Austrian Cuisine: It’s not just offal

 

Though he had a refined palate, our dear founder, Fred Poe, rarely met a schnitzel he didn’t like.


His love of Austrian cuisine (and the country itself) knew no bounds. We think he would be pleased to know that his favorite fare is now finally having its moment.  A new generation of chefs has taken over Austrian cuisine outside of Vienna. (Heinz Reitbauer of Steirereck and Konstantin Filippou having already made Vienna pilgrimage worthy).

Note that you’ll want to rent a car to get to the following destination restaurants:  

Bootshaus, Traunkirchen Der Seehof, Goldegg, near Salzburg Gut Purbach, Purbach am Neusiedler See , Neufelden

At Gut Purbach, a 30-minute drive from the airport, Max Stiegl is cooking the woodcock of your dreams; and in the artsy Der Seehof hotel, near Salzburg, offal-obsessed chef Sepp Schellhorn operatically blurs the boundaries between tradition and fine, edgy dining. At the Bootshaus, in the Salzkammergut area of upper Austria, Lukas Nagl works his magic on only-found-here fish, like riedling, caught in the clear waters of nearby Lake Traunsee. The zenith of new Austrian cuisine, however, is at  in the diminutive village of Neufelden. Here, Helmut and Philip Rachinger (father and son) improvise their daily routine.

Source: Conde Nast Traveler

 
ExperiencesKelcey Towell