, eggs beaten with the milk, and breadcrumbs.
  3. Dust each cutlet in flour, pull it through the egg, then lay it in the crumbs, pressing only lightly so the crust can souffle.
  4. Melt the Butterschmalz in a wide pan until a crumb sizzles instantly, about 170°C.
  5. Fry one schnitzel at a time, swirling the pan gently so the fat washes over the top, 2 to 3 minutes per side until deep gold.
  6. Drain briefly on a rack, never on paper, so the crust stays crisp.
  7. Serve at once with lemon wedges, parsley, and lingonberries if you like.
Alte Donau Forelle in brauner Butter, a trout fillet glazed with browned butter and herbs

Forelle in Brauner Butter

Trout in nut brown butter

25 min·2 servings·Easy

The quiet classic of Austria's rivers and lakes. Fresh trout cooked gently in butter that is allowed to brown until it smells of hazelnuts, finished with lemon and parsley.

Ingredients

  • 2 whole trout, cleaned, or 4 fillets
  • Salt and white pepper
  • 2 tbsp plain flour, for dusting
  • 120 g butter, divided
  • 1 tbsp Butterschmalz
  • Juice of half a lemon
  • 2 tbsp capers, drained (optional)
  • 3 tbsp parsley, chopped
  • Lemon wedges, to serve
  • Boiled potatoes turned in butter, to serve

Instructions

  1. Pat the trout very dry, season inside and out, and dust lightly with flour.
  2. Warm the Butterschmalz with 40 g of the butter in a wide pan over medium heat.
  3. Cook the trout 4 to 5 minutes per side (3 minutes for fillets) until the skin is golden and the flesh flakes. Lift onto warm plates.
  4. Wipe the pan, add the remaining butter, and let it foam and turn a deep hazelnut brown, swirling constantly.
  5. Pull the pan off the heat, add the lemon juice and capers, and let it hiss.
  6. Stir in the parsley and spoon the brown butter generously over the fish. Serve with potatoes and lemon.
Markt Krautfleckerl, caramelized cabbage with pasta squares in a rustic bowl

Krautfleckerl

Caramelized cabbage with pasta

50 min·4 servings·Easy

Vienna's great humble supper. White cabbage cooked slowly in butter and a spoon of sugar until bronzed and sweet, folded through soft squares of pasta with plenty of black pepper.

Ingredients

  • 1 small white cabbage, about 800 g
  • 1 tsp salt, plus more for the pasta water
  • 80 g butter
  • 1 tbsp Schmalz (lard) or more butter
  • 1 onion, finely chopped
  • 1 tbsp sugar
  • 300 g Fleckerl or other small square pasta
  • 1 tsp caraway seeds, lightly crushed
  • Plenty of coarsely ground black pepper
  • Chopped parsley, to finish

Instructions

  1. Core and finely chop the cabbage, toss with the salt, and let it sit 20 minutes, then squeeze out the moisture.
  2. Melt the butter and Schmalz in a heavy pot and soften the onion for 5 minutes.
  3. Sprinkle in the sugar and let it turn amber before adding the cabbage.
  4. Cook the cabbage over medium heat, stirring now and then, for 25 to 30 minutes until deeply bronzed and sweet.
  5. Meanwhile boil the pasta in salted water until just tender and drain, keeping a cup of the water.
  6. Fold the pasta into the cabbage with the caraway and a splash of pasta water so everything glistens.
  7. Season boldly with black pepper, shower with parsley, and serve hot from the pot.
Mittagstisch Griessnockerlsuppe, semolina dumplings floating in clear golden beef broth

Grießnockerlsuppe

Semolina dumpling soup

45 min·4 servings·Easy

The opening act of every proper Viennese Sunday lunch. Light semolina dumplings, bound with good butter, poached and served in a clear golden beef broth with chives.

Ingredients

  • 80 g soft butter
  • 1 large egg, room temperature
  • 120 g fine semolina
  • ½ tsp salt
  • A grating of nutmeg
  • 1.2 litres clear beef broth
  • 1 carrot, cut into fine ribbons (optional)
  • 2 tbsp chives, finely snipped
  • White pepper, to taste
  • Salted water, for poaching

Instructions

  1. Beat the soft butter until creamy, then beat in the egg until fully combined.
  2. Stir in the semolina, salt, and nutmeg and let the mixture rest 30 minutes so the semolina swells.
  3. Bring a wide pot of salted water to a bare simmer, never a boil.
  4. Shape the dough into oval dumplings with two wet spoons and slide them into the water.
  5. Poach gently for 12 to 15 minutes until they float high and have doubled in size.
  6. Warm the beef broth with the carrot ribbons while the Nockerl poach.
  7. Lift the dumplings into warm bowls, ladle the broth over, and finish with chives and white pepper.
Bäckerei Butterkipferl, golden crescent rolls dusted with flour on a bakery board

Wiener Butterkipferl

Viennese butter crescents

3 hr·12 rolls·Medium

The crescent roll Vienna gave to the world, long before the croissant. A soft yeasted dough enriched with butter and milk, rolled into golden Kipferl for the breakfast table.

Ingredients

  • 500 g bread flour
  • 7 g instant yeast
  • 60 g sugar
  • 1 tsp salt
  • 250 ml warm whole milk
  • 100 g soft butter, plus 40 g melted for brushing
  • 1 egg yolk
  • 1 whole egg, beaten, for the glaze
  • 1 tbsp whole milk, for the glaze
  • Coarse sugar or poppy seeds, to finish (optional)

Instructions

  1. Whisk the flour, yeast, sugar, and salt, then add the warm milk, soft butter, and egg yolk and knead 10 minutes to a silky dough.
  2. Cover and let it rise about 1 hour 30 minutes until doubled.
  3. Divide into 12 pieces and roll each into a long teardrop shaped triangle.
  4. Brush with melted butter, then roll each triangle from the wide end and curve it into a crescent on a lined tray.
  5. Rise again 45 minutes, then brush with the egg beaten with milk and scatter with sugar or poppy seeds.
  6. Bake at 190°C (375°F) for 15 to 18 minutes until deep golden, and brush the warm Kipferl once more with butter.
Kaffeehaus Kaiserschmarrn, torn caramelized pancake pieces dusted with sugar and served with fruit

Kaiserschmarrn

The Emperor's torn pancake

35 min·4 servings·Easy

The dessert said to have delighted Emperor Franz Joseph. A tall fluffy pancake torn into pieces, caramelized in butter and sugar, and served warm with plum compote.

Ingredients

  • 4 eggs, separated
  • 250 ml whole milk
  • 140 g plain flour
  • 2 tbsp sugar, plus 2 tbsp for caramelizing
  • 1 tsp vanilla sugar
  • A pinch of salt
  • 50 g raisins, soaked in warm water (optional)
  • 60 g butter
  • Icing sugar, to dust
  • Plum compote or apple sauce, to serve

Instructions

  1. Whisk the yolks with the milk, flour, 2 tbsp sugar, vanilla sugar, and salt to a smooth batter.
  2. Beat the egg whites to soft peaks and fold them in gently, keeping the batter airy.
  3. Melt half the butter in a wide ovenproof pan, pour in the batter, and scatter over the drained raisins.
  4. Cook over medium heat about 4 minutes until the underside is golden, then flip in halves.
  5. Tear the pancake into rough pieces with two forks right in the pan.
  6. Add the remaining butter and 2 tbsp sugar and toss until the edges caramelize.
  7. Pile onto warm plates, dust thickly with icing sugar, and serve with plum compote.
A cook working at a warm stove in a busy home kitchen
Our Kitchen

The Kitchen Behind Zuanaz Kuche

Zuanaz Kuche is a small home kitchen devoted to the cooking of Vienna, the old imperial city where lunch begins with a clear broth, ends with something dusted in sugar, and is never, ever rushed. We write these recipes down the way they are still cooked in family kitchens and neighborhood Beisln, patiently, precisely, and always with a generous hand on the butter.

Our only house rule is an old one: butter from the dairy, Butterschmalz clarified gently on a low flame, Schmalz rendered the traditional way and nothing else. Vegetable oil never comes through our door, because it never sat on the tables we learned from.

Mahlzeit, may it feed you well.

✨ Wellness

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Nexburn 2 Bottles
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Nexburn 6 Bottles
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