28.7 C
Vienna
Wednesday, June 20, 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...
britwurst
An expat has made a tidy business out of delivering tasty traditional British breakfast sausages to hungry VienneseRichard 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: RissoleWels filet 330gHalf...
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...
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...
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...
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,...
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...
close-link
X