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Julius Meinl am Graben

Welcome to Austria's first address for gourmets!

Julius Meinl am Graben, Austria's first address for gourmets is located right in the heart of Vienna. On three floors, we offer the finest cuisine and way of life from all over the world in an incomparable atmosphere. You are looking for caviar from the Caspian Sea or white truffles for your risotto? You want to drink in sophisticated atmosphere a coffee or toast with a business associate in atmospheric environment on the future? To eat a sushi quickly during the lunch break or enjoy an unforgettable dinner overlooking the ditch?

 

We invite you to visit us, as we provide culinary delights in all its variants. The extensive deli range includes more than 17,000 delicacies, including 400 types of cheese, a variety of ham & sausage, the finest chocolate, caviar and truffles, the most sought-after Bordeaux and more. Therefore, we dare to say that there is almost no great delicacy, which we do not have.

Business Lunch at Meinls Wine Bar
For those who work in the city and want a quick but nice business lunch, Meinls Wine Bar offers a daily varying menu for lunch from 11:30 until 14:30 and makes gourmet heart beat higher.
Fingerfood & Brötchenliste
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Meinls Grand Gourmet
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Meinls "Kleine Bio Welt"
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Meinls "Schokokorb"
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Meinls "Think Pink"
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Meinl's "Kaffeeexperte"
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Meinls Klassiker
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Meinls "Kleiner Gourmetkoffer"
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Meinl's "Naschkatze"
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Meinls "Große Bio Welt"
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Meinls "Heurigenjause"
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Upcoming Events

Am 15. Juni 2016 ist es soweit!
Die ersten Matjes der Fangsaison kommen.

Ein echtes Kultprodukt meldet sich zurück: Am 15. Juni 2016 startet offiziell der Verkauf des diesjährigen Matjes im Einzelhandel. Holländischer Matjes steht seit jeher für Natürlichkeit, Nachhaltigkeit und Tradition – und wurde daher im vergangenen Jahr mit dem Siegel „garantiert traditionelle Spezialität“ (g.t.S.) ausgezeichnet. Ein Kultfisch mit Trendfaktor.

 

Woran erkenne ich den perfekten Matjes?

Erst ab einem Fettgehalt von mindestens 16 Prozent werfen die Fischer ihre Netze aus. Nach traditioneller Verarbeitung reift der Hering in einer Salzlake und erhält durch die holländische Rezeptur einen unvergleichbaren Geschmack: butterweich und zartrosa.


Neben dem 2009 verliehenen „MSC“ Zertifikat wurde der Holländische Matjes kürzlich mit dem EU-Siegel „garantiert traditionelle Spezialität“ (g.t.S.) ausgezeichnet. Das Siegel kennzeichnet Produkte mit traditionellem Herstellungs- und/oder Verarbeitungsverfahren. Der Holländische Matjes wird seit Jahrhunderten auf traditionelle Weise  in Salzlake eingelegt oder trocken gesalzen und ist nach der natürlichen enzymatischen Reifung zum Verzehr bereit.

Save the date!
Meinls Sommernacht 2016

Was gibt es in der warmen Jahreszeit Schöneres, als mit Freunden einen gemütlichen Abend im Freien unter Sternenhimmel zu verbringen. Ob zum Abendessen mit Freunden oder zum After Work mit Kollegen – wir möchten Sie diesen Sommer wieder herzlich dazu einladen, einen Abend in unserem  Gastgarten, direkt Am Graben zu verbringen. Von Mai bis August findet einmal im Monat eine themenspezifische Veranstaltung statt, bei der wir Ihnen eine große Auswahl an kulinarischen Köstlichkeiten und die dazu passenden Getränke anbieten.

Die kommenden Termine:


Donnerstag, 30. Juni – St. Tropez

Donnerstag, 28. Juli – Sylt

Donnerstag, 25. August – Ibiza

 

Meinls Collection

MaG – the gourmet magazin by Julius Meinl am Graben

We are pleased to present you Meinl's Gourmet magazine "MaG": with this medium we want to bring our philosophy closer to you - "MaG" as a place of enjoyment, quality and diversity. The reports reflect our understanding of quality. It isn't about the blanket origin of a product or a production type or labels like fair trade or organic, but rather, to put individuals in the foreground. We introduce people, who embody their products, with passion and uncompromising set their quality standards and, in combination with its region, bring true pleasure miracles. We want to make this love, this enthusiasm and this authenticity immediately noticeable. "MaG" is available in our online store, but of course also in our store Meinl am Graben. If you want a subscription please write us to abo-mag@echo.at. We hope you enjoy reading!

 

» Reading MaG»

 
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Meinl's Organic Sunflower Honey
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Meinl Cup Blue
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Meinl's Drinking Chocolate
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Meinls Elderflower Jelly
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Meinl's Alt Wiener Mustard
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Bitter Classic Chocolate
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Meinl's Berry Punch
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Meinl's Tee Earl Grey
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Julius Meinl am Graben Beerenauslese 2010
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Recipe: Chicken in a salt crust

Ingredients

1 medium bio-chicken
fresh branch rosemary
some fresh lemon thyme
oil for brushing
1.5 kg coarse salt
2 egg whites
100 g flour

This preparation method supported
the flavor and keeps the food juicy.

Preparation

Wash the chicken, dry it, fill with fresh herbs. Close it with toothpicks and store at room temperature for at least 2 hours. Process the salt with the egg white, flour and some water to a paste.

Preheat the oven to 180 ° C. Put parchment paper on the baking tray and apply a layer of the salt mixture. Put chicken on it, coat lightly with oil and cover it completely with the salt mixture. Cook it in the oven with convection 60-80 minutes.

Cool down the chicken and cut off the salt crust carefully. Wreak in pieces and remove residual salt and skin. Consistent with buttered rice or rosemary potatoes with seasonal roasted vegetables.

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