LONG TIME AGO
Whether schnitzel, goulash, Tafelspitz (Viennese-style boiled beef), apple strudel or Powidltascherl (dumplings filled with plum jam), the culinary diversity of the Imperial city of Vienna is second to none among European cities.
Viennese cuisine evolved during the last third of the 18th century during the transition from the courtly to civil society.
Unlike early times, at the end of the decade it was no longer about abundance, but rather about economics and taste. The recipes from Austria, Hungary, Bohemia and Moravia were blended with each other and today reflect this diversity.