HOTEL SACHER
Philharmoniker Str. 4,
1010 Wien
Das Original seit 1832, relish this unique revival of 1920s’ Art Nouveau luster, HOTEL SACHER SALON offers selected sweets and savoy highlights.
In 1876, Eduard Sacher opened the HOTEL SACHER in Vienna. Vienna’s most distinguished gourmet, Anna Sacher, took over the management due to her husband’s poor health, even after his death. Nowadays, The Gürtler and Winkler families manage Sacher Hotel fortunes in Vienna and Salzburg.
For the brunch time at HOTEL SACHER SALON, Vienna sausage in Austrian German, Frankfurter Würstel or Würstl, is a thin parboiled sausage traditionally made of pork and beef in a casing of sheep’s intestine, then given a low-temperature smoking, rather lighter, less saltier and much crispier comparing to any Cantonese or Taiwanese traditional sausage, together with two bowls of light yellow mustard, horseradish and two bread rolls, are the multi-tasty and energy-supply choice.
As for the drinks, I am falling in love with Austrian herbal extracts carbonated soft beverage ALMDUDLER, which, is currently sold in original sugar-free, still and g’spritzt, mixed with carbonated mineral water versions. In the regions of Lower Austria and Burgenland, Radler, which is Almdudler mixed with beer or wine, is a popular alcoholic drink with locally produced red and white wines.
Produced from 1957 by the Viennese entrepreneur Erwin Klein (1924–83), ALMDUDLER was derived the name from the then-common phrase ‘auf der Alm dudeln’, which, means ‘yodeling in the Alpine pasture’. The drink was originally created and marketed as an alternative to alcoholic beverages, and Klein promoted its popularity through sponsoring at major sporting events, especially at the 1964 Winter Olympics held in Innsbruck.
ALMDUDLER is as refreshing as jasmine iced tea with spackling water, or a less bubble version of Danish elderflower drink. Last but not the least, a mini cup of espresso is always the best assist to keep me going on the road.
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