AUX

Review

Funky house

At this point, I would like to spawn a eulogy about the Wiener Funkhaus. I practically grew up in this building, was able to experience the then still exciting Ö3 station backstage, gained my first journalism experience at "Zickzack" ... But that would go beyond the scope and, above all, bore the readership. Obviously, the fate of this building after its sale by ORF in 2016 did not only move me. Petitions were written and citizens' initiatives founded. The result of these efforts is not a bad one: only the areas from the 1980s are being built on; the two historic wings are available for culture and urbanism. Since last week, the Funkhaus has also had its own restaurant: it is called AUX, is located in the former tape archive and, in contrast to the neat bravado of the Radio Café (which is part of the Radiokulturhaus, i.e. belongs to the ORF), conveys a very different, very contemporary verve. The furniture is improvised, the counter consists of old tape shelves. The lighting fixture made from recycled thermos flasks is not yet connected, but already looks great; for the time being, ventilation is provided by two old ORF gymnasiums in the basement. The man in charge not only of the AUX, but also of all culinary aspects of the new Funkhaus ensemble, is Felix Neubauer. A gastronomic universalist who not only knows how to cook, but also opened a wine shop with The Wine Rebellion and a casual wine bar three years ago. The concept here is similar: very good wines from the avant-garde section - everything is served by the glass; there's also a range of fun snacks at an extremely fair price. "We want to make money from the drinks, and if one round takes the entire menu, it pays off in terms of turnover." For example, labneh, homemade from Greek and goat yogurt, with sesame, parsley, olive oil and onions - simple but delicious (€ 5); or sour liver cheese, already very popular in the wine bar, but here made from finely sliced veal liver cheese from the legendary Ringl sisters (1060) with pumpkin seed oil and tomato vinegar from Gölles, heavenly (€ 10); The roasted corn with popcorn and fiery piment d'Espelette mayo was perhaps the best snack of all (€ 10), although the grilled sandwich with old mountain cheese, Emmental and Alici matured in chestnut barrels was also quite a hit, it has to be said (€ 9). I want it all again, right now. The Funkhaus and I are definitely not done with each other yet ... Austria's oldest broadcasting station is now a cultural pool. And has one of the city's most casual wine bars in the Talon.

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