Viennese food is a collection of dishes from territories once under the Habsburg dominions: knödels (dumplings) from greater Bohemia; goulash from Hungary; schnitzel from Milan. The city's countless traditional restuarants – Gasthaus or Beisl – usually serve some kind of delicious offal dish too, such as bone marrow (Knochenmark), roasted veal kidney (geröstete Kalbsleber), sour lungs (Salonbeuschel), and blood sausage (Blunzen). And of course a proper Viennese meal ends with shredded (Kaiserschmarrn) or flat pancakes (Palatschinken) generously sprinkled with fruit preserves.
Except for a few very pricey establishments, price points are similar across the below restaurants, with €16-22 mains and affordable local wines and beers.