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Austrians are fond of their soups and a traditional three-course Sunday lunch will often start off with a bowl of clear beef broth. This variety, with little liver dumplings, is undoubtedly the king among Austrian soups.

Most soups are made of clear beef stock and are served with a range of garnishes to create some variety. Frittaten – pancakes seasoned with a sprinkle of fresh herbs, cut into thin strips and served in bouillon – are a popular option.

Meat is essential to Viennese cuisine, and beef has played an important role throughout the centuries. The favourite among the many varieties is boiled rump, usually served with Rösti (fried grated potatoes) and apple and horseradish sauce. Emperor Franz Joseph allegedly ate Tafelspitz every day.

The roots of the Wiener Schnitzel are in ancient Byzantium where meat was purportedly eaten after being sprinkled with gold. Over the course of time the precious metal was replaced by a coat of golden breadcrumbs. Count Radetzky, who fought several wars for the Austrian Empire in the 19th century, is said to have brought the dish to imperial Vienna from Milan. The outcome is tasty veal or pork covered in breadcrumbs and fried until golden. Potato salad is the classic side dish.

This dish is the result of a successful symbiosis between Austrian and Hungarian cuisine. The original Hungarian soup-like dish made its way into Viennese kitchens and emerged as Gulasch – a spicy beef stew, seasoned with paprika and served with dumplings or bread rolls. There are many variations of the dish, such as Gulasch with potatoes or Gulasch served with a fried egg and gherkins.

Stuffed peppers are another remnant of the Austro-Hungarian monarchy, when Vienna was the melting pot of many nationalities and cultures. Originally from the Balkans, the dish quickly became accepted by the Viennese and, just like Gulasch , it can now be found in restaurants throughout the city. Green peppers are stuffed with a mixture of minced meat and rice and are usually served with a tomato sauce and potatoes.

Roast pork is another standard of Viennese cuisine. Seasoning ranges from garlic to fresh herbs and caraway, and the meat is generally served with dumplings, salad and gravy.

Slices of roast beef are topped with fried onion rings and served with mashed or roasted potatoes. Another variety is Vanillerostbraten , when the meat is seasoned with garlic.

Take-away sausage stalls, Würstelstand , are scattered all over Vienna. Slim, pale sausages were introduced to Vienna in 1798 by the butcher Johann Georg Lahner, who named them after the city of Frankfurt from which they came. They are usually served with mustard and a Semmel (bread roll).

Any eatery, be it a little inn or a luxury restaurant, will serve mixed salads to accompany meat dishes. They usually consist of potatoes, lettuce, carrots and tomatoes, arranged side by side.