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Vienna
Friday, November 17, 2017
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...
il bio
The darling micro-eatery Il Bio is Italian home cooking at its Austrian best. In the 7th district set on a little slice of Burggasse stands a well-kept Viennese secret. Since 2009 Andrea and Roland Prinz have been running Il Bio to the delight of its loyal patrons, many immortalized in the countless picture frames on the dining room walls. A small...
Gulasch recipe
Not for delicate veggies! Chef Franz Tomsits of Gasthaus zu Sieg has been cooking this gulasch after his mother’s recipe for the last 25 years. This steaming plate of tender beef is best accompanied by a Semmel or Salzstange (breadrolls) to mop up the delicious paprika-infused juices. Vitamin requirements are met by a sliced pickle. Mahlzeit! Recipe: Gulasch zum Sieg...
recipe wels rissoles
Steinthal is a fusion of the restaurateurs Daniel Steiner and Benjamin Wieselthaler surnames as well as the fusion of fish and vegetables on their menu. We featured Steinthal in our February 2017 issue and they gave us this great recipe for catfish (Wels) rissoles with parsnip purée! Recipe: Wels (Catfish) Rissoles With celeriac and parsnip purée and beetroot Ingredients (Serves four): Ingredients: Rissole Wels filet 330g Half...
The acclaimed Greek chef has been on Vienna’s lips since his eponymous restaurant opened in 2013. Here he shares a recipe that reminds him of warm family holidays in Greece. Since opening a new wine bistro O boufés in June 2015, Konstantin Filippou has had his hands full. His sparsely furnished restaurant next door has been running since 2013, bringing...
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