“Paprikas Csirke”, Paprikahendl in Austrian (Paprika Roast Chicken) is a Pannonian recipe fully in the Imperial and Royal tradition of the Habsburg empire. Its preparation...
The traditional farmer’s “Jause” (snack platter of cold meats and cheese) developed into the popular “Brettljause” which, as the name suggests, is served on a...
Our traditional Martinigansl (St. Martin’s Day goose) tastes particularly good in November but also, of course, on all other days of the year, too. With...
With its crispy skin and tender, succulent meat, roast pork, also known as “Bratl”, is a traditional Austrian dish which is particularly popular on Sundays....
If you want to take the Faschierter Braten (Meatloaf) to the next level, try the “Stephanie-Braten” which is like the meatloaf but enhanced with egg,...
Tender vegetables with delicately cooked, melt-in-the-mouth beef in an aromatic gravy – this is the classic Esterházy-Rostbraten. The Austrian pot-roasted beef dish with root vegetables...
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