Styria Food

Styria’s culinary identity begins with its local ingredients, many of which are grown or produced only in this region. From protected bean varieties to award-winning oils, these products form the foundation of everyday cooking and festive meals across the state.

Steirische Kürbiskerne

Dark green, fully ripened pumpkin seeds are used throughout Styrian cuisine. They can be eaten raw or roasted, salted or caramelized, and are commonly added to salads, soups, granola, or dessert toppings.

For an official overview, visit Styrian pumpkin seed oil – The green gold of Styria.

Steirisches Kürbiskernöl

Often referred to as “green gold,” Styrian pumpkin seed oil is a cold-pressed, unrefined oil made from roasted seeds. Its nutty flavor is ideal for salads, cold dishes, soups, and desserts.

Steirischer Kren

This pungent horseradish variety is cultivated in the humid soils of southern Styria. It’s freshly grated into spreads, sauces, and Easter dishes and is a staple in the traditional Brettljause cold platter.

Grazer Krauthäuptel

Named after the city of Graz, this butterhead lettuce variety is known for its tender leaves and slightly bitter taste. It’s one of the first vegetables to appear in spring markets.

Steirische Käferbohne

A large, speckled heirloom bean grown primarily in southeastern Styria, especially near Bad Radkersburg. It’s a signature ingredient in local salads and side dishes.

Steirischer Vulkanlandschinken

This cured ham from southeastern Styria is aged for at least six months and lightly smoked over beechwood. It is often served thinly sliced with horseradish and bread in rustic taverns.

Oststeirische Äpfel

Styria produces most of Austria’s apples. They are eaten fresh, juiced, or distilled into cider and schnapps. Apple-based dishes like Mostsuppe and Mostbraten appear on seasonal menus.

Burgundertrüffel

The forests around Graz yield several truffle varieties, including the Burgundy truffle. These are celebrated each autumn with festivals, markets, and seasonal restaurant dishes.

Styrian cuisine is rooted in seasonal agriculture and rural traditions. Many dishes are simple in preparation but rich in local flavor, showcasing ingredients like pumpkin seed oil, buckwheat, and smoked meats. Below are some of the most iconic recipes from the region.

Verhackert (Sasaka)

A rustic spread made from finely chopped cured pork belly, garlic, and salt. Sometimes flavored with pumpkin seed oil, it’s served with bread as part of a traditional cold platter.

Käferbohnensalat

Made with Styrian scarlet runner beans, this cold salad is dressed with vinegar, onions, and pumpkin seed oil. It’s a regional favorite, especially in wine taverns.

Sterz

A peasant dish made with flour, water, and fat, stirred into coarse crumbs. Sterz can be eaten plain or paired with milk, soup, or vegetables.

Heidensterz (Hoadnsterz)

A Styrian version of Sterz made with buckwheat flour. The dough is boiled in salted water and stirred into firm clumps. Traditionally served with sour milk or apple sauce.

Klachelsuppe

This hearty soup is made with pork knuckle, root vegetables, and aromatic herbs like marjoram and juniper. Thickened with flour and cream, it’s a winter comfort food.

Bauernkrapfen

A deep-fried yeasted pastry, typically eaten at fairs and holidays. Flattened in the center and puffed at the edges, it’s often topped with jam or powdered sugar.