Hans Weibel was an early champion of cultivated wine-drinking in Vienna, which is why this beverage plays such a key role in all of his establishments. But man does not live from wine alone.
At the beginning there was the Vis-à-vis, a tiny wine bar
in a passageway between Bäckerstrasse and Wollzeile, with wine freak Hans Weibel behind the bar and lot of less-knowledgeable wine lovers in front of it. Since then, Weibel has expanded his culinary kingdom to include Wein in the City, a casual place with traditional Viennese cuisine
ranging from small snacks to multi-course dinners; and Weibels Wirtshaus
, aimed at more discerning guests. There is no danger of ultra-creative flights of fancy here, though: the kitchen serves up tried-and-true dishes
, tweaked with improvements and refinements
here and there. The focus of attention, however, is on high-quality ingredients and solid preparation. One can work up quite a thirst sampling the veal lights with cream sauce, foamy potato soup with chanterelles, stewed shoulder of veal, or cep ravioli, but this – as has been mentioned – is not a problem here: Hans Weibel’s treasure trove of wine is guaranteed to always produce just the right bottle, and if what you want is not on hand at one of Weibel’s restaurants, it will be swiftly brought across the street from one of the others. www.weibel.at