Stories from the everyday lives of the Mitzitant

Text excerpt (498 characters): When asparagus season begins in Austria, one of the most enjoyable periods of the culinary year arrives at the table. From mid-April until St John's Day on 24 June, many Wirtshäuser revolve entirely around these tender spears. Regional asparagus from the Marchfeld or Burgenland tastes simply best when freshly picked – and in the Wirtshaus it appears in every form imaginable, from classic white asparagus with Sauce Hollandaise to creamy risotto a

At the Wirtshaus, people often think of the classics first. Schnitzel, roast or a proper Gulasch. But sometimes you simply feel like something different – something lighter that still tastes really good. That is exactly where the vegan vegetable Gröstl comes in. Crispy potatoes, fresh vegetables and the right roasted aromas: no meat needed. A dish that shows just how much flavour simple ingredients can hold when everything is well prepared.

Fleischlaberl are one of the classics of Austrian Wirtshaus cooking. Nicely browned on the outside, juicy and full of flavour on the inside – that is exactly how they should be. But as straightforward as they seem, there is more to a truly great Fleischlaberl than meets the eye. Good minced meat, the right combination of ingredients and a feel for the preparation: Mitzitant explains what matters and how to get it right every time.

At Easter, eggs suddenly appear everywhere – brightly coloured, beautifully decorated and sometimes carefully hidden. And honestly, most people don't really know why. Behind the Easter egg there is more than just a nice tradition – it is about history, spring and a story well worth telling. The egg has been seen as a symbol of new life and new beginnings for centuries. No wonder it plays such a big role at Easter.

As soon as spring arrives, there is one herb that many look forward to most: wild garlic. The moment it starts to sprout in the woods, it becomes indispensable in the kitchen. Its scent is reminiscent of garlic, its flavour bold and fresh – and that is exactly why it fits so perfectly into light spring cooking at the Wirtshaus. Its season is short, usually from March to May, and that is precisely what makes it so special.

When the days grow longer again and the sun slowly starts to warm things up, the kitchen is allowed to lighten up too. Spring brings fresh herbs and crisp salads with it, and awakens the appetite for dishes that taste wonderful without sitting too heavy. At Mitzitant, the Wirtshaus classics stay – but served in a fresh, lighter version. Because good food doesn't always have to be hearty. Sometimes a perfectly grilled trout or a crisp salad with tender turkey is all you need.

When the smell of caraway, garlic and crackling pork skin drifts through the kitchen, you know: today is Schweinsbraten day. This dish is one of the great classics of Austrian home cooking and has been on tables for generations. But a perfect Schweinsbraten needs more than just a good piece of meat. It is about patience, the right seasoning and the crackling – which must crunch when you bite into it. Here is how to make the classic, guaranteed.

nternational Women's Day on 8 March is a good occasion to draw attention to the people who shape an industry – often without making much fuss about it. In Viennese gastronomy, that has always included women. They work in the kitchen, run operations, lead establishments or define the atmosphere of a place as hosts. In Vienna especially, where Wirtshaus culture has a long tradition, women have often been the heart of a business.

The Heringsschmaus stands for shared enjoyment after the carnival season and for a culinary tradition that has evolved over centuries. Served on Ash Wednesday, it marks the start of the Lenten season – and has long since become one of the most beloved food traditions in Vienna. Between religious custom and modern pleasure, the Heringsschmaus has secured a firm place in Austrian food culture. At Mitzitant, it is being served again this year.

Not every dish needs wine. And not everyone wants to drink it. Yet the drink you choose plays a decisive role in how a meal is experienced. In the Wirtshaus, alternative pairings have always been a matter of course – long before anyone had a name for it. Whether it's a crisp beer with a hearty roast, a spritzed drink alongside classic Viennese cuisine or a well-chosen alcohol-free option: the right drink makes every bite a little better.