IN 1905 JOHANN FIGLMÜLLER
OPENED A SMALL WINE TAVERN
ON WOLLZEILE, RIGHT BEHIND
ST. STEPHEN’S CATHEDRAL
Right from the start, it stood for the unparalleled Viennese way of life: a restaurant that was always a fine place to chat and celebrate. It also had a great menu and selection of local wines. And, of course, the original interpretation of a schnitzel.
The elder Hans Figlmüller reached international acclaim with the Figlmüller schnitzel and put the downtown locale on the map as Vienna’s culinary ambassador. The brothers Hans Jr. and Thomas Figlmüller are still maintaining the tradition which is now in its fourth Figlmüller generation.
THE HOUSE SPECIAL
THAT BECAME
A CITY SYMBOL
There are nearly as many variations on Wiener schnitzel as there are Viennese. But none have achieved as much acclaim and fame. And we think it’s a matter of size. But size wouldn’t matter, if the schnitzel weren’t so wonderfully delicious—made from top-quality, local ingredients.
WITHOUT A DOUBT
HANS JR. AND THOMAS FIGLMÜLLER
ARE BORN RESTAURATEURS
What’s better than one Figlmüller? Correct: two Figlmüllers.
And we’re not just talking about the pair of restaurants in the city’s 1st District. No, we mean brothers Hans Jr. and Thomas Figlmüller, who several years ago took over the reins of the family business.
They run the business with the same spirit of their grandfathers and fathers, while incorporating new ideas to keep Figlmüller rooted in tradition and at the forefront of change. Whether it’s in renovating old locales or in drafting and implementing new gastro concepts, Figlmüller is always ready to embrace the modern.
Rooted in Vienna.
The Figlmüller family has deep ties to the Austrian capital. Maintaining the traditions of the Viennese tavern culture is a priority for both brothers.
But they also know how to innovate in style. In addition to the pair of Figlmüller restaurants in the city, they have now opened up four other locations across Vienna. From a cosy beer pub, chic bistro and a new interpretation of a classic tavern to a coffee shop at Vienna Airport.
SCHNITZELS NEED
A DOUBLE-DIP.
FIRST IN OIL. THEN IN WINE.
At Figlmüller, enjoyment dwarfs the size of your plate.
And we’re not just talking about the pair of restaurants in the city’s 1st District. No, we mean brothers Hans Jr. and Thomas Figlmüller, who several years ago took over the reins of the family business.
They run the business with the same spirit of their grandfathers and fathers, while incorporating new ideas to keep Figlmüller rooted in tradition and at the forefront of change. Whether it’s in renovating old locales or in drafting and implementing new gastro concepts, Figlmüller is always ready to embrace the modern.
Our favourite cut is a big softie: the tenderloin.
250-gram cuts of fine tenderloin are pounded out by hand until they are razor-thin and ready to be dredged in egg and flour. The finishing touch is a coat fit for a Kaiser: breadcrumbs made from Kaiser rolls—made especially for Figlmüller—create a tantalizingly crispy schnitzel.
Now, the schnitzel is ready for frying.
And for this, the chefs need no less than three pans of cooking oil. But for that it is all the faster; a schnitzel needs just an estimated 30 seconds until it turns a crispy golden brown and lands on your plate. Proof that the long-standing and traditional schnitzel maker works with the utmost perfection.
From ingredients to our wines: naturally fresh, authentic Austrian and from our own fields.
What goes along well with a true Figlmüller schnitzel? A genuine Viennese potato salad, of course, one that is known for its subtle sweetness.
At Figlmüller we pay special attention to where the ingredients come from. Our pork is sourced exclusively from farmers we know personally.
The Figmüllers are busy restaurant owners. They produce their own wines to serve with the schnitzel and have been doing so since very early on. And the wine list includes Grüner Veltliner and Welschriesling alongside Blaufränkischer.