Alt Wiener Gaststaette Beim Czaak is a traditional viennese restaurant in Innere Stadt, Vienna.
Beim Czaak on Postgasse is a near-century-old Alt-Wiener Beisl, the rustic room lined in dark wood, with a separate fryer for gluten-free schnitzel.
Signature dishes: Wiener Schnitzel, Beef goulash, Garlic soup
Must order: Wiener Schnitzel with cucumber salad, or the goulash with bread dumplings for cooler nights.
Tip: Closed Sundays; Mon-Sat 11:30-23:00, kitchen runs the whole shift without a break.
Address: Postgasse 15, 1010 Wien, Vienna
Konstantin Filippou's two Michelin stars on Dominikanerbastei in Vienna cross Austrian product with Greek and Mediterranean accents over a tight tasting.
Signature: Tasting menu, Crab and koji
Order: The chef tasting; the counter seats put you across from the pass.
Tip: The sibling O boufes on the same block pours the same kitchen's small plates with no booking lead time.
Plachutta on Wollzeile in Vienna is the canonical Tafelspitz address, the boiled-beef pot served in copper pans with rösti, apple horseradish.
Signature: Tafelspitz, Beuschel
Order: Tafelspitz vom Schulterscherzel; the cut Franz Joseph is said to have favoured.
Tip: Open daily 11:30-23:30; the kitchen runs lunch through dinner without a break.
Figlmueller has hammered Vienna's most famous Schnitzel on Wollzeile since 1905, a plate-overhanging pork cutlet fried in three fats and served.
Signature: Wiener Schnitzel vom Schwein, Kaiserschmarrn
Order: The Original Figlmueller Schnitzel; one is plenty for two appetites.
Tip: Book ahead; the room runs at capacity from 11:00 every day, kitchen closes at 21:30.
Lugeck on Lugeck square in Vienna's first district is the Figlmueller family's wider-menu room: the original veal Schnitzel, Tafelspitz, Backhendl and steaks.
Signature: Wiener Schnitzel vom Kalb, Tafelspitz
Order: Wiener Schnitzel vom Kalb; the veal version is what the dish was originally meant.
Tip: Less of a crush than the two pork outlets around the corner; book the Schnitzel Academy upstairs to learn the technique.
Heinz Reitbauer's three-star Steirereck in Stadtpark cooks Styrian terroir from the family farm at Pogusch inside a mirrored glass pavilion.
Signature: Char in beeswax, Tasting menu
Order: The full chef tasting; the wax-cured char from Reitbauer's own water is the canonical course.
Tip: The ground-floor Meierei in Stadtpark serves breakfast and a 180-cheese trolley without the dining-room wait list.
Konstantin Filippou's two Michelin stars on Dominikanerbastei in Vienna cross Austrian product with Greek and Mediterranean accents over a tight tasting.
Signature: Tasting menu, Crab and koji
Order: The chef tasting; the counter seats put you across from the pass.
Tip: The sibling O boufes on the same block pours the same kitchen's small plates with no booking lead time.
Mraz und Sohn holds two Michelin stars in a family-run Brigittenauer room on Wallensteinstrasse in Vienna, with the Mraz brothers cooking a long modern.
Signature: Tasting menu, Suckling pig
Order: The full evening tasting; dinner only, no a la carte.
Tip: Dinner Monday to Friday only; the room takes weekends off entirely.
Plachutta on Wollzeile in Vienna is the canonical Tafelspitz address, the boiled-beef pot served in copper pans with rösti, apple horseradish.
Signature: Tafelspitz, Beuschel
Order: Tafelspitz vom Schulterscherzel; the cut Franz Joseph is said to have favoured.
Tip: Open daily 11:30-23:30; the kitchen runs lunch through dinner without a break.
Figlmueller has hammered Vienna's most famous Schnitzel on Wollzeile since 1905, a plate-overhanging pork cutlet fried in three fats and served.
Signature: Wiener Schnitzel vom Schwein, Kaiserschmarrn
Order: The Original Figlmueller Schnitzel; one is plenty for two appetites.
Tip: Book ahead; the room runs at capacity from 11:00 every day, kitchen closes at 21:30.
Lugeck on Lugeck square in Vienna's first district is the Figlmueller family's wider-menu room: the original veal Schnitzel, Tafelspitz, Backhendl and steaks.
Signature: Wiener Schnitzel vom Kalb, Tafelspitz
Order: Wiener Schnitzel vom Kalb; the veal version is what the dish was originally meant.
Tip: Less of a crush than the two pork outlets around the corner; book the Schnitzel Academy upstairs to learn the technique.
