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 is Viennese cooking with contemporary trends and are made with top-quality regional and organic ingredients. 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, [email protected] 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 18 th 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 18 th 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, came to Vienna from Hungary, while the extremely thin dough, kneaded by hand for strudel is influenced by Turkish cuisine. 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. Starters Home-made aspic of mushrooms A, O with mint salad and tarragon 7,50 Lukewarm marinated Danube pike-perch A, F, D, N with carrot-pole beans salad 7,50 Marinated calf’s tongue H, L with pumpkin seed oil-vegetable vinaigrette and horseradish, garnished with radicchio-sprout salad 8,90 Viennese beef salad C, L, M on blanched tomatoes, served with red onion and lamb’s lettuce salad 6,90 Roasted goat cheese coated with bacon G, O on green salad with herbs and basil oil 9,50 Soups Viennese consommé L, M with side dishes to choose: sliced pancakes A, C, G , semolina dumplings A, C, liver dumplings A, C or vermicelli A, C 4,80 Cold tomato soup A, D, L with tomato cubes marinated with potato vodka 6,30 Couvert with bread and spread € 2,50 per person The roast Roasting on a grill is one of the oldest cooking methods and was already known in Roman times. Finds of utensils from that time (such as grills) as well as Roman cookbooks are evidence of this cooking technique. The Roman cookbook "De re coquinaria" by Apicius (from the second half of the 1st century BC) already contains a recipe for meat rolls, which are dried on a grill over a small fire following browning in an oven. Medieval cookbooks also mention roasting on a grill as a preparation method. While previously the roast was prepared on a grill, gradually frying and stewing in a pan became more popular. The "Nützliches Koch-Buch" cookbook (published in Steyr, in Upper Austria) by Ignaz Gartler describes a method intermediate between roasting and stewing. Around 1800 Viennese cuisine was already familiar with the roasted, stewed, stuffed, minced and baked roast, as well as with onion roast, roast in a cream sauce, with cabbage, Malaga (= wine) and baked and boiled onions. There was also the roast with garlic, on its own, with potatoes, with rice and tomatoes, and with anchovies. J.M. Heitz (1902) calls the onion roast "Rostbraten aux oignons à la Viennoise", suggesting a close link to Vienna. The roast can be made in many different ways. We offer the following Our roast specialities Roast with fried onions A, G, L, M, O with roast potatoes with rosemary and gherkin pickled with mustard seeds 14,90 Fried Roast A, C, L, M with home-made salad of Kipfler potatoes 16,20 Roast Esterházy A, C, G, L, M, O with brioche dumpling slice and gherkin pickled with mustard seeds 16,20 Roast with mushrooms A, G, L, M, O served with buttered tagliatelle 15,90 “Reind’l” roast A, G, L, M, O with mashed potatoes and pickled gherkin 15,90 Roast with chanterelles A, C, G, L, M, O with small butter dumpling 16,20 Please make your choice between medium rare roasted and braised roast! Main dishes „Viennese classics“ Deep-fried beef “Viennese style” A, C, G, M, O (roast beef marinated with sweet mustard and grated horseradish) with crisp lamb’s lettuce salad and sweet pepper slices 15,10 Boiled beef A, C, F, G, L, M, O with root vegetables, fried grated potatoes, pole beans in cream sauce with dill, apple horseradish and chive sauce 16,20 Viennese Schnitzel A, C, L, M fried escalope of veal served with home-made potato salad 21,50 Fried boneless chicken A, C, G, L, M with potato-cucumber salad 12,50 Creamy pasta with ham au gratin A, C, D, G, H, O served with leaf salad 11,90 Chanterelles in cream sauce with bread dumpling slices A, C, G, L, O 12,90 Egg dumplings with green salad A, C, G, O 11,90 Roasted fillet of char A, C, D, G, H, O with almond butter, parsley potatoes and root vegetables 16,90 Dessert & cheese Strudel of Morello cherries A, C, F, G, H with vanilla ice-cream and whipped cream 6,00 Slice of red currant cake A, C, G with egg liqueur cream 5,90 Pancakes with apricot jam (2 pieces) A, C, G fresh from the pan 4,90 Vanilla cream pudding G with stewed raspberries and whipped cream 5,90 Austrian cheese variation A, F, G, H, N, O 5 different sorts of cheese with nuts, grapes and bread 14,00 Our aperitif for summer Berry Sprizz O Prosecco with mineral water, elder flower syrup and fresh berries 0,25 l 5,10 Aperol Fizz O Aperol with mineral water, fresh lemon juice and sugar syrup 0,25 l 5,10 Tocco Rosso O Campari with Prosecco, elder flower syrup and fresh mint 0,25 l 5,10 Aperitif Martini rosso O / extra dry O 5 cl 4,80 Aperol Spritzer O 0,25 l 4,90 Schlumberger Sparkling Brut O 0,1 l 7,50 0,75 l 55,60 Schlumberger Sparkling Brut with orange juice O 0,1 l 7,50 Roederer Brut Premier 0,375 l 65,90 Longdrinks Campari Soda 4 cl 6,90 Campari Orange 4 cl 7,50 Vodka Lemon 4 cl 7,50 Vodka Orange 4 cl 7,50 Rum Cola 4 cl 7,50 Whiskey Cola A 4 cl 7,50 Gin Tonic 4 cl 7,50 Non-alcoholic beverages Home-made ice tea with basil and lemon 0,25 l 3,30 0,5 l 5,40 Home-made lemonade with peach and lavender 0,25 l 3,30 0,5 l 5,40 Frucade Orange 0,35 l 3,30 Almdudler 0,35 l 3,30 Coca-Cola 0,33 l 3,30 Coca-Cola light 0,33 l 3,30 Schweppes Bitter Lemon 0,2 l 3,40 Schweppes Tonic Water 0,2 l 3,40 Organic Apple Juice “Topaz”, Obsthof Göthans 0,25 l 4,10 Sparkling Organic Apple Juice “Topaz” , Obsthof Göthans 0,25 l 3,20 0,5 l 6,40 Pear juice “Williams”, Obsthof Göthans 0,25 l 4,10 Sparkling Pear Juice “Williams”, Obsthof Göthans 0,25 l 3,20 0,5 l 6,40 Organic Grape juice “Demeter quality”, Meinklang 0,25 l 4,90 Organic Sparkling Grape Juice “Demeter quality”, Meinklang 0,25 l 3,50 0,5 l 7,00 Pago Fruit Juice apple, black currant, apricot, orange, 0,2 l 3,30 *Youth drinks Mineral water Vöslauer Mineral water sparkling * 0,33 l 3,00 0,75 l 5,90 Vöslauer Mineral water still * 0,33 l 3,00 0,75 l 5,90 San Pellegrino 0,75 l 9,90 Acqua Panna 0,75 l 9,90 Beer Ottakringer Zwickl A 0,2 l 2,90 0,3 l 3,90 0,5 l 4,90 Ottakringer Wiener Original A 0,2 l 2,90 0,3 l 3,90 0,5 l 4,90 Ottakringer shady 0,5 l 4,60 Wheat beer 0,5 l 5,20 Null Komma Josef non-alcoholic beer 0,33 l 3,90 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.