what was funny for me, the moment I read it, I had to think hard, how it is called in Vienna. I forgot for a minute. I wonder, it that is how they call it in the US in the regions with german speaking descent. I hope, he reads your coment
Hi Wolter, I definitely love your channel, but the next time you are in Vienna you give me a ring and we detour the touristy stuff and do an even tastier food stroll 😉 as you served every cliché possible 😂 still I always love to see Vienna through the eyes of a guest...maybe not different how I see SF, LV or NYC...cheers
Fun Fact: The sausage that is known in Vienna (Wien) as "Frankfurter," is known in Frankfurt (and other places) as "Wiener" (Vienna sausage). This is because the butcher who marketed this sausage moved from Frankfurt to Wien, which accounts for these two different names for the same sausage.
True. The guy who created this sausage learned his trade in Frankfurt, then moved to Vienna and created this sausage. The Viennese wanted to honor him, so they called it a Frankfurter. That survives to this day. In basically all the rest of the world, the sausage is known as a Wiener - because it was created and exported from there. All is clear, right? If you want a Wiener in Vienna, you order a Frankfurter. :D
@@jokervienna6433 So it is. And Danish is called Kopenhagener while its called Wienerbroed (Vienna bread) in Copenhagen. And it comes with vanilla cream, not cheese like in US.
@@botalm1878 My Austrian girlfriend was astonished that we had Wienerbröd and Wienernougat in Sweden. She´d never heard of it and it doesn't exist in Austria. Turns out there is an explanation for this too. I don't remember the exact years, but somewhere in the 1600:es, Danish bakers went on strike, because they weren´t payed enough. The Danish aristocracy at the time would not have it, so they "imported" bakers from Vienna to bake their bread. The bakers obviously did a good job, so the locals honoured them by naming one of their creations Wienerbröd.
Berner Wurstel! One of our absolute favourite meals ever during all our European travels. We had it on the plaza of Stephansplatz and it was magical. It sounds like it was just bacon-wrapped Kaesekrainer, but it's been years since I had it and I still salivate at the thought.
Actually Berner Wurstel is a creation of an Austrian chef - Erich Berner senior - who invented them in Zell am See, Salzburg Land, Austria : he made it as a quick snack for the members of the town's Male Choir, filling the wurstel with Emmentaler cheese and wrapping them in bacon.
I really love your travel videos around the globe. As an Austrian, I would like to add something else. Be sure to eat the real beef soup with the “Tafelspitz” as it has an amazing taste. There are many small restaurants (we call them “Beisln”) where you can find other typical Viennese dishes and good Austrian Beer. I'm also missing the Viennese Gulash in the list -- Fun fact - at 9:29 you trink Grieskirchner Bier - this is a small brewery in Upper Austria (Grieskirchen has just over 5,000 residents) you can get the beer in the famous "Schweitzer Haus" ..
As austro-hungarian cuisine demands: there must be (some kind of) Gulasch!!! Szegediner Gulasch, Schweinspörkelet, Eierschwammerlgulasch, Erdäpfigulash (mit knacker u bohnen) and so on
I had a steak in the 1st district that tasted pretty much as good as the Florentine I had in Florence but a little less pricey although it was still just as tender! The Apfel Strudel was awesome and so was the Wiener stands especially at Swedenplatz right across the street from the McDonald's. Drinking from the fountain there was fine and tasted as good as the Chicago tap water. The Kebab stands at Karlsplatz and at the many tram stations we're pretty good and I washed them down with a bottle of "Eis Tee" or maybe an Almdudler. Schnitzel is awesome no matter what meat you choose and it's my daughter's new favorite food now as she can't get enough of it! I liked the curry wurst but if you are pressed for time (and room in your stomach) you can skip it if you like but still pretty decent. All in all, I spent nearly 2 months in Vienna in the 5th district on Arbeitergasse near Margaretengurtel and I still feel like I missed out on some stuff! I can't wait to return hopefully next year for another month or 2! I loved Vienna so much I have chosen to live in the area in the next few years or so.
Oh, and if you visit when it is cold, don´t miss out on the soups and especially not the gulash. Gulash comes in many variants, and is a heavy meal that will keep you warm for many hours outside. I do not eat it in the summer, but as soon as it gets cold - gulash! And if you see antything on the menu, with "Fiaker" in it, you will get alcohol, most likely a schnaps. Originally it was for the couches of the horse drawn carrieges. They still exist, but most folks here don´t like them nowadays. It has become a tourist thing.
Nice video, but you really need to check the cc subtitles for us who cant hear. I can understand because I've been much to Vienna and know the lovely and hearty food.
Käsekreiner, definitely. It is a must. There is a very famous kiosk just behind the Opera house, where they have everything. And - you can meet anyone there, from high to low. Of course, also buy a bottle of Champagne for some 50 Euros. Why not? :) But you can get a Käsekreiner basically everywhere. That goes for Kebab too. But I would avoid Nashmarkt. It is very touristy nowadays, and have gotten expensive. If you want to eat some really good fish though, it is still very good. Go towards Karlsplatz, and very many good seafood restaurants are located there. Of course you have to try a Wienerschnitzel, but for me, I think it is hyped. Yes, it is good, but not worth the money. Tafelspitz is another thing, that is meat that truly melts in your mouth. Often espensive, but worth it. For tapwater, I´d say DON`T miss out! Vienna has some of the best tapwater in the world. Directly from the Alps. It is very safe to drink and is very tasty. Try it! For wine, YES! Austria is not really known for its wine, but that is because they don´t export much - they keep the good stuff for themselves. I will only recommend a variant of grape, Gelber Muskateller. It is a white wine, that is (mostly) so well balanced exactly in the middle of sour and sweet. For me, it is like drinking gold. It just leaves you happy. :)
The little bratwurst kiosk behind the Opera is called Bitzinger, from the family that owns and runs it. They used to run the Augustinerkeller restaurang in Albertina just behind, before the big renovation and changes. I had wienerschnitzel there many times.
The Leberkäase has to be a hybrid like with cheese or pikant or whatever you like, or it hs to be thee original from horse meat. I was living 5 years from Gasstation-Käsleberkäse with 2 slices of Emmentaler and sour pickles - no mustard or ketchup. Kebap works like this "Kebap with everything + extra onions and then fill it up with chilli powder to it's breaking point when you close it" :)
Yes, Heurigen are an important part of Viennese folklor: housewine, a rich buffet with various hot & cold dishes, traditional music and even dance, along with a lighthearted spirit all over the place!
About the Stelze (that's how we actually call that pig-leg-meal): For most people, one Stelze is much too much for one person, our family of 4 grown-ups eats 1 Stelze in Schweizerhaus - plus one Krautsalat (cabbage salad) per person, and maybe 1/2 portions of a carbon-hydrate side dish each. Also I want to add that Vienna has plenty of choices for vegetarians and vegans also.
Both Tafelspitz and Sachertorte are somehow connected with Hotel Sacher : 1)About Tafelspitz: Around 1890 's the then reigning emperor Franz Joseph was said to be a very humble man, but he was also known to be a quick eater. According to the court protocol, it was only allowed to eat as long as the emperor was eating. Therefore, the guests at the end of the table remained hungry since Franz Joseph had already finished his dish by the time the last guest received his plate. After the companion was dissolved, the nobles trekked down to the nearby Restaurant Sacher, where Anna Sacher(the legendary widow, owner of the Hotel Sacher) had put together a dish, especially for such case, which was able to simmer for a long time and always ready to be served: The Tafelspitz. 2) Long before Hotel Sacher existed, a teenager named Franz Sacher, then an Apprentice Chef at notorious Prince von Metternich's court was instructed to create a novel fine dessert for Prince' s guests: he came up with a chocolate cake with a layer of apricot jam in it, which, later, was named after his son, Eduard Sacher, a pastry chef: The Sachertorte. PS: Because of the fact that Eduard Sacher perfected his recipe during his apprenticeship in Demel Cafe & Confectionery, the owners of Demel Cafe claimed the copyright of the recipe. Eventually there was a legal battle between Sacher Cafe and Demel Cafe: it ended up with a compromise, which gave Sacher Cafe the right to call their's as "Original Sachertorte" whereas Demel Cafe's version was named "Demel's Sachertorte".
Or somewhere in Turkey/Ottoman Empire... There is and will be a largr debate about that. 🤣 But it makes sense, pastry in different layers, thats where the principle of apfelstrudel comes from, or even check on Baklava and so on.
Stelze, not Stetzl 😉 and be careful at the Schweizerhaus. its THE touristrap in Vienna. note exactly what you order and consume, especially if you are a bigger group and stay there for a couple of hours. Otherwise you will find a couple of beers more on your bill than you really ordered. the prices are really high, the quality is not great but okay.
Well the name is "Stelze" actually Literally "Stelze" means "stilt" and is in particular refering to "a long leg" (but also used for those poles used for walking in order to appear giant as an acrobatic performance = "to stilt") = and because the pork knuckle is the pork´s hind leg which is a bit longer than the pork´s front leg therefore it is called "Stelze/stilt" in Austria in order to know which pork leg is here actually in use for the dish...while the term "Haxe" which the Germans use for the pork knuckle just means "leg" in general... In Austria "Haxe" is also a totally common term in "casual informal talk" but not used for a pork knuckle but just used for someone´s legs - unless - that someone has eye-catching long legs then those are called Stelze instead in "casual informal talk"...at least in the traditional Viennese dialect/slang (= refering foremost to the older generation who still know and speak traditional Viennese dialect/slang when talking casual informal)
A dish seldom mentioned is the Kummelbraten, which you mostly can get at the buffets in the wineries up the hills. Yes it is roasted cumin pork steak and delicious.
10:37 in Austria tipping conventions are a bit more fluid. Rule of thumb: below a 100 Euro bill tip 10% above 5% and usually round up to the closest increment of ten or five for that percentage. For example if you have a 40.50 Euro bill, tip up to 45. If you have a 99 Euro bill, tip up to 105 or 110 (though no waiter will complain if you tip more).
Also if you play with card, keep some cash ready for the tip. Quite often there is no tipping option and even if there is its doubtful if the waiter gets the tip. So another rule of thumb, pay with card but tip in cash.
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You are an expert on Vienna! Agree with all you say, you didnt even miss the essential Leberkässemmel! 👍👍
Mark, who told you the pork knuckle is called "Stetzl"? very funny. It's called Stelze and, you are right, the best ones can be found in Prater.😊
Stetzl were the jewish villages in tsarist Russia.
@@botalm1878 ? really? I thought, they were called städtl (or staedtl) everywhere
what was funny for me, the moment I read it, I had to think hard, how it is called in Vienna. I forgot for a minute. I wonder, it that is how they call it in the US in the regions with german speaking descent. I hope, he reads your coment
Love the leberkaese, by far my favorite thing on the list. I may of had 5 or 6 when I first found them.
Have you tried the different kind of Leberkäse? Like with cheese and hot peppers?
@@FelixvonMontfort Yes the cheese one was really good. Did not see a hot pepper one sadly.
Nothing like a Wiener sandwich! Lol. Having been there though, this brought back wonderful gastronomical memories. 9 am and I want a sausage and cake
Hi Wolter, I definitely love your channel, but the next time you are in Vienna you give me a ring and we detour the touristy stuff and do an even tastier food stroll 😉 as you served every cliché possible 😂 still I always love to see Vienna through the eyes of a guest...maybe not different how I see SF, LV or NYC...cheers
Fun Fact: The sausage that is known in Vienna (Wien) as "Frankfurter," is known in Frankfurt (and other places) as "Wiener" (Vienna sausage). This is because the butcher who marketed this sausage moved from Frankfurt to Wien, which accounts for these two different names for the same sausage.
True. The guy who created this sausage learned his trade in Frankfurt, then moved to Vienna and created this sausage. The Viennese wanted to honor him, so they called it a Frankfurter. That survives to this day. In basically all the rest of the world, the sausage is known as a Wiener - because it was created and exported from there. All is clear, right? If you want a Wiener in Vienna, you order a Frankfurter. :D
@@jokervienna6433 Thank you for this confirmation from a Wiener ☺
@@jokervienna6433 So it is. And Danish is called Kopenhagener while its called Wienerbroed (Vienna bread) in Copenhagen. And it comes with vanilla cream, not cheese like in US.
@@botalm1878 In Sweden we say WIenerbröd - but we have not found it in Viienna. :)
@@botalm1878 My Austrian girlfriend was astonished that we had Wienerbröd and Wienernougat in Sweden. She´d never heard of it and it doesn't exist in Austria. Turns out there is an explanation for this too. I don't remember the exact years, but somewhere in the 1600:es, Danish bakers went on strike, because they weren´t payed enough. The Danish aristocracy at the time would not have it, so they "imported" bakers from Vienna to bake their bread. The bakers obviously did a good job, so the locals honoured them by naming one of their creations Wienerbröd.
i am austrian, my favourite food is pizza quattro formaggi from the turkish guy with the italian restaurant near the boarder to hungary.
Thought it will be about the famous sandwhiches from Tauber, those are worth mentioning. Needs more visits to try them all!
Berner Wurstel! One of our absolute favourite meals ever during all our European travels. We had it on the plaza of Stephansplatz and it was magical. It sounds like it was just bacon-wrapped Kaesekrainer, but it's been years since I had it and I still salivate at the thought.
Actually Berner Wurstel is a creation of an Austrian chef - Erich Berner senior - who invented them in Zell am See, Salzburg Land, Austria : he made it as a quick snack for the members of the town's Male Choir, filling the wurstel with Emmentaler cheese and wrapping them in bacon.
Very Nice wonderful cake
I really love your travel videos around the globe. As an Austrian, I would like to add something else. Be sure to eat the real beef soup with the “Tafelspitz” as it has an amazing taste. There are many small restaurants (we call them “Beisln”) where you can find other typical Viennese dishes and good Austrian Beer. I'm also missing the Viennese Gulash in the list -- Fun fact - at 9:29 you trink Grieskirchner Bier - this is a small brewery in Upper Austria (Grieskirchen has just over 5,000 residents) you can get the beer in the famous "Schweitzer Haus" ..
As austro-hungarian cuisine demands: there must be (some kind of) Gulasch!!!
Szegediner Gulasch, Schweinspörkelet, Eierschwammerlgulasch, Erdäpfigulash (mit knacker u bohnen) and so on
I had a steak in the 1st district that tasted pretty much as good as the Florentine I had in Florence but a little less pricey although it was still just as tender! The Apfel Strudel was awesome and so was the Wiener stands especially at Swedenplatz right across the street from the McDonald's. Drinking from the fountain there was fine and tasted as good as the Chicago tap water. The Kebab stands at Karlsplatz and at the many tram stations we're pretty good and I washed them down with a bottle of "Eis Tee" or maybe an Almdudler. Schnitzel is awesome no matter what meat you choose and it's my daughter's new favorite food now as she can't get enough of it! I liked the curry wurst but if you are pressed for time (and room in your stomach) you can skip it if you like but still pretty decent. All in all, I spent nearly 2 months in Vienna in the 5th district on Arbeitergasse near Margaretengurtel and I still feel like I missed out on some stuff! I can't wait to return hopefully next year for another month or 2! I loved Vienna so much I have chosen to live in the area in the next few years or so.
Oh, and if you visit when it is cold, don´t miss out on the soups and especially not the gulash. Gulash comes in many variants, and is a heavy meal that will keep you warm for many hours outside. I do not eat it in the summer, but as soon as it gets cold - gulash! And if you see antything on the menu, with "Fiaker" in it, you will get alcohol, most likely a schnaps. Originally it was for the couches of the horse drawn carrieges. They still exist, but most folks here don´t like them nowadays. It has become a tourist thing.
Fiakergulasch is with a little wiener and fried egg.
Nice video, but you really need to check the cc subtitles for us who cant hear. I can understand because I've been much to Vienna and know the lovely and hearty food.
One thing to look for in Schnitzel variants is the Surschnitzel. The meat used for it is cured pork, giving it a rather different taste and texture.
Käsekreiner, definitely. It is a must. There is a very famous kiosk just behind the Opera house, where they have everything. And - you can meet anyone there, from high to low. Of course, also buy a bottle of Champagne for some 50 Euros. Why not? :) But you can get a Käsekreiner basically everywhere. That goes for Kebab too.
But I would avoid Nashmarkt. It is very touristy nowadays, and have gotten expensive. If you want to eat some really good fish though, it is still very good. Go towards Karlsplatz, and very many good seafood restaurants are located there. Of course you have to try a Wienerschnitzel, but for me, I think it is hyped. Yes, it is good, but not worth the money. Tafelspitz is another thing, that is meat that truly melts in your mouth. Often espensive, but worth it. For tapwater, I´d say DON`T miss out! Vienna has some of the best tapwater in the world. Directly from the Alps. It is very safe to drink and is very tasty. Try it!
For wine, YES! Austria is not really known for its wine, but that is because they don´t export much - they keep the good stuff for themselves. I will only recommend a variant of grape, Gelber Muskateller. It is a white wine, that is (mostly) so well balanced exactly in the middle of sour and sweet. For me, it is like drinking gold. It just leaves you happy. :)
The little bratwurst kiosk behind the Opera is called Bitzinger, from the family that owns and runs it. They used to run the Augustinerkeller restaurang in Albertina just behind, before the big renovation and changes. I had wienerschnitzel there many times.
The Leberkäase has to be a hybrid like with cheese or pikant or whatever you like, or it hs to be thee original from horse meat. I was living 5 years from Gasstation-Käsleberkäse with 2 slices of Emmentaler and sour pickles - no mustard or ketchup. Kebap works like this "Kebap with everything + extra onions and then fill it up with chilli powder to it's breaking point when you close it" :)
Don't miss the Heurigen dinner in Grinzing either!
Yes, Heurigen are an important part of Viennese folklor: housewine, a rich buffet with various hot & cold dishes, traditional music and even dance, along with a lighthearted spirit all over the place!
About the Stelze (that's how we actually call that pig-leg-meal): For most people, one Stelze is much too much for one person, our family of 4 grown-ups eats 1 Stelze in Schweizerhaus - plus one Krautsalat (cabbage salad) per person, and maybe 1/2 portions of a carbon-hydrate side dish each.
Also I want to add that Vienna has plenty of choices for vegetarians and vegans also.
Both Tafelspitz and Sachertorte are somehow connected with Hotel Sacher :
1)About Tafelspitz: Around 1890 's the then reigning emperor Franz Joseph was said to be a very humble man, but he was also known to be a quick eater. According to the court protocol, it was only allowed to eat as long as the emperor was eating. Therefore, the guests at the end of the table remained hungry since Franz Joseph had already finished his dish by the time the last guest received his plate. After the companion was dissolved, the nobles trekked down to the nearby Restaurant Sacher, where Anna Sacher(the legendary widow, owner of the Hotel Sacher) had put together a dish, especially for such case, which was able to simmer for a long time and always ready to be served: The Tafelspitz.
2) Long before Hotel Sacher existed, a teenager named Franz Sacher, then an Apprentice Chef at notorious Prince von Metternich's court was instructed to create a novel fine dessert for Prince' s guests: he came up with a chocolate cake with a layer of apricot jam in it, which, later, was named after his son, Eduard Sacher, a pastry chef: The Sachertorte.
PS: Because of the fact that Eduard Sacher perfected his recipe during his apprenticeship in Demel Cafe & Confectionery, the owners of Demel Cafe claimed the copyright of the recipe. Eventually there was a legal battle between Sacher Cafe and Demel Cafe: it ended up with a compromise, which gave Sacher Cafe the right to call their's as "Original Sachertorte" whereas Demel Cafe's version was named "Demel's Sachertorte".
Croissant was probably first baked in Vienna
Or somewhere in Turkey/Ottoman Empire... There is and will be a largr debate about that. 🤣 But it makes sense, pastry in different layers, thats where the principle of apfelstrudel comes from, or even check on Baklava and so on.
Stelze, not Stetzl 😉
and be careful at the Schweizerhaus. its THE touristrap in Vienna.
note exactly what you order and consume, especially if you are a bigger group and stay there for a couple of hours. Otherwise you will find a couple of beers more on your bill than you really ordered.
the prices are really high, the quality is not great but okay.
Well the name is "Stelze" actually
Literally "Stelze" means "stilt" and is in particular refering to "a long leg" (but also used for those poles used for walking in order to appear giant as an acrobatic performance = "to stilt") = and because the pork knuckle is the pork´s hind leg which is a bit longer than the pork´s front leg therefore it is called "Stelze/stilt" in Austria in order to know which pork leg is here actually in use for the dish...while the term "Haxe" which the Germans use for the pork knuckle just means "leg" in general...
In Austria "Haxe" is also a totally common term in "casual informal talk" but not used for a pork knuckle but just used for someone´s legs - unless - that someone has eye-catching long legs then those are called Stelze instead in "casual informal talk"...at least in the traditional Viennese dialect/slang (= refering foremost to the older generation who still know and speak traditional Viennese dialect/slang when talking casual informal)
Fiaker Gulasch. Beefgulash w fried egg, pickle/d Cucumber, sausage, pfefferoni and Semmerl/(Bread/)dumpling
A hearty dish , rich in flavor and calories! Named after Viennese coachmen (fiaker).
Kaesekrainer is the best. And it has cheese in it which the Leberkaese has not. It has no liver either btw.
Hi there!
I just wanted to tell you that it is actually "Stelze" and not "Stetzl".
(cool video tho)
A dish seldom mentioned is the Kummelbraten, which you mostly can get at the buffets in the wineries up the hills. Yes it is roasted cumin pork steak and delicious.
10:37 in Austria tipping conventions are a bit more fluid.
Rule of thumb:
below a 100 Euro bill tip 10% above 5% and usually round up to the closest increment of ten or five for that percentage. For example if you have a 40.50 Euro bill, tip up to 45. If you have a 99 Euro bill, tip up to 105 or 110 (though no waiter will complain if you tip more).
Also if you play with card, keep some cash ready for the tip. Quite often there is no tipping option and even if there is its doubtful if the waiter gets the tip. So another rule of thumb, pay with card but tip in cash.
Coll video, but it´s STELZE and not STETZL ;)
But only the veal is the original Wiener Schnitzel by all
😢Other Schnitzel you must write that with pork or chicken or all other stuffs
😮
a Stelzn!!!!! not Stenzel