Restaurant Zum Schwarzen Kameel (lit. “at the Black Camel”) established in 1618 was re-built in 1902. The interior consequently is a historical jewel in the most beautiful Viennese “Jugendstil” (art nouveau style). The cuisine presents a precious world of Viennese culinary delights.

For the aperitif Peter Szigeti, Bailli of Burgenland, provided his “Szigeti Gols Prestige Brut”, a blend of blanc de noirs and Chardonnay.

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House speciality
Hand-cut ham in its own juices,
Marchfeld asparagus tips, poached quail egg
Grüner Veltliner ‘Bognergasse’ 2015 – Weingut Schmid, Kremstal

Delicious combination
Vitello Tonnato - medium rare saddle of veal
with marinated slices of raw yellow fin tuna
Pinot Noir Reserve 2014 – Weingut Zuschmann-Schöfmann, Carnuntum

Culinary delight
Marchfeld asparagus, parsley potatoes
feather-light breadcrumbs and rich butter-flavoured hollandaise sauce,
Sauvignon Blanc ‘Krois’ 2014 – Weingut Gross, Südsteiermark

Sole with sides
Crispy fried Breton sole, bouillabaisse sauce
potato puree with saffron, spinach, green asparagus

Grandmother’s wisdom
Homemade vermouth and grapefruit sorbet

Space for a delight
Tonka bean crème brûlée with strawberry sorbet

We were spell-bound listening to Johann Georg Gensbichler, the gifted, international storyteller and ambassador for “Zum Schwarzen Kameel”. For instance, did you know that asparagus was sold in the pharmacy in years gone by?

We expressed our gratitude to Sevgi Hartl, Executive Chef for the outstanding performance of her kitchen brigade. The great support of Banqueting Coordinator Jürgen Serloth, who organized this event, was warmly appreciated as was the performance of the service brigade distinguished by discretion and efficiency under the supervision of Barbara Schuster.

Werner Scheibenpflug
Chargé de Presse