„Meinl’s Restaurant“, Vienna

November 29, 2011

Julius Meinl founded his coffee trading firm in 1862. He later developed his idea of selling roasted coffee. Before, only green beans had been sold for roasting at home on the stovetop. Over 1,000 Meinl stores were opened in Central and Eastern Europe, but the flagship store was on the Graben where it ends at the Kohlmarkt in Vienna. This one remaining store was renovated in 1999 and now offers a wide variety of high-end gourmet products.

Hidden on the second floor is „Meinl’s Restaurant“; Linda and I went for lunch on September 16, 2011, after some shopping in the store.

Here she is buying some Austrian cheeses to take back with us.

There is an enormous tourist crush in the area, which inundates nearby Demel, but „Meinl’s Restaurant“ has found a way to stay above it. The white tablecloths, dark wood panelling, formally dressed staff and appropriately high priced dishes are effective deterrents.

We were warmly welcomed and received helpful, cheerful service from the entire staff.

We ordered glasses of Gelber Muskateller Steirische Klassik – Sabathi 2010. This white muscat from Styria was fruity and dry.

Here Linda is reflected in the mirror alongside our table as she enjoys her apéritif while mine is by the bread basket that had just arrived. Linda ordered a second glass of the muscat to go with her fish while I ordered a glass of red Zweigelt Klassik – Gager 2009.

The amuse-gueule was a beef aspic terrine with a mixed fruit garnish.

A nice, substantial start that seemed very Viennese. 

The first course for both of us was
Altwiener Schwammerlsuppe mit gebackenen Wachtelei

This „Old Viennese“ mushroom soup with a fried quail egg had a good woodsy flavor.

Linda’s main course was
Steinbutt „Wildfang“ am Knochen gebraten mit Eierschwammerlravioli

Wild turbot was fried on the bone and served with chanterelles ravioli. Alongside was a little dish of carrots and orange slices. Very good.

My main course was the special of the day
Ragout vom Hirschkalb mit gebratenen Kaspreßknödel

This venison stew included several types of berries, wild mushrooms and bacon strips. Alongside were fried cheese dumplings. It was not as rich and heavy as it looks, but the flavors were still strong and good. The chef has a nice light touch.

There was an excellent small plate of mignardises to finish.

We enjoyed a very good Viennese lunch in an elegant, but relaxed, ambience. Sehr gut.

The website of Julius Meinl am Graben

One Response to “„Meinl’s Restaurant“, Vienna”

  1. Lora Says:

    My mouth dropped open at the venison stew, it looks delicious!

    What a wonderful story with the coffee beans too.


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