Normally a Martinigansl in the middle of December is something unheard of. OK, Schönbrunner Stöckl calls it a „Christmas goose“...
Most Austrian restaurants stops serving goose after the second week of November. A handful continue for one more week. A...
Somehow, it felt good to reserve a table for a goose-eating evening and know that exactly eight people would join....
This goose was born a fighter, died a fighter, and managed to remain a fighter long after its death, making...
It’s not storm, really, but Sturm, which means the same thing but also fermented grape juice, served all around Austria...
Everyone deserves a second chance, Brelljause restaurants included. More than four years after my last visit to the Tiroler Alm,...
It’s not every day that a new restaurant serving a Brettljause-like dish opens in Vienna (heck, it’s not even every...
The first warning bell tinkled when I called to book a table three hours before arrival and got a jolly...
Four days ago, Schiefer Giebel, for many years the King of Viennese Geese, sent shock waves through the goose-eating community...
Oil prices go down, and geese get smaller. Or maybe average November temperatures go up, and geese get smaller. Or...
When tourists go to Grinzing, Austrians go to Strebersdorf and Stammerdorf (a few go elsewhere, but these are freaks). To...
Once upon a time, there was a moderately fancy restaurant called Mulino 19, which had an overpriced but a rather...