Gasthaus Lux

Frommer's Review

Dark, labyrinthine, and evocative of turn-of-the-20th-century Vienna, this place attracts an artsy crowd that appreciates the flavorful food and conspiratorial atmosphere. Most of the rooms here are richly outfitted with deep red walls and brown, sometimes leather, upholsteries, with dog-eared newspapers lying around. There's also a heated glassed-in area within what used to be an open-air courtyard. The clientele includes the kind of gregarious, arts-conscious souls you might have expected to meet in a German-speaking neighborhood of New York City's Greenwich Village. The menu changes at least every 2 weeks, and might include air-dried venison with cranberry sauce and mushroom dumplings; phyllo pastry stuffed with black pudding and apple chutney; a confit of pumpkins with fried goat cheese and tomato marmalade; smoked trout on a bed of shredded beet root; and medallions of venison with cranberry preserve. Vegetarians appreciate a choice of all-vegetarian risottos, gnocchis, and lasagnas. And "because everyone is interested lately in reminisces from their childhood" (according to the charming manager, Dagmar), there's even a dish that many Viennese remember from their earliest days: rice pudding with mascarpone cheese and rosemary, served with an apple-flavored cream sauce.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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