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VIENNA: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON NO RESERVATIONS

When Anthony Bourdain visited Vienna on his show No Reservations Anthony Bourdain Vienna Season 7 Episode 4 (originally aired March 21, 2011), he and his crew picked many restaurants. Here are all the addresses and the dishes showcased, all in a convenient list.

READ MORE: VIENNA TRAVEL BLOG: A DESTINATION GUIDE

DISH – Anthony Bourdain Vienna – Sachertorte

WHAT IS IT?

The Sachertorte is a well-known Viennese specialty. This particular torte is made of thick chocolate cake, with a thin coat of apricot jam on its upper layer. It is coated with dark chocolate icing and customarily served with a scoop of unsweetened whipped cream.

WHERE IS IT?

Hotel Sacher Wien
Philharmoniker Str. 4
Vienna, Austria

NOTES

In Anthony Bourdain Vienna, Hotel Sacher was mentioned as the home of the original Sachertorte.

DISH – Anthony Bourdain Vienna – Gulasch

WHAT IS IT?

Gulasch is a dish that originated in medieval Hungary and has become a popular meal in different parts of Europe. It has meat, vegetables, stock, paprika and other spices for its main ingredients.

WHERE IS IT?

Wiener Spiralkartoffel Der Fuchs
Schönbrunner Schloßstraße 47
Vienna, Austria

NOTES

Wiener Spiralkartoffel takes part in the Schönbrunn Christmas Market and serves different kinds of “punsch”, along with their version of gulasch.

READ MORE: 11 CHRISTMAS MARKETS THAT WILL GET YOU IN THE FESTIVE SPIRIT

DISH – Anthony Bourdain – Vienna Mangalitsa Ham

WHAT IS IT?

Mangalitsa ham is a whole, boneless, dry-cured ham that offers layers of clean, light and fatty tastes. It is made from the Mangalitsa (aka Mangalica) hog, a breed of Hungarian domestic pig that has a thick, wooly fur. Mangalitsa ham is often enjoyed with cheese and wine in Vienna.

WHERE IS IT?

Urbanek
Naschmarkt 46
Vienna, Austria

NOTES

At Urbanek, the Mangalitsa ham can be enjoyed with slices of wildblumen kase – an Urbanek creation of cheese and wildflowers from the meadow. They also offer glasses of Gruner Veltliner, the local white wine.

DISH – Anthony Bourdain Vienna – Cordon bleu

WHAT IS IT?

Schnitzel cordon bleu, often referred to as cordon bleu, is a dish made of pounded meat (veal or pork) layered with ham and cheese. The whole thing is then breaded and fried.

WHERE IS IT?

Herta Gruber
Naschmarkt 47
Vienna, Ausria

NOTES

At Herta Gruber, customers can have a cordon bleu prepared for them as long as they bring their own meat and cheese. Once the roll is ready, it is fried in pork fat.

DISH – Anthony Bourdain Vienna – Beuschel

WHAT IS IT?

Beuschel is a Viennese form of veal, pork, beef, or game offal ragout with an acidic cream sauce. It is often served with dumplings.

WHERE IS IT?

Wratschko Gastwirtschaft
Neustiftgasse 51
Vienna, Austria

NOTES

Wratschko offers beuschel mit ver latein knödel, a cream stew of veal heart, lungs and liver served with dumplings.

DISH – Anthony Bourdain Vienna – Offal-based Viennese Dishes

WHAT IS IT?

Offal is a common main ingredient in traditional Viennese cooking. It is said that in the glory days of the Austrian Empire, meat was reserved for royalty and the peasant folk were left with offal. This has led to the development of several offal-based Viennese dishes such as poached animal brain, cured animal tongue stew, tripe salad, and more.

WHERE IS IT?

Gut Purbach
Hauptgasse 64
Purbach am Neusiedler See, Austria

NOTES

Gut Purbach serves a variety of meat and vegetable dishes, along with offal-based dishes. They have a special sausage that is reminiscent of traditional Austrian countryside cooking.

DISH – Anthony Bourdain Vienna Schopfbraten

WHAT IS IT?

Dining in Vienna can include Schopfbraten or pork roast. Boneless pork shoulder (or “butt”) is often used in Schopfbraten. Perhaps the most popular form of Viennese pork roast is the Wiener Kümmel-Schopfbraten or old Viennese-style caraway roast pork.

WHERE IS IT?

Weingut & Heuriger Zahel
Maurer Hauptplatz 9
Vienna, Austria

NOTES

Weingut & Heuriger Zahel has their own version of Schopfbraten, which they call Krampus.

DISH – Kasekrainer

WHAT IS IT?

The kasekrainer is a large type of sausage with small cheese chunks as filling. Anthony Bourdain referred to this as the “pus stick” because when served hot, there is a possibility that the cheese will ooze out from the sausage with every slice or bite. The kasekrainer can be enjoyed from most wurstelstands (hotdog stands) in Vienna.

WHERE IS IT?

Würstelstand am Hohen Markt
Hoher Markt 1
Vienna, Austria

NOTES

Würstelstand am Hohen Markt has a reputation of being the right place for enjoying a kasekrainer.

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