The Goose of 2015
As the year draws to a close, and the chances of finding another Martinigansl are approaching zero, it is time to take stock and hand over... Read more →
A Goose That Was Around for Too Long
This year the Viennese authorities made a little-advertised decision that caused me to literally scream “Finally!” Without much fuss, they left... Read more →
A Christmas Jause
Josefinenalm is a temporary hut built in the inner yard of the old general hospital (now a University campus) just for the purpose of the annual... Read more →
A Bohemian Goose
Normally a Martinigansl in the middle of December is something unheard of. OK, Schönbrunner Stöckl calls it a „Christmas goose“ these days, but... Read more →
DIY Canapé
Do you know those little sandwiches (also called canapés) sometimes provided at office parties? Those you can quickly eat with two bites, so that... Read more →
A Blettrjause
It’s not every day that a new restaurant serving a Brettljause-like dish opens in Vienna (heck, it’s not even every year). It’s understandable... Read more →
The Leftover Goose
Most Austrian restaurants stops serving goose after the second week of November. A handful continue for one more week. A restaurant that still has... Read more →
A Goose from the Counter
The first warning bell tinkled when I called to book a table three hours before arrival and got a jolly reply “Yes, of course we have goose!”... Read more →
Spidergoose
Somehow, it felt good to reserve a table for a goose-eating evening and know that exactly eight people would join. Eight people mean eight quarters... Read more →
The Goose from Rust
In theory, Burgenland must be a great place for eating geese. After all, I have never seen anywhere more of the beasts than in the area of Illmitz... Read more →
Another Chance
Four days ago, Schiefer Giebel, for many years the King of Viennese Geese, sent shock waves through the goose-eating community by serving an average... Read more →
Stammtisch Jause
Hannersberg is only open six weekends per year – three in spring and three in late autumn; the rest of the time the owners seem to make money by... Read more →