Vienna may be variously termed the City of Music, the City of Dreams or the City of Waltz, but it most definitely merits the title of City of Fabulous Food and coffees. In a short visit one can only touch the surface of the restaurant, cafe and coffeehouse scene but I certainly got a taste, so to speak, of the overall food scene, and I did not have a single bad dining experience.
After classes at the Tanzschule, four of us took a walk to find a nearby place for lunch. We found a table at the Gustl-Bauer Wirsthaus. In my quest to understand the many terms used here for restaurant, I found that Wirsthaus like Wirstschaft means inn.
Anyway I was interested to see that they offered gravlax - home made pickled salmon served with mustard sauce and pickled onions so I could not resist trying it. Delicious though a bit too salty for me.
Restaurant Koenig von Ungarn, im Mozarthaus, Schulerstrasse 10
For our last evening in Vienna we chose to have supper just up the road from our hotel, at the Restaurant Koenig von Ungarn. It was located right near the building where Mozart lived for three years from 1784 to 1787 during which time he wrote Le Nozze di Figaro.
For starters we respectively chose the Erdapfelsuppen (creamof potato soup) and the Pflücksalate (green salad with fried sheep's cheese).
As I was going through my photographs of chocolates, pastries and street food from my Vienna visit, it struck me how I am always more drawn to savory delicacies than sweet. To the bemusement of my friends and family, I always choose charcuterie over chocolate or appetizers over dessert. Easily distracted from the task at hand, uploading photos to my posts, I wondered how contemporary knowledge about taste and taste preferences has advanced from the basic information I learned in first year physiology eons ago. We were taught that there were four primary taste senses - sweet, sour, salt and bitter, and that the distribution of taste reception in the tongue was bitter at the back, salt and sour along the sides and sweet at the tip. My first idle foray via Google into the matter of taste introduced me to the fifth taste sense, umami - and got me sidetracked into reading about the genetics of taste. Hmmm.. maybe I can finally understand my gustatory peculiarities. It's not me that hates cilantro and olives, and loves prosciutto and salamis - it's my genes.
Here follows some of my non-restaurant focused food experiences in Vienna.
We chose this restaurant randomly for dinner, and it turned out to be my favorite dining experience. Our waiter was extremely obliging and efficient and there was a relaxed and homey ambience, as well as excellent food.
We had a delicious Greek salad to start. With my main course, i asked if I could substitute the winter vegetables for the onion rings that were served with another main course. I was told, no need to substitute- we will just add the onions to your plate.
Axel and Sandra, our Viennese host dance teachers for the Waltz Week in Vienna group, arranged for a group dinner at one of the Plachutta restaurants. Plachutta Hietzing, near the Schonbrun Palace, was the original Plachutta restaurant in Vienna. The Plachutta restaurants are synonymous with boiled beef and this was my first opportunity to try boiled beef or Tafelspitz.
He emphasized the address, as there were a couple of different Huth restaurants on that street. When we walked up to the address I was given, 6 Schellingasse, it was not yet open. The Italian restaurant where the concierge had made a reservation was actually around the corner.