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 →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
Searching for a Martinigansl restaurant on a Saturday evening is a rather hopeless venture. Most of the known places are pre-booked, and walking into... Read more →
Edelmann is a good restaurant. I have been there two times before, trying a hamburger and a Brettljause, and both times I had good memories but am... Read more →
I like it when goose is served with the sauce in its own little jar. First, it proves that the restaurant has thought of the sauce – more often... Read more →
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