Updated March 28, 2026
Traditional Austrian salads from warm Erdäpfelsalat to Styrian Kernöl-dressed greens, the Beilagen that complete every Gasthaus meal.
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Chef Elsa
Butterhead lettuce dressed in Austria's tangy, vinegar-forward Marinade with finely minced onion, a pinch of sugar, and good oil. The side salad on every Gasthaus table, and the one that makes you stop and pay attention.
Chef Elsa
Viennese Beisl nose-to-tail at its finest: tender ox muzzle sliced thin as a promise, marinated overnight in vinegar and mustard, and served cold with cornichons on honest sourdough.
Chef Elsa
Cooked beetroot sliced and soaked in warm caraway vinegar until the color deepens to garnet, then hit with freshly grated Kren at the table. Earthy, sharp, and better tomorrow than today.
Chef Elsa
Shredded white cabbage braised slowly with Speck and caraway, finished with a sharp pour of Apfelessig. The warm side salad that belongs next to every Schweinsbraten a Gasthaus has ever served.
Chef Elsa
Crispy golden breaded chicken torn over warm potato salad and tender Vogerlsalat, the whole thing drizzled with dark green Steirisches Kürbiskernöl that turns this Styrian composed salad into a proper meal.
Chef Elsa
Crisp julienned celeriac dressed in a sharp mustard-vinegar Marinade, the kind of salad that waits for you on every Heuriger buffet counter in Austria and improves with every hour it sits.
Chef Elsa
Peppery grated radish, salted until tender, dressed in a sharp vinegar Marinade, and served the way they do at every good Heuriger in Vienna: simply, honestly, with a glass of wine.
Chef Elsa
Bitter curly endive wilted just so by a warm dressing of rendered Speck, sharp vinegar, and a touch of mustard, the kind of salad that makes a roast pork dinner feel complete.
Chef Elsa
Golden Eierschwammerl seared fast in Butterschmalz with shallots and fresh thyme, tumbled warm over a bed of Vogerlsalat and dressed with sharp apple cider vinegar while the pan is still hot.
Chef Elsa
Extrawurst and Emmentaler cut in matching strips, tossed with gherkins and onion in a sharp, vinegar-forward Marinade. The Heuriger buffet staple that proves Austrian salads are serious food.
Chef Elsa
Warm broth-soaked potatoes and crispy Speck over tender Vogerlsalat, finished with a drizzle of dark Steirisches Kürbiskernöl and a soft-boiled egg that ties the whole bowl together.
Chef Elsa
Warm waxy potatoes dressed in hot beef broth and cider vinegar, stirred through with golden paprika onions and a good hit of sweet Hungarian noble powder. Burgenland's answer to the Viennese Erdäpfelsalat.
Chef Elsa
Winter's quiet treasure: black salsify peeled, simmered until tender, and dressed in a tangy sour cream and yogurt Marinade with white wine vinegar and fresh chives. Heuriger food at its honest best.
Chef Elsa
Matjes herring folded into beetroot, apple, potato, and gherkins in a creamy dressing that blushes vivid pink overnight, the dish that sits on every Austrian Silvester table because the new year deserves good luck and good food.
Chef Elsa
Styria's dark, nutty pumpkin seed oil drizzled over tender rosettes of lamb's lettuce, dressed with sharp cider vinegar and nothing else that doesn't belong.
Chef Elsa
Tender Austrian green beans dressed in warm Marinade the moment they leave the pot, absorbing every drop of vinegar and oil while they cool into something far greater than the sum of their parts.
Chef Elsa
Extrawurst strips and thin-sliced onions dressed with cider vinegar and drizzled with Styria's dark, nutty Kürbiskernöl. Cold, simple, and so purely Styrian you can taste the postcode.
Chef Elsa
Thick-sliced summer Paradeiser with sharp onion rings and a vinegar-forward Marinade, the side salad that shows up on every Austrian Gasthaus table from July through September.
Chef Elsa
Speckled Käferbohnen in a sharp vinegar Marinade, finished with a generous pour of dark Steirisches Kürbiskernöl. The salad that anchors every Styrian Brettljause and proves legumes need nothing but honesty.
Chef Elsa
Finely shredded white cabbage, salted until it weeps and softens, dressed in a sharp vinegar Marinade with whole caraway seeds. The salad that sits in a small white bowl next to every Schnitzel in Austria.
Chef Elsa
Paper-thin cucumbers dressed sharp with Apfelessig and finished with a swirl of dark Steirisches Kürbiskernöl, the nutty, ink-green oil that makes everything it touches unmistakably Styrian.
Chef Elsa
Cold boiled beef sliced thin and marinated overnight in sharp vinegar, sweet onion rings, and a slick of good oil. The Austrian grandmother's answer to what to do with yesterday's Tafelspitz.
Chef Elsa
Vorarlberg's beloved cheese spaetzle, cooled and dressed with sharp vinegar and crisp onions, the kind of Alemannic thrift cooking that turns yesterday's supper into today's best picnic dish.
Chef Elsa
Four Austrian salads on one plate: warm potato salad dressed with beef broth, paper-thin cucumber in vinegar, caraway-scented cabbage, and tender greens with a drizzle of dark Styrian Kürbiskernöl. The Beisl tradition that turns a Schnitzel into a proper meal.
Chef Elsa
Thinly sliced Tyrolean Speck with crisp tart apple and celery, dressed in a sharp cider vinegar Marinade. The alpine pantry on a plate, smoky and bright, ready in twenty minutes.
Chef Elsa
Warm waxy potatoes dressed in hot beef broth and cider vinegar, scattered with crispy Speck and Vogerlsalat, finished with a generous pour of Styria's ink-dark Kürbiskernöl and a handful of toasted pumpkin seeds.
Chef Elsa
Thick white asparagus spears poached just tender, dressed warm in their own cooking liquid with good vinegar and a touch of mustard. The salad that tells you spring has arrived in Austria.
Chef Elsa
Crumbled Tyrolean grey cheese marinated with sharp vinegar, raw onion rings, and a slick of good oil. Alpine peasant food that hits harder than anything on a Haubenlokal menu.
Chef Elsa
Vienna's paper-thin cucumber salad dressed with sour cream and white wine vinegar, sharp with dill and served cold alongside everything that comes out of the pan.
Chef Elsa
Warm Viennese potato salad dressed with hot beef broth and sharp wine vinegar, the side dish every Austrian Gasthaus puts next to Wiener Schnitzel and the quiet test of whether a cook understands Austrian food.
Chef Elsa
Thin strips of Extrawurst and sharp raw onion rings dressed in white wine vinegar, oil, and a little patience. The cold plate at every honest Heuriger starts here, and it needs nothing else.
Chef Elsa
Bright raw grated carrots dressed simply with lemon, sugar, and oil. The little salad that quietly holds its own on every Austrian Gemischter Salat plate, year-round and without apology.
Chef Elsa
Extrawurst cut into strips and bound with mayonnaise, pickle brine, and diced gherkins. The Feinkost counter classic you can make at home in fifteen minutes and eat all week on a Semmel.
Chef Elsa
Cool, creamy Austrian egg salad with sour gherkins and tart apple in a mustard-yogurt dressing, the kind of honest Jause food that tastes like an Austrian Easter table and works beautifully all year round.
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