A whole apricot wrapped in a soft potato or quark dough, boiled, then rolled in golden butter-toasted breadcrumbs and dusted with icing sugar. Served warm with vanilla sauce as the canonical July Mehlspeise on the Beisl carte.
Marillenknoedel are a Bohemian-Viennese tradition tied to the Wachau valley's apricot season in July. The dish travels onto every Wiener Beisl carte during the summer apricot weeks. Vollpension on Schleifmuehlgasse runs the canonical home-cook version with quark dough; Steirereck's tasting menu has lifted the dish into a fine-dining course in season.
4 editor picks for Marillenknoedel in Vienna, ranked by editorial score. All Vienna signature dishes · Marillenknoedel across every city.
Plachutta Wollzeile ★ 4.6
innere-stadt · Wollzeile 38, 1010 Wien
Plachutta on Wollzeile in Vienna is the canonical Tafelspitz address, the boiled-beef pot served in copper pans with rösti, apple horseradish, and chive sauce in a 1010-postcode dining room.
Vollpension ★ 4.4
wieden · Schleifmuehlgasse 16, 1040 Wien
Vollpension on Schleifmuehlgasse in Vienna's Wieden hires Viennese grandmothers and grandfathers to bake the menu of Strudel, Torten and Mehlspeise, a social-enterprise cafe that runs a Naschmarkt branch too.
Cafe Landtmann ★ 4.4
innere-stadt · Universitaetsring 4, 1010 Wien
Cafe Landtmann on Universitaetsring in Vienna has poured at the Burgtheater corner since 1873, Sigmund Freud's preferred coffeehouse with a long carte of cakes and a serious lunchtime kitchen.
Gasthaus Poeschl ★ 4.4
innere-stadt · Weihburggasse 17, 1010 Wien
Gasthaus Poeschl on Weihburggasse in Vienna's first district is a Hermann Czech-renovated Beisl turning out the canonical Viennese carte, the quiet centre's most reliable mid-priced Wiener Schnitzel.