Lunch yesterday was a schnitzel about the size of a Frisbee, accompanied by a warm potato and watercress salad, all washed down with a bottle of the house Grüner Veltliner. Note that you can’t see the plate.
The restaurant was the famous (and a bit touristy) Figlmüller, near the Cathedral. You can also see the calf’s-liver dinner of my companion, the estimable evolutionary biologist Nick Barton, who works at the Institute of Science and Technology in Vienna. I’ll be speaking there today (and flying to Chicago tomorrow), so posts will be thin on the ground. Let’s hope my pinch-bloggers step up to the plate.
Two more comestibles for your enjoyment. First, candied fruit (my favorite among all sweets) in a local confectionary:
And a seasonal drink, Sturm (“storm”), basically grape juice that has begun to turn into wine, so it’s alcoholic but sweet and cloudy. It comes in both red and white versions at 3 Euros per 250 ml. It goes down like pop, and so is deadly. The locals are swilling the stuff in droves every night, for it is available only briefly in fall after the grapes are harvested. I had one or three, of course.