The open market restaurant “Habe die Ehre“ (Austrian: Have the honor) in the Arminiusmarkthalle in Moabit serves Austrian cuisine a little differently than usual as for example you will not find the classic Viennese schnitzel here on the menu. The hosts Anna Szemes from Burgenland, Thomas Kos from Vorarlberg and James Dopplers from Vienna are true Austrians and prepare cheese dumplings (Topfenknödel), “Bregenzerwälder Käsknöpfle” and Prime Boiled Beef Fillet (Tafelspitz), classically served in three courses, instead.
There is a changing weekly menu. As starters for example sweetbread or mountain cheese soup are served, as main course Viennese juice goulash, lamb tongues ragout with brioche dumplings or germ dumplings with gentian hog. For dessert come crème brûlée from mountain meadow hay or Styrian Tiramisu. Many of the alpine products used here, such as cheese and sausage, come directly from small producers in Austrian Vorarlberg. The liver loaf (Leberkäs), based on a traditional recipe, is one of the best in the city. Anna Szemes is a winegrower’s daughter, so there is also something Austrian to discover on the well balanced wine list.
When the daily bustle in the Arminiusmarkthalle vanishes in the evening, guests sit in groups at the restaurant and enjoy the authentic Austrian cuisine with good wines until open end. Blankets, pillows and furs on the rustic wooden chairs and benches, together with the candlelit tables, exude a sense of cosiness in the sober industrial hall. The restaurant can also be booked for events like Christmas parties or similar.
