Cooking like a Viennese
Viennese cuisine is the only one in the world to be named after a city – and only the Viennese cook this way. Well almost, because we have the influence of the crown lands of the 19th century and many other countries to thank for the delicious and diverse Viennese cuisine.
Some of the typical Viennese dishes go back even further into the past: for example, the Roman were familiar with "Palatschinken" (a thin crêpe-like variety of pancake) in antiquity. Despite this, Viennese "Eierkuchen" (pancakes, crêpes) are far from old-fashioned. Did you know that they are used to conjure up our present-day starters? Because as if by magic, wonderful sliced crêpes can be made in an instant from finely cut Palatschinken.
Starter: Sliced crêpe broth
Very important: Roll up each Palatschinke individually and cut it with a knife into pasta-like strips to make even strips of sliced crêpe. Add a clear soup – traditionally a beef broth – with accompaniments and there we have it, the sliced crêpe broth.
Main course: Wiener Schnitzel
The Viennese love powerful beef broths – which, of course, immediately makes you think of the Viennese specialty Tafelspitz (boiled fillet of beef). But nowadays, another holiday dish is served as the main course – the world-famous and popular Wiener Schnitzel.
Even the young Emperor Franz Joseph and his brother Ferdinand Max were keen schnitzel eaters throughout their lives. The Wiener Schnitzel was "invented" in the first half of the 19th century. Almost everything was coated with breadcrumbs back then – which is a good thing, because this preparation method has been perfected in Vienna ever since.
No pressing allowed! – The Viennese breadcrumb coating gets its typical bubbles only when the schnitzel is covered very gently with breadcrumbs.
The dessert is the secret highlight of every menu and the Sachertorte is the undisputed star of Viennese desserts. It owes its name to the pastry chef Franz Sacher. He allegedly created it while an apprentice for Prince Metternich – but probably a little later than this, when the technique of stirring the chocolate to a creamy consistency through conching was discovered. Served with fresh whipped cream, this Viennese dessert completes our Viennese menu for making at home. Have fun trying it out and bon appétit!