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Belly's Bistro Zimbabwean-Austrian belly joys

Monday, October 23 2023
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Opening Times

Tuesday to Saturday 18-22

Address

Belly's Bistro
Meiselstraße 59
1140 Vienna-district 9
.How to get there

Contact

...
+43 664 4134822
.www.bellysbistro.at

At the family-run Belly's Bistro, fresh ingredients from the Viennese countryside meet a relaxed bistro ambience. The whole thing is spiced up with inspiration from Zimbabwe and worldwide, as well as a large portion of passion. The result: the perfect location for brunch, lunch and dinner in the evening.

The belly is well-filled in this eponymous bistro. After several years in fine dining, the Mudenda siblings have now turned their attention to relaxed bistro cuisine. The basic principles in their newly opened restaurant Belly's Bistro in the 14th district have not changed, however.

The best ingredients are used, which come from small organic farms in the Vienna area, whose owners are known personally by chef Marvin. Surprising wines, expertly and unagitatedly poured into the glass by sommelier Marcel. As well as warm, charming service - led by sister Melanie - that makes you feel welcome immediately.

The décor is simple and Frenchly elegant: small bistro tables, a smart counter, and some self-fermented and pickled products on the shelf. Thanks to the large window front, the small restaurant is brightly lit by the sun during the day.

Belly’s Bistro Wien-5 Eva Strateva
Belly’s Bistro Wien-3 Eva Strateva
Belly’s Bistro Wien-4 Eva Strateva
Belly’s Bistro Wien-2 Eva Strateva
Belly’s Bistro Wien-6 Eva Strateva

In the evening, golden light falls on the street from inside, and for the warm summer months, there is a cosy outdoor café where you can sit together in a bistro-like atmosphere.

The menu at Belly's Bistro changes constantly - depending on what Michi, Bianca, Sarah and all the others have just harvested. What Marvin makes out of it is sometimes decided at the last minute. That's why "à la season" is on the menu, or "Das Vieh": a "tasty meat dish, depending on the pieces available, always delicious".

The long braised pork that was served on the evening of our visit was indeed insanely delicious. So was the vegetarian plate - a late summer excursion into the vegetable garden with a surprisingly spicy accompaniment.

Again and again, flavours from Zimbabwe, the father's home country, hide on the plates. White cabbage, for example, is stewed in peanut sauce, accompanied by dombolo - steamed rolls that are popular in South Africa, soft like little clouds and perfect for catching the last bit of sauce.

The siblings grew up in Tyrol. Zimbabwean-Austrian cuisine is what they call their style of cooking. Austrian classics like Kaspress and Topfen dumplings are, of course, a must (the latter served with dulce de leche, each plate a surprise).

The bistro favourite beef tartar is pickled Mudenda-style, and the chocolate mousse is made from Tanzanian single-origin cocoa beans and hidden under salted caramel.

For those who can't make up their minds about all this: There is a five-course Chef's Choice Menu at Belly's Bistro (vegetarian for 60 euros, with meat 70), and of course the matching wines are also provided.

From Tuesday to Friday, the three serve lunch. Once a week, always on Saturdays, Belly's Bistro opens its doors to the brunch-hungry. Here, too, the selection is small but delicate and 100 per cent homemade.

Another highlight: the regular wine dinners, to which vintners and their wines are invited. True to the Belly team's motto: "Good food - good wines - good times".

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