{"id":7230,"date":"2026-11-12T12:47:50","date_gmt":"2026-11-12T11:47:50","guid":{"rendered":"https:\/\/cafe-savoy.at\/?page_id=7230"},"modified":"2026-11-12T12:57:11","modified_gmt":"2026-11-12T11:57:11","slug":"current-weekly-menu","status":"publish","type":"page","link":"https:\/\/cafe-savoy.at\/en\/current-weekly-menu\/","title":{"rendered":"Current weekly menu"},"content":{"rendered":"\t\t
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Current specials \u00b7 from 5 November 2026<\/p>\n\t\t\t\t\t

November in colour.<\/h1>\n\t\t\t\t\t

Golden pumpkin, beetroot red and a hearty venison ragout: our current specials.<\/p>\n\t\t\t\t\t

From 12 to 22<\/p>\n\t\t\n<\/div>\n

\n \t\t\t\"Beetroot\t\t\t\t\t

Beetroot risotto with goat's cheese and walnuts. Serving suggestion.<\/p>\n\t\t\n<\/div>\n\n<\/div>\n

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Something warming<\/h2>\n\t\t
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Cream of pumpkin soup<\/p>\n\t\t\t\t\t

6,90 \u20ac<\/p>\n\t\t\n<\/div>\n\t\t\t

vegan<\/p>\n\t\t\n<\/div>\n

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Onion soup<\/p>\n\t\t\t\t\t

6,90 \u20ac<\/p>\n\t\t\n<\/div>\n\t\t\t

A\/G\/O<\/p>\n\t\t\n<\/div>\n\t\t\t

Autumn on your plate<\/h2>\n\t\t
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Beetroot risotto with goat's cheese and walnuts<\/p>\n\t\t\t\t\t

14,90 \u20ac<\/p>\n\t\t\n<\/div>\n\t\t\t

G\/H<\/p>\n\t\t\n<\/div>\n

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Venison ragout with red cabbage and croquettes<\/p>\n\t\t\t\t\t

19,80 \u20ac<\/p>\n\t\t\n<\/div>\n\t\t\t

A\/C\/G\/O<\/p>\n\t\t\n<\/div>\n\n<\/div>\n

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Something sweet<\/h2>\n\t\t
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Cheesecake with quince compote<\/p>\n\t\t\t\t\t

7,10 \u20ac<\/p>\n\t\t\n<\/div>\n\t\t\t

A\/C\/G<\/p>\n\t\t\n<\/div>\n\t\t\t

Our wine recommendations for game<\/h2>\n\t\t
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Big John Cuv\u00e9e Reserve<\/p>\n\t\t\t\t\t

6,50\u00a0\u20ac<\/p>\n\t\t\n<\/div>\n\t\t\t

Scheiblhofer BGL \u00b7 1\/8 l \u00b7 O<\/p>\n\t\t\n<\/div>\n

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Cabernet Sauvignon<\/p>\n\t\t\t\t\t

6,50\u00a0\u20ac<\/p>\n\t\t\n<\/div>\n\t\t\t

PUHR Weinbau \u00b7 1\/8 l \u00b7 O<\/p>\n\t\t\n<\/div>\n\n<\/div>\n\n<\/div>\n\t\t\t

Allergens: A = cereals containing gluten \u00b7 C = eggs \u00b7 G = milk including lactose \u00b7 H = nuts \u00b7 O = sulphur dioxide and sulphites. Please ask our team if you have any questions about ingredients or allergens.<\/p>\n\t\t\n<\/section>\n\n<\/article>\n\n<\/section>\n

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FROM THE COFFEEHOUSE \u00b7 #062 \u00b7 FROM 5 NOVEMBER 2026<\/p>\n\t\t\t\t\t

Bobby's column #062<\/h2>\n\t\t
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Hello!<\/p>\n\t\t\t\t\t

November has arrived in Vienna. Outside, the colours are fading, the trees are shedding their leaves and the sky is practising fifty shades of grey. Dino is putting up a colourful fight. With golden pumpkin, beetroot red and a venison ragout that refuses to be impressed by bad weather.<\/p>\n\t\t\t\t\t

I think that's an excellent form of resistance. Red & Gold. Pure Savoy!<\/b><\/b><\/p>\n\t\t\t\t\t

First up is the cream of pumpkin soup<\/b>. Vegan and golden yellow \u2013 it's long been part of the family. It has thoroughly earned its regular spot on the menu. I think we should start reserving it a table of its own.<\/p>\n\t\t\t\t\t

Alongside it is the onion soup<\/b>. A soup with character. The onions have taken their time revealing their sweetness, and the result warms you right to your fingertips. If you shed a tear or two, you can always blame the onions.<\/p>\n\t\t\t\t\t

Then comes the colour: beetroot risotto with goat's cheese and walnuts<\/b>. A deep red that has no intention of hiding. Add creamy goat's cheese and walnuts with a satisfying crunch.<\/p>\n\t\t\t\t\t

And because a little wildness does no harm in November either, the venison ragout with red cabbage and croquettes<\/b> stays on the menu. Gently braised, with a rich sauce and golden-brown croquettes. A reunion worth having.<\/p>\n\t\t\t\t\t

To finish: cheesecake with quince compote<\/b>. The quince is rather a wilful fruit. Quite unapproachable when raw, but with a little attention it becomes positively charming. Dino clearly knows how to handle difficult characters. I should ask him for advice sometime.<\/p>\n\t\t\t\t\t

And with the game, we are still recommending two robust reds: Big John Cuv\u00e9e Reserve from Scheiblhofer<\/b> and Cabernet Sauvignon from Weingut Puhr<\/b>. Two wines that don't shy away from November but meet it with a steady gaze. I'll be joining them. By the glass.<\/p>\n\t\t\t\t\t

I'll say it as it is: November outside may be grey. Here, it stays colourful. It makes my heart sing!<\/p>\n\t\t\t\t\t\"We\t\t\n<\/div>\n

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Post from your coffeehouse.<\/h3>\n\t\t\t\t\t

Get culinary news every two weeks, straight from your coffeehouse at the Naschmarkt.<\/p>\n\t\t\t\t\t\n\tSubscribe to the newsletter\n<\/a>\n\t\t\n<\/div>\n\n<\/div>\n\n<\/div>\n\n<\/section>\n

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We look forward to welcoming you to Savoy.<\/h2>\n\t\t\t\t\t

Linke Wienzeile 36, 1060 Vienna<\/p>\n\t\t

\n \t\t\t\n\tRequest a table\n<\/a>\n\t\t\t\t\t\n\tFood & drinks\n<\/a>\n\t\t\n<\/div>\n\n<\/section>\n\n<\/div>\n\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Current specials \u00b7 from 5 November 2026 November in colour. Golden pumpkin, beetroot red and a hearty venison ragout: our current specials. From 12 to 22 Beetroot risotto with goat’s cheese and walnuts. Serving suggestion. Something warming Cream of pumpkin soup 6,90 \u20ac vegan Onion soup 6,90 \u20ac A\/G\/O Autumn on your plate Beetroot risotto […]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-7230","page","type-page","status-publish","hentry"],"yoast_head":"\nCurrent weekly menu - Caf\u00e9 Savoy<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cafe-savoy.at\/en\/current-weekly-menu\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Current weekly menu - Caf\u00e9 Savoy\" \/>\n<meta property=\"og:description\" content=\"Current specials \u00b7 from 5 November 2026 November in colour. 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