I’m in the mood for a slow sit-down meal of the highest order. Yeah, it’s gonna cost me, and it’ll be pasta and pesto or bread and cheese the next few nights, but it’s time here and now, that I say hello once again to Plachutta and their modern version of the imperial Tafelspitz.
There are many beef cuts to choose from the menu, but I’ll go what brought me here the first time: the Tafelspitz cut. I provided a longer and more flavourful description here, but here are today’s highlights.
The Plachutta restaurant in Hietzing, Vienna’s 13th district. Take the U4 to Hietzing station and walk, or hop on tram 10 or 60 at Hietzing station for the 1 stop to Dommayergasse.
“An-eighth” (0.125L) glass of Gemischter Satz (centre), a local specialty that’s grown in vineyards within and around the city of Vienna. I also have a big bottle of carbonated mineral water. Yes, drunk separately; I’m no heathen.
Simple bread and rolls, with whipped garlic butter or regular butter.
The big pot, with side pots (top) with creamed spinach and fried potatoes; at lower right are chive cream sauce and apple horseradish sauce.
Hot savory beef broth ladled over a small bowl filled with ribbons of sliced pancake.
Beef marrow spread over toasted rye bread.
The slab of the slow-simmered rump-roast cut: simultaneously lean and fatty, moist, tender, not dry; cut root-vegetables; creamed spinach; fried potatoes; and big dollops of sauces.
Against better judgement (which is the moment I walked in the door), I get caramel ice cream to cool off a big warm hearty meal on a warm summer day. (There’s outdoor patio seating, but they’ve got the A/C working hard inside.)
I received neither support nor compensation for this piece. I made all images above with an iPhone15 on 5 July 2025. This post composed within Jetpack for iOS appears on Fotoeins Fotografie at fotoeins DOT com.
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