Europe Magazine August-September 2019

SWITZERLAND

CENTRAL EUROPE

AUSTRIA

CENTRAL EUROPE

Photo copyright: Switzerland Tourism

Photo copyright: Wien Tourismus, Peter Rigaud

HUNGRY FOR SWITZERLAND FOODIES IN THE HEART OF THE SWISS BOUTIQUE TOWNS

WURST COMES TOWURST IN VIENNA "HOT DOG" STANDS REDEFINE STREET FOOD

In Switzerland, we try to use local products as much as possible. Even Philippe Chevrier, Michelin awarded top gastronome, only uses local products for his culi- nary creations. What are youwaiting for? Indulge in the Swiss food scene! Street Food Festivals – a Summer Gastronomic Event. How hungry are you? We hope that your desire for cu- linary and urban discovery is strong enough, because from June 14 to September 29, 2019, the cities of Bern, Lausanne, Lucerne and many more will host culinary booths for three days each. The festival is a beautiful celebration in each city that brings together all genera- tions in a friendly atmosphere. Nomatter if you’re crav- ing an exotic smoothie or a classic burger, you’ll find it at one of the food trucks. Colorful fairy lights and lively street artists make the event a happening. Plus, there's nothing like a tour of Switzerland with flavors from all over the world, don't you think? Eat and Drink like the Locals. Top food and drinks, off the beaten track: discover the taste of Swiss cities by following insider tips from lo- cals. Choose your favorite city and embark on an ad- venture for the taste buds. The unusual menus com-

prise four to six stops and are a chance not only to explore the city away from the mainstream, but also to see a different side of the local food scene. The fresh and different view you get of the culinary landscape is thanks to your insider, who will guide you through the city virtually.

It's 1 am, and the square outside St. Stephen's cathedral is almost empty. One street corner has a nocturnal buzz: couples in black tie and energetic students gather around "Wiener Würstel," a brightly lit food stand, for some late-night sausage. The Viennese didn't invent würstel, although the word “wiener” derives from the capital's German name. Sausage isabigdeal here, and it'sbest servedonsquare paper plates that bend under the weight of shaved horseradish. Wiener Würstel, like its rivals, serves classic boiled "Frankfurter", spicy "Debreziner", and cheese-filled "Käsekrainer" (leave it to the Austrians to inject sausage with pieces of Emmentaler) around the clock. Vienna's sausage consumption is impressive, in terms of tonnage and variety. You can have Sacherwürstel—a skinnier take on the Frankfurter—at upscale places such as the Hotel Sacher's Blaue Bar, and discreetly dab away your mustard 'stache with a cloth napkin, or you can head to the hot dog stand. Order your sausage to be tucked inside an oven-warm roll, alongside a bottle of Austrian beer. Both experiences are quintessentially

Viennese, and highlights of local gastronomy.

Sausage stands are the great equalizer. Young and old, tuxedo-clad and sweatpants-sporting, the stands bring all kinds of people together. For the modest price of a few Euros you get a spot at the counter and an acknowledging nod from fellow diners. Maybe you're feeling peckish after walking the Albertina. Maybe it's 1 am, and you could really go for some sausage….

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Taste my Swiss City Swiss Street Food Festival

Find Vienna's Hot Dog Stands

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EUROPE MAGAZINE / AUGUST-SEPTEMBER 2019

EUROPE MAGAZINE / AUGUST-SEPTEMBER 2019

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