Restaurant Vienna · Spirits Soar at 3,650 m (11,975 ft) above sea level!

Altitude can be rather tricky so it´s best to take it easy upon arrival. Experts give sage advice of eating and drinking little for the first few days. The idea is not to tax your system as you adjust to less oxygen in every breath you take.

And in keeping with this sound approach I called to make reservations for early supper 7pm, corner table, Restaurant Vienna.

We began with a twist on the classic Dry Martini. An Anchotini is achieved with addition of rolled anchovies to the renowned recipe. The anchovies marinade in the cocktail then are used to augment an already superb Caesar Salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic and freshly ground black pepper... followed by a Consommé, a type of clear soup in this case flavoured with Spanish Sherry. A dessert of Fresh Strawberries adorned with Chocolate Mousse topped things off beautifully.

Add unequaled service, beautiful surroundings and a pianist playing nicely in the corner and your adjustment to altitude won´t include loss of appetite, weakness or lightheadedness. Really, there´s nothing better than having your spirits soar at Restaurant Vienna!

Restaurant Vienna

Address: Federico Zuazo #1905

Tel: 591.2.244.1660

La Paz, Bolivia

Copyright © Mick Huerta 2013. All Rights Reserved.
mickhuerta@gmail.com
All Accordin' - Travel, Culture, Food & Wine!

Dawn on Lake Titkaka

Sunday morning January 17th 2010, I am writing from the shores of Lake Titikaka. Taking in first light and cloud cover is truly facinating when next to the highest navigable lake in the world. The high altitude surely lends drama to the dawn. The lake sits at 3,812 m (12,500 ft) above sea level. By volume, it is also the largest lake in South America. Personally, these are the moments I live and travel for. I love getting to know the world´s high and low spots, all spots in between and the people who live there!

Travel has long been a source inspiration. An inspiration to be bigger then I was yesterday, have more patience with myself and the world. Travel is also evidence that I still have much work to do. A lifetime is required some companions might add. On the road I have been elevated, at other times irritated. The most recent example, of being both at the same time, has been staying at the Hotel Rosario del Lago. Truly a beautiful place. Stunning really! But they are expanding, adding suites with jacuzzis for future ultra posh travellers. The tap, tap, tap of the construction has been irksome; tap, tap all day - it stopped at 7:pm Saturday night. Sunday morning 8:30am, the tap, tapping began anew. With no option other than go down to breakfast, we joined other guests who were in disbelief that the tapping had begun so early, on Sunday! Management estimates completion around mid-June 2010. We all know constrution schedules; it always takes longer! Book accordingly!

The facility, staff and service are superlative. However, the tapping has driven us out. We´ll pay, leave early. There´s very good trekking to be had in the Andes so we´ll get on with it. And seek out a place a little quieter for a well deserved night´s rest at high altitude (without the tapping). Happy Landings!

Pizzaz at 4000 Metres (12,000 feet) Above Sea Level

Often I am accused of loving to play pizzaiolo (pizza maker) and now after creating pizza at 4000 meters (12,000 ft) it seems altitude doesn´t much effect the fun.

Visiting old friends and old haunts in La Paz, Bolivia gave opportunity to throw flour, pop the cork of wonderful South American wines (Italians prefer to drink beer with pizza) and thrill the young of various generations. I´ve found that adults and kids are equally enthusiastic about an afternoon of making personal pizzas and eating the results. Just offer a huge salad and the Party Menu is complete.

First hint is to make the dough at least 24 hours earlier. The dough relaxes as you should when dazzling your friends and family.

Secound Hint, buy inexpensive unglazed terra cota tiles from any tile store and line the oven-rack placed at the bottom position. If you have a gas oven place tiles on the oven floor. Cook the pizza right on the hot tiles, good results assured.

Pre-heat oven to highest setting (Professional wood oven temperatures reach 750° to 800° F). At home 500° to 550° F works just fine.

4 cups all-purpose flour
1/2 cup whole wheat flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil or veg oil (optional)
1 3/4 cups warm water
cornmeal for dusting pizza peel

The dough should be a little sticky. Form a ball, douse with olive oil, place in plastic bag and refrigerate up to 2 or three days. The longer it reposes the greater your ease in making the thin crust Neopolitana Pizza. Allow dough to come to room temperature before using.

Red Sauce: 1 can (28 oz) of favorite peeled tomatoes
4 teaspoons olive oil
salt to taste

Bechamel Sauce is a good alternative: http://www.epicurious.com/recipes/food/views/White-Sauce-or-Bechamel-Sauce-40046

Toppings? Think in terms of the pizza you want to eat: Traditional Margarita, Marinara, Mediterranean, Kiddie, Veggie, Hawaiian, etc. Some in our creative crew loved Hearts of Palm, one young palate prefered canned corn and ham. Pfft, new one on me.

P.S. To give ingredients visual pop use a Kitchen Mandoline: http://localfoods.about.com/od/localfoodsglossary/g/mandoline.htm, to julienne veggies like the zucchini pictured above. I love the less expensive and versitile Borner V-Slicer: http://www.simplygoodstuff.com/borner_vslicer.html