Page 202 - (DK Eyewitness) Travel Guide - Vienna

200  TR A VELLERS ’ NEEDS
WHERE TO EAT AND DRINK

The Viennese know how to eat well. The Würstelstände (booths selling sausages and
staples of Vienna’s cuisine are assimilated beer on street corners). Diners can take
from cooking styles across the Habsburg their pick from old-fashioned sumptuous
Empire, and include Schnitzels, originating splendour to tavern gardens or Baroque wine
as North Italian escalopes; dumplings that cellars. Mealtimes are also flexible and in the
are a speciality of Bohemia; Hungarian city centre plenty of places serve hot meals
goulash; and even cevapcici – Balkan between 11:30am and midnight. The
grills and sausages. Vienna’s tastes range restaurants on pages 210–19 are listed by
around the world, including everything area and by price, with the emphasis being
from Asian influences to American burger on local cuisine, though there is also a range
bars. The range of gastronomy is vast, from of alternatives for visitors wanting something
gourmet nouvelle cuisine down to the a bit different.

Types of Eating Place sometimes a welcome bowl of
Open until 4am in many hot soup, perfect on a winter’s
instances, Würstelstände day. Upmarket restaurants are
sell sausages and Leberkäse – great for a Gabelfrühstück (fork
a type of meat loaf made from breakfast), and many serve
finely ground corned beef or brunch-style hot delicacies
pork and bacon, with onions. mid-morning. Another snack
Also inexpensive are the enjoyed by the Viennese is the
numerous small eateries Jause (cold meats and cheese,
selling sandwiches, typically eaten
filled rolls, between regular
pastries and soft meal times). All
drinks. Mouth- these options are
watering open useful alternatives
sandwiches are to the museum
the speciality at Wine cellar sign restaurants and
the celebrated cafés which,
Austrian institution Trześniewski however good, tend to be on
(see p213). Order these with a the expensive side.
glass of wine or a miniature Vienna’s self-service restaurants Café-Restaurant Dunkelbunt (see p218)
Pfiff (200ml) of beer to offer a range of cold and hot
accompany them. dishes, including grills made Wine Cellars and
Heurigen
If something a little more to order, as well as pastas and
substantial is required then the salads. The ubiquitous coffee Wine cellars represent good
Stehbeisln (stand-up counters) houses and wine cellars are value, with cold buffets and a
at some butchers and food good evening options, whether limited range of hot dishes to
stores offer fresh dishes and for a meal or just a drink. accompany local wines from
the barrel. The atmosphere is
informal, and even more so
in the gardens of the Heurigen
(taverns) on the periphery of
the city, at Neustift am Walde,
Grinzing and elsewhere.
Heuriger has two meanings: it
refers to the youngest available
vintage of the local wine and it
also refers to the venues that
sell such wines by the glass. In
theory, Heurigen serve only the
wine from their own vineyards
and of the current vintage.
According to regulations laid
down by Emperor Joseph II,
pine twigs placed over or by
the door (ausg’steckt) remained
Open sandwiches at Zum Schwarzen Kameel (see p212) as long as the vintage lasted,

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