Wiener schnitzel, sometimes spelled Wienerschnitzel, as in Switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one of the best known specialities of Viennese cuisine, and one of the national dishes of Austria.

Tiroler Knödel (Tirolean dumpling) is large round potato or bread dumplings, typical of Austrian, German cuisine. Usually, which are served as a side dish for meat, goulash or in soups. Tiroler Knödel are a popular meal that originates from Tyrol.

Zwiebelrostbraten, or roast beef with onions in gravy, is a typical Viennese dish. It's fried briefly in a pan and topped with onion rings. The onion roasted beef loin is famous and popular in many countries. The traditional Viennese sirloin, however, is unique.

Tafelspitz (German Tafelspitz, top of the table) is boiled veal or beef in broth, served with a mix of minced apples and horseradish. It is a classic dish of the Viennese cuisine and popular in all of Austria and the neighboring German state of Bavaria.