Traditional Christmas food in Austria – from Christmas Eve to the holidays
Especially in the Ausseerland region and around Bad Mitterndorf, Christmas often still unfolds as it's traditionally known: without much fuss, but with honest food and cherished customs. Experimentation is rare on December 24th – only tried-and-true dishes are served.
Many people deliberately keep it simple – so that there is time for family, presents and peace and quiet.
December 24: simple, familiar, regional
Frankfurter with mustard & horseradish
That's exactly what many people eat here on the 24th: Frankfurters , with mustard and horseradish, fresh bread – that's it. Simple, warm, and reliable. It's always been that way, and it's still perfect today.
- ideal if the focus in the evening is on gift-giving
- Little preparation, but still "real food"
Sausages or cold platter
Others opt for bratwurst (fried or boiled) – also traditionally served with mustard and horseradish. And many do it the old-fashioned way: cold platters with cold cuts, ham, cheese, butter, and pickled vegetables.
- It works well when several generations are sitting at the table.
- It can be prepared in a relaxed manner
Within Austria, there are of course regional differences: In Vienna and parts of Lower Austria, carp was (and still is) common, while in Salzburg, Upper Austria, and the Alpine region, sausages, soup, and various dumplings often dominate. Around Styria and in the Ausseerland region, December 24th remains deliberately traditional in many places – the big roast comes later.
December 25th & 26th: Time for the roast
On Christmas Day and Boxing Day , a hearty meal is traditionally served. Now is the time for something substantial. And there are two surefire ways to achieve this: roast pork or smoked pork shoulder – both are perfect for the holidays, and there are no excuses.
Roast pork shoulder – fully cooked
Crispy, juicy, classic: just right for December 25th/26th – with dumplings and sauerkraut or potatoes. It's the reliable solution when there are many people at the table.
Smoked pork shoulder – ready to eat
Spicy, marbled, with the typical smoky flavor – ideal when you want something traditional, yet uncomplicated. Delicious served warm as a main course or cold on a platter.
For the holidays: Appetizers & cold platters that "offer something"
Not everyone wants roast meat every day. For variety, appetizers, or a nice platter, two things are always a good choice: salmon and liver pâté .
Cured & cold-smoked salmon
For those who prefer something more refined: as an appetizer, on blinis/bread or as part of a festive platter.
Liver pâtés – ready to serve
Perfect for cold platters, as an appetizer, or for later get-togethers. Simply spread on bread – and it's perfect.
Keep it simple on December 24th (sausages/platter), roast as the centerpiece on December 25th, leftovers or smoked pork shoulder/salmon as a "lighter" option on December 26th. This way it remains festive – but without overdoing it.
Whether it's frankfurters with mustard and horseradish on the 24th, roast pork or smoked pork shoulder on the 25th and 26th, or salmon and liver pâté as a complement: Christmas thrives on time-tested traditions. Trends come and go – good food from good sources remains .