Classy Broad turned Wiener, Part I: Crisp apple strudels and schnitzel with noodles

To begin, as I always do, with my stomach…

One of my goals for Vienna was to eat my way through stereotypes. I’ve been singing so for years, and as it turns out, crisp apple strüdels and schnitzel with noodles really are a few of my favorite things.

Wienerschnitzel, served with a typical potato salad in a charming former wine cellar where we were serenaded by a violinist. Oh, Vienna!

To give you an idea of scale, this piece of meat was nearly as big as a sheet of paper.

Spetzel, made of seasonal leeks and served in a creamy cheese sauce. Fantastic. Tied with bratwurst (see below) for the best meal I ate in Austria.

Eis café. I love that the European interpretation of iced coffee involves not ice, but ice cream.

Apfel strüdel!

Roast pork with dumplings and kraut.

Spinach and feta strüdel served in a tomato sauce. (Austrian strüdel meets Greek spanikopitas.)

The best wurst! Hands down, no doubt, the best sausage I have ever eaten in my life. I'm sorry I can't telepathize the taste to each of my readers. There were wee bits of pumpkin seeds in the meat, which gave it a subtle nutty flavor. Unlike American ballpark brats, it wasn't salty and it didn't ooze grease.

Apfel strüdel from Freud's favorite café.

Next time on Classy Broad Abroad: a few more of my favorite things.


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