The home of the world-famous Tafelspitz
An imperial
tradition
Emperor Franz Joseph helped make boiled beef highly popular by declaring it his favorite dish. The Plachutta family has made it their mission to preserve and revitalize this beef culture in their restaurants.
A true specialty of
Viennese cuisine
The culinary experiences and traditions of all the crown lands of the former Austro-Hungarian monarchy led to a unique way of dividing beef. According to this time-honored tradition, beef in Vienna is still divided into more parts than anywhere else in the world.
Experience Tafelspitz
at Plachutta
Step into the world of Viennese hospitality and let yourself be pampered. With great passion and tradition, the Plachutta family pursues the goal of not only preserving beef culture in their restaurant, but also reviving it in a contemporary way.
High-quality ingredients and warm hospitality combine here to create a culinary experience that uniquely blends tradition and enjoyment.
Only the best goes
into our copper pots
Our meat, our farmers
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.
How it's done:
Soup, mark & Tafelspitz
Put a ladleful of beef broth from the pot into your bowl.
Spread marrow onto a slice of toasted black bread and season with salt and pepper. Eat with your fingers!
Take some meat from the pot and serve with fried potato rosti, vegetables, chive sauce and horse radish with apple.
Original Tafelspitz Recipe – Step by Step
Classic Tafelspitz – tender boiled beef in a clear, aromatic beef broth with root vegetables and spices. Slowly simmered in the traditional manner and finished with chives. Served with classic accompaniments such as horseradish, apple horseradish or chive sauce – a timeless delight of Viennese cuisine.
