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You have to queue for ages.
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For a Sacher cake?
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Yes, they even have a red cord.
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Oh, that's where the party happens.
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We can stop right here.
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Yes, but first I have to wait to find
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a parking spot.
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All right.
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Come in.
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We are here at the heart of Ludwig & Adele in our
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beautiful, small kitchen.
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The Künstlerhaus is a place that exists for
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about 150 years.
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It is a unique place because we have
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the chance to combine exhibition spaces,
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a cinema and gastronomy under one roof.
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We didn't know Ludwig Linser before he learned
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his craft at the five star hotel,
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Hotel Central in Tirol.
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Friends connected us with him and we liked him.
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And we had too little time to look for
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someone else.
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You only season the meat with salt and
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pepper and sear it briefly.
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As we can see,
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the kitchen has limited space.
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Nevertheless, we are cooking all
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our catering from this location.
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So Ludwig and his team are pretty busy.
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Basically we only use regional ingredients.
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We are located in the rather posh first
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district, but we offer affordable food with
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a high quality standard.
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Here we have a tranche of salmon belly.
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Salmon itself is a very fatty fish, but
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this is the fattiest you can get.
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We serve it with sesame, black pepper,
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lime and carrots.
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This is a braised beef cheek and
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pickled mustard seeds.
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Here comes the boss and steals away the food!
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We have a very balanced lunch menu.
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Dinner is rather regional and
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traditional in contrast to our lunch menu,
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where we constantly try to reinvent ourselves.
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I invited two friends to hang out with me at
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the bar.
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Rainer moved to Vienna with me back in the day.
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It's always nice when we find the time to
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hang out and party a bit.
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With Mathias, I founded Tonstube,
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our first place.
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This was pretty hard work, and
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we kind of spent the last three years together.
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Have you ever been to
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Porgy & Bess since we took over?
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Yes, sure, at the opening party.
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The club is working.
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Is it?
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I believe that, it's a pretty nice place.
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Yes, it's a hotspot where there's something going
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on every day.
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Is it full every day?
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It's not always completely packed, but
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there is no evening where no one is there.
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Okay. The owner likes to
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interpret jazz on a wider scale.
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That's what I like.
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For Christoph Huber,
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it's the greatest thing to discover a band.
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That's more important for him.
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Top priority is that the gin and tonic is cold.
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That's what we're going to check now!
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Porgy & Bess is a well known jazz club in
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Europa and a Viennese legend.
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Everything cool?
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I am here with two friends and
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would like to order some food.
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Can you prepare some entrees and
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some main dishes?
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Our cook at Porgy created some nice little snacks
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for us, like pralines made of lamb with
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cranberries, risotto with pork belly and rosemary,
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black bread toast with smoked meat or spinach
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dumplings made with grey cheese and sage butter.
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At Porgy & Bess we practice a similar way of
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cooking as in our home base Ludwig & Adele.
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Still, we focus a bit more on the fact that
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Porgy & Bess is a nightclub with small
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tables.
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That's why we try to perfect the concept of
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food in the glass.
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Later we went from Porgy and
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Bess to the sausage place next to Albertina.
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If you plan a night out in Vienna, it's
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kind of essential to stop by at a sausage place to
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have a sausage, a beer, and a Jägermeister.
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I think it's time to head over the Bitzinger for
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a quick sausage and a beer.
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Aren't you hungry?
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Oh yeah, I can have a dessert.
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Porgy & Bess is a good club.
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Did you like the food?
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No, it sucked.
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That's the reason we bring you along.
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That's Hotel Sacher.
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Did anyone of you have a cake there?
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Yes, the coffee is about €4.50 and
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the Sacher cake is dust dry.
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Not good?
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Hm, It's ok.
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Who did you go there with?
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With my mom.
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Your mother?
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The view is pretty special here.
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The opera house.
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I will have a Eitrige (cheese kransky).
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I'll have a cheese kransky and
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three small beers.
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Do you like gherkins or peppers on the side?
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I take one gherkin.
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Just drop it on top.
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Yes!
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That's just superb!
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Look, how they are standing in line.
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Let's drink to Austria taking part in
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the next worldcup.
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We can't drink to that in one go.
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Do you want me to puke?
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Those Jägermeisters were not the normal size.
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They were double!
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They did their part in making me pretty drunk.
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What are you laughing at?
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Let's go.
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Now we are heading to Tonstube.
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That is our baby so to speak.
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Mathias and me opened this place while studying
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and after having had a few drinks too many.
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We looked at this place and
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it was really worn down, an old pizza place.
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We thought: whatever, we are doing this.
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We asked all our friends for help and
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renovated the place.
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That's the T- that's my hood!
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We went back to our place to prepare a little
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z'Nuner.
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A z'Nuner is a traditional small
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cold snack.
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The ideal thing on a night out so
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you can drink a little more.
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We are here at the drink manufactory of Ludwig und
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Adele at the Tonstube Wien.
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This is kind of our little brewery.
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3 to 4 times a week we prepare Tonic Water,
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Ludwigs Lemonade, Adeles Orange, and
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our homemade Kaluko ice tea.
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He's the man behind it.
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I would say, I get the cheese.
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My dad Bruno, has sent me some cheese.
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It's made by my dad, in the Bregenzerwald area.
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It is pure gold in Vienna.
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My father sends me a 30 kg pack of cheese
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every 3 weeks sometimes even weekly.
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This is a 12-month-old mountain cheese,
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ripened and produced in Bregenzerwald.
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I will serve a 10 month old cheese this evening
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'cause it is a bit harder in its texture,
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not so crumbly and intense in taste.
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Normally you always serve the rind
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with a good cheese.
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But we have a few drunk people out there and
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we don't want them to eat the rind.
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We also have homemade chili chutney and
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homemade fig mustard and some apples.
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That's the traditional way to eat in Vorarlberg.
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Do I also get a beer?
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I am the only one working here!
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We also get our beer from home cause
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we like that one best.
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It's a very small brewery no one really knows, but
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the beer is really great.
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Just to showcase the hick.
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I just dipped an apple in the mustard.