Das Eduard

Review

Edu instead of boar

Photo: Heribert Corn The Quell, explains Edi Peregi, was always the more alternative, it was where the artists went and where Ostbahn-Kurti played. The Eberhardt served the opposite social model. Edi Peregi took over the Quell eleven years ago thanks to the unforgotten gourmet critic, gastrosopher and cookbook author Christoph Wagner (who was a regular at this archetypal inn), which was not easy, Peregi recalls, "because the Poldi Quell was simply the Poldi Quell". In any case, the pub became the focus of the Reindorf and Schwendermarkt districts, which could really use a pub like this, as many students, creative types and other young people had moved here in the past five years. However, many students, creative types and other young people also moved to the area on the other side of Sechshauserstraße - and there was only the Eberhardt, which had also been closed for seven years. A case for Edi Peregi. After all, he lives here and therefore knew that the Grätzel still had certain needs - breakfast, for example - and so he took over the Eberhardt. However, it wasn't supposed to be a Quell II, but something else. So it became a bit of a brasserie, with an open kitchen and tiled bar, a bit of a café and finally a bit of style with 60s armchairs and wooden wall cladding, which can be seen as an interpretation of the typical Viennese pub lambris, if you like. Edi Peregi is similarly unpretentious with the menu, which is not at all fixed. Okay, a few items are absolutely in line with the current must-haves, such as the breakfast with its various features (albeit without any snooty Eggs Benedict and green power smoothies), cheeseburger, pulled pork sandwich and black reuben sandwich with pastrami - okay, that's probably not everywhere at the moment, people obviously want that.
In any case, the gazpacho was great, creamy, tomato-fruity, definitely much better than I could ever manage myself (€ 4.40), you can hardly go wrong with burrata with pesto, cocktail tomatoes and rocket, but the size of the portion was amazing (€ 9.50). The deep-fried anchovies, served in a metal basket on kitchen paper, will probably be a big hit here and are really very good (€ 6.90). The Eduard team perhaps needs to work a little more on the black reuben sandwich - and cut the pastrami thicker and stick more of it between the toasted rye bread (€ 7.90). The wines are reasonably priced and there is both Augustiner Lager by the bottle and Cerna Hora by the glass. In any case, the restaurant was full after just one week. Summary: Sechshaus has a new regular - where you can sit unpretentiously, eat good world cuisine and drink fine beer. Eduard 15, Sparkassapl. 1 Tel. 01/892 29 78 Mon-Sat 9-24, Sun 9.30-17 h

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