Dinner at the Boheme

on our last evening in Vienna (12/27) we stayed at a wonderful little boutique hotel, Das Tyrol. cozy room, soft sheets and a fantastic breakfast the next day. But on that night checking in there, we had just finished our 4 1/2 hour train ride from Prague to Vienna- and were quite hungry. So after the usual check in proceedures we asked our professional though grim concierge- where we should go for dinner. Without skipping a beat he handed us a card and gave us directions to the Boheme. It was up on the Spittleberg Gasse which was one of my favorite christmas markets when we were there the week before... It was kind of sad, the empty stalls were being dis-assembled in the street as we walked to the restaurant... but I know someday i will be going back there for Christmas! once you get the Vienna Christmas Market bug, I suspect it stays with you for a long time.

Named for the opera- the interior was decorated with photos of famous austrian opera singers. Wooden interior warm colors, and very nice professional servers. The food was really wonderful. All traditional austrian dishes. I started with the Pumpkin Soup which was spicy and nutty and quite surprising. Austrians make a pumpkin seed oil from a rich green and orange pumpkin. The oil can be used like good olive oil. It has a brown color and nutty taste. the soup was fantastic. This site has a recipe that sounds very much like what we had, and tells another use for the Pumpkin Seed Oil as well.

for my Main....I resisted having another weiner schnizel since I had tried it at 3 other spots, and instead had the Roasted Pork with Warm Sauerkraut, apples and potatoes. Chris had the Hungarian gulash to the left in the photo. (the austro-hungarian empire left some distinct marks on vienese cusine) Both were Excellent. And we toasted the wonderful vacation with some delicious Austrian wine. I don't remember what it was called unfortunately.

this is what Fodor's says about the Boheme...

Bohème occupies a former 18th-century bakery and is on a boutique-lined passageway in the heart of Vienna's luxe-bohemian, cobblestoned quarter of Spittelberg. A low-vaulted ceiling, cherrywood walls, a menu divided into "overtures," "preludes," and "first and second acts," and Bellini on the soundtrack make for a setting frequently favored by stars appearing across town at the Staatsoper (as you'll see from the autographed pictures of some of the opera-loving owner's more famous patrons on the walls). Chef Robert Rauch believes in cuisine that's down to earth but not lacking in fantasy.

This was a fantastic meal! A must try if you get over to Vienna!