2017 was a good goose year. To tell the truth, it was a crappy year in almost every other respect,...
If, despite my catastrophic lack of experience, anyone asked me to choose the culinary capital of the world, Baden bei...
This was supposed to be the day when I wrapped up my goose adventures for the season and finally crowned...
Regular readers know that I have a soft spot for Styrian Brettljausen. (stop, rewind, start again.) If this site had...
When St. Martin’s geese leave Vienna (no, they don’t fly away, in case you are wondering, they are discarded in...
There is only one thing more difficult than having a goose on two consecutive days: it’s to have two geese...
With the end of November approaching, the number of restaurants serving goose has shrunk to a handful. Today I crossed...
As part of my goose obsession, I’ve tried all kinds of red cabbage: undercooked, overcooked, oversweet, over-spiced, under-spiced and so...
Funnily, I found this tavern by looking for a restaurant in a totally different town. OK, the town I wanted...
The moment you enter Amon’s restaurant, you know that something is wrong. It does not look like a proper restaurant,...
I don’t trust XXL restaurants. No dish can be at the same time large, good and cheap. XXL restaurants concentrate...
The core Martinigansl season usually starts after the Austrian national day on October 26th and lasts for about two or...