I remember Donaufelderhof from the time it was located on the Donaufelderstrasse (what a surprise), halfway between Kagran and Floridsdorf....
After the middle of November, not only it becomes increasingly difficult to find a Martinigansl, but also the quality of...
The last time I visited the same restaurant, it was called Monsoon and served South Indian specialties. Since then it...
With the sad closure of Strandcafé, Vienna’s top spare ribs location, dining by the Alte Donau has lost a lot...
In theory, the yearly Viennese “wine hiking day” is a good idea. Choose one of the three routes, reach the...
As part of my goose obsession, I’ve tried all kinds of red cabbage: undercooked, overcooked, oversweet, over-spiced, under-spiced and so...
A chalkboard menu outside Gasthaus Schwaigerwirt displayed something that I thought was an early April fool joke: the restaurant served...
Perhaps I do not understand the purpose of marinating meat. Perhaps the real goal of marination is to remove any...
Year after year I passed by the Weingut Schilling during the Martinigansl season, on my way to Bisamberg (a hill...
When I first saw the price of a quarter of a goose in this restaurant’s online menu, I thought it...
Achoo! Is the horseradish too strong or what? No, it can’t be, the Brettljause has not even arrived yet. Achoo!...
I don’t trust XXL restaurants. No dish can be at the same time large, good and cheap. XXL restaurants concentrate...