Everyone can make a mistake, cooks included. For example, one can add too much of something to a dish, then...
Edelmann is a good restaurant. I have been there two times before, trying a hamburger and a Brettljause, and both...
Just a few days ago, I introduced the idea of the “stop-point” – the moment when one stops eating the...
Waldviertlerhof was an accidental choice. The plan was to revisit the yesteryear’s winner, Silberwirt. Unfortunately, their goose was by prior...
Being quite nasty (occasionally), I was actually looking forward to having a bad goose at Gustl Bauer. After three goose...
Stadtwirt is one of those strange “hybrid” locations that are equally attractive to both Austrians and tourists. Thanks to its...
Searching for a Martinigansl restaurant on a Saturday evening is a rather hopeless venture. Most of the known places are...
I like it when goose is served with the sauce in its own little jar. First, it proves that the...
According to my theory (which I have come up with ten minutes ago in the shower but plan to develop...
I know very little about cooking geese. Let’s face it, I know very little about cooking in general. I do...
I don’t think I’ve ever waited so long for a goose. At one point (and after more than two beers)...
There are not so many situations when the word “fat” has a positive connotation. A “fat wallet” is one of...