There are kinds of Brettljause that require writing down all the details about the ingredients in case they get forgotten after the second quarter of wine. The Weinpavillion’s Jause, on the other hand, is damn easy to remember. What you get is a thick piece of Speck, a salty “house-sausage”, a ball of Lipauer spread, a ball of Grammelschmalz and two types of cheese: a soft one and a (relatively) hard one. All this is decorated with a Pfefferoni and nothing else.
And strangely enough, it’s very good, too. The house-sausage may be too ordinary, and the Speck could be tougher (it tastes like chewing gum at times), but the Liptauer is much thicker and tastier than at many other places and the Schmalz is quite fantastic. The most surprising is the cheese, though: both types are very tasty and go extremely well with the wine (the “Christ” wine is the sweetest and the best, by the way).
I wish the Brettljause were a bit bigger and featured the mustard and the fiery horseradish from the Sacher sausage, but even the way it is, it looks unusually authentic considering the location. The restaurant is overcrowded on weekends and even on Thursdays and Fridays, but in the beginning of the week, it’s rather quiet and pleasant, even with the European championship running on the TVs. A cheese plate may be a nice thing to try the next time.
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