The Sliced Giant

The top Brettljause location of 2023, Buschenschank Resch certainly deserved a second visit, especially since I clearly remembered having seen a different kind of a Brettljause on the menu the last time. While the “Brettljause” of this Buschenschank mostly contains thickly cut ingredients, the modestly but appropriately called “Aufschnitt” features thinly cut slices and is one euro more expensive (obviously because of the extra effort required for slicing).

In almost all the rest, the Aufschnitt was equivalent to the Brettljause; only the Hauswurst was missing this time. It was satisfying to see that Resch’s attention to detail and innovation remained: an ultra-hot chili pepper, a clove of garlic and fruit slices were still included. Also present was Resch’s signature carrot slice, masterfully carved into a small piece of art, which was almost a pity to bite into.

Like the Brettljause, the Aufschnitt is huge. I dare you to finish it – I could not, despite having arrived relatively hungry. A part of the problem was the Bratfett spread, which, while super-tasty (if one succeeds not to think about what it is made of) was also extremely filling. The other problem was the sheer number of slices, which looked truly intimidating.

If I could give Resch an advice, it would be to make the Brettljausen 30% smaller, but to add two or three extra ingredients, such as strong cheese or salami. The result would be not only one of the most varied and enjoyable platter of cold cuts in Austria, but also a finishable one. As I am writing this, several days have passed since my visit, and still just looking at the picture brings up the memories of how overwhelmingly huge the dish was. Now, I honestly cannot imagine myself eating another Brettljause at Resch earlier than in a couple of years. I may pass by just to have a glass of Most or wine and appreciate the fabulous view from the terrace, of course.