Mario Plachutta about Plachutta
Mario Plachutta is a dynamic innovator who has transformed the restaurants with the global reputation into the biggest and most renowned Viennese family enterprise in the food business. The restaurant chain has been pursuing a successful course of expansion since 1987.
Plachutta is a veritable Viennese institution and a synonym for Tafelspitz. The Plachutta restaurants have established themselves as favourite culinary destinations for both the Viennese and visitors to the city. Plachutta offers its guests an honest and authentic cuisine with an emphasis on cultivating Vienna’s culinary traditions in a contemporary form.
The appeal lies in the unique atmosphere created by the warm welcome given to guests, the buzz of activity and attentive service.
The steaming copper kettles with the unique beef dishes and the pleasure of traditional Viennese cuisine turn every visit into a special occasion.
Ewald Plachutta - the Doyen of Viennese Cuisine
Ewald Plachutta’s culinary expertise is appreciated far beyond Austria’s borders and he enjoys a well-deserved reputation as the best ambassador for Vienna’s unique cuisine. He is responsible for the renaissance in Viennese beef cuisine and is Austria’s most successful food writer of all times.
In 1991 he was named Chef of the Year by Gault-Millau and one year later, in 1992, was awarded three toques. In the same year, A La Carte Austria awarded him the Trophee Gourmet. In 1993 Ewald Plachutta celebrated his first Michelin Star.
A host of other awards testify to his extraordinary creativity and career. In 2003 Ewald Plachutta was awarded the Golden Honorary Medal of the City of Vienna and the title Professor h.c.
Only the best quality is allowed on your table!
- We know our farmers who ensure the excellent quality of the beef on their family-run farms
- Austria’s valuable cultivated landscapes and the quality of its pastures ensure the tasty flavour of the meat.
- We know exactly what the cattle are fed and that quality fodder is guaranteed by Austrian pastures.
- All cattle were born in Austria and are raised on small-scale farms with transparent structures.
- We only source beef from naturally-raised healthy cattle.
- We can trace every single animal back to its birth.
Tafelspitz - For the best in Viennese cooking ...
The unique character of the Plachutta restaurants is based on the tradition of Viennese boiled beef.
Emperor Franz Joseph made boiled beef hugely popular when he declared that it was his favourite meal. Joseph Wechsberg, the Old Austrian essayist and gourmet, wrote “in Vienna, a person who couldn’t talk learnedly about at least a dozen different cuts of boiled beef didn't belong, no matter how much money he'd made or if the Kaiser had awarded him the title of Hofrat (court councillor) or Kommerzialrat.
The popularity of beef in Vienna can also be measured by an account written by a traveller a century earlier.
“In the meat pots of Vienna, Viennese beef is prepared; that unique, delicious, tender, juicy, matchless, superb, beloved, longed-for Viennese beef."
However, beef was not only eaten in Viennese homes, but first and foremost in the good, solidly middle-class restaurants. Over the course of the last century, this tradition faded somewhat and it was only with the coming of Plachutta that Viennese beef was restored to its rightful position as a culinary highlight.
Vienna attained a unique international position early on with the typical small cuts of beef. Among the many beef delicacies, it is undoubtedly the Tafelspitz that has achieved the greatest fame.