Styrian

The Styrian (southeastern) kitchen is defined by 'styrisches Kürbiskernöl' — dark green pumpkin-seed oil pressed from roasted pumpkin seeds, drizzled on salads, soups, ice cream (yes), and almost everything. Backhendl is the Habsburg-era predecessor to American Southern fried chicken — buttermilk-marinated, breaded in fresh white crumbs, shallow-fried in clarified butter. Brettljause is the canonical Styrian charcuterie platter — cured ham, sausage, pickled vegetables, dark bread. Styrian Sausal wine country produces Sauvignon Blanc that pairs with everything. The cuisine is rustic but refined, agricultural but elegant.