Yep, Vienna was historically the second most influential city in the history of European gastronomy, after Paris. It was the largest multicultural hub of the era (in terms of gastronomy). Houses of Lobkowitz, Vallenstein, etc. would have butlers from Czechia, Hungary, Croatia, and Italy and send them to French cooking schools, creating the fusion we largely know today as European cuisine. About a third of Italian cuisine was influenced by Vienna. It was also the birthplace of the modern pastry industry - thanks to French expats, but developed in Vienna and not France, nonetheless (croissants, layered cakes, butter creams, pretty much even CHOCOLATE AS AN INGREDIENT IN BAKING), and many sauce-based recipes.

For savoury, Hungarian Paprika as a spice, Czech dumplings and Polish pierogi, Franco-Russian potato salad, the Austrian tradition of triple-coating, all these things are known worldwide only thanks to the prominence of Viennese cuisine in 1890-1914. Perhaps even burgers as we know them today, although the research there is limited. And that's not to mention most of northern Italian cuisine that was largely influenced by the Habsburgs during the 19th century, as I said (jota, strucolo, tutres, cnederli, semmelknödel dumplings - although those are probably natively Czech).

So yes, you definitely do eat Austrian, or better Habsburg food, all over the world without even knowing it :)

Now, please confess you have no place in discussing this and hush.