Cafe Korb – Vienna’s Artists’ Haunt

In 1906 the Kaiser Franz Joseph Lebens- und Rentenversicherungs-Anstalt (insurance company) moved into the newly-built premises at the same time as Café Korb moved into the ground floor where it still sits today. The emperor himself rocked up for the usual free bubbly and canapes. The café was owned and operated by Amalie and Adolf Korb, who had not only been successful as restaurateurs but also as parents of one of the most famous sopranos and dancers of her time: Jenny Korb. The complex around the initial insurance company main building was rebuilt around 1960. The new owners of the venue, family Widl, decorated the premises in the day’s fashion: functional early 1960s style. Much of the interior (like the wooden chairs, the Formica table-tops) is still the same as in the 1960s, with much love and effort going into maintenance and repairs. Keeping in tradition with its beginnings under […]

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Beresfords at the Balmer Lawn in Brockenhurst

During our recent visit to the New Forest, Ms B & I enjoyed a dinner at the lovely Beresfords restaurant at the four-star Balmer Lawn hotel in Brockenhurst. The dining hall is spacious and pleasantly decorated. After short deliberation Ms B opted for a ‘Beresfords bite’ which resembled a prawn cocktail (£5) and sea trout (£22). I went for grilled beef heart (£6.50) and roasted guinea fowl with fries (£19). The starters arrived quickly. I hadn’t had grilled beef heart in a very long time, so had forgotten that it can have quite a strong, peculiar smell, which came as a bit of a shock at first. The taste however was very pleasant, and I had no regrets ordering the dish. Ms B’s prawn cocktail was light and not too spicey, just as she prefers it. Our mains were delicious. Ms B’s sea trout was very flavoursome, I loved the […]

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Our favourite Munich haunt – Ratskeller

I have been to Ratskeller at least 20 times, and Ms B has joined me on about 5 occasions. We absolutely love everything about this place, the building and rustic interior decor, the slightly overconfident, grumpy but never malicious waiters, the location in the heart of Munich, and – most of all, of course – the fabulous food! On our recent trip to my home town Burghausen we gladly took the opportunity to pay this true cornerstone of Bavarian cuisine another visit. They seemed to have gone a tad upmarket since our last visit half a year ago, with more fancy dishes and more attention to presentation and high-end ingredients, which was just fine with us.    After short deliberation, Ms B opted for the pork fillet steak with chanterelles and spaetzle in herb sauce (€24), I did what I do most of the time and went for the Bavarian […]

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Senckenbergs, Frankfurt – our Restaurant Review

I’m just back from dinner at Senckenbergs, a steak house and restaurant in Frankfurt’s Bockenheim neighbourhood. The atmosphere is more on the modern, slightly quirky, designer-elegant end of the scale, but not overly so, with the lights spreading a lovely, warm atmosphere. Service was great from the moment I entered the door. Very friendly, helpful, entertaining, even though maybe not always 100% well-versed with the usual etiquette at the pricier end of the market. After short deliberation I opted for blood sausage with lamb’s lettuce, beetroot, and potato dressing (€10.50), a Rib Eye (€34 for 300g plus €11 for every additional 100g, in my case roughly €40 for the steak, it turned out) with herb jus (€2), a side of sautéed spinach (€4), and no dessert. The Rioja (0.2l) for €9.20 did not overly excite me. The starter mainly surprised by the nearly complete absence of blood sausage. Having been […]

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Block House, West End, Frankfurt

UPDATE 31.03.2019: I spent a lot of time in Frankfurt recently, staying at a hotel within 5mins walking distance from another Block House. As I’m also currently trying to move towards a keto diet, I ate at Block House about one dozen times over the past few months. Presuming the quality of Frankfurt Block Houses is similar to each other, I upgrade my rating from 2.5 to 3 out of 5. Half the time the steak was prepared extremely well (due to the fact that the meat was decent quality, but nothing special, the overall taste was just good, not special), 40% of the time it was slightly above average. 10% of the time it was slightly below average. You can watch the people in the kitchen prepare the food, and there were clear visible differences between the preparation of good steaks and average steaks. The good steaks all involved […]

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