Dish finder in Vienna

Veal beaten thin, breaded and fried until the crumb puffs away from the meat, with lemon and potato salad. Vom Schwein on the menu means pork, which is cheaper.

Beef simmered in broth and served in its pot, with apple-horseradish, chive sauce and fried potatoes. Drink the broth first.

Beef stewed slowly with onions and paprika, with a bread roll or dumpling. The Fiakergulasch version adds a fried egg and a sausage.

A smoked pork sausage with pockets of cheese, grilled at the Würstelstand and served sliced with mustard, bread and a pickled chilli. The late-night classic.

Breaded, fried chicken pieces with potato or lamb's lettuce salad. Common at Heurigen and suburban inns.

Clear beef broth with strips of thin pancake, the standard starter in a Beisl, Vienna's neighbourhood inn.

Small flour dumplings tossed with scrambled egg and chives, served with green salad. Simple, cheap and meat-free.

Fresh cheese whipped with paprika, onion and capers, spread on dark bread at the Heuriger with a glass of young wine.

Square pasta fried with caramelised white cabbage and caraway, an old Bohemian-Viennese home dish. Often meat-free; ask about bacon.

Dense chocolate cake with a layer of apricot jam under a dark glaze, served with unsweetened whipped cream (mit Schlag).

Paper-thin pastry wrapped around apple, raisins and cinnamon, served warm with cream or vanilla sauce in every coffee house.

A thick, caramelised pancake torn into pieces with plum compote, said to be named after Emperor Franz Joseph. A sweet main course as much as a pudding.

A large steamed yeast dumpling filled with plum jam, under melted butter, ground poppy seeds and sugar. A winter favourite and filling enough for lunch.

Thin pancakes rolled around apricot jam or sweetened curd cheese (Topfen). Children's menus, Heurigen and coffee houses all serve them.