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Vienna, Austria

February 26, 2019 by Gina +

Our latest adventure began in Vienna, Austria.  Side note: had I not already traveled through Salzburg, I would have began there, then went to Vienna.  We had a full three days, which I say is the minimum.  This allowed for two full days of museum, monuments, and palace excursions.  We allowed our last day to lazy around, having a park picnic and a ride out to the wine region.  This was so worth it and it ended up being favorite day of the 2 week trip.  Vienna is truly beautiful, with it’s grandiose architecture, grand palaces, museums of all types, and seemingly every street is littered with shops and cafes.  Coffee culture supposedly started here, so it’s worth taking time each day to visit a cafe or two for a drink.  You don’t take coffee to go.  You sit, you relax, and enjoy.  It is no wonder art and culture lovers flock to this city.

Something I love about Vienna is how alive it feels.  The cafes are filled, the streets are bustling, and people seem to really enjoy their down time without a sense of urgency.  Coming from Los Angeles, this is a beautiful thing to see.

{ das loft / hotel sofitel bar }
{ cafe central }

My husband and I are not exactly art/museum lovers.  We prefer modern art and historical exhibits.  Even with our taste, we found plenty of interesting things to do in Vienna.  We most enjoyed visiting the palaces so we could walk around and learn more about the Hapsburg reign.  While the city is extremely walk-able, the use of their efficient public transportation system allows you to cover even more ground.

Here’s what we did on the first two days.  We bought the Vienna pass for 2 days which is well worth the slightly high price.  Since we bought a two day, not three, we made sure day 1 and 2 were filled with activities covered by the pass.  This is the transportation card, which I also recommend.  I saw mixed reviews but we are so glad we got it.  Yes, Vienna is walk-able, but it is a BIG city.  You will still be walking your booty off, but the public transportation helps get to districts easier.  We were also able to take it out to wine country, a palace outside the city, as well as use most lines inside the city.  It’s worth noting that the public transportation is very safe, clean, efficient, and easy to maneuver.

To do:

  • Museum quarter – good area to walk around if you are undecided where to start or which museums to go to.  No shortage here!
  • Naschmarkt market – we stopped here on our first day to stroll through and grab lunch.
  • St. Stephens Cathedral – We passed through while walking the city but didn’t spend much time there.  Beautiful Gothic church, but Europe has no shortage of these
  • State Opera House – we only went outside.  I’ve read it’s worth trying to go for a show but that wasn’t something we were interested in doing
  • Hofburg Palace – we jut walked around outside 
  • Schönbrunn Palace – we took the train out here.  One of my favorite places.  With the Vienna pass, you skip the line and get an audio tour of the palace.  We both thought it was absolutely stunning inside.  The tour taught us a lot about influential rulers during the Hapsburg reign.  It was fascinating.  The pass also lets your ride the train around the palace and gets you into the zoo.  Plan for at least 3 hours at the palace if you want to do these things.
  • Belvedere Palace – Once we actually found the entrance, we enjoyed strolling the palace grounds and admiring the gardens
  • Albertina – several different exhibits, including Picasso and Monet.  For people who aren’t really into art, we did enjoy this museum.  Cool views from the terrace outside too.
  • Mumok Museum – Modern art museum. I have to admit it wasn’t my favorite.  I may have been too tired at this point and jealous of all the people lounging, relaxing, and enjoying happy hour outside the museum, or maybe the exhibits just weren’t my thing.  
  • Risenrad Ferris Wheel – on our park picnic excursion, we visited the Ferris wheel.  There is also an amusement park which is kind of cool to walk around.
  • Wine taste/drink – We took the train out to the wine region.  I highly suggest this if time permits.  It’s such a beautiful coutryside just 20 minutes outside of the hustle and bustle of the city.  The town was charming and there was no shortage of wineries to visit.  We hiked out to Buschenschank Ing. Andreas Wagner (?) and I promise it’s worth the walk.  Map it because it can get confusing.  Once you’re there, the views are breathtaking, and it’s the perfect place to peacefully share a bottle of wine.

Eat/Drink:

I thought I was pretty prepared with vegetarian options, but I have to admit, I struggled.  The hangry moments were eased by quick stops to the market for fresh fruit.

  • I found 1 amazing vegan cafe, simply raw, that I should have gone back to more.  Friendly staff, great selection
  • Naschmarket – we made a stop here after walking around for hours.  The place we chose wasn’t anything special, but here are tons of places to choose from
  • Cafe Central – Recommended on all the tour sites, was worth the visit.  I had a tasty vegetarian pasta and we split a strudel.  Yes, it’s touristy, but it’s beautiful inside, full of history, and the service is special, especially coming from laid-back southern California.  It will have a wait, so plan  for that.
  • Das Loft – Located at the top of the Sofitel.  Great view of the city, especially at sunset.  The decor is beautiful with an amazing ceiling.  Fun place to grab drinks.
  • Brezl Gwölb – The pretzels, so warm and baked fresh.  I had more pasta and Robbie got a traditional Austrian meat dish.  Very cute traditional place, good service, and delicious food.
  • Picnic – We picked up some sandwiches, hummus, veggies, and fruit and headed to Prater which is a large public park.  It also has the Risenrad Ferris Wheel and an amusement park.  There’s plenty of grass space too if you just want to chill.
  • Buschenschank Ing. Andreas Wagner for wine tasting

A few other places I had noted down that we didn’t make it to were:

  • danube island with bike ride
  • Oberlaa for cake
  • Wratschko Gastwirschhaft – Anthony Bourdaine recommends
  • The Dachboden Loft rooftop bar
{ park picnic }

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Filed Under: Travel Tagged With: austria, austrian, central europe, couples travel, europe, summer, things to do, to-do, travel, vienna, where to eat

The first recipe in my Summer Side Dish Series is The first recipe in my Summer Side Dish Series is this creamy herby potato salad, and it’s going to be on repeat all season long.

It’s everything I want in a potato salad—tender potatoes, crispy bacon, fresh herbs, a creamy Greek yogurt dressing, and just enough mayo to keep it tasting like the classic version we all grew up with.

2 pounds baby Yukon gold potatoes, halved if large
1 tablespoon pickle brine or white wine vinegar
1 tablespoon Dijon mustard
3/4 cup plain Greek yogurt
1/4 cup mayonnaise
1 garlic clove, grated
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 slices bacon, cooked crispy and crumbled
3 green onions, thinly sliced
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
1 celery rib, finely diced

Place potatoes in a large pot and cover with cold water. Season generously with salt. Bring to a boil and cook until fork tender, about 12-15 minutes.

Drain well and spread onto a baking sheet.

While still warm, toss potatoes with the pickle brine and Dijon mustard. Let cool for about 10 minutes.

In a large bowl whisk together Greek yogurt, mayonnaise, garlic, lemon juice, salt, and pepper.

Add potatoes, bacon, celery, green onions, chives, parsley, and dill. Toss gently until coated.

Refrigerate at least 30 minutes before serving.

Finish with extra herbs and bacon right before serving.

Save this one for your next BBQ, picnic, or weeknight dinner. ☀️🥔
A good way to start the morning. Picked up our ord A good way to start the morning. Picked up our order from @supergoodbagel (order ahead so you can walk in and pickup). Also snagged some darn tasty cookies from @tropbonbakery
Sandwich season, my favorite season. We all need s Sandwich season, my favorite season. We all need some good sandwich combos for the beach days, the pool days, the park days, just the warm summer weather. 

For this combination, here’s what I did:
Butter sourdough then grill on skillet. Add a layer of spread, I used mayo. Top with prosciutto then salami and turkey if you want. Arugula, balsamic glaze, and hot honey. Top with a ball of prosciutto.
If you’re tired of hearing “I’m hungry!” every 15 If you’re tired of hearing “I’m hungry!” every 15 minutes this summer, make a batch of these Healthy Banana Chocolate Chip Mini Muffins.

They’re soft, fluffy, naturally sweetened with ripe bananas and maple syrup, and loaded with mini chocolate chips. I love having these on hand for those endless summer snack requests.

Made with ripe bananas, Greek yogurt, maple syrup, egg, vanilla, oil, flour, cinnamon, baking soda, baking powder, salt, and mini chocolate chips.

Comment BANANA and I’ll send you the recipe!
You’ve seen the viral pizza wrap, but let me show You’ve seen the viral pizza wrap, but let me show you my protein-packed version.

I blended 1/2 cup cottage cheese with 1 egg, a little Italian seasoning and garlic powder, then spread it onto parchment paper. I topped it with turkey pepperoni and baked it until golden and set.

Once it cooled slightly, I stuffed it with a chopped Caesar salad and folded it up like a wrap. The result is crispy, cheesy, packed with protein, and one of my favorite lunches lately.

1/2 cup @good_culture cottage cheese
1 large egg
1/2 teaspoon Italian seasoning
Pinch garlic powder
Turkey pepperoni
Chopped romaine
Caesar dressing
Fresh Parmesan

Instructions:
Blend the cottage cheese, egg, Italian seasoning, and garlic powder until smooth. Spread onto a parchment-lined baking sheet and top with turkey pepperoni. Bake at 400°F for 18-22 minutes or until set and lightly golden. Let cool for a few minutes. Toss chopped romaine with Caesar dressing and Parmesan. Fill the wrap with the salad, fold, and enjoy. *make sure you spread it evenly to avoid burning patches.
CRISPY POTATO TACOS WITH BEEF 🌮 These might be on CRISPY POTATO TACOS WITH BEEF 🌮

These might be one of my favorite taco recipes I’ve made lately. Tacos de papa filling mixed with taco-seasoned beef, stuffed into soft flour tortillas and air fried until golden and crispy.

My boys gobble these up!

Comment TACO and I’ll send you the full recipe 🌮

Save this one for your next taco night and follow @gina_gibson_cooks for more easy family dinners.
The first recipe in my Summer Side Dish Series is The first recipe in my Summer Side Dish Series is this creamy herby potato salad, and it’s going to be on repeat all season long.

It’s everything I want in a potato salad—tender potatoes, crispy bacon, fresh herbs, a creamy Greek yogurt dressing, and just enough mayo to keep it tasting like the classic version we all grew up with.

2 pounds baby Yukon gold potatoes, halved if large
1 tablespoon pickle brine or white wine vinegar
1 tablespoon Dijon mustard
3/4 cup plain Greek yogurt
1/4 cup mayonnaise
1 garlic clove, grated
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 slices bacon, cooked crispy and crumbled
3 green onions, thinly sliced
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
1 celery rib, finely diced

Place potatoes in a large pot and cover with cold water. Season generously with salt. Bring to a boil and cook until fork tender, about 12-15 minutes.

Drain well and spread onto a baking sheet.

While still warm, toss potatoes with the pickle brine and Dijon mustard. Let cool for about 10 minutes.

In a large bowl whisk together Greek yogurt, mayonnaise, garlic, lemon juice, salt, and pepper.

Add potatoes, bacon, celery, green onions, chives, parsley, and dill. Toss gently until coated.

Refrigerate at least 30 minutes before serving.

Finish with extra herbs and bacon right before serving.

Save this one for your next BBQ, picnic, or weeknight dinner. ☀️🥔
A good way to start the morning. Picked up our ord A good way to start the morning. Picked up our order from @supergoodbagel (order ahead so you can walk in and pickup). Also snagged some darn tasty cookies from @tropbonbakery
Sandwich season, my favorite season. We all need s Sandwich season, my favorite season. We all need some good sandwich combos for the beach days, the pool days, the park days, just the warm summer weather. 

For this combination, here’s what I did:
Butter sourdough then grill on skillet. Add a layer of spread, I used mayo. Top with prosciutto then salami and turkey if you want. Arugula, balsamic glaze, and hot honey. Top with a ball of prosciutto.
If you’re tired of hearing “I’m hungry!” every 15 If you’re tired of hearing “I’m hungry!” every 15 minutes this summer, make a batch of these Healthy Banana Chocolate Chip Mini Muffins.

They’re soft, fluffy, naturally sweetened with ripe bananas and maple syrup, and loaded with mini chocolate chips. I love having these on hand for those endless summer snack requests.

Made with ripe bananas, Greek yogurt, maple syrup, egg, vanilla, oil, flour, cinnamon, baking soda, baking powder, salt, and mini chocolate chips.

Comment BANANA and I’ll send you the recipe!
You’ve seen the viral pizza wrap, but let me show You’ve seen the viral pizza wrap, but let me show you my protein-packed version.

I blended 1/2 cup cottage cheese with 1 egg, a little Italian seasoning and garlic powder, then spread it onto parchment paper. I topped it with turkey pepperoni and baked it until golden and set.

Once it cooled slightly, I stuffed it with a chopped Caesar salad and folded it up like a wrap. The result is crispy, cheesy, packed with protein, and one of my favorite lunches lately.

1/2 cup @good_culture cottage cheese
1 large egg
1/2 teaspoon Italian seasoning
Pinch garlic powder
Turkey pepperoni
Chopped romaine
Caesar dressing
Fresh Parmesan

Instructions:
Blend the cottage cheese, egg, Italian seasoning, and garlic powder until smooth. Spread onto a parchment-lined baking sheet and top with turkey pepperoni. Bake at 400°F for 18-22 minutes or until set and lightly golden. Let cool for a few minutes. Toss chopped romaine with Caesar dressing and Parmesan. Fill the wrap with the salad, fold, and enjoy. *make sure you spread it evenly to avoid burning patches.
CRISPY POTATO TACOS WITH BEEF 🌮 These might be on CRISPY POTATO TACOS WITH BEEF 🌮

These might be one of my favorite taco recipes I’ve made lately. Tacos de papa filling mixed with taco-seasoned beef, stuffed into soft flour tortillas and air fried until golden and crispy.

My boys gobble these up!

Comment TACO and I’ll send you the full recipe 🌮

Save this one for your next taco night and follow @gina_gibson_cooks for more easy family dinners.
The first recipe in my Summer Side Dish Series is The first recipe in my Summer Side Dish Series is this creamy herby potato salad, and it’s going to be on repeat all season long.

It’s everything I want in a potato salad—tender potatoes, crispy bacon, fresh herbs, a creamy Greek yogurt dressing, and just enough mayo to keep it tasting like the classic version we all grew up with.

2 pounds baby Yukon gold potatoes, halved if large
1 tablespoon pickle brine or white wine vinegar
1 tablespoon Dijon mustard
3/4 cup plain Greek yogurt
1/4 cup mayonnaise
1 garlic clove, grated
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 slices bacon, cooked crispy and crumbled
3 green onions, thinly sliced
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
1 celery rib, finely diced

Place potatoes in a large pot and cover with cold water. Season generously with salt. Bring to a boil and cook until fork tender, about 12-15 minutes.

Drain well and spread onto a baking sheet.

While still warm, toss potatoes with the pickle brine and Dijon mustard. Let cool for about 10 minutes.

In a large bowl whisk together Greek yogurt, mayonnaise, garlic, lemon juice, salt, and pepper.

Add potatoes, bacon, celery, green onions, chives, parsley, and dill. Toss gently until coated.

Refrigerate at least 30 minutes before serving.

Finish with extra herbs and bacon right before serving.

Save this one for your next BBQ, picnic, or weeknight dinner. ☀️🥔
A good way to start the morning. Picked up our ord A good way to start the morning. Picked up our order from @supergoodbagel (order ahead so you can walk in and pickup). Also snagged some darn tasty cookies from @tropbonbakery
Sandwich season, my favorite season. We all need s Sandwich season, my favorite season. We all need some good sandwich combos for the beach days, the pool days, the park days, just the warm summer weather. 

For this combination, here’s what I did:
Butter sourdough then grill on skillet. Add a layer of spread, I used mayo. Top with prosciutto then salami and turkey if you want. Arugula, balsamic glaze, and hot honey. Top with a ball of prosciutto.
If you’re tired of hearing “I’m hungry!” every 15 If you’re tired of hearing “I’m hungry!” every 15 minutes this summer, make a batch of these Healthy Banana Chocolate Chip Mini Muffins.

They’re soft, fluffy, naturally sweetened with ripe bananas and maple syrup, and loaded with mini chocolate chips. I love having these on hand for those endless summer snack requests.

Made with ripe bananas, Greek yogurt, maple syrup, egg, vanilla, oil, flour, cinnamon, baking soda, baking powder, salt, and mini chocolate chips.

Comment BANANA and I’ll send you the recipe!
You’ve seen the viral pizza wrap, but let me show You’ve seen the viral pizza wrap, but let me show you my protein-packed version.

I blended 1/2 cup cottage cheese with 1 egg, a little Italian seasoning and garlic powder, then spread it onto parchment paper. I topped it with turkey pepperoni and baked it until golden and set.

Once it cooled slightly, I stuffed it with a chopped Caesar salad and folded it up like a wrap. The result is crispy, cheesy, packed with protein, and one of my favorite lunches lately.

1/2 cup @good_culture cottage cheese
1 large egg
1/2 teaspoon Italian seasoning
Pinch garlic powder
Turkey pepperoni
Chopped romaine
Caesar dressing
Fresh Parmesan

Instructions:
Blend the cottage cheese, egg, Italian seasoning, and garlic powder until smooth. Spread onto a parchment-lined baking sheet and top with turkey pepperoni. Bake at 400°F for 18-22 minutes or until set and lightly golden. Let cool for a few minutes. Toss chopped romaine with Caesar dressing and Parmesan. Fill the wrap with the salad, fold, and enjoy. *make sure you spread it evenly to avoid burning patches.
CRISPY POTATO TACOS WITH BEEF 🌮 These might be on CRISPY POTATO TACOS WITH BEEF 🌮

These might be one of my favorite taco recipes I’ve made lately. Tacos de papa filling mixed with taco-seasoned beef, stuffed into soft flour tortillas and air fried until golden and crispy.

My boys gobble these up!

Comment TACO and I’ll send you the full recipe 🌮

Save this one for your next taco night and follow @gina_gibson_cooks for more easy family dinners.

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