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Austrian food and wine on tap
By Ruby Gao

To celebrate Austrian National Day today, Hyatt on the Bund launches its Heuriger or wine-tavern feast featuring plenty of food and wine. The event is free today but admission will be charged on Saturday and Sunday.

Heuriger are informal Austrian wine taverns, serving local wines and typically cold food.

Austrian cuisine is known for regional diversity. Dishes such as gefuelte paprika or stuffed peppers are popular around Vienna, while cheese spaetzle, or egg noodle with cheese, is popular in the western Voralberg area, according to Gottfried Bogensperger, general manager of Hyatt on the Bund, who is also Austrian.

The diversity is largely due to differences in geography, from mountains to valleys. Local seasonal produce is abundant.

"The lakes, especially in the Salzburg area, offer the finest wood-smoked fish, ham and specialties, and the forest produces the freshest mushrooms. Austrian cuisine is a culinary journey for those who enjoy fine food and hearty delicious dishes," Bogensperger says.

Austria is also known for quality wine, produced in small amounts from native grapes grown in a cool climate. These include white wine made from Gruner Veltliner featuring a light, fruity and food-friendly taste, and red wine made from Blaufrankisch, which is known for rich tannins and spicy note.

The Heuriger at Hyatt on the Bund includes Heurigenplatte (cold cut platter with ham, sausage and pickles), schweinshaxe (roast pork knuckle), backhendl (baked chicken) and Viennese apple strudel with vanilla sauce.

Spritzer, a traditional Austrian drink made from wine and soda featuring a refreshing taste is also recommended.

The authenticity of the dishes is ensured by Dieter Stamminger, the hotel's Austrian chef de cuisine, who insists on classical recipes and original flavors.

Date: October 26-28

Price: Free on October 26 (from 10:30pm); starting from 280 yuan/person on October 27-28.

Address: Lower Lobby, 199 Huangpu Rd

Tel: 6393-1234 ext 6317

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