Entrepà de Taula
Here is a dilemma: according to the waiter, this “Old Alfonso’s board” was supposed to be for two people. Of course, not planning to miss such... Read more →
The Goose of 2018
At this time a year ago I stated that 2017’s record of 16 portions of goose would never be beaten or even repeated. I was wrong. This year’s 19... Read more →
A Monastery Jause
Prague can be called many things, but the culinary capital of the world it is not. Unless you are crazy about smoked pig knuckles, badly roasted duck... Read more →
Old Bread Jause
For me, Christmas in Vienna has always been associated with empty streets and closed restaurants, and while the former was kind of welcome, the... Read more →
A Hut in the Woods
Out of at least five potential Brettljause places on the slope of the Nordkette mountain range near Innsbruck, Enzianhütte seems to be the only one... Read more →
Spread First
In expensive Austrian restaurants, it is quite common to charge for the “Gedeck.” In theory, it is the cost of the service: the money you have... Read more →
Fat and Bones
When re-reviewing a Martinigansl place that I had visited some time ago, I like to come up with the main good or bad points that I was going to... Read more →
A Millionaire’s Goose
When I first saw the price of a quarter of a goose in this restaurant’s online menu, I thought it was a typo. A typical Martinigansl may cost 20... Read more →
Stock Clearing
So late in November, I would not be surprised if the few restaurants still serving Gansl were actively trying to get rid of their inventory. They... Read more →
The End of Geese
I have always wondered how magazines and web sites manage to publish articles named “Vienna’s Best Martinigansl” or alike in the middle of... Read more →
A Desert Goose
It took me three attempts to try Zum Alten Fassl’s goose. Twice before, I entered this dark and, from the outside, not particularly inviting Beisl... Read more →
Salzgansl
Everyone can make a mistake, cooks included. For example, one can add too much of something to a dish, then forget about it and add even more. The... Read more →