Europe - Vienna

Today's Garmin Step Milage: 12 km

We were up early to get ready for our departure to Vienna. Our train (OBB) left Budapest at 8:40 am from the central train station. We walked with our bags to the closets underground train station and travelled 2 stops to Budapest Keleti station.
$67.57 Euros for 2 in Business Class on OBB

Our arrival time into Vienna was at 11:21 at the HBF station (the new central train station, completed in 2013). It is amazing at how accurate train travel is in Europe. The trains leave right on time and get in precisely as planned. Our train travelled from 40 km/hr - 150 km/hr and stopped in only a few places. We knew that we were nearing the Hungary/Austria border as we had Police officers and a train ticket checker board the train and do some random checks along the way. I assume they were checking the passports for stamps of arrival into the EU and possibly Visa documents if necessary. At one

time the outdoor temperature in the country registered as 41 degrees celsius - unbelievable. We arranged to meet our host at the apartment building at 12 pm. He gave us very easy and specific instructions on how to get to the apartment. He was very prompt in his arrival.
The apartment is on the top floor of a 5 floor original building in the area. It is a large studio apartment with a well equipped kitchen - likely about 500 sqft apartment. The nice touch is that it has air-conditioning, which likely is unusual for the area.

When we got into Vienna we decided to purchase a 72 hour Vienna Transit pass - $34.20 Euros for 2. I think we figured that if we ride the train/tram or bus twice/per day it pays for itself.

Once we got settled in to our place we headed out to explore some of the city. We are located 1.6 km (according to google maps) from St. Stephen's Cathedral (centre of the historical town centre). Being that it was Sunday many of the businesses were closed, including grocery stores. So we wandered around and checked out the sites with many other tourists. Stephansplatz and around the church had a pedestrian esplanade that was closed to vehicular traffic. It made it great to wander around enjoy the architecture.

St. Stephen's Cathedral (more commonly known by its German

title: Stephansdom) is the mother church of the Roman Catholic Archdiocese of Vienna and the seat of the Archbishop of Vienna. The current Romanesque and Gothic form of the cathedral, seen today in the Stephansplatz, was largely initiated by Duke Rudolf IV (1339–1365) and stands on the ruins of two earlier churches; the first a parish church consecrated in 1147. The most important religious building in Vienna, St. Stephen's Cathedral has borne witness to many important events in Habsburg and Austrian history and has, with its multi-coloured tile roof, become one of the city's most recognizable symbols.

We wandered around the old town centre, walking directly south to the Opera Centre - Opera Wiener Staatsoper. The opera house was the first major building on the Vienna Ringstrasse commissioned by the Viennese "city expansion fund". Work commenced on the house

in 1861 and was completed in 1869, following plans drawn up by architects August Sicard von Sicardsburg and Eduard van der Nüll. It was built in the Neo-Renaissance style by the renowned Czech architect.

From there we walked back up toward St Stephen's church and walked around the Hofburg complex. The Hofburg is the former principal imperial palace of the Habsburg dynasty rulers and today serves as the official residence and workplace of the President of Austria. It is located in the center of Vienna and was built in the 13th century and expanded several times afterwards. It also served as the imperial winter residence, as Schönbrunn Palace was the summer residence.

A visit to Vienna is not complete without lunch on the esplanade from a local food vendor - serving up bratwurst on a bun. The bratwurst was large enough for us both to share. ($5.00 CAD)

Our host told us about a current festival that is running in Vienna - The 2018 Film Festival at the Rauthasplatz (City Hall). While the combination of great music productions and first class gastronomy are already a traditional part of the popular summer event in the heart of the city, as usual, admission to the Classic Film Festival and the Children’s Opera Festival is free of charge. After a walking tour of the city we headed down to the Film Festival to take in the action.

The film doesn't start until 9 pm, but the food festival was in full swing. After walking our feet off in 35 degree weather it was definitely time to kick up with some cool refreshments. Rick found a nice local lager - Ottakringer Brewery serving up Hells Beer. I enjoyed a Aperol Spritzer (Tanya introduced me to Aperol spritzers this summer. I think that I am hooked!). Next to the Brewery was a local restaurant

serving up traditional Viennese specialities - NIGLS Gastwirtschaft Restaurant. Homemade cheese spaetzle served with typical Viennese goulash was simply to die for - another shared dinner ($12.00 CAD). The cheese spaetzle was the most decadent mac and cheese I have had in a long time - simply wonderful.

After a great day of food sampling and exploration we headed for home. Tomorrow will be another adventure!

Accommodation: €393.00 for 3 nights (HomeAway.ca)

Cheese Spaetzle with Caramelized Onions (Yield: 2 servings)

Ingredients
1 large egg
2/3 cups + 3 tablespoons water (200 ml)*
2 cups all purpose flour (250 g / 8 ¾ oz)
½ teaspoon salt
1 small yellow onion (80 g)
1 tablespoon vegetable oil (14 g)
1 tablespoon unsalted butter (14 g)
1 cup grated, strongly flavored cheese such as Swiss (Emmental) or Gruyère (100 g / 3 ½ oz)
Instructions

In a mixing bowl whisk egg and water until well combined, then add flour and salt until you get a lump free and pretty thick, sticky batter.
Let it rest for 20 minutes.
Meanwhile cut the onion in half lengthwise and slice it finely into even rings.

Heat oil and butter together in a big pan, add the sliced onion and cook over medium heat for about 10-15 minutes or until onions turn golden brown, stirring often.

Set aside. In case there is any oil/butter left in the pan, leave it. Unless there are black particles from frying the onion, in that case, discard it.

Bring a large pot of salted water to a boil.
Carefully hold a spaetzle maker (or a colander/veggie grater with large holes) over the boiling water. Place about ½ cup of the batter on the spatzle maker/colander and press it into the simmering water using a spatula or the back of a spoon.

Repeat until all of the batter has been used.
Cook the spaetzle for an additional 2 minutes until they all float on the surface, then drain.

Put spaetzle into the pan where you cooked the onions. If there is no butter/oil left, add 1 teaspoon butter. Heat butter, and when melted, add spaetzle and cheese. Stir over medium heat until cheese has melted. Scatter the caramelized onion over the spaetzle and serve.

Notes* If your batter is too thick and you can't press it through the holes of your colander/veggie grater, you can add more water to the batter (max. ¼ cup, 60 ml).