The Popeye’s Goose
When a few months ago I passed by Wieden Bräu and found its doors closed – like, seriously closed – I felt rather sad. It is not only because... Read more →
Juiceless
It is one of my old traditions to walk in the Breitenstein area at the end of October/beginning of November to enjoy the last warm days and... Read more →
A Goose in a Traditional Setting
Nothing in the location or the exterior of Gasthaus Hansy is inviting. It looks like a Beisl where the drunks who used to occupy the benches around... Read more →
Revisiting the Winner
The goose season has started and what is a better way of celebrating this fact than to pay a visit to the last year’s winner? After all, people... Read more →
Gloomy Tuesday
In many mountain areas of Austria I know, Monday seems to be the “dead day,” when most restaurants are closed, resting after busy weekends. In... Read more →
Pricey Specialties
Four years since I have proclaimed Repolusk the Brettljause of the year, I still think that its name must stand for some kind of a repulsive... Read more →
Something for Day 1
My tradition of going to South Styria in late October/early November, which started eight years ago, has since turned into a kind of obsession. I... Read more →
A Pile of Pork
I think I confessed it already, but since I am too lazy to search for the proof, I am going to confess again: quite often I don’t write about the... Read more →
Melons and Berries
My first attempt to try Romedi’s Brettljause was back in January, when I walked there all the way from Innsbruck (quite a lengthy hike,... Read more →
Beer Ribs
For some reason, this year was for me a year of visiting expensive Austrian skiing places off the skiing season. It started with Ehrwald near the... Read more →
Supermarket with a View
Located at the intersection of three cable cars on the main slope of the popular skiing village of Seefeld, in winter Rosshütte must be absolutely... Read more →
Alpine Creativity
I wonder if the cook of Gamskogelhütte had worked in a wine bar before. The “Zaucher Jause,” with its grapes, chestnuts and chutneys looked... Read more →