16.7 C
Vienna
Saturday, October 20, 2018
Intensive Care: The Delirium Café brings a bit of Belgian cheer to Vienna’s lager-battered heart No matter the month or temperature, it’s always beer o’ clock in Austria: placing second worldwide in per capita consumption, only our Czech neighbors chug more. And while lager (sometimes known as Märzen) remains the suds of choice, local palates are growing increasingly fond of...
The brothers Wrenkh build on family and history Practically growing up in the kitchen of their parents’ pioneering vegetarian restaurant in the 1980s, the siblings Karl (31) and Leo (29) Wrenkh are no strangers to the world of gastronomy. The family ate vegetarian six days a week, and on their day off, like flexitarians avant la lettre, they caught up...
In a crowded brunch landscape, Turnhalle im brick5 offers exceptional organic fare in a relaxed environment When the doors to Turnhalle im brick5 open on weekends, a brunch of earthly delights awaits – but you’ll have to find it first. Walk beyond the cutely arranged seating in the courtyard of the larger brick5, a culture center in a converted factory,...
Ufertaverne
At the Ufertaverne of the Hofbauer Segelschule, great food and wine is only half the draw It’s a sunny Sunday in Vienna, with a light breeze. A great day to be on the water. From the broad terrace of the Ufertaverne (shore tavern) on the Alte Donau, the sailboats of the Segelschule Hofbauer tack back and forth among the pedal...
wine
The Weinbauschule Klosterneuburg continues to innovate new grape varieties. Austrian wine lovers all know Zweigelt, the quintessential Austrian red wine and the foundation grape of the Neusiedlersee DAC. Undemanding, Zweigelt wines can range from young, fruit-rich daily quaffs to complex, barrique-matured regional specialties. The eternal Austria grape…except that Zweigelt didn’t exist before 1922. It’s the greatest success so far of...
To the late chef Anthony Bourdain, “Life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is not a life worth living.” Vegetarians, he wrote in Kitchen Confidential, “are the enemy of everything good and decent in the human spirit, an affront to all I stand for – the pure enjoyment of food.” Bourdain was...
Keisuke Numata enriches Vienna’s food culture with traditional Japanese cuisine Take one quick stroll along your local food court and you may come to believe that the world revolves around cold, vinegared rice melded with raw fish into bite-size cakes wrapped in seaweed. While sushi’s popularity is holding fast, Kyoto-born chef Keisuke Numata, spills an insider secret: Most of it...
Anni’s Bröselei bakes delicious vegan and gluten-free dishes made with love As Viennese cuisine is meat-heavy, when chef Anni Huber and her marketing expert Oli Schmidt started their café, Anni’s Bröselei (crumbery), they weren’t sure whether locals would embrace their concept of vegan, gluten-free eating. The fear was unfounded: Near the university of Vienna and the American Embassy, the adorable...
VieVinum
This year’s VieVinum showcases the best of Austria and introduces little known Swiss and Dalmatian wines at the Hofburg from June 9 to 11. Wine fairs are like gallery openings, clusters of trendy urbanites chatting at high tempo and knocking back quantities of wine. The difference is that at a Vernissage, it is practically de rigeur to ignore the art; at...
X