For a Sacher cake?

Yes, they even have a red cord.

Oh, that's where the party happens.

We can stop right here.

Yes, but first I have to wait to find

a parking spot.

All right.

Come in.

We are here at the heart of Ludwig & Adele in our

beautiful, small kitchen.

The Künstlerhaus is a place that exists for

about 150 years.

It is a unique place because we have

the chance to combine exhibition spaces,

a cinema and gastronomy under one roof.

We didn't know Ludwig Linser before he learned

his craft at the five star hotel,

Hotel Central in Tirol.

Friends connected us with him and we liked him.

And we had too little time to look for

someone else.

You only season the meat with salt and

pepper and sear it briefly.

As we can see,

the kitchen has limited space.

Nevertheless, we are cooking all

our catering from this location.

So Ludwig and his team are pretty busy.

Basically we only use regional ingredients.

We are located in the rather posh first

district, but we offer affordable food with

a high quality standard.

Here we have a tranche of salmon belly.

Salmon itself is a very fatty fish, but

this is the fattiest you can get.

We serve it with sesame, black pepper,

lime and carrots.

This is a braised beef cheek and

pickled mustard seeds.

Here comes the boss and steals away the food!

We have a very balanced lunch menu.

Dinner is rather regional and

traditional in contrast to our lunch menu,

where we constantly try to reinvent ourselves.

I invited two friends to hang out with me at

the bar.

Rainer moved to Vienna with me back in the day.

It's always nice when we find the time to

hang out and party a bit.

With Mathias, I founded Tonstube,

our first place.

This was pretty hard work, and

we kind of spent the last three years together.

Have you ever been to

Porgy & Bess since we took over?

Yes, sure, at the opening party.

The club is working.

Is it?

I believe that, it's a pretty nice place.

Yes, it's a hotspot where there's something going

on every day.

Is it full every day?

It's not always completely packed, but

there is no evening where no one is there.

Okay. The owner likes to

interpret jazz on a wider scale.

That's what I like.

For Christoph Huber,

it's the greatest thing to discover a band.

That's more important for him.

Top priority is that the gin and tonic is cold.

That's what we're going to check now!

Porgy & Bess is a well known jazz club in

Europa and a Viennese legend.

Everything cool?

I am here with two friends and

would like to order some food.

Can you prepare some entrees and

some main dishes?

Our cook at Porgy created some nice little snacks

for us, like pralines made of lamb with

cranberries, risotto with pork belly and rosemary,

black bread toast with smoked meat or spinach

dumplings made with grey cheese and sage butter.

At Porgy & Bess we practice a similar way of

cooking as in our home base Ludwig & Adele.

Still, we focus a bit more on the fact that

Porgy & Bess is a nightclub with small

tables.

That's why we try to perfect the concept of

food in the glass.

Later we went from Porgy and

Bess to the sausage place next to Albertina.

If you plan a night out in Vienna, it's

kind of essential to stop by at a sausage place to

have a sausage, a beer, and a Jägermeister.

I think it's time to head over the Bitzinger for

a quick sausage and a beer.

Aren't you hungry?

Oh yeah, I can have a dessert.

Porgy & Bess is a good club.

Did you like the food?

No, it sucked.

That's the reason we bring you along.

That's Hotel Sacher.

Did anyone of you have a cake there?

Yes, the coffee is about €4.50 and

the Sacher cake is dust dry.

Not good?

Hm, It's ok.

Who did you go there with?

With my mom.

Your mother?

The view is pretty special here.

The opera house.

I will have a Eitrige (cheese kransky).

I'll have a cheese kransky and

three small beers.

Do you like gherkins or peppers on the side?

I take one gherkin.

Just drop it on top.

Yes!

That's just superb!

Look, how they are standing in line.

Let's drink to Austria taking part in

the next worldcup.

We can't drink to that in one go.

Do you want me to puke?

Those Jägermeisters were not the normal size.

They were double!

They did their part in making me pretty drunk.

What are you laughing at?

Let's go.

Now we are heading to Tonstube.

That is our baby so to speak.

Mathias and me opened this place while studying

and after having had a few drinks too many.

We looked at this place and

it was really worn down, an old pizza place.

We thought: whatever, we are doing this.

We asked all our friends for help and

renovated the place.

That's the T- that's my hood!

We went back to our place to prepare a little

z'Nuner.

A z'Nuner is a traditional small

cold snack.

The ideal thing on a night out so

you can drink a little more.

We are here at the drink manufactory of Ludwig und

Adele at the Tonstube Wien.

This is kind of our little brewery.

3 to 4 times a week we prepare Tonic Water,

Ludwigs Lemonade, Adeles Orange, and

our homemade Kaluko ice tea.

He's the man behind it.

I would say, I get the cheese.

My dad Bruno, has sent me some cheese.

It's made by my dad, in the Bregenzerwald area.

It is pure gold in Vienna.

My father sends me a 30 kg pack of cheese

every 3 weeks sometimes even weekly.

This is a 12-month-old mountain cheese,

ripened and produced in Bregenzerwald.

I will serve a 10 month old cheese this evening

'cause it is a bit harder in its texture,

not so crumbly and intense in taste.

Normally you always serve the rind

with a good cheese.

But we have a few drunk people out there and

we don't want them to eat the rind.

We also have homemade chili chutney and

homemade fig mustard and some apples.

That's the traditional way to eat in Vorarlberg.

Do I also get a beer?

I am the only one working here!

We also get our beer from home cause

we like that one best.

It's a very small brewery no one really knows, but

the beer is really great.

Just to showcase the hick.

I just dipped an apple in the mustard.