Successors for an inn are rarely sought with such publicity through calls for help in the media and social media posts. The landlords of the "Stafler" offered South Tyrolean cuisine in the jewel with the magnificent "Bretschneider" brand bar. The new operators who were eventually found found "Zum Bretschneider" to be the perfect name. Jürgen Sattler and Klaus Silberbauer are known as the patron and restaurant manager of the chic "Sattlerei" in Vienna two, which disappeared in 2024 after economic turbulence. Here in the heart of Meidling, the two want to keep the locals happy with affordable lunches. At the same time, they want to join the small, fine list of pubs that cultivate the Viennese recipe canon and appeal to the wine-loving public. On the former: the wittily written menu includes a "Bretschneider Brettl" with melt-in-the-mouth bacon and home-made sausages, veal tongue sulz, old Viennese baked meat "classically from boiling meat" or an "Andauer Beuschl", where a kind of accompanying text announces that it is "a family recipe only with heart & tongue in a creamy roux" - in other words, not Viennese style. A recommendation, but very different from what we are used to. The striking meat quality is explained by Höllerschmid as the general supplier. Only the very compact Somlauer Nockerl would benefit from an overhaul. The brew comes from Weitra, Zwettl, Augustiner Edelstoff is also available. And then there's the wine list. Four pages of superbly selected Austrians and just as many with Germans, Burgundy, Bordeaux and Champagne - all with suburban pricing. Vienna has a new old good restaurant.
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