Viennese Cuisine

TYPICAL VIENNESE CUISINE

 

LONG TIME AGO

Whether schnitzel, goulash, Tafelspitz (Viennese-style boiled beef), apple strudel or Powidltascherl (dumplings filled with plum jam), the culinary diversity of the Imperial city of Vienna is second to none among European cities.

Viennese cuisine evolved during the last third of the 18th century during the transition from the courtly to civil society.

Unlike early times, at the end of the decade it was no longer about abundance, but rather about economics and taste. The recipes from Austria, Hungary, Bohemia and Moravia were blended with each other and today reflect this diversity.

 

the culinary diversity of the Imperial city of Vienna

 

production

production

OUR RECIPES

It is of particular importance to us to maintain the culture of Viennese cuisine and we are very happy to be able to serve it to all of our guests.

The recipes from great grandma Anna Figlmüller that date back to around 1920, remain the basis of the Viennese cuisine as it is served up at Figlmüller’s. Just like back then, the core specialties are Tafelspitz (Viennese-style boiled beef), veal liver, sweetbread, goulash and, last but not least, fried dishes like the Wiener Schnitzel and the exceptional Figlmüller schnitzel.

 

SHOP OUR COOKBOOK

 

The term “Wiener Schnitzel” only really became known towards the end of the 19th century, when the term was used on restaurant menus.

For this we use the choicest cuts from the rump of the calf. The Wiener Schnitzel is fried in oil according to an old family recipe. When it is placed on the guest’s place it is crispy and has a yellowy golden color.

Ausgebacken wird das Wiener Schnitzel in einem nach alten Familienrezepten abgemischten Ölbad, bis es goldgelb und resch auf die Teller unserer Gäste kommt.

Of course, the traditional old Viennese potato salad has been and still remains the side dish of choice. Enjoy your meal.