Description
Step back in time to Austria’s culinary past, when Vienna was a thriving metropolis attracting people from across the empire. They brought with them the dishes, spices, and traditions of their homelands—regions that are now part of former Yugoslavia, Slovakia, Czechia, Poland, Hungary, and Ukraine. These influences blended with local customs to create what is now world-famous as Viennese cuisine.
Together, we will prepare a three-course menu just as it would have been served in a 19th-century Viennese restaurant. The recipes are carefully selected based on seasonal ingredients.
Menu 2 – The rediscovered
- Rindsuppe mit Parmesanschöberl (beef broth with savoury profiteroles made with parmesan cheese)
- Kaiserschnitzel mit Fleckerl (veal escalopes with capers, lemon zest an rum) with pasta
- pikanter Spinatpudding (savoury pudding with spinach, eggs and bread rolls)
- Napoleontorte (sweet tarte made with chocolate and almonds)
The price includes:
- High-quality ingredients (we place great value on regional and seasonal ingredients from sustainable cultivation)
- Drinks (frizzante, beer, wine, water, non alcoholic drinks)
- Coffee
- Use of apron
- Handout with the recipes including sources
We are happy to accommodate dietary preferences and needs! Whether you’re vegan, vegetarian, or have food intolerances, we can offer alternative dishes—just let us know in advance.
Beginning is at 05:00 PM
Course language: English
