Visiting kitchens and dining rooms: portraits of places and chefs, and reviews of festivals.
Vanillekipferl, Linzer Augen and rum balls: we tell you what comes out of the oven during Advent and reveal two recipes. Plus the grandmother's tricks for baking and storing that still work today.
Not everyone likes it, but Vienna has never abandoned it: we show you which traditional pubs serve brains, kidneys and liver. We also explain what to look out for when buying and preparing them.
From the vaults in the old town to the inn on Bachlberg: An evening stroll reveals where tavern culture is alive in Linz and where it's just starting up again.
In Brigittenau, a restaurant has stood for over 60 years, which its regulars simply call 'the Kopp'. It is rough, honest and usually well-attended. A portrait of Schmäh, schnitzel and the question of how much longer such a pub can survive.
An old bar, padded benches, brains and kidneys on the menu: the Haas Beisl on Margaretenstraße is considered one of the last authentic Viennese Beisln. A search for clues between family history, offal and schnitzel comparison.