Yiddish Chicken-Liver
Pâté:
Mentioned in the
cookbook by Rudi and
Karl Obauer.

Fish Soup with Peppers:
It always includes
pike-perch from
Lake Neusiedl and
sometimes snowy-white
wels catfish.

The Dishes at zur Dankbarkeit

Zur Dankbarkeit’s menu follows the seasons. What you will always find, however, are impressive culinary creations, ranging from tender boiled beef and Wiener Schnitzel to tasty delicacies for vegetarians. Josef Roiss and his team also frequently prepare dishes that can only be described as the classics of the “Dankbarkeit” kitchen (although neither the chef, the owners nor anyone else at Zur Dankbarkeit would every think of applying for a patent).

Yiddish Chicken-Liver Pâté: Mentioned in the cookbook by Rudi and Karl Obauer (named Austria’s Chefs of the Decade by Gault-Millau).

Fish Soup with Peppers: It always includes pike-perch from Lake Neusiedl and sometimes snowy-white wels catfish.

Rabbit Liver & Kidney: Sautéed to juicy perfection, this is highly popular as an entremets.