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Cleveland Orchestra musicians have a Quick Bite in Vienna
Musicians say playing the world's greatest music gives them an appetite
This story is part of a special series.

Vivian Goodman
Lunch at Vienna's Naschmarkt after Tuesday's rehearsal at the Musikverein. l. to r. Violinist Jeff Zehngut; violinist Katherine Bormann; bassist Charles Carleton; Cleveland Orchestra Communications Director Ana Papakhian; and the orchestra's PR consultant in Vienna, Claudia Kapsamer.
Courtesy of Zachary Duvall
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Playing Beethoven and Shostakovich all over Europe can give you an appetite.

Cleveland Orchestra musicians are on tour eight weeks a year, so they learn how to eat well away from home.

Many of them are dedicated foodies.

Thursday in Vienna, after a rehearsal  at the Musikverein, WKSU’s Vivian Goodman joined a trio ... for lunch.


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Violinist Katherine Bormann says playing all that Beethoven and Shostakovich helps one work up an appetite.
Bassist Charles Carleton had never before been to the restaurant but was pleased to see how fresh the fish looked. He could tell by their bright eyes.
Violinists Jeffrey Zehngut and Katherine Bormann pore over the menu at Umar, in Vienna's Naschmarkt.
Oysters so fresh you can taste the sea water, or liqueur.
The Viennese do roast potatoes to perfection. These were seasoned with rosemary.
Violinist Jeffrey Zehngut chose scallops.
Not much left of bassist Charles Carleton's sole.
Learning how to eat an oyster from a virtuoso.
Cleveland Orchestra bassist Charles Carleton explained to Quick Bites that skate fish is a little like sole.
Risotto with prawns at Umar Fisch in Vienna. the Turkish owners of the restaurant fly fish in daily from Istanbul.
Tuna tartare was the choice at Umar Fisch made by 
 the Cleveland Orchestra's PR consultant in Vienna, Claudia Kapsamer. She suggested the restaurant, one of the trendiest in her city.
Among the concert halls where the orchestra played on the European tour was the Neues Musiktheater in Linz.
Vienna's famed Musikverein was the venue for sold-out Cleveland Orchestra concerts this week.
Goulash, a rich stew, is a must in Vienna.
This wild boar was enjoyed at Huth, a traditional Austrian restaurant recommended by one who knows Vienna rather well, Cleveland Orchestra Music Director Franz Welser Most.
Salmon sushi with caviar and avocado is one of the many specialties at Umar Fisch at Vienna's Naschmarkt.
Cleveland Orchestra bassist Charles Carleton worked in the food industry before his career as a cellist took off. He came to the Cleveland Orchestra directly from Julliard in 2000, and loves the foodie pleasures of touring.
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