Cafe Mozart

On our final night in Salzburg we broke our pattern and had dinner at a non-beer affiliated restaurant: Cafe Mozart. Just to be zany, we also ate something other than dark meat in a heavy gravy/sauce accompanied by something equally heavy and/or fried. We didn’t even have a beer!

Not pork or beef!

Neither pork nor beef.

I had a salad topped with lightly fried Styrian chicken and dressed with pumpkinseed oil. The chicken was some of the softest and juiciest that I’ve ever had, which perhaps is a hallmark of Styrian chicken? I see signs in a lot of the take away restaurants that specialize in deep fried delicacies proclaiming they offer “Steirischer backhendl” (Styrian fried chicken), and maybe this is why.

No matter. This is the true reason we chose to have dinner at this particular cafe:

Salzburger Nockerl

Salzburger Nockerl

Immortalized in the operette “Saison in Salzburg”, Salzburger Nockerl are “Süß wie die Liebe und zart wie ein Kuss” (“sweet as love and tender as a kiss”). Their words, not mine… but I agree! Nockerl are egg souffles served straight from the oven and this particular version was baked over red currant compote. As the serving bowl got emptier, three of the four of us began to fight over the remnants. It was that good, and I plan to attempt this at home in the near future.

And thus concludes my reminisces about all the great food that we ate during our recent vacation. I plan to resume trying to re-create Austrian dishes that I’ve enjoyed, and sharing my results here. Maybe I’ll be cooking with a liter of Stiegl in my hand.


1516 Brewing Company

Last night we had dinner at the 1516 Brewing Company, whose claim to fame is their “self-made” unfiltered beers. Rightly so! My husband had a wooden cask-matured IPA and I had a Bavarian-style Weisse beer. I don’t know enough beer lingo to comment on the beers other than to say they were mighty delicious and we need to drink more of them.

I had the brewer’s gulasch with braumalz nockerl (brew malt nockerl). Nockerl are little pasta-potato dumplings: what the Italians call gnocchi, except they are generally smaller than gnocchi here. The version that I had looked a lot like spätzle, in fact, but nockerl differ from spätzle because they are made with cooked potatoes and have no milk. My husband really liked the nockerl so I will hunt down a recipe and try to recreate the dish, though I am not quite sure how they incorporate the malt into the dough.

We both thought the gulasch was one of the best that we’ve had. It didn’t have a lot of “saft” (literally “juice” but we’d call it gravy), but the meat was still fork-tender and the paprika flavor was prominent. This reminded me once again how I have been repeatedly foiled in my attempts to make a hearty, Austrian-style gulasch but I will keep trying.

Tomorrow night I am going to try (yet another!) gulasch soup and maybe this will result in a recipe worth sharing. Fingers crossed.

Weisse beer, nockerl, and gulasch at 1516.

Weisse beer, nockerl, and gulasch at 1516.