Zum Schwarzen Kameel
Zum Schwarzen Kameel
Zum Schwarzen Kameel (Vienna) – this is another of Vienna’s finer restaurants (this one has been in existence since 1618). The owners pride themselves on using the finest ingredients. Even the sandwiches they serve are not blasé — the bread used comes from the famed Kasses bakery in the Weinviertel; its ham (made from its in-house recipe), has been well-rated by food critics; and the eggs used in its savory spread come from free-range hens. Some of this restaurant’s spreads & toppings have become its own trademarks (for example, the spicy red cabbage, the full-bodied lentil salad or the tender herring filet with apple and fine peppery taste).
The fine dishes served there include stewed cheek of organic Austrian veal, roasted goose liver glazed with tangerine vinegar, mountain char from Mariazell, saddle of lamb with Mangalitzersalami from Krispel vineyard; and desserts like crème brûlèe from Arabica coffee, apricot pancakes, and pumpkin tarte.