There is a Martinigansl and there is a Martinigansl that is prepared specially for you. If you have never tried the latter (and I would not be... Read more →
If you want to try a goose – or anything else for that matter – at the Kuchl, you better reserve in advance. This Czech restaurant in the 8th... Read more →
I am well aware that the phrase "old good goose," in contrast to "good old goose" sounds awkward and is even likely to be grammatically incorrect.... Read more →
Whatever else, the Bootshaus's website has the best goose reservation system I've ever seen. Besides choosing the date, the time and the number of... Read more →
Yesterday I found a half-finished can of Pringles that was more two years old and more than one year past its expiration date. Just opening the can... Read more →
It is natural to return to the places one likes. When it comes to geese, however, my desire to try new locations often wins over the common-sense... Read more →
Huth Gastronomie does not make a secret of the fact that it operates five restaurants in the first district. Three of them – Gastwirtschaft, Da... Read more →
It was a late hour on a Sunday, and the goose on my plate seemed as tired as the poor cook who had to prepare it. Grayish-brown and weathered, it... Read more →
I still remember Gasthaus Hansi as a small dark place on the Donaufelderstrasse, serving a rather poor Brettljause. Since then, it has moved to the... Read more →
Places like Buschenschank Haslinger are best visited with no expectations whatsoever. Unfortunately for me, I had considered the Haslinger as a... Read more →
I must admit, I always look forward to the start of the goose season, despite the fact that eating and reviewing 10+ geese in one month is hard... Read more →
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