Steigl Brauwert restaurant, near Salzburg
Excellent moderate priced new Austrian food.
Service: 4
Authenticity: 4.5
Beer: 5
Dessert: 3
PPPIE: 45 EUR, including 3 beers each
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Steigl Brauwert restaurant, near Salzburg
Excellent moderate priced new Austrian food.
The Salzburg day begins with a filling breakfast of coffee, water, rolls, cheese, ham, speck, fruit, tomatoes, butter, jam and a soft-boiled egg. Of these, the bread is really the best part; nobody matches German-speakers for the quality and variety of their breads, especially whole-grain breads. I generally prefer an Italian breakfast (panino and espresso) but a good Austrian breakfast is a close second.
Since it was my first time in Austria, I asked stefan to take me out for some "typical" Austrian food. He brought me to Die Plegerbruoke, a brauhaus near his house in Grödig . I started with Knoblauchcremesuppe, or garlic-cream soup. This was quite good, fairly mild compared to a Spanish sopa de ajo.
The reason I've not been posting this week is that I've been on the road, recording for you the best food of the Alps. Now, you can see, read, and drool.
When I got invited to a software conference in Bolzano, Italy, I noticed that the same week was the GAST trade show in Salzburg, in which hundreds of vendors pitch their goods to all of the restaurantiers of Austria. So I accepted the engagement, packed my bags, and headed for Salzburg, where my friend Stefan of Conova.com was gracious enough to put me up and arrange for me to get into the show.
Since my local wine merchant (Val de Cole) got in a few cases of dirt-cheap Spanish wine, I decided to make 4 liters of sangria for my Open Studio. I may not have sold as much art as I wanted, but the sangria was gone. People complimented me; I don't know why people think sangria is difficult to make (or how restaurants get away with charging $8 per glass). It's easy, home-made fortified wine.