Best restaurants and what to eat
Austria
Graz, the capital of Styria, is one of Austria’s most distinctive culinary regions, known for a rich farm-to-table tradition built on pumpkin seed oil, orchard fruits, wines, and hearty Alpine-Slovenian borderland cooking. The city and its surroundings excel in rustic yet refined specialties: crisp breads, cured meats, cheeses, dumplings, and the deep green flavors of the Styrian pumpkin seed, which appears in both savory dishes and sweets.
Dark green, intensely nutty pumpkin seed oil from Styria, with a roasted aroma and velvety finish. It is the region’s signature ingredient, drizzled over salads, soups, vanilla ice cream, and even fresh cheese.
A celebrated Styrian salad of speckled runner beans dressed with pumpkin seed oil, vinegar, onion, and herbs. Earthy, creamy, and tangy, it is a cornerstone of local summer cooking and a classic partner to bread and cold meats.
Tender lamb’s lettuce that is especially prized in Styria, usually dressed simply with pumpkin seed oil, vinegar, and a little onion. Its delicate, nutty flavor makes it a bright counterpoint to richer meats and sausages.
A rustic spread of minced cured pork fat and bacon, seasoned with salt and spices until it becomes savory, smoky, and deeply satisfying. Traditionally eaten on dark bread, it reflects the region’s thrifty farmhouse charcuterie culture.
A comforting boiled pork dish served with root vegetables, horseradish, and often potatoes, offering clean pork flavor and gentle sweetness from the vegetables. It is beloved as a hearty inn dish, especially in cooler months.
The tender, lightly sweet lettuce associated with Graz and its market gardens, known for a soft texture and fresh bite. It is often served simply in salads, where its subtle flavor showcases local oils and vinegars.
A young Styrian wine released in autumn, usually fresh, fruity, and lightly herbal, showing the lively acidity that defines the region. It is traditionally served as an early taste of the new vintage and pairs well with pumpkin seed oil salads and cured meats.
One of Styria’s signature white wines, known for gooseberry, citrus, and leafy herbal notes with crisp minerality. It is a polished, food-friendly style that shines with asparagus, salads, and fish from nearby waters.
Styrian Chardonnay, typically elegant and restrained, with orchard fruit, toast, and a stony edge when oak-aged. It reflects the region’s serious white-wine tradition and is often poured with richer poultry or creamy dishes.
A fragrant, aromatic white wine with grape blossom, citrus peel, and musky spice notes. In Graz it is appreciated for its lightness and brightness, often served well chilled as an aperitif.
A versatile Styrian white wine that ranges from crisp and mineral to delicately fruity, depending on the style. It is a dependable companion to local pork dishes, salads, and light starters.
A distinctive regional wine made from historic American vine varieties in southeastern Austria, famous for its wild strawberry and berry-like aroma. Though more strongly associated with neighboring areas, it is part of the broader Styrian wine culture found in Graz’s markets and taverns.
Crisp fried chicken, a beloved Styrian classic with a golden crust and juicy meat inside. It is often served with salad, lemon, and sometimes pumpkin seed oil on the greens, combining comfort with regional character.
A bean salad built around large speckled runner beans, dressed with pumpkin seed oil, vinegar, onion, and herbs. The result is earthy, creamy, and vividly aromatic, especially when served with dark bread.
Slow-boiled pork with root vegetables, horseradish, and broth-soaked vegetables, offering comforting depth and clean savory flavors. It is a quintessential inn dish in Graz and the surrounding countryside.
A seasonal dish of chanterelle mushrooms served with dumplings, bringing together forest aroma, buttery richness, and soft, doughy texture. It is especially prized in summer and early autumn.
A hearty pan-fried dish of black pudding with potatoes and onions, crisped at the edges and deeply savory. It reflects the region’s practical farmhouse cooking and is often finished with a fried egg.
Roast pork with crackling, typically served with dumplings, gravy, and sauerkraut or cabbage. In Styria, it is a staple of Sunday and festival meals, offering robust flavor and satisfying richness.
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