Viennese Escargots – Gugumuck

PlayPause
Slider

Eating escargot

Farm Bistro

You can enjoy fresh escargot not only at fine restaurants, but also at our Farm Bistro – with a view of the farm and the snail field. Chef Dominik Hayduck cooks a different 6-course meal for bistro guests each month.

The Bistro seats about 28 and is only open 3 Fridays a month, so it is highly recommended to make an early reservation.

You can find our current menu and make a reservation here.

The cozy Bistro with a view of the farm and snail field.

RECIPES

Would you like to surprise your guests with an exciting new dish? Escargot can be cooked and served in a multitude of delicious ways from different cultures and nations. Peruse our Vienna Escargot recipes to find new ideas.

Visit the Farm Bistro to experience a multi-course meal specially prepared by Chef Dominik Hayduck.

Find recipes here:

The main course in our bistro – Vienna Escargot au gratin with 3 different butters

SHOPPING

Vienna Escargot specialties are available at the Farm Shop or online. In addition to our other delicacies, we also sell living snails and sterile snail shells for serving.

Find information on delicatessens, restaurant recommendations, and our special restaurant service here.

.

A perfect appetizer: Vienna Escargot in balsamic onions

HISTORY

Dining on escargot experienced its first boom in ancient Rome (750 BCE). With the expansion of the Roman Empire, eating escargot became widespread throughout Europe. However , the breeding of vineyard snails in the Alpine region first became truly widespread with the rise of Christianity and the fasting rules this brought with it.

Nowadays a little known fact, escargots were a widespread delicacy in Austrian cuisine. Starting in the 18th century, Vienna was considered a veritable escargot stronghold and even had its own special snail market, where so-called “Escargot wenches” sold their “Vienna oysters”. The most popular ways to eat them were boiled or fried in bacon and served with mulled cabbage – or even sugared!

Today, vineyard snails are a Slow Food Arc product and considered part of the culinary heritage of the Alps. A geographic arc leads from the French Alps to Vienna.

Escargot sellers at the Vienna snail market on Peters Platz, by Johann Adolf Opitz ca. 1810