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  • You have to queue for ages.

  • For a Sacher cake?

  • Yes, they even have a red cord.

  • Oh, that's where the party happens.

  • We can stop right here.

  • Yes, but first I have to wait to find

  • a parking spot.

  • All right.

  • Come in.

  • We are here at the heart of Ludwig & Adele in our

  • beautiful, small kitchen.

  • Thenstlerhaus is a place that exists for

  • about 150 years.

  • It is a unique place because we have

  • the chance to combine exhibition spaces,

  • a cinema and gastronomy under one roof.

  • We didn't know Ludwig Linser before he learned

  • his craft at the five star hotel,

  • Hotel Central in Tirol.

  • Friends connected us with him and we liked him.

  • And we had too little time to look for

  • someone else.

  • You only season the meat with salt and

  • pepper and sear it briefly.

  • As we can see,

  • the kitchen has limited space.

  • Nevertheless, we are cooking all

  • our catering from this location.

  • So Ludwig and his team are pretty busy.

  • Basically we only use regional ingredients.

  • We are located in the rather posh first

  • district, but we offer affordable food with

  • a high quality standard.

  • Here we have a tranche of salmon belly.

  • Salmon itself is a very fatty fish, but

  • this is the fattiest you can get.

  • We serve it with sesame, black pepper,

  • lime and carrots.

  • This is a braised beef cheek and

  • pickled mustard seeds.

  • Here comes the boss and steals away the food!

  • We have a very balanced lunch menu.

  • Dinner is rather regional and

  • traditional in contrast to our lunch menu,

  • where we constantly try to reinvent ourselves.

  • I invited two friends to hang out with me at

  • the bar.

  • Rainer moved to Vienna with me back in the day.

  • It's always nice when we find the time to

  • hang out and party a bit.

  • With Mathias, I founded Tonstube,

  • our first place.

  • This was pretty hard work, and

  • we kind of spent the last three years together.

  • Have you ever been to

  • Porgy & Bess since we took over?

  • Yes, sure, at the opening party.

  • The club is working.

  • Is it?

  • I believe that, it's a pretty nice place.

  • Yes, it's a hotspot where there's something going

  • on every day.

  • Is it full every day?

  • It's not always completely packed, but

  • there is no evening where no one is there.

  • Okay. The owner likes to

  • interpret jazz on a wider scale.

  • That's what I like.

  • For Christoph Huber,

  • it's the greatest thing to discover a band.

  • That's more important for him.

  • Top priority is that the gin and tonic is cold.

  • That's what we're going to check now!

  • Porgy & Bess is a well known jazz club in

  • Europa and a Viennese legend.

  • Everything cool?

  • I am here with two friends and

  • would like to order some food.

  • Can you prepare some entrees and

  • some main dishes?

  • Our cook at Porgy created some nice little snacks

  • for us, like pralines made of lamb with

  • cranberries, risotto with pork belly and rosemary,

  • black bread toast with smoked meat or spinach

  • dumplings made with grey cheese and sage butter.

  • At Porgy & Bess we practice a similar way of

  • cooking as in our home base Ludwig & Adele.

  • Still, we focus a bit more on the fact that

  • Porgy & Bess is a nightclub with small

  • tables.

  • That's why we try to perfect the concept of

  • food in the glass.

  • Later we went from Porgy and

  • Bess to the sausage place next to Albertina.

  • If you plan a night out in Vienna, it's

  • kind of essential to stop by at a sausage place to

  • have a sausage, a beer, and a Jägermeister.

  • I think it's time to head over the Bitzinger for

  • a quick sausage and a beer.

  • Aren't you hungry?

  • Oh yeah, I can have a dessert.

  • Porgy & Bess is a good club.

  • Did you like the food?

  • No, it sucked.

  • That's the reason we bring you along.

  • That's Hotel Sacher.

  • Did anyone of you have a cake there?

  • Yes, the coffee is about €4.50 and

  • the Sacher cake is dust dry.

  • Not good?

  • Hm, It's ok.

  • Who did you go there with?

  • With my mom.

  • Your mother?

  • The view is pretty special here.

  • The opera house.

  • I will have a Eitrige (cheese kransky).

  • I'll have a cheese kransky and

  • three small beers.

  • Do you like gherkins or peppers on the side?

  • I take one gherkin.

  • Just drop it on top.

  • Yes!

  • That's just superb!

  • Look, how they are standing in line.

  • Let's drink to Austria taking part in

  • the next worldcup.

  • We can't drink to that in one go.

  • Do you want me to puke?

  • Thosegermeisters were not the normal size.

  • They were double!

  • They did their part in making me pretty drunk.

  • What are you laughing at?

  • Let's go.

  • Now we are heading to Tonstube.

  • That is our baby so to speak.

  • Mathias and me opened this place while studying

  • and after having had a few drinks too many.

  • We looked at this place and

  • it was really worn down, an old pizza place.

  • We thought: whatever, we are doing this.

  • We asked all our friends for help and

  • renovated the place.

  • That's the T- that's my hood!

  • We went back to our place to prepare a little

  • z'Nuner.

  • A z'Nuner is a traditional small

  • cold snack.

  • The ideal thing on a night out so

  • you can drink a little more.

  • We are here at the drink manufactory of Ludwig und

  • Adele at the Tonstube Wien.

  • This is kind of our little brewery.

  • 3 to 4 times a week we prepare Tonic Water,

  • Ludwigs Lemonade, Adeles Orange, and

  • our homemade Kaluko ice tea.

  • He's the man behind it.

  • I would say, I get the cheese.

  • My dad Bruno, has sent me some cheese.

  • It's made by my dad, in the Bregenzerwald area.

  • It is pure gold in Vienna.

  • My father sends me a 30 kg pack of cheese

  • every 3 weeks sometimes even weekly.

  • This is a 12-month-old mountain cheese,

  • ripened and produced in Bregenzerwald.

  • I will serve a 10 month old cheese this evening

  • 'cause it is a bit harder in its texture,

  • not so crumbly and intense in taste.

  • Normally you always serve the rind

  • with a good cheese.

  • But we have a few drunk people out there and

  • we don't want them to eat the rind.

  • We also have homemade chili chutney and

  • homemade fig mustard and some apples.

  • That's the traditional way to eat in Vorarlberg.

  • Do I also get a beer?

  • I am the only one working here!

  • We also get our beer from home cause