{"id":28214,"date":"2020-11-03T03:56:00","date_gmt":"2020-11-03T02:56:00","guid":{"rendered":"https:\/\/www.visitingvienna.com\/?p=28214"},"modified":"2025-04-28T11:40:45","modified_gmt":"2025-04-28T10:40:45","slug":"main-courses","status":"publish","type":"post","link":"https:\/\/www.visitingvienna.com\/eatingdrinking\/food\/main-courses\/","title":{"rendered":"Traditional Viennese main courses"},"content":{"rendered":"<div class=\"wp-block-image is-style-default\">\n<figure class=\"alignright size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2020\/10\/eierschwammelsmall.jpg\" alt=\"Eierschwammel\" class=\"wp-image-28220\" srcset=\"https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2020\/10\/eierschwammelsmall.jpg 150w, https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2020\/10\/eierschwammelsmall-100x100.jpg 100w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/figure>\n<\/div>\n\n\n<p>Sausages.<\/p>\n\n\n\n<p>Oh, you want more?<\/p>\n\n\n\n<p>Main courses in Vienna have, of course, evolved with the times. But some traditional recipes still fill local restaurant menus and family dinners. So, here we go&#8230;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Book a <a href=\"https:\/\/www.tiqets.com\/en\/concerts-opera-vienna-tickets-l206741\/?partner=visitingvienna&amp;tq_campaign=LG_FandD\" rel=\"sponsored\">concert &amp; dinner<\/a>* for Vienna\n<ul class=\"wp-block-list\">\n<li>Look for &#8220;+ dinner&#8221; in the listings<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>See also:<ul><li><a href=\"https:\/\/www.visitingvienna.com\/traditional-food-drink\/\">What to eat in Vienna<\/a><\/li><\/ul>\n<ul class=\"wp-block-list\">\n<li>The <a href=\"https:\/\/www.visitingvienna.com\/eatingdrinking\/food\/breakfast-in-vienna\/\" data-type=\"post\" data-id=\"82605\">Viennese breakfast<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.visitingvienna.com\/eatingdrinking\/vegetarian\/\" data-type=\"post\" data-id=\"24745\">Vegetarian Vienna<\/a><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"schnitzel-not-with-noodles\">Schnitzel (not) with noodles<\/h2>\n\n\n\n<p>Despite what you might infer from Maria&#8217;s list of favourite things in <em>The Sound of Music<\/em>, schnitzels and noodles rarely appear on the same plate in Vienna. And only one of the two can be considered a true favourite of the Viennese:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"the-schnitzel\">The Schnitzel<\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"375\" src=\"https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2022\/05\/wienerschnitzel.jpg\" alt=\"Wiener Schnitzel\" class=\"wp-image-45967\" srcset=\"https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2022\/05\/wienerschnitzel.jpg 500w, https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2022\/05\/wienerschnitzel-300x225.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"has-text-align-center has-small-font-size\">(Schnitzel comes with lemon, rather than noodles)<\/p>\n\n\n\n<p>The famous Wiener Schnitzel even bears the city&#8217;s name (Wiener is German for Viennese). Though, to be fair, the dish likely originated elsewhere.<\/p>\n\n\n\n<p>Traditionally, a Schnitzel consists of fried escalope of veal coated in eggs, flour and breadcrumbs, but most restaurants and homes use pork instead with poultry another option. Often served with a slice of lemon which doubles as the side salad.<\/p>\n\n\n\n<p>\u2192 More: <a href=\"https:\/\/www.visitingvienna.com\/eatingdrinking\/food\/wiener-schnitzel\/\" data-type=\"post\" data-id=\"45\">The Schnitzel<\/a><\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"schweinsbraten\">Schweinsbraten<\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"375\" src=\"https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2025\/01\/schweinsbraten2024a.jpg\" alt=\"Roast pork, sauerkraut and dumpling\" class=\"wp-image-79357\" srcset=\"https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2025\/01\/schweinsbraten2024a.jpg 500w, https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2025\/01\/schweinsbraten2024a-300x225.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"has-text-align-center has-small-font-size\">(In equally-traditional company: dumplings and sauerkraut)<\/p>\n\n\n\n<p>A typical dish for a big family meal. Schweinsbraten translates simply as roast pork, albeit with a crusty crackling surface seasoned with salt, pepper, garlic, and cumin (and possibly paprika and mustard).<\/p>\n\n\n\n<p>The Viennese version sometimes has the joint roasting in a shallow vegetable broth, into which you can throw onions, carrots, and other vegetables (I use leeks).<\/p>\n\n\n\n<p>The broth becomes a tasty gravy, and any vegetables absorb a remarkable amount of flavour during the cooking process.<\/p>\n\n\n\n<p>To be fair, though, the traditional side dishes with the meat are sauerkraut and potato-based or bread-based dumplings.<\/p>\n\n\n\n<p>\u2192 More: <a href=\"https:\/\/www.visitingvienna.com\/eatingdrinking\/food\/schweinsbraten\/\" data-type=\"post\" data-id=\"40897\">Schweinsbraten<\/a><\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"krautfleckerln-and-schinkenfleckerln\">Krautfleckerln and Schinkenfleckerln<\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"375\" src=\"https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2024\/08\/schinkenfleckerl.jpg\" alt=\"Schinkenfleckerln with garnish\" class=\"wp-image-74064\" srcset=\"https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2024\/08\/schinkenfleckerl.jpg 500w, https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2024\/08\/schinkenfleckerl-300x225.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"has-text-align-center has-small-font-size\">(Schinkenfleckerln with fried onion garnish)<\/p>\n\n\n\n<p>Sometimes knowing the literal meaning of a dish fails to add to the appeal. Kraut is white cabbage; fleckerln are tiny pasta squares. Put them together and you get&#8230;Krautfleckerl.<\/p>\n\n\n\n<p>Other ingredients vary, but a typical offering in Vienna might include caramelised sugar, onions, and caraway to flavour the finely-chopped cabbage and pasta.<\/p>\n\n\n\n<p>Another popular dish using Fleckerln simply adds small pieces of ham (Schinken) to the pasta, often rounding it all off with fried onions.<\/p>\n\n\n\n<p>A common Schinkenfleckerln variant mixes the main ingredients with a liquid mass made of sour cream, butter, eggs, and nutmeg. After baking you get a fairly solid dish with a nice crunchy surface.<\/p>\n\n\n\n<p>My family usually eat this at home with slices of pickled beetroot. Then we return to our jobs digging turnips out of the permafrost while bemoaning the futility of human existence.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"zwiebelrostbraten\">Zwiebelrostbraten<\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"375\" src=\"https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2022\/05\/zwiebelrostbraten.jpg\" alt=\"Zwiebelrostbraten\" class=\"wp-image-46481\" srcset=\"https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2022\/05\/zwiebelrostbraten.jpg 500w, https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2022\/05\/zwiebelrostbraten-300x225.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"has-text-align-center has-small-font-size\">(My homemade version. Sauce needs to be richer, onions crunchier, meat better quality. I shall have words with the cook)<\/p>\n\n\n\n<p>Technically, Zwiebelrostbraten translates as fried beef and onions in gravy. Ah, but it&#8217;s so much more than that suggests.<\/p>\n\n\n\n<p>My favourite dish (before I turned vegetarian) involves frying thin slices of seasoned beef with one side coated in flour. Once done, you remove the beef and add boiling water to make a gravy using the remnants left behind stuck to the pan.<\/p>\n\n\n\n<p>Onion rings coated in flour are deep fried until crispy, then spread over the meat. Typically served with roast potatoes of one form or another, such as wedges. And a side salad, if you&#8217;re feeling healthy.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"kasespatzle\">K\u00e4sesp\u00e4tzle<\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"375\" src=\"https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2024\/08\/mainfoodkaesespaetzle.jpg\" alt=\"K\u00e4sesp\u00e4tzle dish with fried onions\" class=\"wp-image-74411\" srcset=\"https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2024\/08\/mainfoodkaesespaetzle.jpg 500w, https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2024\/08\/mainfoodkaesespaetzle-300x225.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"has-text-align-center has-small-font-size\">(Another dish that might come with the added bonus of fried onions)<\/p>\n\n\n\n<p>Another dish that loses appeal on translation. Cheese (K\u00e4se) noodles (Sp\u00e4tzle) doesn&#8217;t really capture the hearty, traditional nature of the recipe. <\/p>\n\n\n\n<p>You make sp\u00e4tzle from flour, water and eggs to create small boiled gnocchi-like pieces. These are mixed with fried onions and grated cheese, then cooked (and often served) in a skillet or frying pan.<\/p>\n\n\n\n<p>The melted cheese adds the requisite flavour, so Viennese kitchens use stronger cheeses like Emmentaler, Bergk\u00e4se, or even Cheddar.<\/p>\n\n\n\n<p>K\u00e4sesp\u00e4tzle tends to be associated with more mountainous regions than Vienna, but has become fairly universal in Austria. I suspect partly because it&#8217;s one of the few traditional dishes suitable for vegetarians.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"knodel\">Kn\u00f6del<\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"375\" src=\"https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2020\/06\/semmelknoedel.jpg\" alt=\"Semmelkn\u00f6del\" class=\"wp-image-25841\" srcset=\"https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2020\/06\/semmelknoedel.jpg 500w, https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2020\/06\/semmelknoedel-300x225.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"has-text-align-center has-small-font-size\">(Semmelkn\u00f6del dumplings have dried bread cubes as a major ingredient)<\/p>\n\n\n\n<p>So many Kn\u00f6del, so little time.<\/p>\n\n\n\n<p>Dumplings is the nearest translation, if dumplings were turned into a culinary art form. Which is a way of saying we have numerous different types, ranging from sweet desserts to unexpected things that manifest in your soup.<\/p>\n\n\n\n<p>One or two Kn\u00f6del make main courses, particularly the Fleischkn\u00f6del variation (dumplings with a meat filling).<\/p>\n\n\n\n<p>And, of course, the bread-based Semmellkn\u00f6del or Serviettenkn\u00f6del forms an essential part of the Schweinsbraten experience described above.<\/p>\n\n\n\n<p>\u2192 More: <a href=\"https:\/\/www.visitingvienna.com\/eatingdrinking\/food\/knodel\/\" data-type=\"post\" data-id=\"25836\">The Kn\u00f6del and its variants<\/a><\/p>\n\n\n\n<div align=\"center\"><em>Ad:<\/em><br><\/div><div data-tiqets-widget=\"discovery\" data-cards-layout=\"responsive\" data-content-type=\"venue\" data-content-ids=\"205283,205280\" data-partner=\"visitingvienna\" data-tq-campaign=\"DA_FandD\"><\/div><script defer src=\"https:\/\/widgets.tiqets.com\/loader.js\"><\/script>\n\n\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"tafelspitz\">Tafelspitz<\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"375\" src=\"https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2024\/02\/tafelspitzC.jpg\" alt=\"The soft meat of Tafelspitz on a fork\" class=\"wp-image-67976\" srcset=\"https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2024\/02\/tafelspitzC.jpg 500w, https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2024\/02\/tafelspitzC-300x225.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"has-text-align-center has-small-font-size\">(A dish unexpectedly fit for <s>a king<\/s> an emperor)<\/p>\n\n\n\n<p>This is one I&#8217;ve never really grasped. At its heart, Tafelspitz is boiled beef, but they treat the dish like a speciality in Vienna. Perhaps it&#8217;s all in the cooking.<\/p>\n\n\n\n<p>The treat (and magic) is in the broth used in the boiling process, which then finds use as a soup or gravy. As with Schweinsbraten, vegetables might be boiled along with the beef, and these take up the flavour of the meat in the process.<\/p>\n\n\n\n<p>Emperor Franz Joseph enjoyed his Tafelspitz, making it one of various recipes that carry a hint of nobility.<\/p>\n\n\n\n<p>The imperial connection likely contributes to its revered status. Austria may be a democracy and republic, but some habits die hard.<\/p>\n\n\n\n<p>\u2192 More: <a href=\"https:\/\/www.visitingvienna.com\/eatingdrinking\/food\/tafelspitz\/\" data-type=\"post\" data-id=\"2047\">Tafelspitz<\/a><\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"gulasch\">Gulasch<\/h3>\n\n\n\n<p>You probably don&#8217;t need me to explain Gulasch (goulash) to you, given its international popularity.<\/p>\n\n\n\n<p>This meat and onion ragout mostly uses beef (Rindsgulasch), but pork (Schweinsgulasch), veal (Kalbsgulasch) and other meats sometimes make an appearance.<\/p>\n\n\n\n<p>The dish originates from Hungary, but Austria adopted it as a traditional local meal. (To be fair, Hungary was once part of the Vienna-led <a href=\"https:\/\/www.visitingvienna.com\/culture\/habsburgs\/\" data-type=\"post\" data-id=\"12848\">Habsburg empire<\/a>.)<\/p>\n\n\n\n<p>Common alternatives on Viennese menus include:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Gulaschsuppe: goulash soup and the original form of goulash. A thick, hearty broth with bits of beef in it<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Erd\u00e4pfelgulasch: a goulash-like dish but based on potatoes and thin slices of parboiled sausage (our family uses frankfurters)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"eierschwammerl\">Eierschwammerl<\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"375\" src=\"https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2022\/01\/Eierschwammel.jpg\" alt=\"Eierschwammerl\" class=\"wp-image-41662\" srcset=\"https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2022\/01\/Eierschwammel.jpg 500w, https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2022\/01\/Eierschwammel-300x225.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"has-text-align-center has-small-font-size\">(An expensive seasonal treat)<\/p>\n\n\n\n<p>These mushrooms are a golden chanterelle and very popular in autumn, when restaurants turn them into soups and sauces.<\/p>\n\n\n\n<p>The sauce makes a dish in its own right when served with, for example, pasta. Or it might be used as a simple complement to cuts of meat or heavy dumplings.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"wild-wildbret-or-wildpret\">Wild, Wildbret or Wildpret<\/h3>\n\n\n\n<p>Austria, particularly the rural provinces (basically everywhere bar Vienna), has a particularly long and strong hunting tradition. Wild, Wildbret or Wildpret all simply mean game meat.<\/p>\n\n\n\n<p>Autumn usually brings <em>Wildwochen<\/em> to Vienna&#8217;s menus alongside Eierschwammerl recipes. These &#8220;game meat weeks&#8221; add a handful of relevant dishes to the normal selection.<\/p>\n\n\n\n<p>In most restaurants, this means venison (often as a ragout) and wild boar (often as medallions) with cranberry sauce a common accompaniment.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"sausages\">Sausages<\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"375\" src=\"https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2022\/01\/bratwurst.jpg\" alt=\"Bratwurst\" class=\"wp-image-41458\" srcset=\"https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2022\/01\/bratwurst.jpg 500w, https:\/\/www.visitingvienna.com\/wp-content\/uploads\/2022\/01\/bratwurst-300x225.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"has-text-align-center has-small-font-size\">(Bratwurst sausages)<\/p>\n\n\n\n<p>And, yes, let us end with the ubiquitous sausage. Traditional restaurant or coffee house menus rarely list them as a main course, but commonly offer a pair of frankfurters, for example, as a snack or light (!) meal.<\/p>\n\n\n\n<p>The Viennese themselves might very well consider one of the various types of sausage as a meal in its own right, often consumed at the many sausage stands found throughout the city.<\/p>\n\n\n\n<p>\u2192 More: <a href=\"https:\/\/www.visitingvienna.com\/eatingdrinking\/food\/sausages\/\" data-type=\"post\" data-id=\"1200\">Sausages<\/a><\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"and-after\">And afterwards&#8230;<\/h3>\n\n\n\n<p>One cannot live from main courses alone. Once you&#8217;re done, you might want to try a <a href=\"https:\/\/www.visitingvienna.com\/eatingdrinking\/food\/pastries-desserts\/\" data-type=\"post\" data-id=\"25982\">traditional dessert<\/a>.<\/p>\n\n\n\n<p>The Viennese actually think of some desserts as the main course. Or breakfast. Who can blame them? The <a href=\"https:\/\/www.visitingvienna.com\/eatingdrinking\/food\/vienna-cakes\/\" data-type=\"post\" data-id=\"22533\">cakes alone<\/a>&#8230;but I digress.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sausages. Oh, you want more? Main courses in Vienna have, of course, evolved with the times. But some traditional recipes still fill local restaurant menus and family dinners. So, here we go&#8230; Schnitzel (not) with noodles Despite what you might infer from Maria&#8217;s list of favourite things in The Sound of Music, schnitzels and noodles [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":28220,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[5],"tags":[],"class_list":{"0":"post-28214","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"entry"},"_links":{"self":[{"href":"https:\/\/www.visitingvienna.com\/wp-json\/wp\/v2\/posts\/28214","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.visitingvienna.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.visitingvienna.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.visitingvienna.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.visitingvienna.com\/wp-json\/wp\/v2\/comments?post=28214"}],"version-history":[{"count":14,"href":"https:\/\/www.visitingvienna.com\/wp-json\/wp\/v2\/posts\/28214\/revisions"}],"predecessor-version":[{"id":82877,"href":"https:\/\/www.visitingvienna.com\/wp-json\/wp\/v2\/posts\/28214\/revisions\/82877"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.visitingvienna.com\/wp-json\/wp\/v2\/media\/28220"}],"wp:attachment":[{"href":"https:\/\/www.visitingvienna.com\/wp-json\/wp\/v2\/media?parent=28214"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.visitingvienna.com\/wp-json\/wp\/v2\/categories?post=28214"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.visitingvienna.com\/wp-json\/wp\/v2\/tags?post=28214"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}