A Cordial Welcome to the Wiener Rathauskeller
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A cordial welcome to the Wiener Rathauskeller. In 1899, Rathauskeller was inaugurated by the Mayor of Vienna Dr. Karl Lueger with a toast to “His Imperial a Royal Apostolic Majesty, Emperor Franz Josef I”, and to this day it is known as the home of “good taste”. The Wiener Rathauskeller offers a unique blend of tradition and enjoyment. Whether it is a cosily wine tavern atmosphere you want or an elegant dinner, this is where you can take delight in everything from classic Viennese cuisine to a gala buffet in the great tradition of Viennese hospitality. Our culinary creations merge traditional, home-style cooking with contemporary trends and are made with top-quality regional and organic ingredients. Many people take pleasure in consciously experiencing the seasons of the year and enjoying seasonal changes with all their senses. Regional and seasonal – sometimes rare – Austrian ingredients are part of our values. Our restaurant stands for natural ingredients, down-to-earth, authenticity and regionality and offers you’re the highlights of Viennese cuisine. Thank you for being our guest Your Wiener Rathauskeller-Team Rathausplatz 1, 1010 Wien, phone: +43 (0)50 876‐1001, office@wiener‐rathauskeller.at Opening hours: Monday to Saturday 11.30 a.m. to 3.00 p.m. and 6.00 p.m. to 11.30 p.m. Kitchen closes at 11.00 p.m., closed on Sunday and bank holidays www.wiener‐rathauskeller.at The Finest Viennese Cuisine The Origins of Viennese Cuisine An Italian influence dating back to around 1600 can still be identified today in the names used for ingredients and dishes: Risibisi, Melanzani, Maroni, Biskotte, Zitrone. In the 18th century, a French influence began to make its mark due to French etiquette and the French language spoken in diplomatic circles. Hence, it became common practice in the bourgeois world to use the term “bouillon” when referring to soup. By the end of the 18th century, the term “Viennese cuisine” appeared in German-language cookery books and it was mistakenly believed to be the same as Austrian cuisine. Katharina Prato’s “South German Cuisine”, published in 1858, was one of the first cookery books to include Hungarian, South Slav, Polish, Italian, Jewish and Bohemian items alongside Austria, and especially Viennese, cuisine. Traditional Viennese cuisine is shaped by the early influence of immigrants from the countries and regions of the Dual Monarchy of Austria-Hungary from 1867 to 1918 Due to the city’s position close to the border of Hungary, Bohemia and Moravia, it is predominantly dishes from these countries which are found on menus. This is how the Viennese versions of goulash, including Viennese goulash, fiaker goulash and gypsy goulash, and strudel, with its extremely thin dough, kneaded by hand an influenced by Turkish cuisine, came to Vienna from Hungary. It was mainly pastry items which came from Bohemia, such as “Golatschen”, which are Viennese pastries, and “Palatschinken” which are Viennese pancakes. In addition, dumplings, which are served with roast pork, also came from Bohemia. Cold starters Beef jelly „Viennese style“ A C G L M O with shalott rings, emulsion of pumpkin seed oil and Styrian beetle bean cream Tartar of beef „Wiener Rathauskeller“ A C G with freshly toasted organic baguette and quail egg Organic tomato-bread salad A C G with fresh chervil Home-made mixed salad G M (with tomatoes, cucumber, cabbage and potatoes) Warm starters Variation of Austrian duck A C G L M O (parfait with home-made thyme brioche and refined pieces of duck in tramezzini bread) served with quince mousse Bolognese of cauliflower „Viennese style“ A C G with breadcrumbs and egg Suppen Viennese consommé A C G L with side dishes to choose: sliced pancakes, semolina dumplings, liver dumplings or noodles Cream of salsify soup A C G L O with black pudding filled ravioli Main dishes „Viennese classics“ Stew of calf’s pluck A C G L M O with Riesling wine ceam and fluffy tramezzini bread dumpling Beef goulash A C G L M O with dumpling Boiled beef A C G L O with home-made soufflé of horseradish-bread cream, fresh chive sauce and apple-horseradish sauce Viennese Schnitzel A C G L M O fried escalope of organic veal served with potato salad Carved fried chicken A C G L M O with potato-cucumber salad Main dishes „suggestions oft he chef“ Escalope of pork A C G H L M with rice with peas and roasted pea pods Vanilla roast beef A G L M O with roast potatoes Roasted pike-perch from Neusiedlersee A D G L M O on mashed potatoes with mustard and purple carrot Roasted wild trout A D G L O with mashed sweet potatoes with chili and market-fresh vegetables Vegetarian dishes Roasted bread dumpling A C G with organic free range eggs and seasonal salad Variation of beet G L O (beetroot purée and yellow beet) Fresh wok-fried vegetables A C G H with poached potatoes Dessert „Modern semolina dessert“ A C G H fresh orange-semolina mousse and oven-baked semolina tartlet served with orange-kumquat stew Home-made apple strudel A C G H with apple-cinnamon sorbet Cream strudel prepared in the kitchen of the Wiener Rathaus A C G H with bourbon vanilla sauce Home-made seasonal sorbet A C G H with small beer of the Wiener Rathauskeller Aperitif Martini dry / bianco / rosso 4 cl LONG DRINKS Campari Soda 4 cl Campari Orange 4 cl Vodka Lemon / Orange 4 cl Bacardi Cola 4 cl Whiskey Cola A 4 cl Gin Tonic 4 cl NON-ALCOHOLIC BEVERAGES Freshly squeezed orange juice 0,125 l Tomato juice flavoured with celery L 0,2 l SPARKLING WINE BY THE GLAS Frizzante O 0,1 l Bellini with Frizzante O 0,1 l Aperol Spritzer O 0,25 l Non-alcoholic beverages Vöslauer Mineral water sparkling 0,33 l Vöslauer Mineral water still 0,33 l Vöslauer Mineral water sparkling * 0,75 l Vöslauer Mineral water still * 0,75 l Frucade Orange 0,35 l Almdudler 0,35 l Coca-Cola 0,35 l Coca-Cola light 0,35 l Schweppes Bitter Lemon 0,2 l Schweppes Tonic Water 0,2 l Apple Juice Cox Orange, Obsthof Göthans 0,25 l Sparkling Apple Juice Cox Orange, Obsthof Göthans 0,25 l Sparkling Apple Juice Cox Orange, Obsthof Göthans 0,5 l Pear juice “Williams”, Obsthof Göthans 0,25 l Sparkling Pear Juice “Williams”, Obsthof Göthans 0,25 l Sparkling Pear Juice “Williams”, Obsthof Göthans 0,5 l Pago Fruit Juice red currant, apricot, orange, strawberry, tomato 0,2 l Milk* G 0,25 l *Youth drinks Viennese Wine You can rely on the ancient Romans. When soldiers were looking for a good place for a border fortress along the Danube in the 1st century of the Roman Empire, they decided on the Celtic village of Vindobona. It was here that they found well-kept vineyards and hillside plantations and this great location caught the eye of these visitors from the south. Wine growing in this area, which is today’s Vienna, was nothing new even back then; archaeological find reveal that wine has been cultured at Nußberg, Kahlenberg, and Bisamberg since 750 BC. Nevertheless, the Romans brought their cultured vines with them and systematically expanded the business of wine growing. From the 12th century onwards, written documents concerning vineyards and their owners have been found, revealing the importance of wine growing, which was blossoming throughout the entire Middle Ages. During both of the sieges made by the Turks in 1529 and 1683, wine growing experienced major setbacks. The land beyond the city wall was destroyed by the Ottoman army and the Thirty Years’ War also left its mark. Viennese Wine conquers Vienna At the beginning of the 20th century, Vienna’s rapid urban growth pushed wine growing out towards the fringes of the city. Here, however, it was able to maintain its position. Today, 678 hectares of land are covered by vines, whereby the majority of modern Viennese wine growing is essentially found in the regions of Nußberg / Kahlenberg, Bisamberg and Maurerberg. In the second half of the 20th century, for a long time it seemed as though wine growing would go to rack and ruin due to the overwhelming success of the “Heuriger” (wine taverns). The Viennese wine’s image was characterized too much by the taverns that served the “G’spritze” (wine with sparkling water). The high quality of Viennese wine is relatively young and top class vines from the metropolis on the Danube River are all the more becoming the talk of the industry. Paradoxically, these wines first became famous abroad, since the Viennese themselves associated their wine with cosy wine taverns and they did so to such an extent that for a long time, top-quality wines from the capital rarely made it onto the menu in Viennese restaurants. May sommeliers would advise their guests “If you’d like a Viennese wine, you need to go to the Heuriger.” Today, the wine from Vienna is finally conquering its own city. The choice of wines on offer has become differentiated: the “Heurige” still remains an original flagship of the city, however wine lovers also find vines that are counted among the country’s best and are internationally sought-after, more than ever before. Wines that are characterised by their soil, which is completely different in the North and South of the city, and which particularly benefit from the microclimate, due to the closeness of the Danube River. Austrian Wine Precious culture, extraordinary delight By international standards, Austria is a small, but exquisite wine country, producing no run- of-the-mill wine, but a rarity.