Vienna, Austria 3: Plachutta
On our first day in Vienna, we were excited to try an Austrian traditional dish, Tafelspitz - "simply boiled beef with a variety of root vegetables, delicious broth, served with roasted potatoes, horseradish and chives sauce," according to Austrian Official Travel Guide. It is said that Emperor Franz Joseph loved the dish and he ate it almost every day of his life. For the special dish, we visited a restaurant that specializes in Tafelspitz, called Plachutta.
Their menu was pretty much limited to Tafelspitz while they allowed you to choose beef from 10 different kinds of cut. We chose the traditional one, Tafelspitz. Aha! Tafelspitz is not just the dish name but Austrian name of the certain meat cut, which is commonly known as Top Round or Standing Rump in the US or as Topside in the UK.
A nice bread basket arrived at the table!
Then a pot was set in the center of the table. Our server poured clear beef broth and some veggies in a cup that noodle was already placed in. Mine was with thin noodles. J's noodles looked like Ftittaten, thinly sliced pancake. The noodle soup was so delicious!
Our server came back again to serve beef in the pot along with sides: potato, spinach, and... what was the green one? Broccoli? There was also a couple of sliced pumpernickel bread.
The beef was super tender and tasty. Two kinds of sauces, apple & horseradish and creamy chive were served. Both were pretty good while I preferred creamy chive in that case.
What a feast it was! We were so full and couldn't think about desserts. The restaurant has both indoor and outdoor seatings. Our table was at the outside terrace which was lovely for the beautiful early evening.
It was a sunny and pretty warm day. Until the wonderful dinner, we kept walking around the city, including in Stadtpark, a large municipal park.
To be continued...
