美食 & 酒水
Organizers & Events

美食与酒水

源自帝国时期的维也纳特色菜与传统菜

夏季花园菜单:本餐厅在门前的教堂广场花园内提供特别的夏季菜单,菜肴精致,价格优惠,配有扎啤和其他消暑饮品。

现场音乐会:本修道院酒窖餐厅是奥地利最古老的官方音乐会餐厅,100多年来就有现场演奏音乐的传统,如今主要在周末就餐期间有齐特琴欧洲古老弦乐器)和维也纳民间歌曲演出。


Pleasent a la carte table loge in the music room at Zithermusik

传统精品菜:

修道院传统精品菜:主菜小鲶鱼配白米饭和黄油炒蔬菜(€ 19.00)或无骨香炸鸡块配土豆和野苣菜沙拉(€ 14.50),甜品脆皮苹果配奶油、杏子果酱和香草冰激凌(€ 8.50),是老顾客最常点的菜。当然每日菜单中会有应季特色菜,如:春夏之交的芦笋、圣玛尔定节(11月11日)前后的玛尔定烤鹅。

维也纳传统精品菜:菜品主要是多瑙帝国和皇家时期的经典菜,如:精煮牛肉(€ 22.00)、维也纳炸小牛肉排(€ 21.90)、埃斯特哈齐特色红烧牛肉配面包丸子(€ 18.50)。


在弗兰茨·约瑟夫皇帝和伊丽莎白皇后结婚纪念日(1854年4月24日)160周年之际推出特色伊舍尔嫩烤羊背(€ 22.00)。

葡萄酒:根据本餐厅历史传统,本餐厅推荐的葡萄酒主要是奥地利本土精品,每日菜单上的“当月推荐”也可按杯享用。另外,葡萄酒单上还有来自欧盟的精选品种。

特色菜单

皇家狩猎特色菜单的所有菜品均按照流传下来的宫廷菜单精工制作。野鸭肉、大角鹿排、野猪排、奶油雉鸡汤均属于最受欢迎的菜品,也有如“兔味鸡”(右边最下图, €16.50)等按照宫廷菜谱制作的精巧美食,供美食家享用。



"周年菜单" 以修道院300年的历史为基础,从莫扎特生活的巴洛克时期,到皇帝夫妇160周年结婚纪念日的庆典菜肴,每道菜都再现维也纳帝国时期的历史菜肴。



 

Hofjagd speciality vom flightwatch € 19,50, deer filet € 28,00 und wild boar steak € 22,50




Starter with venison specialities Potpourri of deer carpaccio, smoked wild breasts, homemade terrines, wild boar ham, gams salami, ...

Rare wall decoration in the wine room:
"Wild Boar & Roebuck"  Relief wooden table setting from the hunting lodge of the emperor



Courtyard hunting table on request for your special occasion
Photo "Wild boar & Roebuck" relief board from the hunting lodge of the emperor
Photo cutout from a courtyard hunting table in the Habsburger Weinstube - on reservation


     
Flair with a courtyard hunting table design with artifacts of the imperial house




The Kaiserschnaps a Calvados from the Kaisergarten Tadten



莫扎特和海顿的周年菜单
例如:在莫扎特诞辰250周年纪念日之际,本修道院酒窖餐厅成为特别的纪念地,莫扎特曾在1791年10月9日在这里用餐,并在给妻子的信中记述了这些菜品,本餐厅尽可能按照原始菜谱重新制作这些历史菜肴。

           
                         

Jubilee menu from the baroque time
Mozart and Haydn anniversary menu

... even Mozart dined here.

In a letter to his wife, Mozart mentions the specialities which he enjoyed here on 9 October 1791. As an original memorial site, the 250th anniversary of the composer's birth provides a perfect opportunity for the historic Piaristenkeller Restaurant to recreate these dishes as far as possible according to the original recipes from the baroque age.

Church of the Piarist Order and Piaristenkeller restaurant
 

Click to enlarge! 
Authentic memorial siteThis memorial site will be shedding light on highly personal events during Mozart’s stays in Vienna, starting with his childhood (1767) and ending with the year of his death (1791), among them:

1. Mozart composed his work Veni sancte spiritus, K 47, for the Piarist Order
In 1767, at the tender age of 12, Mozart composed his Veni sancte spiritus, K 47, for the Piarist monks on the occasion of the canonisation by Pope Clemens XIII of the Order’s founder, Father José de Calasanz. In a letter to his wife dated 25 June 1791, Mozart wrote of his appreciation of the pastoral activities of the Order of the Pious Schools (Piaristen): “Tomorrow I shall walk, a candle in my hand, in the procession through the Joseph Stadt!”

2. Mozart’s son attended the Piarist school
Mozart’s close personal links with the Piarists are also demonstrated by the fact that he obtained a place at their school for his oldest son Carl Thomas. This was important to the composer as the Piarist school had been one of the Empire’s top schools ever since the reign of Maria Theresa, and was reserved for the aristocracy.

3. Mozart was a gourmet and in letter to his wife Constanze on 9 October 1791 he reported on his meal with the Piarists:
"…at 10 o’clock I shall be going to the Piarist office because Leitgeb (the horn virtuoso) has told me that I can talk to the headmaster — I shall also be staying for a meal...”
The same weekend, Mozart reports in another letter: "I slept exceedingly well and hope that you have also had a good night’s rest – I thoroughly enjoyed my Kapaundl....“



 “Kapaundl” was Mozart’s affectionate term for a speciality of court cuisine to which he was

particularly partial, "namely “jeunes chapons à la morille” (roasted capon with morels). A letter also mentions a “delicious piece of rabbit” which he had just eaten. Mozart’s passion for good food — and his love of “Carbonadl” (a crispy roast), which he was also sure to find in Vienna’s Josefstadt suburb — return in a letter of 8 October 1791, written following a morning walk along the Glacis  (the field between the city walls and the suburbs): “At half-past five, I took my favourite walk along the Glacis … — and what do I see? — what do I smell? It’s Don Primus with the “Carbonadln” — Che gusto!....”

This jubilee year is a welcome opportunity for the Order’s own restaurant, the Piaristenkeller, to recreate the specialities mentioned by Mozart, as far as possible according to original recipes from imperial times.

 
Certificate Menu of Mozarts "Kapaundl" favourite chicken

Some of these specialities are offered as Certificate menu. Event organizers with cultur interests are welcome from 20 people on request. For this purpose there is the possibility (from € 500) for a private concert with organ or violins as a framework program reserve in the Basilica.
See also the navigation point: "Entertainment & Culture"

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