You learn how to taste a Schnitzel properly — this is a tasting course, not a cooking class. Then we put the lesson to work in the two best-rated Schnitzel kitchens in the city.
€199€149
GOLDEN FALL PROMOTION4 hours
Max 6 guests
English
Most people have eaten a Schnitzel. Almost nobody has been taught how to judge one. The course gives you a method — sound before taste, fat before meat, crust before everything — and by the second plate you are using it without being prompted.
Six of you, one host, two kitchens, and a walk between them so your palate resets. Which two depends on when you come: we re-test the city's Schnitzel continuously and take you to the current best-rated venues, never a fixed itinerary.
Example schedule for a 16:00 start — actual start times vary by date and are confirmed when you book.
Fifteen minutes to settle in with your host and the five strangers you're about to argue about crust with. A drink, a few teasing questions about your Schnitzel history, no menus yet — just the anticipation.
Before a single plate appears, your host teaches the five-senses method — how to look at a crust like it owes you something, listen for its snap, breathe in the fat, and only then taste. No cooking, no recipes, just real attention.
This cycle's challenger, plated and daring you to judge it. You look, listen, smell and touch before your fork gets anywhere near it — then taste, scoring it against the nine criteria out loud, in front of witnesses.
Twenty minutes through the district to let your palate breathe. This is where the soufflé effect, fat temperature and why a crust should never cling to the meat quietly click, usually somewhere between two cobblestones.
The city's reigning kitchen, chosen for exactly this moment. Same five senses, same nine criteria — but you're sharper now, hungrier for an argument, and this Schnitzel knows it.
You rank the two, defend your verdict, and probably argue about it more than the food warranted. We record the scores — every guest quietly rewrites the register for whoever books next.
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No — you will not touch a pan. It is a tasting course: you learn how to taste and judge the dish, then eat it at the venues that currently do it best.
Emailed 48 hours before, since venues rotate with the register. Always inside the Ring or one district out, reachable by U-Bahn.
Pork-free is easy. Vegetarian or gluten-free is not possible.
Free up to 48 hours before. After that we have already committed your seats to the kitchens.
Any weekday, six to eighteen guests across parallel tables. Ask and we will quote.
4 hours · max 6 guests · English
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Meeting point emailed after booking