First the address was called "GuggiS", then "Arioso", then "Sidonia". There were "2000s parties", karaoke and "Oldies but Goldies" evenings. Food wasn't so much the focus. That has now changed completely. The renowned country inn "Markthof" in Siegersdorf has opened a low-threshold branch in Neulengbach. The "Marktsalon" is unlikely to win a design award, but the small town now has a serious address for good food and drink. Monika and David Orsag run the store. Fabian Schasching, one of the two chefs at the "Markthof", regularly checks on the food. And the food on offer seems to be just right in terms of price and taste. The place is full. The menu is small and many products come from the Edhofer family's farm and their regular suppliers. The highlight among the antipasti: chicken liver paté. The terrific goat's cheese comes from the Szabo family from Hasendorf, flamed and caramelized on beetroot with a parsley marinade and hazelnuts. The classic and excitingly good carpaccio of Angus beef comes with, fortunately, only a subtle truffle dressing and parmesan. While the venison fillet is served over at the Markthof, the venison ragout here is wonderfully tender with sweet potato puree, red cabbage and broccoli. And the crustacean tagliatelle with prawns, cherry tomatoes and a thick lobster sauce is not to be missed. Almost forgot to have it here: Crêpe Suzette. Saturday is schnitzel day. The small selection of wines is mainly from the entry-level segment, but there are also some smaller giants. And: Alcohol tests can be found in the toilet, the train station is within walking distance.
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