The season/ed Edit: February 2025
Dreaming of Mexico City while revisiting old notebooks, celebrating citrus at the table, and curating a selection of well-crafted products—plus exciting openings on the horizon.
Slightly—but only slightly—spring is making its first tentative steps in Vienna. Last Monday, for the first time, I felt a whisper of spring in the air. The morning was still crisp, but by mid-morning, the temperature had risen, and birds were chirping—a quiet yet unmistakable shift. Meanwhile, daylight continues its slow expansion, another sign that change is on the horizon.
Perhaps that longing for change is why my mind has been wandering elsewhere, to places where warmth, colour, and vibrancy are constants rather than fleeting promises. Lately, I've been thinking a lot about Mexico. Maybe it’s the season, or maybe it’s because I recently revisited my old field notes from a study trip there—yes, revisited in the most tangible way, by opening up that well-worn Moleskine notebook where I meticulously recorded every learning and observation from that journey.
I’ve kept this notebook for over fifteen years now, and that’s a thing about me: I keep all my handwritten notebooks. They are a portal back in time. The moment I flip open the pages and trace the words I once wrote, I can place myself exactly where I was—what I saw, what I smelled, the atmosphere around me. These notes, scribbled in the heat of the moment, hold a kind of magic.
Since Mexico has been on my mind, I also found myself leafing through Fare Magazine’s Mexico City issue once again. Fare remains one of my favorite indie magazines, and this particular issue captures the essence of Mexico City in a way that feels both deeply rooted and forward-looking.
This issue transported me back to the floating farms of Xochimilco:
“Chinampas are man-made floating gardens created by the founders of México-Tenochtitlan. These ingenious structures expanded the ancient city and served as a vital agricultural system, forming a network of highly productive floating farmbeds.”
It brought me back to the vast and impressive Bosque de Chapultepec, a park twice the size of New York’s Central Park, and to the bustling Zócalo metro station, part of the vast network of 195 metro stations crisscrossing Mexico City.
It introduced me to chef-activists Saqib Keval and Norma Listman, who weave their culinary heritages into a broader commitment to social change, and led me into the studio of Afro-Mexican ceramicist Dagoberto Gonzalez, whose work is shaped by the volcanic black sands of his ancestors’ villages.
And of course, I was delighted to find a reflection on the milpa, the ancient agricultural system that continues to define Mexico’s food culture:
“It is the milpa worldview that makes every iteration of corn possible. It is the knowledge of the farmers that allows the thousands of forms that corn takes on—tamales, tortillas, pozole, tostadas, or tlacoyos—to be recreated in our city day after day.”
Reading about pan dulce at Panadería Rosetta by chef Elena Reygadas, I found myself longing for this wonderful sweet treat for breakfast. Is anyone baking pan dulce in Vienna?
Revisiting these pages, much like reopening an old notebook, feels like unlocking a door to a place I once stood, a flavour I once tasted, a moment that still lingers. And maybe, just maybe, it's time to start planning a return trip.
A Taste of February
For me, February balances hearty winter comforts with earthy root vegetables, bitter greens, and the vibrant freshness of Southern Europe’s citrus harvest.
Just recently, we made a deeply satisfying dish from Nigel Slater’s A Cook’s Book, combining potatoes, juniper berries, and apples (yes, still from our own 2024 harvest!) with smoked pork loin, parsley, crème fraîche, and wholegrain mustard—a true winter comfort. Another favourite is Babs Zobl’s take on potatoes, served with sour cream, butter, and smoked trout—once again, finished with a generous handful of parsley (to be found in her cookbook “Food & Friends”).
Citrus fruits—blood oranges in particular—make this time of year special, bringing their vibrant colour and bold flavour to the winter table. I recently picked up bitter oranges from Casa Caria, found super aromatic bergamots at Markta 1070, and welcomed the start of Tarocco season at Nino Crupi. The bitter oranges went into cakes, the bergamot into a tea cake infused with black tea (let’s call it an Earl Grey Tea Cake), and the Tarocco oranges have found their way into everything—enjoyed pure, tossed into salads with grilled radicchio, or paired with fennel, onions, and olives, or left to macerate overnight with cane sugar.
And then, of course, February would not be complete without the irresistible tradition of Krapfen. On Saturdays, my treat of choice is Pierre Reboul's exquisite crème brûlée Krapfen at the Karmelitermarkt, caramelised to perfection right at the Ströck Feierabend stall—an indulgence worth savouring. It’s always a pleasure to exchange a few words with Pierre himself, who takes the time to engage with customers—something I truly appreciate. While the Karmelitermarkt may still feel a little subdued in the lingering cold, stalls like Krautwerk remain lively, offering a beautiful selection of fresh, seasonal winter vegetables.
What’s on your February table?
February’s favourites: seasonal picks
I love how beautiful things can elevate everyday rituals, turning the ordinary into something special—whether it’s tableware, homeware, or stationery. Here’s my small, curated selection of well-crafted products that brought joy to daily life in February:
hand-printed linen napkins made in Vienna by prater&stern
The hand-printed linen napkins by prater&stern recently found their way into our home (purchased at Ototo 1070). Christiane Wery, with her printing workshop in the heart of 1020, is truly inspiring. She meticulously considers every aspect of her brand and products, ensuring each detail (even the product labels) meets her high standards.
All her designs are printed on Austrian linen by Vieböck, and every product is hand-sewn in Vienna. I know few people who uphold such unwavering dedication to their craft, refusing to make concessions or compromises. Her work is a constant reminder for me that quality and integrity can transform even the simplest moments into something extraordinary.
Follow prater&stern over on Instagram.
Nuuna notebooks made in Germany
Speaking of notebooks before, you can probably imagine that I have an extensive collection and am always on the hunt for the perfect one. For work, travel, and everything in between that needs to be durable, I’m a big fan of Leuchtturm 1917 notebooks. I switched from Moleskine to Leuchtturm a few years ago because I love how they introduce vibrant new colours every year—hello, fox red, forest green, and ink blue! I also appreciate their philosophy:
“Writing by hand is thinking on paper. Thoughts grow into words, sentences, and pictures. Memories become stories. Ideas are transformed into projects. Notes inspire insight. We write and understand, learn, see, and think – with the hand.”
Recently, though, I picked up a new notebook from Nuuna at Calienna—the “Soft Ice” design immediately caught my eye. I also like their philosophy:
“What we love should fit seamlessly into our lives—anytime, anywhere. The feel, the look, and the quality.”
And how the notebooks are produced:
Nuuna notebooks are bound in recycled leather, vegan materials, or jeans label fabric—beautifully tactile yet durable and resilient. The covers are screen-printed with intense colours or refined with striking metallic embossing. Thanks to solid thread binding, they lay flat, making it easy to write and sketch across the spine. The premium 120 g paper in a delicate white tone offers an exceptional writing and drawing experience, with a subtle dot grid for guidance. All Nuuna notebooks are crafted in Germany to the highest standards, using Cradle-to-Cradle certified Munken paper from sustainably managed forests. Their printing inks are plant oil-based, reinforcing their commitment to sustainability and craftsmanship.
Learn more about Nuuna notebooks on their website.
Looking Ahead
There’s something invigorating about spring and new beginnings, and in the upcoming weeks and months, there are exciting openings and projects I can’t wait for:
La Petite Crème de la Crème: Julia Kilarski’s exceptional patisserie is expanding! Known for her incredible French pastries, she’s making her creations even more accessible with a new location in Vienna’s 1040 district, opening today, February 28th, 2025.
LARA: The much-anticipated second restaurant from the team behind the vegan fine-dining spot JOLA, Larissa Andres and Jonathan Wittenbrink, will bring their plant-based vision in an à la carte version to Passauer Platz 2 in Vienna’s 1010 district.
Addiert: A fresh wave of Korean-inspired culinary adventure is arriving just around the corner from JOLA and LARA in Vienna’s 1010 “Textilviertel”, with the opening of the first restaurant by Jungyun Kim and Jaeho Jung, the couple behind Asiana Prjkt.
OTOTO’s new 1020 store: One of my favourite shops is expanding and coming to our 1020 neighbourhood. I’m looking forward to having OTOTO’s indie magazine selection even closer soon.
COCOPICANTE by Ioana Negulescu: A project I’m particularly excited about. With pop-ups and a future book celebrating Latin American flavours, this is one to watch for lovers of bold, spicy, and vibrant cuisine.
