Kursalon Vienna: Strauss and Mozart Concert With Dinner

Begin your evening with dinner at the Restaurant Johann inside the beautiful Kursalon Vienna concert hall. Sit down to a gourmet 4-course dinner of seasonal Viennese dishes amid the exquisite surroundings of one of Vienna’s most famous and historic concert venues. (See Sample Menu below.)

It was here that the waltz was popularized in the 19th century thanks to Viennese composer Johann Strauss. Performing dances and concerts regularly, the venue soon became a popular meeting place for Viennese society to enjoy music and savor the joie de vivre. Still preserving its historical roots, the Kursalon now has a modern flair, with four spectacular ballrooms on two floors and a spacious terrace with views over Stadtpark.

After dinner, you’ll be escorted to your seat in Lanner Hall for the Salonorchester Alt Wien concert, one of today’s best-known interpreters of classical Viennese music. Savor the lilting sound of waltzes, polkas, arias and duets, as well as operetta and piano concerto melodies accompanied by opera vocalists and ballet soloists.

Revel in the performances of Strauss’ ‘Voices of Spring,’ ‘Roses from the South, ‘The Sigh Galop,’ ‘A Little Night Music’ and ‘On the Beautiful Blue Danube,' and Mozart’s ‘Rondo alla Turca’ and the overture to the opera Le Nozze di Figaro. Be enchanted by Strauss' 'My Lord Marquis' from The Bat operetta and 'Entree Zsupan' from The Gypsy Baron operetta, as well as Johann Schrammel’s ‘Vienna remains Vienna' and many more pieces from Viennese musicians throughout the centuries.

If you've booked the first two rows with your VIP ticket, enjoy a glass of sparkling wine during the interval, and take home a Johann Strauss CD with your Kursalon Orchestra program.

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ITINERARY
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Sample Menu:

April – May

First course (choose one):
• Viennese tafelspitz (boiled beef in broth) with Styrian beans and apple vinaigrette
• Mousse of smoked trout with cucumber crème fraicheSecond course (choose one):
• White cream of asparagus
• Beef consommé with wild garlic dumplingsMain course (choose one):
• Grilled fillet of salmon with asparagus-parsley risotto and crème fraiche sauce
• Roast rump of veal with spring onion purée and glazed broccoliDessert (choose one):
• Vanilla panna cotta with rhubarb and mint
• 'Kaiserschmarrn' tartlet with plum sauceJune – July

First course (choose one):
• Thin sliced Viennese tafelspitz with chive sauce, pumpkin seed oil and green salad
• Smoked trout in a mousseline sauce and Parmesan quiche of young onionsSecond course (choose one):
• Cream of potatoes with parsley pesto
• Beef consommé with semolina dumplingMain course (choose one):
• Grilled fillet of salmon on thyme-zucchini risotto with lemon foam
• Roast rump of veal on young onion polenta with sautéed Brussels sproutsDessert (choose one):
• Mousse of elderflower with fresh strawberries
• Mango tartletAugust – September

First course (choose one):
• Original Austrian beef salad with pumpkin seed oil vinaigrette
• Mousse of Austrian char with creamy zucchini-dill saladSecond course (choose one):
• Carrot cream with dill crème fraiche
• Beef consommé with chive-batter dropsMain course (choose one):
• Grilled fillet of salmon with a spinach feta soufflé, rosemary potatoes and pumpkin ragout
• Roast rump of veal with olive purée and steamed carrotsDessert (choose one):
• Cappuccino with Mascarpone and cranberry jelly
• Homemade pear tart with cinnamon yogurtOctober – December

First course (choose one):
• Carpaccio of Viennese tafelspitz on seasonal winter leaf lettuce and apple confit
• Filet of Austrian sheatfish with parsnip-salsify saladSecond course (choose one):
• Pumpkin soup with pumpkin seed oil
• Beef consommé with liver dumplingsMain course (choose one):
• Grilled fillet of salmon on risotto of red turnip and wasabi foam
• Roast rump of veal with tomato gnocchi and sautéed beansDessert (choose one):
• Mousse of Styrian apple with yogurt and a cinnamon crumble
• Tiramisu of Viennese mélange with foamy egg liqueur