The Globetrotting Gourmet
Discovering delicious dishes throughout Vienna.
If you’re looking for a modern dining experience, look no further than Huth da Moritz. The atmosphere was warm and inviting, brimming with smiling patrons and the sounds of laughter, lively conversations, and the faint clink of wine glasses.
The food at Huth da Moritz is nothing short of delightful. The antipasti platter is a veritable feast for the senses, with its colorful array of cured meats, marinated vegetables, and fresh cheeses. Skip over the tomato cream soup, as it is a watery, somewhat sour broth. But don’t forget to order any one of their focaccias – each are as tasty as the last, and more than enough to share. Each platter comes to the table still steaming as if just pulled out of the oven, topped with prosciutto and ricotta, lemon and olives, or my personal favorite, calabrian chillies and mozzarella. But the true star of the show on the appetizer list is the calamari. Light and crispy on the outside, tender on the inside, it’s served with a zesty lemon-garlic aioli.
As for mains, Huth da Moritz has something for everyone, except for ravioli lovers, as the ravioli di prosciutto was a bit of a letdown. Whether you want a salad for a lighter meal or something a bit more filling, there’s plenty of variety. On the pasta menu, choose the pasta di cibus. The casarecce pasta is a unique cork-screw shape, and the rich, creamy truffle sauce embraces each strand. The truffle flavor is strong but not overpowering, and it is balanced perfectly by the earthy, nutty flavor of the pasta. The dish is finished with a sprinkle of fresh parmesan, adding a nice salty tang that rounds out the dish beautifully.
Another standout dish at Huth da Moritz was the salame napoli pizza. The crust was thin and crispy, with just the right amount of char from the wood-fired oven. The tomato sauce was rich with the salame sliced thin and evenly distributed across the pizza. But the real star of the show was the mozzarella – fresh, tangy, and light, with a slightly-gooey texture.
Additionally, the desserts simply aren’t to miss. The panna cotta was rich with a warm vanilla flavor and the tiramisu was equally impressive, served with a generous scoop of ice cream. The layers of fluffy mascarpone and rich espresso were perfectly balanced, with the chocolate shavings on top adding a nice touch of bitterness, a crescendo to the end of the meal.
Although the service left more to be desired, the evening was too enjoyable to have this unfortunate aspect of the meal color the experience.
In short, Huth da Moritz is a culinary masterpiece and perhaps my new favorite Italian restaurant in Vienna. I cannot recommend it enough, even with a few missteps – it is a must-visit for anyone who appreciates authentic Italian cuisine. Buon appetito!
-Alex Kennedy
The Knights Chronicle 