What to nosh on in Salzburg.
Take one very thinly slice piece of veal or pork, coat in breadcrumbs, shallow fry and serve with fries and a squeeze of lemon. Be warned, they can be huge, often hanging off the plate so be hungry.
A typically Bavarian dish the Bratwurst is common in both Germany and Austria. Simply cooked and put inside a crusty roll topped with mustard you can find these virtually everywhere.
Austria is famous for its beer production, and Salzburg's top brew is Stiegl. The best place to sink a few of these is in the Biergarten, or beer garden during the warmer months or inside the Beisl (pub) next to a roaring fire. The alcohol contents are usually between 4.9% and 5.4%.
Traditionally the word means late harvest wine but now these taverns are setting up all over. They can only sell wine from their own estates and can only open for 10 months of the year. Many are in the outer suburbs and small villages and they also serve traditional Austrian-Bohemian fare. Expect lots of meat, dumplings, pickles, sausages and cheese.
If you are sitting down in a café or restaurant the waiter will bring the receipt to the table, either on the serving tray or if requested. You pay to the waiter or leave the amount in the paying book. Tipping is normally 10% or just round up the amount with the change if service has been good.