Resorts Magazine

in the use of organic and zero -k ilometer ingredients and this attention to sustainabilit y and territor y is also reflec ted in the selec tion of wines, which maître Tobias sk illfully combines with the dishes on the menu. The three - course tasting menu is a culinar y experience not to be missed that changes according to the seasonalit y of the ingredients. I t star ts with an entree such as the carpaccio variation with thin slices of beef, lamb and veal or the vegetarian option of the amazing marinated celer y. For the main course, those who prefer a vegetarian choice should definitely tr y the cheese dumplings with beetroots and mustard seeds, a dish that celebrates the simplicit y of local ingredients, with a full and rich taste. For those who want something more sophisticated and unusual, the restaurant offers a ham of deer with roasted parsley root. The meal ends with a traditional desser t: the caramelized “Kaiserschmarren” (Emperor ’s pancake) with stewed plums, sour cream and vanilla ice cream or one of the best strudels in Vienna accompanied by a taste of the month’s desser t wine. Zum Weißen Rauchfangkehrer is a must-see stop to complete a memorable Viennese travel experience, both in the hear t and on the palate. TOP RESTAURANT | VIENNA 116 R ESORTS M AGAZINE