Tschebull spans several rooms and is upstairs in a building of small shops.  It has a large bar area with bare wood tables where you can eat.  The main restaurant in in one of the rooms and has white tablecloths and monogrammed red tone cloth napkins.  Lots of antlers, animal heads and horse pictures serve as decorations and there are windows overlooking the busy street below.  The dining room has bench seating around the edges and facing them are padded armless chairs.  Some faint music was in the background and the wood floor was made from narrow short pieces of wood.   They offered a menu of mostly traditional Austrian food.  

 

Bread service were slices of both pumpkin and baguette breads.  The pumpkin tasted mostly of seeds and not much pumpkin.  The baguette had a crisp crust with a nice dense interior.

 

We wanted to try their classic Wienerschnitzel of Veal with potato salad, green salad and homemade Tyrolean lingo berry chutney.  It was a huge tray of food.  The large piece of veal (not pork) had been lightly fried and was topped with a lemon wedge.  Alongside was a large bowl of warm potato salad, a small tossed salad and a jar of ligonberry relish.  The tart relish was good with the meat.  The salad was well dressed but needed salt and the pieces were cut very large to get in your mouth.  The potato salad was moist with the potatoes nicely cooked and was also mostly tart.  It was mixed with bits of red and green onions.  The meat was so large, I got tired of eating it.

 

They did better with dessert.  Kaiserschmarrn was a caramelized Austrian style pancake with stewed plums and vanilla ice cream.  It was more like a plum cake that was fried and dusted with powdered sugar.  It was tender, sweet and crispy and went great with the ice cream.  The caramelized bits were really tasty.  I’d get it again in a heartbeat but pass on any more schnitzel for a while.