Wolfgang Amadeus Mozart at the table

At the bourgeois and aristocratic table of 18th-century Vienna and Salzburg, the meal opens with a soup (Suppe), follows with a meat main course (Hauptspeise) accompanied by preserved vegetables like sauerkraut, and culminates in the Mehlspeisen — sweet preparations based on flour, eggs, and butter that are the glory of the Habsburg lands' cuisines. In the afternoon, the Jause brings family and friends together around coffee or chocolate and sweets.