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My Vienna: 22 urban frames for 2022

Above/featured: “The first Sunday.” Karlsplatz, 1st district – 15 May 2022.

Earlier in the year, I spent four weeks in Vienna, soaking in late-spring and early-summer weather in Austria’s capital city. I highlighted 3 images and scenes which in addition to time spent left personal impressions. Below, I highlight in a “last chance effort” an additional 22 visual examples of the urbanity in Wien, folding in splashes of colour, lines of focus, and accessibility to good timing.

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Vienna: Imperial Court Pavilion Hietzing, by Otto Wagner

Above/featured: Hofpavillon Hietzing in afternoon light, facing east with the departing eastbound U-Bahn U4 train. Photo, 15 May 2022.

Along Vienna’s U4 metro line, a dark-domed white cube-like structure seems to float over the tracks between Schönbrunn and Hietzing stations. Most may not realize the building’s relevance to the history of the city’s first railway, the city’s rapid urban evolution into the 20th-century, and the railway architect’s eventual “break away” transition from historicism to modernism.

Vienna was going to look very different after 1890. The city undertook its second and greatest expansion, absorbing 6 outer districts and ballooning the total population to almost 1.4 million (almost doubled in 10 years). The city’s administration recognized the challenge of efficiently transporting people between its new outer suburbs and the inner city. In 1894, Vienna appointed architect Otto Wagner with the complete design and construction of the new Wiener Stadtbahn metropolitan railway. The railway saw the creation of four new lines: the Danube canal line (Donaukanallinie), the “Belt” line (Gürtellinie), the suburb line (Vorortlinie), and the Vienna river valley line (Wientallinie). Today, the city’s U-Bahn U4 and U6 lines and the S-Bahn S45 line operate electrified over much of the original routing.

The Vienna valley line brought track and construction in front of Schönbrunn, the imperial summer palace for the ruling Habsburgs. The rail line’s new Schönbrunn station was located at the northeast corner of the palace grounds. But at the grounds’ northwest corner, Wagner created two stations: one for the public, and one for the Habsburgs. Built for the inauguration of the city railway on 1 June 1898, the imperial pavilion was set aside for the emperor, family, and staff. Emperor Franz Josef I only used the pavilion twice, as he was reluctant (hostile) to accept rapid changes brought by modernity.

Wagner created a domed-building whose interior was furnished with floral and vegetal elements in the Jugendstil (Art Nouveau) style, a painting with a bird’s eye view of the city over Schönbrunn, a private suite for the emperor; and whose exterior included the uniform green and white colours seen throughout the entire rail network, glass and wrought-iron elements, and a separate portal providing a covered entrance for the imperials. Out of the many station buildings Wagner designed for the entire system, the imperial pavilion at Hietzing is most associated with the “historical” architectural style. The building is now a part of the city’s Wien Museum after successful post-war efforts to save and restore the structure.

The informal name is the “Hofpavillon Hietzing” (Imperial Court Pavilion Hietzing), but the building’s formal name is “Pavillon des kaiserlichen und königlichen Allerhöchsten Hofes” (Pavilion of the Imperial and Royal Highest Court). In the images below are divided sections: “exterior”, “interior”, and “sketches”.

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Vienna: 1 capital city, 4 Danubes

Above/featured: Southeast view from Leopoldsberg in the city’s 19th district. Visible are the waters of the Old Danube, New Danube, Danube, and the Danube Canal. Photo, 1 Jun 2022.

Vienna loves the Danube so much that the city now has four water features with the label “Donau”.

All of it is thanks to the regulation of the Danube river after the city of Vienna and the surrounding region had to put up with frequent flooding. Vienna embarked on works of flood-control engineering in two major periods of construction: 1870 to 1875, and 1972 to 1988.

Once a former arm of the river, the Old Danube is now a crescent-shaped lake that’s been cutoff by “linearization” and straightening of the Danube. A former natural arm of the river, the Danube Canal was regulated for the first time around 1600. Most visitors will encounter the Danube Canal which is best integrated with the city with the appearance of multiple road and rail crossings and the canal’s reach with 7 of the 23 city’s districts. The Danube river proper was completely regulated and straightened during the second engineering period, which also saw construction of the New Danube as a secondary flood channel in parallel with the primary river.

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My Vienna: 40+ food spots from A to Z

Above: Mayer am Pfarrplatz, 26 May 2022 (X70).

Whatever your choice or preference, there’s no shortage of places for a sip and nosh in the city of Vienna. Over stays spanning a total of 100-plus days across 3 consecutive summers, the Austrian capital city provides plenty of opportunities to try something new.

I stayed in Vienna’s 2nd district in 2023, and in the 6th district in 2022, 2024, & 2025. I describe below food visits throughout the city, for all the tasty bits including Turkish Döner, falafel, finger sandwiches, Georgian breakfast, horsemeat rolls, ice cream, Nepali curry, pastries, raspberry torte, roast pork, Shakshuka for breakfast, Viennese veal schnitzel, and shwarma Syrian-style.

“Wer in Wien hungrig bleibt, ist überall verloren.”
(You’re a lost cause if you remain hungry in Vienna.)

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Vienna Tafelspitz: Habsburg dish at Plachutta Hietzing

What appears to be a plate of slow simmered beef is anything but “simple”.

Eaten daily by Habsburg Emperor Franz Joseph I (1830-1916), the dish is well-known among Vienna favourites. Among members of the Jewish community of the time, the Tafelspitz was a beloved symbol of assimilation in late 19th-century/early 20th-century Vienna.

Reading about the description for Tafelspitz brings about a sharp childhood memory of a soup made by Mum. Tender chunks of chuck roast, accompanied by carrots, potatoes, celery, shards of ginger root, chunks of red apple providing some sweet; cooked slow and simmering in a huge pot on the stovetop for hours. The resulting soup was a meal on its own, or served at dinner as one of many courses.

Plachutta is well-known among the Viennese for making some of the best Tafelspitz in the city. A big Plachutta is located centrally in the inner city, but I head west to the city’s 13th district for their original Stammhaus location in Hietzing. It’s fitting somehow that the Hietzing location is close to the Habsburg summer palace at Schönbrunn.

The images show a wonderful spread with the Tafelspitz dish with my choice of the Tafelspitz or rump steak cut. I started with the long slow simmered soup broth, ladled out into a bowl with big chunks of egg frittata. And provided within a bowl of soup are specific details of family dinner: nourishing, caring, satisfying.

After a section of slow-cooked bone is presented, I spread the soft gelatinous marrow onto slices of toasted dark bread, with a light sprinkle of salt and pepper. Next, slices of moist tender slow-cooked beef are laid onto a plate, along with crunchy fried potatoes, creamed spinach, apple-horseradish sauce, and chive sauce.

Certainly, I paid more for this meal compared to others, but the Plachutta Tafelspitz was a great dining experience, providing a new memory of Viennese cuisine, combined with family memories of home-cooked food.

Austrian chef Kurt Gutenbrunner said in 2002 to the New York Times:

Tafelspitz is a dish with a lot going on. It’s hot, cold, spicy, creamy, crunchy and soft.

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