Plachutta - Vienna

Plachutta's World- Famous Tafelspitz

Enjoy the Emperor's Favourite Dish

Plachutta is a special Viennese institution and a synonym for Viennese cuisine, particularly for the world-famous boiled fillet of beef.  For the Viennese and for visitors to Vienna, the Plachutta restaurants have been a fixed point on the culinary scene for years.

The foundation was laid by Ewold Plachutta, the doyen of the unique Viennese cuisine.   Originating from the parent  restaurant in Hietzing the reaissance of Viennese beef specialities is clue to him, together with his wife Eva.

Mario Plachutta a dynamic innovator, has built up the Plachutta restaurants to the most prestigious
culinary understanding in Vienna.

We hope  you will enjoy your meal!

Emperor Francis Joseph made boiled beef very popular by declaring it his favourite dish.

How popular beef had always been in Vienna may be read in a travel journal from a century earlier,
"in Vienna's cooking pots Vienna beef is prepared, the one and only delicate, tender, juicy, unsurpassable, glorious, beloved, longed - for Vienna beef"

How it's done

1.   Put a ladleful of beef broth from the pot into your bowl.

2.   Spread marrow onto a slice of toasted black bread and season with salt and pepper.
       Eat with your fingers.

3.    Take some meat from the pot and serve with fried potato rosti, vegetables, chive sauce and horse
       radish with apple.

Where your Tafelspitz comes from

The sheer variety of cuts of beef available in Vienna is unparalelled anywhere else in the world,
Tafelspitz Schulterscherzel, Huferschwanzel and Kavalierspitz are just some of the cuts to choose
from at Plachutta.

Only the highest quality beef makes it to your table.

1.   We know our suppliers.

2.    Our beef comes from  cattle born in Austria.

3.   We use only naturally raised beef.

4.   We know exactly what goes into the feeding trough.

5.   We can track every single cow back to its broth.