Austria’s cuisine reflects heavily on its imperial past, with influences from Hungary, Italy, and the Balkans. Classic dishes like Tafelspitz (beef, root vegetables, and sauerkraut), Wiener Schnitzel (veal cutlet, flattened and fried), and Gulasch (rich meat stew, often with paprika) can be found throughout the country, while every region is proud of their speciality dishes. But, let’s face it, the major food draw is really the delectable cakes and pastries, including the famous apple strudel and Sachertorte. You’d be forgiven for not knowing that Vienna is the only world capital producing significant quantities of wine within its city limits. White wines dominate the vineyards of the Wachau Valley, while reds prevail in Burgenland and Styria.