European Eats

The traditional foods from each of the European countries we visited (Czech Republic, Austria, Hungary) had many parallels. Most dishes were a combination of a game meats, cheeses, and/or potato dumplings. Maggie was begging for vegetables by the time we were on our way to Asia. Most notably, each country had their own version of goulash, a stewed beef dish in a brown gravy sauce, as well as a unique schnitzel preparation.

While we enjoyed everything we tried, we wanted to detail a few unique food experiences we had as promised.

In Prague, we celebrated the outset of our RTW adventure with a white tablecloth dinner at U modré kachničky (The Blue Duck). This was a recommendation from our friends Eric and Stephanie who visited a year ago; they promised that it would be a meal to remember, and they were absolutely right. Located in the Castle Quarter, this restaurant was true to its name and served primarily duck dishes. It had a unique atmosphere: live piano (from a 67 year old German gentleman), kitschy wall decorations, and an aura of classical elegance. Maggie and I left very satisfied, agreeing it was the best roast duck we ever had. The foie gras starter was also a highlight.

Later that night, we wandered back to the Old Quarter for a drink with the locals at U zlateho tygra (The Golden Tiger), per a recommendation from my brother, Brian, who had visited a few years back. Not the most tourist-friendly bar, we slowly earned the locals’ respect after sharing a few pints of Pilsner Urquell at the bar. It was a memorable Eurobar experience — one that our clothes are still paying the price for due to the heavy amount of cigarette smoke that fills the bar nightly.

While in Vienna, we were compelled to sample their namesake schnitzel, the Wiener Schnitzel. We stopped by a local microbrew and restaurant, Sam Bräu, which was located next to our favorite site (the Belvedere Palace). The schnitzel (a portion of veal pounded thin and lightly fried) lived up to its reputation. It was tender, succulent and comforting, yet somehow light and crispy all at once. We washed down our meal with steins of the restaurant’s pils, naturally!

In Budapest, we took our host’s dinner advice and booked reservations at the nearby Menza, which served modern Hungarian plates. Per the waiter’s recommendation, we ordered the duck pâté and Hungarian ratatouille dishes for appetizers. We were blown away! The pâté was sweet and sumptuous. The ratatouille, while simple, evoked an impressive depth of flavor, highlighting the use of Hungarian paprika. Maggie is still dreaming about that dish…

Full of bitter beer, schnitzel and cheese, we departed for Hanoi, Vietnam looking forward to a new set of culinary experiences. We’ll share those in due time, but for now we’ll leave you drooling and dreaming of your next meal.

-Two for Takeoff