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Vienna
Friday, December 14, 2018
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...
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...
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...
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...
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...
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...
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...
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...
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...
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