Marillenknoedel appears as a signature dish in 1 Austria cities. See each city's local variant and where to eat it.
Marillenknoedel · Vienna
A whole apricot wrapped in a soft potato or quark dough, boiled, then rolled in golden butter-toasted breadcrumbs and dusted with icing sugar. Served warm with vanilla sauce as the canonical July Mehlspeise on the Beisl carte.
Marillenknoedel are a Bohemian-Viennese tradition tied to the Wachau valley's apricot season in July. The dish travels onto every Wiener Beisl carte during the summer apricot weeks. Vollpension on Schleifmuehlgasse runs the canonical home-cook version with quark dough; Steirereck's tasting menu has lifted the dish into a fine-dining course in season.
Where to eat in Vienna:
- Vollpension
- Cafe Landtmann
- Gasthaus Poeschl
- Plachutta Wollzeile