The Bailliage and Maître Rôtisseur Rudolf Kirschenhofer invited members to a dinner at Gergely's. In a distinctive 14th-century castle building the restaurant creates a cosy environment. Gergely's outdoor dining area is considered one of the cosiest in the city.

Franz Obenaus, Chancelier Provincial of Vienna, welcomed members and their guests. Maître Rôtisseur Rudolf Kirschenhofer explained his gastronomy concept. He introduced the organic supplier Reinhard Adelsberger, from the Guntrams estate, who explained his farm and its agricultural products very impressively.

To get in the mood, a refreshing homemade “Vermouth Spritz” with lemon, ice and soda was served. The “greeting” from the kitchen was porcini mushroom pockets with crispy arugula.

First course: a carpaccio of rare tomato varieties marinated with grape seed oil was served with salmon trout ceviche from the Dornau estate. The 2022 rosé from the Walter Glatzer winery rounded off the course excellently.

Next course: chanterelles à la crème with meadow herbs and mini dumplings accompanied by a Pinot Blanc 2021 from the Georg Schneider Winery.

Third course: Chioggia turnip with pumpkin pancakes and berries was served with a Roter Veltliner Wagram Terrassen 2022 from the Josef Fritz Winery.

Before the main course, a lemon sorbet made from the “Four Seasons” lemon variety from the Guntrams estate was served to cleanse palates.

Fifth course: the main course from the buffet was a whole roasted prime rib of Austrian Voralpen beef with corn on the cob, zucchini and potato gratin, fried vegetables, foil-baked potatoes, Dijon mustard pepper sauce and various types of steak butter. Cuvée “G” Schlossquadrat Selection Cabernet Sauvignon/Merlot/Blaufränkisch/Zweigelt from the Walter Glatzer Winery emphasized delicate taste of the meat. It refined the main course with its rounded bouquet.

Finally: a Bellini Capriani was served with peach Melba using the “Mamie Ross” variety from the Guntrams Estate with vanilla ice cream and wild dirndl sauce.

Hannes Sailer, Bailli Provincial of Vienna, and the Bailliage Provincial of Vienna Officers thanked Maître Rôtisseur Kirschenhofer and his staff for this excellent menu. A Bailliage of Austria commemorative plate was presented in appreciation.

Werner Scheibenpflug
Chargé de Presse