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Vienna
Monday, October 15, 2018
For nearly a decade, Christian Domschitz has brought his culinary passion to the Vestibül. “The apple doesn’t fall far from the tree,” remarks Michelin-starred chef Christian Domschitz with a smile. Born in Vienna, he felt himself drawn back to his hometown after a career of high-level cooking in France and Switzerland, returning in 1986 for notable stints at the likes...
An Austro-French couple serves viennoiseries to the Viennese. Barely half a year in business, Parémi, the new boulangerie/patisserie by the young Austrian-French couple Patricia Petschenig and Rémi Soulier, has been an instant success. Bringing Gallic delights to a city with a sweet tooth, it fills a void among the many excellent, traditonal Konditoreien. Petschenig – petite, with round, horn-rimmed glasses, her...
rinkhy little plates
Two Canadian brothers serve a culinary travelogue in bite-sized portions. Convinced that the only thing better than an intimate wine bar is one where you can enjoy a good bite while you drink, brothers Alex and Andrew Rinkhy have opened their own tapas-inspired eatery with an emphasis on seafood, serving regional wines with small but exquisite snacks intended for sharing. Growing...
Erwin Gegenbauer preaches the beauty of simplicity. By Bart de Vries “Reduction is my credo,” says Erwin Gegenbauer, “luxury is simplicity and contentment.” An artisanal vinegar maker renowned the world over for his delicate flavors, it’s a topic dear to him. When the family business he inherited, a large-scale producer of pickled vegetables, became irreconcilable with his desire for quality and sustainability,...
joseph brot vienna
Producing handmade organically sourced bagels the traditional way is a labor of love: It takes three days just to make the dough and another four to give them that satisfying crunch while keeping the inside pleasantly smooth. But Josef Weghaupt, founder of the Joseph Brot bakeries, feels it’s worth it, opening a Bagelmanufaktur (bagel factory) right on Albertinaplatz. Weghaupt entered his...
britwurst
An expat has made a tidy business out of delivering tasty traditional British breakfast sausages to hungry Viennese Richard Holmes had always been a hobby cook, but in 2011 he began a venture that would take over his life: Britwurst, which introduced the British “banger” to a city beholden to the Bratwurst and Käsekrainer. “In expat forums, I started seeing...
food restaurant rien
The pop-up restaurant Rien recaptures the intellectual and artistic spirit of the legendary Café Griensteidl Establishments rise and fall in the gastronomic world, yet when a legendary institution goes under the aftershock lingers. It was no different last June, when the famous Café Griensteidl, a center of Vienna’s literati that counted the likes of Arthur Schnitzler, Stefan Zweig and Hugo...
Hotel Brillantengrund
The feisty proprietor of Hotel am Brillantengrund runs a family restaurant and art space with a world-famous hipster hotel attached. Marvin Mangalino is obsessed with cycling and seemingly at one with his hotel. Since he launched the place in 2010, it has become a mainstay in the Schottenfeld quarter of the 7th district. The hotel has been widely lauded, by...
Treubleiben
A Persian New Yorker transplants Brooklyn grub to Kirchengasse   At Treubleiben, one of the more recent additions to the Kirchengasse gastro-strip, Kaveh Tabatabaie has recently revamped the menu, doing what so many expats have done before him: bringing his culture’s cuisine to his new home. Comfort food is the name of the game, and it fits the establishment: Treubleiben means stay...
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