Prater Ribs
Every pork-eating tourist coming to Vienna must visit the Schweizerhaus in Prater. This is almost as important as getting drunk at a Heuriger and... Read more →
The Railway Neighbor
I have been eating so many spare ribs recently that I felt the focus of this website was shifting. To compensate, today I went to Gols in... Read more →
The Sausage Ribs
As the waitress was approaching my table with a tray, I could smell the spare ribs before I could see them and for a moment thought that the... Read more →
Mari-NOT-ed
Perhaps I do not understand the purpose of marinating meat. Perhaps the real goal of marination is to remove any trace of the source animal from the... Read more →
The Senseless Battle
This morning I could still enjoy a view of Grossglockner from my hotel’s balcony. This evening, I have been cycling for almost an hour to reach... Read more →
Urig to the Core
Heiligenblut was the first place in Austria that I visited alone. In retrospective, I am wondering why I chose a place so remote and unpredictable... Read more →
A Fire Department Jause
I leave it to the readers to find out why this Heuriger has a fire department (“Feuerwehr”) in its name. The only thing important to me was that... Read more →
Undermixed
Let’s put things straight: I don’t like Salzburg. I am a big fan of the federal state, the Salzgburgerland, but I find its capital cold, gloomy... Read more →
Salzburg at Its Best
The Zwölferhorn cable car has gone through quite a few improvements since the last time I used it. Which must have been, like, ages ago, because... Read more →
Ribs on a Beach
Strand-Domizil is located on a beach, of a sort. It's admittedly rather far from a sea, and even from a more or less significant lake. Come to think... Read more →
An Improbable Jause
If there were an award for the most improbable place to find a Brettljause, Käpt’n Otto would be a serious contender. Despite being there for... Read more →
Cheese, Sausage and Bacon
“Käse, Wurst und Speck” (cheese, sausage and bacon) is how most Brettljausen describe themselves in Tyrol, in small print under the dish’s... Read more →