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Vienna on a plate, every day
Our chef trained at Plachutta and brought the recipes home: schnitzel from rose veal, beef Tafelspitz simmered for four hours, goulash that's been on the back of the stove since morning. The bread is bought from a Viennese baker and the apples come from a farm in Styria.
Drop in for a midweek schnitzel and Achtel, book a long table for a Sunday family lunch or join us at the Heuriger evening with grüner Veltliner straight from the barrel and a long line of small plates.
Opening Hours
Schnitzel, Tafelspitz, Strudel
Our current menu — discover it on-site or reserve in advance.
Hand-pounded thin, breaded in panko and butter-foam fried, with parsley potatoes, lingonberry jam and a quarter-lemon.
Beef rump simmered four hours in clear broth, served with apple-horseradish, chive sauce and creamed spinach.
Slow-braised beef cheek with paprika, marjoram and onion, served with a big bread dumpling and a glass of pilsner.
Hand-pulled strudel pastry with cinnamon-spiced apples, served warm with vanilla sauce and a dot of whipped cream.
A long board of cold cuts, cheeses and brined vegetables, with grüner Veltliner from the barrel and accordion music.
Soup of the day, choice of schnitzel or Tafelspitz, strudel and Vienna coffee — built for big tables.
« Long lunches, slow stoves, and wine straight from the barrel. »
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