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Vienna, Austria, Restaurants

 

Restaurants I LOVE!


 

  • Mraz & Sohn
    1200 Wien • Wallensteinstr. 59 Tel. 330 45 94 • Fax 350 15 36, website
    recommended on eGullet
  • Steirereck im Stadtpark
    Am Heumarkt 2A im Stadtpark A-1030 Wien Austria Tel.: : + 43 (0)1 713 31 68 Fax: : + 43 (0)1 713 51 68 2 E-mail : steirereck@relaischateaux.com Chef : Helmut Österreicher
    recommended on eGullet

 

Restaurants I like.


 

  • Figlmuller
    Wollzeile 5 (St Stephansplatz); Tel: +43 (1) 512 6177
    recommended by Terry

 

Restaurants I've been to.


 

 

Restaurants I want to try (or retry).


 

  • Cafe Demel
    Kohlmarkt 14, Vienna (00 43 1 533 5516)
    recommended on eGullet
  • Central
    Vienna
    recommended by Terry
  • Do & Co
    Haas-Haus, Stephansplatz 12, 7. Stock Wien A-1010 Neighborhood: 1st district - Inner City Stephansplatz (U1, U3) +43 1 535 39 69
    recommended by Terry
  • Dommayer
    Heitzing, Vienna
    recommended by Terry
  • Gosser Bierklinick
    Vienna
    recommended by Terry
  • Hotel Sacher
    Philharmonikerstarasse 4, Vienna (00 43 1 514 560)
    recommended on eGullet
  • Kuckuck
    Himmelpfortgasse 15 1010 Wien Tel.: 512 84 70 FAX: 774 18 55, website, Karl Schaupmayr
    recommended on eGullet
  • Landtmann
    Vienna
    recommended by Terry
  • Niky's Kuchelmasterei
    Weissgerberstrasse 6, 1030 Wien
    recommended on eGullet
  • Ofenloch
    recommended by Terry
  • Plachutta
    3 locations in Vienna
    recommended by Terry
  • Schwartzenberg
    Vienna
    recommended by Terry
  • Zu den Drei Husaren
    off Karntnerstrasse
    recommended by Terry

 

 

Vienna Restaurant Discussion Board

 

Post your suggestions, recommendations, and reviews.

 

 

 

How to use this page.


 

     
     
     
     
     
     
     
     
     

 

 

 

 

 

   

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Tastingmenu is focused on superlative restaurant experiences from two perspectives: behind the plate and behind the stove. Tastingmenu is written by Hillel (professional eater) and Dana (up-and-coming professional chef) in Seattle, Washington.


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  Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico. There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned elephant garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1/2 to 1 1/2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round. Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, "chicken with 40 cloves of garlic," in which unpeeled garlic cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.  

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