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.
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.
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.
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.
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
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.
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.
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