Main courses with meat

The Wiener Schnitzel

The Wiener Schnitzel - a breaded and fried veal escalope. Recipes for this ...

Tafelspitz (traditional fillet of boiled beef) is served

Tafelspitz (boiled beef)

Although pork seems ubiquitous in Viennese cuisine nowadays, beef also has a ...

Wiener Saftgulasch (Viennese goulash)

The Viennese goulash has its origins in Hungary. At the beginning of the 19th century, the peppery meat dish found its way into the Viennese cuisine and ...

A plate of Fiakergulasch (goulasch) with boiled potatoes, fried egg, and a sausage

Fiakergulasch mit Würsteln (Fiaker goulash with sausages)

Originally, "goulash" is a traditional Hungarian dish. Due to the transferring of Hungarian regimental troops to Austria, "goulash" has found its way into ...

Backhendl (Fried breaded chicken)

The Backhendl (fried breaded chicken) is a well-known delicacy of the ...

Paprikahendl (Paprika chicken)

Originally, the „Paprikahendl“ is an Hungarian recipe called „Paprikás ...

Martini Goose (Martinigansl)

In the autumn, the Martinigansl, a goose dish served around St. Martin's ...

Reisfleisch (Meat with Rice)

The “Reisfleisch” has its origin in Serbia and Hungary; but very soon the ...

Wiener Kümmel-Schopfbraten (Old Viennese-style caraway roast pork)

The roast pork has always been popular in the Viennese cuisine. It is easy to make and if well-prepared in advance, not time-consuming at all. Garlic and ...

Geröstete Kalbsleber nach Wiener Art (Fried veal liver, Viennese style)

For a long time frowned upon, dishes consisting of offal are now again very favored. Concerning the Viennese cuisine, “Fried veal liver” or “Beuschel” ...

Altwiener Salonbeuschel (ragout made with heart and lungs)

Innards can be found very often in the Viennese cuisine and are highly ...

Zwiebelrostbraten mit Braterdäpfeln und Gurkerlsenf (Sirloin with onions with fried potatoes and gherkin ...

Gefüllte Kalbsbrust nach Wiener Art (Stuffed breast of veal, Viennese style)

Alt-Wiener Suppenhuhn (Old-style Viennese chicken soup)

In the past the casserole fowl was a dish of the poor; today it can also be ...

Faschiertes Kalbsbutterschnitzel (Minced veal butter schnitzels)

The delicious minced veal butter schnitzel must not be missed in the Viennese cuisine. Its name, hoewever, is a bit misleading: In fact, the butter ...

Rindsrouladen vom Almochsen (Beef roulade)

Also named “Fleischvogerl” (literally: meat birdie) in Austria, the beef roulade is very popular in the Viennese cuisine. This typical dish, often eaten on ...

Wiener Kalbsrahmgulasch (Creamy Viennese veal goulash)

The goulash originates from Hungary. When it came to Vienna in the middle of ...

Gefüllter Kalbsnierenbraten (Stuffed veal kidney roast)

Dishes made of veal have always been part of Vienna's Sunday and holiday ...

The Wiener Schnitzel

The Wiener Schnitzel - a breaded and fried veal escalope. Recipes for this ...

Tafelspitz (boiled beef)

Although pork seems ubiquitous in Viennese cuisine nowadays, beef also has a ...

Wiener Saftgulasch (Viennese goulash)

The Viennese goulash has its origins in Hungary. At the beginning of the ...

Fiakergulasch mit Würsteln (Fiaker goulash with sausages)

Originally, "goulash" is a traditional Hungarian dish. Due to the ...

Backhendl (Fried breaded chicken)

The Backhendl (fried breaded chicken) is a well-known delicacy of the ...

Paprikahendl (Paprika chicken)

Originally, the „Paprikahendl“ is an Hungarian recipe called „Paprikás ...

Martini Goose (Martinigansl)

In the autumn, the Martinigansl, a goose dish served around St. Martin's ...

Reisfleisch (Meat with Rice)

The “Reisfleisch” has its origin in Serbia and Hungary; but very soon the ...

Wiener Kümmel-Schopfbraten (Old Viennese-style caraway roast pork)

The roast pork has always been popular in the Viennese ...

Geröstete Kalbsleber nach Wiener Art (Fried veal liver, Viennese style)

For a long time frowned upon, dishes consisting of offal ...

Altwiener Salonbeuschel (ragout made with heart and lungs)

Innards can be found very often in the Viennese cuisine and are highly ...

Zwiebelrostbraten mit Braterdäpfeln und Gurkerlsenf (Sirloin with onions with fried potatoes and gherkin ...

Gefüllte Kalbsbrust nach Wiener Art (Stuffed breast of veal, Viennese style)

Alt-Wiener Suppenhuhn (Old-style Viennese chicken soup)

In the past the casserole fowl was a dish of the poor; today it can also be ...

Faschiertes Kalbsbutterschnitzel (Minced veal butter schnitzels)

The delicious minced veal butter schnitzel must not be ...

Rindsrouladen vom Almochsen (Beef roulade)

Also named “Fleischvogerl” (literally: meat birdie) in Austria, the beef ...

Wiener Kalbsrahmgulasch (Creamy Viennese veal goulash)

The goulash originates from Hungary. When it came to Vienna in the middle of ...

Gefüllter Kalbsnierenbraten (Stuffed veal kidney roast)

Dishes made of veal have always been part of Vienna's Sunday and holiday ...

Cooking and baking courses

Viennese cuisine is seasoned with the ingredients of the imperial and royal monarchy and sweetened with the famous Viennese pastries and cakes. The best way ...

Cooking and baking courses

Viennese cuisine is seasoned with the ingredients of the imperial and royal ...

Vienna City Card