The Viennese way of life is best experienced through its culinary diversity – from delicious secrets like the original Tafelspitz made from tender beef, the paper-thin Wiener Schnitzel, to heavenly Viennese desserts such as Kaiserschmarrn or a fruity apple strudel.
At Plachutta restaurants, enjoy traditional Viennese cuisine in a stylish setting. We serve the world’s most famous Tafelspitz along with many other Viennese specialties of the highest quality and look forward to welcoming you every day.
The only culinary tradition in the world named after a city. And recipes so popular that several countries claim them as their own. From Wiener Schnitzel to Tafelspitz, Viennese cuisine is renowned worldwide—a wonderful mosaic of influences from the former crown lands, refined with the elegance of the imperial court kitchen.
We preserve these culinary treasures and reinterpret traditional Viennese cuisine with the care it deserves, offering you an unforgettable experience.
If you’d like to try your hand at Viennese specialties yourself, we recommend one of the Plachutta cookbooks for home use.
With great passion, we dedicate ourselves to Viennese specialties and serve them in the stylish and cozy atmosphere of one of our Plachutta restaurants. If you want to enjoy traditional cuisine in Vienna, here you will find all the classics you should try at least once in your life—starting with the world-famous Wiener Schnitzel.
A symbol of Viennese lifestyle and a culinary landmark of our city. For our original Wiener Schnitzel, we use only the finest, tender veal from the top round, carefully pounded to perfection by master hands. Coated in a light breading of firm flour, fresh eggs, and golden breadcrumbs, it is fried in high-quality oil until it achieves an incomparable golden-brown color and the crust forms its famous ripples. Served with a wedge of lemon, this Viennese specialty reveals a simple perfection that connoisseurs and food lovers have cherished for generations.
Experience a piece of imperial dining culture with our traditionally prepared Tafelspitz. Only the finest, finely textured cut of beef, gently cooked in a rich root vegetable broth, makes its way to your plate. The meat, so tender it melts on the tongue, is served from the copper pot in abundant beef broth with root vegetables and sprinkled with fresh chives. This Viennese specialty is accompanied by a harmonious ensemble of creamy chive sauce, apple-horseradish, crispy roasted potatoes, succulent bone marrow, and freshly baked rye bread. To complete the dish, we recommend creamy spinach.
Let yourself be enchanted by the elegance and mild character of our Veal Cream Goulash. Tender cubes of the finest veal are slowly braised with a base of the finest onions and sweet paprika until they reach an incomparable tenderness. Finished with a touch of cream, the sauce develops a silky, creamy texture and a rich, full-bodied flavor. This goulash is a light, refined interpretation of the Hungarian classic, showcasing the sophistication of traditional Viennese cuisine. Served with homemade butter dumplings, it is a true delight.
The classic Old Viennese Onion Roast Beef. A juicy slice of sirloin is lightly scored at the edges, gently pounded, and seared in the pan to keep it tender and pink inside. The real secret lies in the sauce: a rich roasting jus, enhanced with onions, a touch of marjoram, and the finest spices, gently enveloping the meat. This masterpiece of traditional Viennese cuisine is crowned with a generous portion of hand-fried onion rings, delivering a wonderfully crispy flavor experience. As a traditional accompaniment, we recommend our homemade roasted potatoes. A dish with character—honest, hearty, and irresistibly good.
A culinary experience featuring specialties from Vienna would not be complete without a sweet finale that delights the palate and warms the soul. Our pastries are more than just a dessert—they are a piece of living tradition and the sweet heart of our homeland. Prepared with the finest ingredients and time-honored recipes, we invite you to enjoy the perfect conclusion to your meal with Viennese desserts.
A traditional Viennese dish. Our Kaiserschmarrn is made from a light and airy pancake batter, enriched with juicy raisins. After baking, the batter is torn into small, bite-sized pieces and fried in butter until golden brown. Lightly crispy on the outside, wonderfully fluffy on the inside, and finished with a dusting of powdered sugar. It is served with our homemade plum compote, perfectly balancing the sweetness and creating a delicious flavor contrast.
Delicate, light, and a true Viennese classic—these are our Palatschinken. These thin, crepe-like pancakes are baked in the pan until golden and feather-light. True to tradition, they are filled with fruity apricot jam, carefully rolled up, and dusted with powdered sugar.
The scent of home and comfort fills the room as soon as our Apple Strudel comes fresh from the oven. Paper-thin, hand-stretched pastry encases a filling of juicy, sweet-and-tart apples, butter-toasted breadcrumbs, sweet raisins, and a hint of cinnamon. Served warm with airy whipped cream and lightly dusted with powdered sugar, our strudel is a loving tribute to the simple yet brilliant traditional cuisine of Vienna.
Viennese cuisine is more than just a collection of recipes—it reflects our history, culture, and joie de vivre. Every dish, from the golden-brown Schnitzel to the fluffy Kaiserschmarrn, is prepared with the utmost care and traditional methods. We warmly invite you to take a seat and embark on a culinary journey, where you can enjoy not only exceptional food but also an authentic taste of Vienna.
Prof. Ewald Plachutta is considered the doyen of Austrian cuisine and, with over 1.4 million cookbooks sold, is one of the country’s most successful cookbook authors. A Plachutta cookbook can be found in almost every household. Together with her husband Ewald, Eva Plachutta laid the foundation for today’s Tafelspitz empire. In 1987, she took over the management of the Plachutta flagship restaurant in Hietzing and led it to unprecedented success.
Mario Plachutta opened his first restaurant in 1993 at the age of 24 on Wollzeile. He skillfully preserved his father’s legacy while also setting the course for modern gastronomy. Under his leadership, the company steadily expanded and became, far beyond the country’s borders, synonymous with Viennese cuisine.
In the meantime, the third generation, Christoph and Julia Plachutta, have also become involved in the family business. Together, they ensure that the family’s and the company’s values are carried into the future by blending traditional Viennese cuisine with modern ideas and fresh spirit. Throughout, the Plachutta family remains true to their guiding principle: quality, authenticity, and a deep love for Viennese cuisine.
Typical Viennese food includes world-famous dishes such as Wiener Schnitzel, Tafelspitz, and Zwiebelrostbraten. Offal dishes like Beuschel, fried liver, or baked calf’s head also form part of the city’s classic culinary identity.
Although there is no officially declared national dish, the original Wiener Schnitzel made from veal is regarded worldwide as Vienna’s culinary emblem. Closely following is Tafelspitz, the boiled beef dish made famous by Emperor Franz Joseph.
Viennese cuisine is the only culinary tradition in the world named after a city and is shaped by historical influences, especially from Bohemia and Hungary. It is known for its meat dishes, rich sauces, and a unique variety of pastries and desserts.
Typical Austrian cuisine is strongly regional and heavily influenced by traditional peasant cooking. In addition to Viennese specialties, it includes dishes like Käsespätzle from the west, Schweinsbraten with dumplings from Upper Austria, and Carinthian Kasnudeln.
Among the most popular dishes in Austria are Wiener Schnitzel, roast pork, Tafelspitz and goulash. Also highly appreciated are Käsespätzle, grilled chicken, minced escalope, onion roast beef, as well as the sweet classics Kaiserschmarrn and Germknödel.
In everyday life, Viennese people often enjoy both traditional and quick dishes. Popular choices include Leberkäse in a bread roll, Käsekrainer sausages from one of the many sausage stands, and various types of goulash.
Vienna is famous for its fine pastries, often referred to as Plundergebäck. Specialties include the Kipferl (the ancestor of the croissant), Topfengolatsche, apple strudel, and Somlauer Nockerln—a classic dessert from the imperial and royal era.
Apple strudel and Kaiserschmarrn are considered the most popular desserts in Vienna. Both dishes can be found on nearly every traditional restaurant menu and are cherished by locals and visitors alike.
