Tafelspitz & Tradition

Here is what Joseph Wechsberg, the Old Austrian among the great feature writers, quoted: “He who was not able to cough up an informed explanation about at least a dozen boiled beef cuts did not belong to the Viennese society, regardless of how much money he made or if the Kaiser awarded him a title of Privy Councillor or Councillor of Commerce.”

In an old account of a journey one can read how popular beef was in Vienna already one century ago.

“In the meat pots of Vienna the Viennese beef is prepared; that unique, delicious, tender, juicy, matchless, superb, cherished Viennese beef.” Boiled beef was enjoyed not only in Viennese homes, but first and foremost in the city’s bourgeois restaurants.

Traditionally, boiled beef was enjoyed not only in Viennese homes, but first and foremost in the city’s bourgeois restaurants. Without doubt the “Tafelspitz” became the most famous of choice of beef. When Plachutta was established initially in 1987 in Hietzing and later at the Luegerplatz in the City as well as in Nussdorf, Vienna had once again its “beef paradise” und the legendary Tafelspitz received a dignified home.