They say cheese is a dessert too, but I petty much decided custards and tarts and cakes oh my would be more the ticket. While looking for a sacher torte the mighty dessert that made Vienna famous (OK, it would be famous without it, but still) consisting of thin apricot jam layers and chocolate cake with dark chocolate ganache served at I guess any of the hotels Vienna Austria calls authentic. But first we had to sample an apfelstrudael, kind of like a pie made with apples and suggests the heavy German influence on the city. It’s easy to get lost in sugar revelry looking at the Gothic cathedrals and imperial palaces of a bygone era, even for breakfast when we had canned peaches for breakfast.
It’s really hard choosing and maybe the best strategy is to have dessert morning noon and night which is what I attempted and maniacally tried to visit each of the two thousand cafes, coffee houses and sample the marzipan. But first even I had to have some real food to get me through so we went to of all places a Georgianrestaurant and had chicken stewed with vegetables including green cabbage and of course had a raspberry tort slice for dessert. Fortified, we headed back out and stoodastride the Danube River (I wanted to waltz, but got no takers) which divides the city in half and saw the Hofburg palace and lots of art museums like the Leopold Museum. the city is peaceful and beautiful and dessert laden. Now to find some Weiner schnitzel and enjoy veal the way it’s meant to be enjoyed: pounded into a flat cutlet, dipped in eggs and breadcrumbs and fried. You can get it just about anywhere.
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