Eating my way through Central Europe
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THAT MOZART GUY.
Lunch at the Mozart cafe. You can’t hardly turn around without seeing his name plastered on something. Cafe very nice, ate outdoors.
Had “Schinkenfleckerl”. Think carbonara without any peas. Lots of pepper.
Accompanied by a cucumber salad, again awash in sour cream.
https://share.icloud.com/photos/08f5uSG7FK7GpH2AP1Fe-Kddw
Sachertorte for dessert, made at the hotel that invented it. I really liked it, Sharon not so much.
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Our guide told us about them but I haven’t seen them.
I’ll keep looking.
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Crispy farm duck with dumpling and cabbage with apples.
I don’t know why duck isn’t more popular in the US.
https://share.icloud.com/photos/049n9f68EP31nR7BTOb9TrCfQ
Sorry I messed up the plate before I remembered to take the picture. It looked better when they presented it.
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HOTEL SCHLICKER
Our last night in Europe.
We moved out of the Leonardo, the slick modern hotel the tour company had us in, and moved closer to the city center for the last two days. All of the hotels the tour company chose were fine - clean, modern chains with ample space and air conditioning. Charm, not so much.
Enter Hotel Schlicker. Chosen at random from the Internet, decent reviews, perfect location. Not expensive compared others on Marienplatz - the old city center.
https://share.icloud.com/photos/08dl6t4cRvTs4zrf474wQxDLg
First mentioned as a hotel in city records in 1532, the current building was erected on the site in 1898. It’s been renovated many times since, the latest being about 15 years ago judging by the light fixtures. Room is larger than the ones in most old hotels and the A/C is not only functional but very quiet. Furniture is French Provincial-esque and there are two nice armchairs. Set up for cold weather- two radiators, heated towel bars and windows that seal like refrigerator doors.
Breakfast included. Buffet style. No beans here, no fried mushrooms. Instead we have what I’d call classic hotel food from 50 years ago. They still teach chefs to make this stuff but few ever do.
https://share.icloud.com/photos/00av9g0NXGBX3UgiIw8wQlW8Q
Fruit cups in orange rinds carved to look like flowers. Radish roses. Finger foods like stuffed paprika peppers (yes!) and other small peppers as well, exquisite little pastries. Proper scrambled eggs, small German white sausages. 6 kinds of Muesli. Lots of fruit. Local deli meat - why is it so good? Boars Head eat your heart out - and take your filthy factories with you.
We fly out tomorrow morning so we get one more breakfast - our last meal in Europe. I’ll be reproducing some of what we had at home but I can’t see myself making radish roses any time soon. Even so, I’ll be leaving with the same feeling you get from a proper German supper.
Well satisfied.
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One more picture. This miniature kitchen is on display in the dining room at the Schlicker. It’s not as detailed as the work Mr. SK does but perhaps he’d like to see it.
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HOTEL SCHLICKER
Our last night in Europe.
We moved out of the Leonardo, the slick modern hotel the tour company had us in, and moved closer to the city center for the last two days. All of the hotels the tour company chose were fine - clean, modern chains with ample space and air conditioning. Charm, not so much.
Enter Hotel Schlicker. Chosen at random from the Internet, decent reviews, perfect location. Not expensive compared others on Marienplatz - the old city center.
https://share.icloud.com/photos/08dl6t4cRvTs4zrf474wQxDLg
First mentioned as a hotel in city records in 1532, the current building was erected on the site in 1898. It’s been renovated many times since, the latest being about 15 years ago judging by the light fixtures. Room is larger than the ones in most old hotels and the A/C is not only functional but very quiet. Furniture is French Provincial-esque and there are two nice armchairs. Set up for cold weather- two radiators, heated towel bars and windows that seal like refrigerator doors.
Breakfast included. Buffet style. No beans here, no fried mushrooms. Instead we have what I’d call classic hotel food from 50 years ago. They still teach chefs to make this stuff but few ever do.
https://share.icloud.com/photos/00av9g0NXGBX3UgiIw8wQlW8Q
Fruit cups in orange rinds carved to look like flowers. Radish roses. Finger foods like stuffed paprika peppers (yes!) and other small peppers as well, exquisite little pastries. Proper scrambled eggs, small German white sausages. 6 kinds of Muesli. Lots of fruit. Local deli meat - why is it so good? Boars Head eat your heart out - and take your filthy factories with you.
We fly out tomorrow morning so we get one more breakfast - our last meal in Europe. I’ll be reproducing some of what we had at home but I can’t see myself making radish roses any time soon. Even so, I’ll be leaving with the same feeling you get from a proper German supper.
Well satisfied.
@Steve-Miller The hotel sounds wonderful!!
@Steve-Miller said in Eating my way through Central Europe:
This miniature kitchen
Cool, I'll show him!
P.S. Quiet air conditioning is the best. Noisy hotel ACs are the bane of my existence!!!!
