The Best Viennese Breakfast (Here and in Austria)

Even as the November/December issue of Edible Manhattan starts to hit the streets, we still can’t stop thinking about our travel issue, especially the article contributor St. John Frizell filed on Austria. He followed Manhattan chef Kurt Gutenbrunner on a trip to his homeland near Vienna, where the pair ate, drank and made their way to farms and fields in the Austrian countryside. If you happen to be inspired by the story to make the trip to Vienna, we recommend the beautiful boutique hotel filled with contemporary art where our writer laid his weary head (and full belly) each night.

The beautiful boutique hotel called the Alstadt Vienna.

Even as the November/December issue of Edible Manhattan starts to hit the streets, we still can’t stop thinking about our travel issue, especially the article contributor St. John Frizell filed on Austria.

He followed Manhattan chef Kurt Gutenbrunner on a trip to his homeland near Vienna, where the pair ate, drank and made their way to farms and fields in the Austrian countryside.  The trip was halfway inspired by our editor-in-chief’s love of the chef’s culinary skills here in the city, where he runs five restaurants. In fact, she says, “Blaue Gans has one of the best breakfasts in all America, from the gorgeous Austrian pastries to the perfect poached egg served in a martini glass.”

Speaking of breakfasts, if you happen to be inspired by the story to make the trip to Vienna, we recommend the beautiful boutique hotel filled with contemporary art where our writer laid his weary head (and full belly) each night.  Called the Altstadt Vienna, it’s around the corner of the MuseumsQuartier, the Ringstrasse and Mariahilferstrasse, which is the city’s longest shopping street, and is renowned for its over-the-top breakfast buffets, filled with rolls and pastries of all kinds, plus pates and eggs. The place is so lovely we almost could include the Altstadt Vienna and Austria again in our next issue: It’s on design.

 

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Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.