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Vienna
Wednesday, September 19, 2018
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...
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...
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...
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...
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...
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...
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...
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,...
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...
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