What’s up with Schiefer-Giebel again? I am now reading the notes of my previous visits and having a strange feeling of déjà vu.
It took me five minutes to finish this goose leg. According to the owner, it takes two hours to prepare a goose. It’s not what I would call a great return on investment. If you are lucky to get a breast instead of a leg, you may get an additional minute or two of enjoyment out of the bird, but all in all, it’s a smallish goose.
It’s quite good, while it lasts, however. Somehow, it did not taste as crunchy this time as in previous years, but that could also be the “leg problem.” The cabbage remains very tasty, the dumpling remains awful, and the little jug with the goose fat to pour over the goose is incredibly welcome. Schiefer Giebel is also not stingy when it comes to cranberries: there is a whole bowl of them provided, and one can ask for more if necessary.
Still, the diminishing size of the goose worries me a little. Hopefully, Schiefer Giebel finds a few larger birds for my second visit with colleagues in four days. Otherwise, it’s going to be a very short dinner indeed.
Update from 10 November 2016: Unlike last year, the second goose at Schiefer Giebel did not represent a huge improvement. Once again, I got a leg, and the size of it was just sufficient not to get disappointed. This time the Heuriger was full of people, noisy and quite hot; the waiters/owners were quite stressed, but the taste remained good, and everyone was quite happy at the end. I have had better geese at Schiefer Geibel though, so the score remain the same.
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