Popular baked items, often served in Vienna during Advent and over the Christmas holidays, are Vanilla Kipferl - small, crescent-shaped Vanilla cookies. And here's how to bake them: #Vienna #VienneseRecipe #Vanillekipferl #CrescentShapedVanillaCookies #Christmas #baking Ingredients: 300 g flour (fine) 80 g icing sugar pinch of salt 80 g walnuts (peeled and ground) 2 egg yolks 200 g butter (cold) pulp from 1 vanilla pod 100 g icing sugar for tossing flour for the work surface Preparation: Combine the flour, icing sugar, ground walnuts and salt, and heap onto a baking tray. Make a shallow hole in the middle and beat in the egg yolk. Place small pieces of butter around the edge of the flour. Cut them into smaller pieces and then, with cold hands, quickly knead the mass into a smooth dough. (It is quicker and easier to use a blender). Shape the dough into a ball and cover with plastic wrap. Refrigerate for about 30 minutes. Preheat the oven to 170° C. Form small, finger-width rolls out of the dough and cut pieces about 1 cm thick from them. Roll into small balls and, on a lightly-floured surface, shape into crescents. Place on a baking tray lined with baking paper and bake for 12-15 minutes. Loosen the crescents from the paper with a spatula, allow to cool, then toss them in the vanilla icing sugar. Allow to cool on a cake grid and then put into a cookie tin. More Viennese recipes: http://recipes.vienna.info //// Credits: Idea & Concept: Vienna Touristboard Director: Christian Gstöttner Camera: Georg Weiss / David Moser Editing, Animation: Matthias Kohlhuber / Bernd Schmid Set Styling: Miriam Eberhard Produced by OBSCURA / Die Kreativwerkstatt //// To be sure not to miss anything subscribe to our channel http://www.youtube.com/Vienna Find all info about Vienna at http://www.vienna.info Viennas Facebook Account: https://www.facebook.com/ViennaTouristBoard Vienna twitters at: https://twitter.com/viennainfob2b

Carnival in Vienna has a lot of delicious desserts to offer. The Carnival Doughnut is one of them and typical of Vienna. According to legend, it is the creation of Cäcilie Krapf, a Viennese cook at the royal court, who apparently gave this carnival delicacy its name. Take a look at this krapfen recipe... #ViennaNow #Vienna #ViennaTouristBoard #Host #VienneseRecipes #VienneseCuisine #Krapfen #Faschingskrapfen #ViennaFoodTrip Get more Viennese recipes: https://www.wien.info/en/shopping-wining-dining/viennese-cuisine/recipes Serves: 16 Ingredients: 500 g plain flour 60 g granulated sugar 35 g yeast, crumbled 120 g butter, lukewarm 8 g vanilla sugar 10 g salt Lemon zest 5 ml rum 5 egg yolks 1 egg 125 ml milk, warm 500 ml Oil for frying 150 g apricot jam for filling Preparation: Put the flour, granulated sugar, yeast, butter, vanilla sugar, salt, lemon zest, rum, egg yolk, egg and milk in a mixing bowl and knead well until the dough separates from the sides of the bowl. Cover with a tea towel and let rise in a warm place (preferably at 28-30 °C) for about 15 minutes, until the volume of the dough has increased significantly and the surface shows cracks. Knead the dough well on a floured work surface, divide into pieces weighing about 40 g, drag and place on a baking tray lined with baking paper and let rise again covered with a tea towel, about 30 min. Heat the oil in a shallow pan and fry the doughnuts until they are golden brown on each side. Drain the finished doughnuts briefly, fill with apricot jam and serve sprinkled with powdered sugar. //// Credits: Idea & Concept: Marco Magharai / Vienna Touristboard Director: Christian Gstöttner Camera: Georg Weiss / David Moser Editing, Animation: Matthias Kohlhuber / Bernd Schmid Set Styling: Miriam Eberhard Produced by OBSCURA / Die Kreativwerkstatt //// To be sure not to miss anything subscribe to our channel http://www.youtube.com/Vienna Find all info about Vienna at http://www.vienna.info Viennas Facebook Account: https://www.facebook.com/ViennaTouristBoard Vienna twitters at: https://twitter.com/viennainfob2b Vienna's Instagram Account: https://instagram.com/viennatouristboard/

VIENNA FOODTRIP - Martini Goose (Martinigansl). In the autumn, the Martinigansl, a goose dish served around St. Martin's Day, can traditionally be found on the menus of Vienna's restaurants. But it's quite easy to prepare the Martinigansl yourself at home. We have the recipe. #Vienna #VienneseRecipes #MartiniGansl #MartiniGoose #VienneseKitchen Ingredients: Ingredients for the red cabbage 130g sugar 5 cloves 1 cinnamon stick 1 bay leaf 5 juniper berries 250ml apple juice 250ml red wine 250ml orange juice 1 level tsp salt 100g lingonberries Pepper 1 head of red cabbage Ingredients for the filling 1 onion 1 orange 2 apples 1 garlic clove Marjoram Salt Pepper Water Ingredients for the potato dumplings 1kg floury potatoes Nutmeg 1 tbsp semolina 300 g potato starch For the red cabbage, caramelize the sugar together with the cloves, cinnamon stick, bay leaf and juniper berries. Then deglaze with apple juice, red wine and orange juice. Add the salt, lingonberries and pepper and bring to a boil. For the goose, cut up an onion, an apple and an orange into course chunks, and finely chop the garlic. Mix everything with the marjoram, salt and pepper. Place the goose into a baking dish, season with salt and pepper, and stuff. Now turn the goose and season the bottom side with salt and pepper. Add the remaining stuffing and pour water on top. Roast in the oven at 140° for about 45 minutes. Now chop up a head of red cabbage and transfer to a pot. Strain the marinade through a sieve and pour this over the red cabbage. Allow to cook for about 45 minutes while covered with a lid. Remove the goose from the oven, turn and drain off the excess liquid. Roast at 160° for approx. 1.5 hours until done. For the potato dumplings, cook and peel the potatoes. Then mash them in a bowl. Mix the mashed potatoes with nutmeg, semolina and potato starch and knead thoroughly. Form into dumplings and cook gently for about 15 minutes. To finish off the red cabbage, grate an apple into the red cabbage and allow it to cook a little while. Serve the goose with potato dumplings and red cabbage, and pour the juice on top! //// More recipes: http://recipes.vienna.info //// Credits: Idea & Concept: Vienna Touristboard Director: Christian Gstöttner Camera: Georg Weiss / David Moser Editing, Animation: Matthias Kohlhuber / Bernd Schmid Set Styling: Miriam Eberhard Produced by OBSCURA / Die Kreativwerkstatt //// To be sure not to miss anything subscribe to our channel http://www.youtube.com/Vienna Find all info about Vienna at http://www.vienna.info Vienna's Facebook Account: https://www.facebook.com/ViennaTouristBoard Vienna twitters at: https://twitter.com/viennainfob2b Vienna's Instagram Account: https://instagram.com/viennatouristboard

The word „frittata“ originates from Italy and means – literally translated – „something that is baked in oil“. Until the 19th century in Vienna the word was used to denote Palatschinken (crêpes) in general. But very soon it became an independent specialty of the Viennese (soup) cuisine! #Vienna #ViennaFoodtrip #FrittatenSoup #BeefSoup #VienneseSoup #VienneseCuisine Classic Viennese Beef Soup - Ingredients: 500 g (1 lb) beef for boiling (first-cut flank, brisket or chuck) bones herbs and vegetables for making soup 1/2 onion 3 egg whites salt some chives or parsley Preparation: Wash the meat and pat dry with kitchen paper. Cut into cubes and place in 2 liters (2 qt) of cold water. Fry the onion without fat in an (old) pan on the cut surface until golden brown. Wash the bones in cold water and, together with the soup vegetables and onions, add to the meat. Bring to the boil and let simmer for about 2 hours. Let the soup cool and skim off the fat. Whisk the egg whites with 250 ml (0,4 pt) of cold water, and stir slowly into the soup. Simmer until it becomes transparent. Drain through a dish towel, and add salt to taste. Frittaten (crêpe slivers) - Ingredients: 75 g (2/3 cup) flour (fine) 125 ml (0,2 pt) milk eggs salt 30 g (1/8 cup) butter Preparation: Prepare a crêpe mixture with the flour, milk, eggs and salt. Heat the butter in a pan and make thin crêpes from the mixture, frying them golden brown on both sides. Roll up each crêpe individually and slice finely. Distribute the slivers in a soup bowl and pour over hot soup. More Viennese recipes: http://recipes.vienna.info //// Credits: Idea & Concept: Vienna Touristboard Director: Christian Gstöttner Camera: Georg Weiss / David Moser Editing, Animation: Matthias Kohlhuber / Bernd Schmid Set Styling: Miriam Eberhard Produced by OBSCURA / Die Kreativwerkstatt //// To be sure not to miss anything subscribe to our channel http://www.youtube.com/Vienna Find all info about Vienna at http://www.vienna.info Viennas Facebook Account: https://www.facebook.com/ViennaTouristBoard Vienna twitters at: https://twitter.com/viennainfob2b Vienna's Instagram Account: https://instagram.com/viennatouristboard/

We show you how to make an authentic Austrian Kaiserschmarren - VIENNA FOODTRIP - Kaiserschmarren Recipe. Kaiserschmarren is prepared from pancake dough and – besides the Sacher Cake – one of the most popular sweets of the Viennese cuisine. Enjoy this imperial Viennese delicacy! One of the many legends about the origin of Kaiserschmarren says that Emperor Franz Joseph I liked to have Palatschinken (pancakes) for dessert. If the cook made them too thick or torn, they were served to the staff as "Kaiserschmarrn", because they were not good enough for the Emperor. #Austria #Vienna #ViennaFoodtrip #Kaiserschmarrn #VienneseRecipes #AustrianDish #KaiserschmarrenRecipe #AuthenticKaiserschmarren #ViennaTourism Ingredients for the Kaiserschmarren recipe: - 250 ml milk - 6 egg whites - 6 egg yolks - 130g flour, fine - 2 Tbsps sugar - shot of rum - 1 Tbsp vanilla sugar - lemon juice - 2 Tbsps raisins - pinch of salt - normal sugar and icing sugar for dusting butter for baking Preparation: Beat the egg whites and sugar in a bowl until stiff. In another bowl, combine the milk, flour, egg yolks, lemon juice, rum, vanilla sugar and salt. Stir until batter is smooth. Fold in the egg whites. In a large ovenproof pan, heat some butter and pour in the batter. First brown on the stove, then turn over and bake both sides until brown in a preheated oven at 180 °C. Take the pan out of the oven and, using 2 forks, break the mass into small pieces. Mix in the raisins, sprinkle with sugar and put into the oven again until the sugar is caramelized. Serve with icing sugar. Cooking time: 8-10 minutes Oven temperature: 200 °C Ingredients for the plum sauce (Zweschkenröster): - 500g plums, small and firm - 100g sugar - 100ml red wine - Pinch of cinnamon - orange peel from ½ an orange, cut in large strips - juice from 1 lemon Preparation of the plum sauce (Zwetschkenröster): Halve and pit the plums. Caramelize the sugar, then pour over the red wine. Simmer until the liquid is reduced by half. Add plums, a pinch of cinnamon, the orange peel and simmer for 8-10 minutes. Add lemon juice to taste, and remove the orange peel. Allow to cool. Cooking time: 8-10 minutes More Viennese recipes: http://recipes.vienna.info //// Credits: Idea & Concept: Vienna Touristboard Director: Christian Gstöttner Camera: Georg Weiss / David Moser Editing, Animation: Matthias Kohlhuber / Bernd Schmid Set Styling: Miriam Eberhard Produced by OBSCURA / Die Kreativwerkstatt //// To be sure not to miss anything subscribe to our channel http://www.youtube.com/Vienna Find all info about Vienna at http://www.vienna.info Viennas Facebook Account: https://www.facebook.com/ViennaTouristBoard Vienna twitters at: https://twitter.com/viennainfob2b Vienna's Instagram Account: https://instagram.com/viennatouristboard/

This Viennese delicacy is generally served with salad. Getting hungry? Happy cooking! #Vienna #VienneseRecipe #ViennaFoodtrip #EggDumplings #Eiernockerl Serves: 4 Ingredients: 300 g (2 ¾ cup) flour (fine) 3 eggs (for the dumpling mix) 4 eggs (for the egg mixture) 150 ml (0,25 pt) milk 2 tbsps butter (melted) 2 tbsps butter (or lard for frying) some oil (for the dumplings) salt pepper ground nutmeg chives (for decoration) Preparation: In a large pot combine flour, melted butter, eggs and a pinch of salt and mix well with the milk. Mix until the batter becomes smooth and not too thick. Add more milk if necessary. Bring saltwater to boil in a large pot. Using a spaezle slicer, let the batter drip directly into the boiling water (otherwise the dumplings will stick together). As soon as the dumplings begin to float at the top of the water, drain them and douse with cold water. Dribble in a few drops of oil, and stir through so the dumplings don't stick together. Toss the dumplings well in a pan with butter. Season the eggs with salt, pepper and nutmeg and stir. Pour over the dumplings and cook for no more than two minutes. Serve the egg dumplings on a warmed plate and sprinkle with chives. Suggested side dishes: Lettuce salad and beer More Viennese recipes: http://recipes.vienna.info //// Credits: Idea & Concept: Vienna Touristboard Director: Christian Gstöttner Camera: Georg Weiss / David Moser Editing, Animation: Matthias Kohlhuber / Bernd Schmid Set Styling: Miriam Eberhard Produced by OBSCURA / Die Kreativwerkstatt //// To be sure not to miss anything subscribe to our channel http://www.youtube.com/Vienna Find all info about Vienna at http://www.vienna.info Viennas Facebook Account: https://www.facebook.com/ViennaTouristBoard Vienna twitters at: https://twitter.com/viennainfob2b Wiens Instagram-Account: https://instagram.com/viennatouristboard/

Originally, goulash was the dish of Hungarian sheperds. At the beginning of the 19th century, however, the peppery meat dish found its way into the Viennese cuisine and developed many variations like the Esterházy goulash or the Fiaker goulash. The numerous varieties illustrate its popularity. In Vienna, the “Saftgulasch” (literally “stock goulash”) is especially favored. Its main ingredients are fatless meat and onions which are the secret of every good goulash. Rough rule of thumb: The amount of onions should be at least three quarters of the amount of meat! #Vienna #ViennaNow #VienneseGoulash #ViennaFoodtrip #Saftgulasch Serves: 6-8 Ingredients: 1,5 kg (3 lb) beef shank 1,25 kg (2 st) onions 150 g (2/3 cup) dripping (or oil) 2 tbsps tomato paste 4 tbsps paprika powder (sweet) 2 cloves of garlic a little lemon rind, grated apple vinegar 2 juniper berries, pressed pinch of marjoram pinch of ground caraway seeds pinch of sugar ground pepper salt 2 tbsps flour approx. 2 l (2 qt) water Preparation: Slice onions. Cut the meat into cubes, approx. 50 g each. Heat the dripping in a large pot and fry the onions until golden brown. Add juniper berries, marjoram, caraway seeds, sugar, pepper and salt and briefly sauté. Stir in paprika powder, tomato paste, garlic and lemon rind and quickly add vinegar and 1 liter of water. Bring to boil then add the cubed meat and let stew for about 2 1/2 hours. Stir repeatedly and add water if necessary. When the meat is almost done, stir well and add the rest of the water. Let cook for a while longer then add salt to taste. Mix the flour with a bit of water, stir and add to the goulash to bind. Suggested side dishes: Fresh bread rolls or alt potatoes More Viennese recipes: http://recipes.vienna.info //// Credits: Idea & Concept: Vienna Touristboard Director: Christian Gstöttner Camera: Georg Weiss / David Moser Editing, Animation: Matthias Kohlhuber / Bernd Schmid Set Styling: Miriam Eberhard Produced by OBSCURA / Die Kreativwerkstatt //// To be sure not to miss anything subscribe to our channel http://www.youtube.com/Vienna Find all info about Vienna at http://www.vienna.info Viennas Facebook Account: https://www.facebook.com/ViennaTouristBoard Vienna twitters at: https://twitter.com/viennainfob2b Vienna's Instagram Account: https://instagram.com/viennatouristboard/

In Vienna, there is disagreement about whether the apple strudel filling should be prepared with or without crumbs. Even though the famous Hotel Sacher supposedly resolved this issue once and for all, the debate continues. You will have to see for yourself which version of this Viennese delicacy you like better! Here is the apple strudel recipe. #Vienna #ViennaFoodtrip #AppleStrudel #VienneseRecipes #pastry Ingredients: Strudel pastry (use ready-made pastry or see recipe below) 1,5 kg apples (Elstar or other similar type) 1 lemon (juice) 60 g raisins (soaked in rum) 200 g butter (melted) 100 g sugar 2 tbsps vanilla sugar 100 g bread crumbs 1 pinch cinnamon powder butter (for daubing) icing sugar (for dusting) 1 egg (for daubing) Preparation: Peel and seed the apples. Slice into very thin slices. Dribble over some lemon juice. In a bowl, combine 2 tablespoons of raisins and 1 tablespoon of vanilla sugar. Brush the pastry dough with half of the melted butter, using the rest of the butter to fry the breadcrumbs. Combine the crumbs with the rest of the vanilla sugar and cinnamon and sprinkle over the pastry. Distribute the apples evenly over the pastry. Roll with the help of a dish towel. Make sure the ends arewell closed. Place the strudel on a greased baking tray. (If the tray is too small, bend the strudel into a horseshoe shape). Brush with beaten egg or melted butter and bake in a preheated oven at 180 °C for 30–40 minutes. When done, let the strudel cool, and dust with icing sugar. The strudel can be served either warm or cold. Recipe for the pastry: Ingredients: 250 g flour (fine) 1 pinch salt 1 tbsp oil 2 tbsps butter (melted for daubing) 125 ml water (lukewarm) 2 egg yolks (for daubing) icing sugar (for dusting) oil flour (for the work surface) butter (for daubing) Preparation of the pastry: For the pastry, heap some flour onto a work surface and knead the pastry ingredients into a smooth, elastic dough. Shape into a ball and place in a soup bowl dribbled with oil. Cover, and refrigerate, preferably over night. On a lightly floured surface, roll out the pastry dough into a square with a rolling pin. Pull until very thin. To do this, make sure your hands are covered in flour, place one hand under the dough and use the other hand to carefully pull the dough out from the center. The dough should become so thin that it’s almost transparent. More Viennese recipes: http://recipes.vienna.info //// Credits: Idea & Concept: Vienna Touristboard Director: Christian Gstöttner Camera: Georg Weiss / David Moser Editing, Animation: Matthias Kohlhuber / Bernd Schmid Set Styling: Miriam Eberhard Produced by OBSCURA / Die Kreativwerkstatt //// To be sure not to miss anything subscribe to our channel http://www.youtube.com/Vienna Find all info about Vienna at http://www.vienna.info Viennas Facebook Account: https://www.facebook.com/ViennaTouristBoard Vienna twitters at: https://twitter.com/viennainfob2b Vienna's Instagram Account: https://instagram.com/viennatouristboard/

The Wiener Schnitzel - a breaded and fried veal escalope. Recipes for this delicacy can be found in Viennese cook books dating back to the 18th century. Today it is the Austrian national dish par excellence, world famous and always delicious. #Vienna #WienerSchnitzel #Nationaldish #VienneseRecipes #ViennaFoodtrip Recipe Serves: 4 Ingredients: 8 veal cutlets about 90 g (0,2 lb) each 4 eggs 200 g (1 cup) breadcrumbs, very fine 100 g (1 cup) flour, fine 300 ml (0,5 pt) butter 100 ml (0,2 pt) vegetable or peanut oil salt lemon slices and fried parsley for garnish Preparation: Tenderize the veal to about 2 - 4mm, and salt on both sides. On a flat plate, stir the eggs briefly with a fork. (The egg becomes too thin if you beat it too much). Lightly coat the cutlets in flour then dip into the egg, and finally, coat in breadcrumbs. Heat the butter and oil in a large pan (allow the fat to get very hot) and fry the schnitzels until golden brown on both sides. Make sure to toss the pan regularly so that the schnitzels are surrounded by oil and the crumbing becomes "fluffy". Remove, and drain on kitchen paper. Fry the parsley in the remaining oil and drain. Place the schnitzels on a warmed plate and serve garnished with parsley and slices of lemon. Tips: Make sure to use high-quality, very fine breadcrumbs. Genuine Wiener schnitzels need to be fried in a frying pan, not in a deep fryer. Also, the use of butter is essential to give the schnitzels a typical "nutty" taste. Suggested side dishes: Parsley-tossed potatoes and salad (cucumber, tomato, potato or lettuce) More Viennese recipes: http://recipes.vienna.info //// Credits: Idea & Concept: Vienna Touristboard Director: Christian Gstöttner Camera: Georg Weiss / David Moser Editing, Animation: Matthias Kohlhuber / Bernd Schmid Set Styling: Miriam Eberhard Produced by OBSCURA / Die Kreativwerkstatt //// To be sure not to miss anything subscribe to our channel http://www.youtube.com/Vienna Find all info about Vienna at http://www.vienna.info Viennas Facebook Account: https://www.facebook.com/ViennaTouristBoard Vienna twitters at: https://twitter.com/viennainfob2b Vienna's Instagram Account: https://instagram.com/viennatouristboard/

In 1832, Prince Metternich asked his court kitchen to create a special dessert for a reception. Due to the illness of the chef, it fell to the 16-year-old apprentice Franz Sacher (1816-1907) to dream something up: and thus the Original Sacher-Torte, now famous all over the world, was born ... We show you the Sachertorte recipe. #VienneseSachertorte #OriginalSacherTorte #Sacher #recipes #cake Ingredients: For a cake form 22-24 cm Ø: 140 g butter (room temperature) 110 g icing sugar 1/2 pod vanilla (pulp) 6 egg yolks 6 egg whites 130 g eating chocolate 110 g sugar 140 g flour (fine) 200 g apricot jam butter and flour (for the cake form) cream (whipped) For the frosting: 200 g sugar 125 ml water 150 g chocolate Preparation: In a bowl, whip the butter, icing sugar and vanilla pulp until creamy. Gradually add the egg yolks, and continue beating until the mixture is thick and creamy. Melt the chocolate in a bain-marie (double boiler). When completely melted, fold into the mass. Beat the egg white until stiff, sprinkling in the sugar and continue to beat until the mass is stiff and glossy. Heap the beaten egg white onto the egg yolk mixture, sift over the flour and carefully fold with a cooking spoon. Line the bottom of a spring-clip cake form with baking paper and grease the sides of the form with butter. Sift over some flour. Fill the spring form with the mixture and spread evenly. Bake in a preheated oven at 170 °C for 55–60 minutes, leaving the door slightly ajar during the first 10–15minutes. (You can test the cake to see if it’s done by pressing lightly on it with your finger. There should be slight resistance). Still in the cake form, turn the cake upside down on a cake rack and allow to cool for about 20 minutes. Open up the spring form and peel off the paper. Put the form back on the cake, then turn the cake over, and allow to fully cool in the form so that all the unevenness can settle and smooth out on the surface. Remove the cake form and cut the cake in half horizontally with a sharp knife. Warm up the jam, stir until smooth and spread on to both cake halves, then put back together again. Spread the jam all over the cake and allow to dry a little. For the frosting, bring the water and sugar to boil so that it bubbles for about 5–6minutes. Allow to cool slightly. Melt the chocolate in a bain-marie and, stirring, gradually add the sugar until it becomes a thick glaze. (See ‘Tip’). Quickly pour the slightly warm frosting over the cake and, with a spatula, spread the frosting smoothly over the surface of the cake. Allow to dry for a few hours, until the icing is hard. Serve with whipped cream. Baking time: 55-60 minutes Oven temperature: 170° C Suggested decoration: Usually the Sacher Torte isn't decorated. Only in the house of Sacher does it get a 'cake stamp'. Tip: To test the correct consistency of the frosting, pour some over a wooden cooking spoon. A layer of icing about 4 mm thick should stick to the spoon. Should the icing be too thick, it can be thinned by adding a few drops of sugarwater (use what is left from the water-sugar mix and dissolve with a little water). Also, make sure that the icing doesn’t get too hot, otherwise it will be matt when it dries, and not glossy. More Viennese recipes: http://recipes.vienna.info //// Credits: Idea & Concept: Vienna Touristboard Director: Christian Gstöttner Camera: Georg Weiss / David Moser Editing, Animation: Matthias Kohlhuber / Bernd Schmid Set Styling: Miriam Eberhard Produced by OBSCURA / Die Kreativwerkstatt //// To be sure not to miss anything subscribe to our channel http://www.youtube.com/Vienna Find all info about Vienna at http://www.vienna.info Viennas Facebook Account: https://www.facebook.com/ViennaTouristBoard Vienna twitters at: https://twitter.com/viennainfob2b Vienna's Instagram Account: https://instagram.com/viennatouristboard/

► All infos about Vienna: http://www.vienna.info/en ► Don't miss new videos: http://bit.ly/1UgnIWq ► More VIENNA / NOW videos: http://bit.ly/1GyQPz6 //// The Viennese love their wine! And did you know, that Vienna is the only city capital to produce significant amounts of wine within the city limits? Enough reasons for your host Chris Cummins to go on a wine hiking trail right in the middle of Vienna's beautiful wine covered hills - to enjoy the view and taste some of the city's finest wines. He also visits a traditional wine tavern, a "Heuriger". And you will meet one of Vienna's most innovative, young wine makers: Rainer Christ. VIENNA / NOW Become a part of Vienna's way of life. In each episode of this series we focus on one special aspect of life in Austria's capital - and your host Chris Cummins is right on the spot. To be sure not to miss anything subscribe to our channel https://www.youtube.com/Vienna Find all info about Vienna at http://www.vienna.info Vienna's Facebook Account: https://www.facebook.com/ViennaTouristBoard Vienna twitters at: https://twitter.com/viennainfob2b Vienna's Instagram Account: https://instagram.com/viennatouristboard/ More info about Viennese wine: http://www.wien.info/en/shopping-wini... //// Featured in this episode in order of appearance: Vienna Wine Hiking Day https://www.wien.info/en/shopping-wining-dining/wine/wine-trail Weingut Wailand http://wailandwein.at/ Schönbrunn Palace https://www.wien.info/en/sightseeing/sights/imperial/schoenbrunn-palace Heuriger Mayer am Pfarrplatz http://www.pfarrplatz.at Weingut & Heuriger Christ http://www.weingut-christ.at/ Unger und Klein http://www.ungerundklein.at/ Meinl am Graben http://www.meinlamgraben.at Wein & Co https://www.weinco.at/ //// Music Opener: Radical Chique | Tag aus, Nacht ein http://www.radicalchique.net/ Music: Martin Spengler & die foischn Wiener | In dein Goatn Martin Spengler | Die schenste Frau von Wien http://www.martinspengler.at Music Interview: Christoph Pepe Auer: 90s Therapy III http://www.pepeauer.com //// Credits: Idea & Concept: SLASH http://www.slash.co.at Director & Script: Stefan Schlager Camera: Matthias Smycka Editing, 2nd Unit, Animation: Thomas Scharf Audio: Overdub, Gregor Rašek Produced by SLASH

Wiener Schnitzel, Gulasch, Kaiserschmarrn - Let’s taste some of Vienna’s culinary delights. Chris takes you on a culinary tour through some of the city’s best restaurants and bistros (Beisl). We meet Stefanie Herkner - owner and chef of “Zur Herknerin”, a restaurant that serves traditional food, made with love. And just like the saying ”business before pleasure”, Chris helps Stefanie to prepare a nice and tasty Erdäpfelgulasch. VIENNA / NOW Become a part of Vienna's way of life. In each episode of this series we focus on one special aspect of life in Austria's capital - and your host Chris Cummins is right on the spot. To be sure not to miss anything subscribe to our channel https://www.youtube.com/Vienna Find all info about Vienna at http://www.vienna.info Vienna's Facebook Account: https://www.facebook.com/ViennaTouristBoard Vienna twitters at: https://twitter.com/viennainfob2b Vienna's Instagram Account: https://instagram.com/viennatouristboard/ Find all info about Vienna at http://www.vienna.info More about Viennes Cuisine https://www.wien.info/en/shopping-wining-dining/viennese-cuisine //// Featured in this episode in order of appearance: Gastwirtschaft Steman http://www.steman.at/ Trześniewski https://www.trzesniewski.at/ Augarten Flagship Store http://www.augarten.at/stores-worldwide/ Augarten Porcelain Museum http://www.augarten.at/experience-augarten/museum/ Julius Meinl am Graben http://www.meinlamgraben.at/ Zur Herknerin http://zurherknerin.at/ Rudi’s Beisl http://rudisbeisl.at/ Café Korb http://www.cafekorb.at/ Skopik & Lohn http://www.skopikundlohn.at/ //// Music Opener: Radical Chique | Tag aus, Nacht ein http://www.radicalchique.net/ Music: Martin Spengler & die foischn Wiener | Bsoffn http://www.martinspengler.at/ Silent Partner | Yard Sale https://www.youtube.com/audiolibrary/music Silent Partner | Strolling Through https://www.youtube.com/audiolibrary/music //// Credits: Idea & Concept: SLASH http://www.slash.co.at Director & Script: Stefan Schlager Camera: Matthias Smycka Editing, 2nd Unit, Animation: Thomas Scharf Audio: Overdub, Gregor Rašek Produced by SLASH

It’s no secret that the Viennese are crazy about coffee. Chris spends some quality time at one of Vienna’s traditional coffee houses, enjoys delicious pastries and visits the Vienna Coffee Festival, which celebrates the city’s vibrant new artisan coffee scene. Oliver Goetz from the coffee roastery Alt Wien Kaffee explains what makes a perfect coffee. VIENNA / NOW Become a part of Vienna's way of life. In each episode of this series we focus on one special aspect of life in Austria's capital - and your host Chris Cummins is right on the spot. To be sure not to miss anything subscribe to our channel https://www.youtube.com/Vienna Find all info about Vienna at http://www.vienna.info Vienna's Facebook Account: https://www.facebook.com/ViennaTouristBoard Vienna twitters at: https://twitter.com/viennainfob2b Vienna's Instagram Account: https://instagram.com/viennatouristboard/ More about Viennese coffee houses https://www.wien.info/en/shopping-wining-dining/coffeehouses //// Featured in this episode in order of appearance: Vienna Coffee Festival http://www.viennacoffeefestival.cc/ Café Griensteidl http://www.cafegriensteidl.at/ Supersense http://the.supersense.com/ K.u.K. Hofzuckerbäcker Demel http://www.demel.at/ Alt Wien Kaffee http://www.altwien.at/ //// Music Opener: Radical Chique | Tag aus, Nacht ein http://www.radicalchique.net/ Music: Martin Spengler & die foischn Wiener | Dode Daum http://www.martinspengler.at/ Silent Partner | Yard Sale https://www.youtube.com/audiolibrary/music Brandenburg Concerto no 4-1 (Bach) - Kevin MacLeod https://www.youtube.com/audiolibrary/music //// Credits: Idea & Concept: SLASH http://www.slash.co.at Director & Script: Stefan Schlager Camera: Matthias Smycka Editing, 2nd Unit, Animation: Thomas Scharf Audio: Overdub, Gregor Rašek Produced by SLASH

The Viennese Food entertainer Bianca Gusenbauer takes Adia on a food adventure to one of the city’s hidden treasures - Meidlinger Market. Only to discover that the Viennese have some odd eating habits: they love to eat blood, pure fat and something called “liver cheese”. Oh, and yes, that stuff is made of horse meat. They also have a special affection for small creatures: Snails. Usually people try to get rid of them in their gardens, people in Vienna eat them. So Adia pays a visit to the Gugumuck snail farm to check out this delicacy. Come along on our Vienna food tour! More about Viennese cuisine and Vienna’s markets: https://www.wien.info/en/shopping-wining-dining/viennese-cuisine https://www.wien.info/en/shopping-wining-dining/markets/viennese-markets #Vienna #Markets #MeidlingerMarket #Gugumuck #ViennneseFood #Foodtrip #ViennaNow Topics of this video: 0:00 Intro 0:35 Meidlinger Markt 2:03 Horse Butcher Gumprecht 3:02 Malefitz 3:28 Gugumuck Snail Farm Meidlinger Market: https://www.wien.info/en/meidlinger-market-129660 Bianca Gusenbauer - Bianca is(s)t: http://biancaisst.com Horse Butcher Gumprecht: http://www.pferdefleischer.at Gugumuck Snail Farm: http://www.gugumuck.at //// Music: Andrew Applepie: pokemon in nyc yes i will almost like this To New York http://andrewapplepie.com //// Credits: Presenter: Adia Trischler Idea & Concept: UNIT http://www.unit.co.at Script: Stefan Schlager Producer: Alex Haberfellner Camera: Bernhard Popovic Editing & Animation: Thomas Scharf Audio: Overdub, Gregor Rašek Produced by UNIT //// To be sure not to miss anything subscribe to our channel http://www.youtube.com/Vienna Find all info about Vienna at http://www.vienna.info Viennas Facebook Account: https://www.facebook.com/ViennaTouristBoard Vienna twitters at: https://twitter.com/viennainfob2b Vienna's Instagram Account: https://instagram.com/viennatouristboard/