National Dish Austria: Brettljause (Recipe)
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There is nothing quite like a generous Brettljause to bring people together around the table. This rustic Austrian spread lays out an inviting selection of cold cuts, hearty cheeses, crusty bread and tangy pickles, all arranged on a simple wooden board. Beloved across the Alpine region, it is the kind of unhurried, sociable meal that turns a quiet afternoon into something memorable. Best of all, it needs no cooking — just good ingredients and a little care in the arranging.
About Brettljause
The Brettljause is a classic Austrian dish, perfect for a hearty country-style snack. It brings together a wide variety of cold cuts, bread, cheese and often pickled vegetables too. Traditionally it is served on a wooden board — the Brettl that gives the dish its name. The Brettljause is popular not only in Austria but also throughout other parts of the Alpine region, where it remains a cornerstone of relaxed, communal eating.
Ingredients (serves 1–2)
- 200g assorted cold cuts (such as ham, salami, bacon)
- 100g cheese (such as Emmental or mountain cheese)
- 2–3 slices of farmhouse bread
- A handful of gherkins
- 1–2 peppers
- 1 onion
- Butter and mustard, to taste
- Fresh herbs (such as parsley or chives)
Shopping for the ingredients
Choose high-quality cold cuts and cheese from your local delicatessen or market. Farmhouse bread that is fresh and aromatic gives the Brettljause a special character. Take care to buy fresh vegetables such as gherkins, peppers and onions. Fresh herbs from your own garden or the market round off the whole flavour experience and add a welcome touch of brightness.
Preparing the dish
Before you begin assembling, it is worth getting all your ingredients ready. Make sure the bread, cold cuts and cheese are cut into even, bite-sized pieces. The gherkins and peppers should likewise be cut into manageable strips or slices, while the onions can be sliced into fine rings. With everything prepped, all the components can be arranged evenly and attractively across the board.
Step-by-step instructions
- Prepare the wooden board by cleaning it thoroughly and drying it well.
- Spread the slices of bread evenly across the board.
- Arrange the cold cuts and cheese attractively around the bread.
- Add the sliced gherkins, peppers and onions.
- Finish the spread with butter, mustard and a scattering of fresh herbs.
Gluten-free / lactose-free version
For a gluten-free version you can simply use gluten-free bread, which is now widely available in most supermarkets. For a lactose-free spread there are excellent alternatives such as lactose-free cheese and lactose-free butter. With these swaps in place, people with intolerances can enjoy the Brettljause every bit as much as everyone else. If you like crusty alternatives, a slice of Bauernbrot or Roggenbrot can be matched with a gluten-free option for mixed company.
Tips for vegans and vegetarians
The Brettljause is easy to adapt to a vegetarian or vegan diet. Instead of meaty cold cuts, reach for vegetarian alternatives such as smoked tofu or plant-based sausage. Vegan cheese substitutes are available in many shops and can be used in place of the traditional cheese. For an extra burst of flavour you can also add olives or artichoke hearts to the board.
More tips and tricks
Use seasonal and regional ingredients to bring out the flavour of the Brettljause even more. A good presentation of the components on the board is crucial and makes the whole experience feel special. Wooden boards with natural grain lend the dish a rustic note. Fresh herbs such as chives or parsley add not only flavour but also a lovely visual freshness.
Adapting the recipe to your taste
The Brettljause can be flexibly adapted to suit the tastes and preferences of your guests. Experiment with different kinds of cheese or speciality cold cuts from various regions. Your favourite vegetables or pickled produce can be added too. Different breads such as wholemeal or rye also bring welcome variety to the board.
Ingredient substitutions
If some of the traditional ingredients are hard to find, there are always alternatives at hand. In place of mountain cheese you can use Gruyère or a strong Cheddar. Instead of farmhouse bread, a robust Roggenbrot mit Sauerteig or sourdough loaf works beautifully. Gherkins can be swapped for other pickled vegetables such as pickled carrots or cauliflower.
Drink pairing ideas
Rustic drinks such as a good beer or a robust red wine pair wonderfully with a Brettljause. In Austria a Gespritzter (white wine topped up with sparkling water) is often served alongside. Non-alcoholic alternatives such as apple spritzer or a homemade herbal tea are equally good choices. The drink should complement the hearty flavours of the spread in a harmonious way.
Serving and presentation ideas
The presentation of a Brettljause is especially important, as it completes the whole experience. Place the various ingredients in a varied, generous pattern across the wooden board. Use small dishes for the mustard and butter. Garnish everything with fresh herbs and colourful vegetables for an appealing contrast of colour. A rustic wooden board gives the dish its final, characterful touch.
A bit of history
The Brettljause has a long tradition in Austria and is closely associated with conviviality and shared enjoyment. The Brettljause originally comes from the countryside, where farmers and winegrowers would pause for a small meal after a hard day’s work. That tradition has endured to this day and finds a place in modern kitchens too. The combination of high-quality regional ingredients makes the Brettljause an authentic taste of Austrian cuisine, much like the country fare you will find across Austrian cuisine.
More recipe ideas
Summary: Brettljause
The Brettljause is a traditional Austrian dish, perfect for a hearty country-style snack. It brings together an assortment of cold cuts, cheese, fresh bread and vegetables, all attractively presented on a wooden board. The possibilities for variation are endless, so there is something to suit every taste. Whether interpreted in a traditional or a modern way, the Brettljause is always a treat.
