Wining and Dining
Viennese cuisine and historical dishes from the imperial age
Sommer menu for the garden:
The restaurant in the garden on the church square by the restaurant entrance offers a special summer menu with light dishes at correspondingly reasonable prices, including draft beer and soft drinks.
Live music in the restaurant: according to the official association of concert venues, the Piaristenkeller is Austria's oldest formally recognized restaurant cum concert venue with live music. This 100-year-old tradition is continued to this day – usually at weekends – with fine food served to the sound of zither music and Viennese songs.
Pleasent a la carte table loge in the music room at Zithermusik
Classical dishes monastery and viennese cuisine:
Specialities from the monastery kitchen popular with our regular patrons include young catfish – traditionally served with white rice and buttered vegetables (EUR 19.00) – and boned fried chicken of premium chicken with potato and lamb's lettuce salad (EUR 14.50). This may be followed by baked apple slices with whipped cream, apricot jam and vanilla ice cream (EUR 8.50). It goes without saying that the menu of the day also includes seasonal dishes ranging from asparagus to Martini goose.
As one would expect of a traditional Viennese monastery cellar, the menu naturally also features classics of the cuisine of the Austro-Hungarian Monarchy, ranging from boiled beef (EUR 22,00) and veal Vienna schnitzel (EUR 21,90) to Esterházy pot roast with serviette dumplings (EUR 18,50).
Jubilee Menu featuring historical dishes
Finally, the selection is rounded off by the restaurant's jubilee menu featuring historical dishes and menus from Vienna's imperial past. The menu is based on the 300-year history of the monastery, starting from the baroque era of Mozart's time to highlights of the festive menu commemorating the 160th anniversary of the wedding of Emperor Franz Joseph and Empress Elisabeth.
The festive menu created to mark the 160th anniversary of the marriage of the imperial couple on 24 April 1854 includes Ischl lamb saddle fillet (EUR 22.00) and to the dessert the Honey-Walnut-Parfait with berries € 8,50
Wine list: in keeping with the history of this historic building, the wine list of the restaurant focuses mainly on Austrian vintages. These are featured as the wine of the month in the menu of the day, and are also served by the glass. A selection of wines from the countries of the European Union is also offered.
The restaurant's speciality menus
The imperial hunting speciality menu is available all year round and presents dishes cooked to traditional recipes handed down from the imperial kitchens. Wild duck, venison steak, roast wild boar and creamy pheasant soup are among the most popular dishes. However, delicacies such as chicken prepared like hare (EUR 16.50) delight the palates of guests who enjoy traditional recipes (see last photo bottom right below).
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
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.
This 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
2. Mozart’s son attended the Piarist school
3. Mozart was a gourmet and in letter to his wife Constanze on 9 October 1791 he reported on his meal with the Piarists:
“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.