The Schick Tip from the Hotel Erzherzog Rainer

The last interview with one of my colleagues at the reception left my mouth watering. Pedro Glaser has been a receptionist at the Hotel Erzherzog Rainer since 2008. Previously, he was employed at the second-oldest hotel in Vienna (Vienna’s oldest hotel is Schick’s own Hotel Stefanie), the “Roter Hahn.” You might say that Herr Glaser has tradition in his blood, and it is this tradition that he also preserves at the over 100-year-old Hotel Erzherzog Rainer. His tip thus fits perfectly, as the Schweizerhaus – run as a family business since 1920 – also has a long history to look back upon.

The Schweizerhaus – a Viennese institution

“What, the Schweizerhaus is a Viennese establishment?” Pedro Glaser often hears. He then explains to guests that it has nothing to do with fondue and cheese, but that the name probably comes from the fact that imperial Swiss hunting assistants had a hut located on that very spot.

Tasty Stelze

Today, it is famous for its Stelzen (pronounced “SHTEL-tsn”), knuckles of pork that are broiled in special ovens. “The crust becomes especially crispy and the meat is cooked through until tender, such that it easily falls off the bone,” Herr Glaser says enthusiastically. “You should definitely order Krautsalat [coleslaw], mustard and horseradish with it and also drink a ‘Krügerl’ [half liter] of original Czech Budweiser beer on draft.” Thanks to its low CO2 content, the beer is particularly easily digestible.

The Schweizerhaus has an enormous beer garden with 1700 seats and an interior with 650 seats. You can certainly just show up there, and with a bit of patience you’ll always find a spot. The quality is top-notch and the price is also good. The current price (2015) of 1 kg Stelze is € 17.20. “Last time we ordered a small Stelze for two and were easily satiated for € 20,” Herr Glaser said. “But it’s not just the food and drinks that are special about the Schweizerhaus, it’s also the atmosphere. You sit in the garden under shaded deciduous trees and watch the brisk, typically Viennese waiters. They carry the heavy trays full of beer lightning fast, serve the knuckles of pork, cut them open and still have time for Viennese charm!”

30 half liters of beer in the shade

A cosy round with the “Riesenrad”

Yes, that’s how the temperature is “measured” at the Schweizerhaus. This summer, it was often a few “half liters” over 30. That doesn’t mean that you have to drink that much beer. You can convert that to whatever feels right for you.

A detour to Vienna’s Wurstl-Prater

You can combine a visit to the Schweizerhaus with the attractions in the Prater amusement park. Pedro Glaser recommends doing anything wild like roller coasters and spinning around BEFORE eating. “Afterwards I’d only go on the Riesenrad giant Ferris wheel. That’s very slow and isn’t dangerous!”

Save the Date

The Schweizerhaus is only open through the end of October. “It’s hard to imagine that Viennese and maybe some visitors to Vienna can hardly wait for the Schweizerhaus to reopen after the winter closure. On March 15 of every year a long line forms outside, waiting for the doors to reopen,” Herr Glaser recounts with a chuckle.