As I am writing this, I am still burping Wiener sausage, and it has already been hours since I had...
Larger supermarkets in Austria feature a deli section, where one can ask a friendly lady (or, rarer, a friendly gentleman)...
Ježek (a hedgehog in Czech, which explains the great number of these creatures on the Heuriger’s website) belongs to the...
In many mountain areas of Austria I know, Monday seems to be the “dead day,” when most restaurants are closed,...
My tradition of going to South Styria in late October/early November, which started eight years ago, has since turned into...
For a change, here is a Heuriger in Waldviertel that is not mega-far and super-difficult to reach. In fact, it...
The last time I ate a Brettljause at Maissau – which was almost two years ago – it cost me...
Affordance is one of the basic prerequisites of usability, stating that an object must possess qualities or properties that make...
Most Austrian Martinigänse come from Burgenland (while most geese served in Austria most likely come from Hungary). That is why...
Four years since I have proclaimed Repolusk the Brettljause of the year, I still think that its name must stand...
I think I confessed it already, but since I am too lazy to search for the proof, I am going...
Traditionally, Heurige are only open during certain periods. These can be a few months per year, a few weeks per...