Vienna Restaurant Plachutta: Best Place for Tafelspitz

Vienna Restaurant Plachutta. At Plachutta, enjoying Tafelspitz turns into a multi step ritual:
First, choose which cut of beef you would like to have. To do this, leaf through the menu, which thoroughly explains and illustrates every edible part of the cow. If you are unsure, the waiters will give you a rundown of the kind of meat you may prefer. You can even experiment with salted ox tongue and the delicious larded and very juice meat from the ribs, aka Beinfleisch.
Because cooking the beef creates the flavorsome bouillon soup at the same time, you will receive both in one go. At the table, the waiter will take out the soup from the copper pot and serve it on your soup plate, together with the soup’s vegetables. You can also choose from a variety of soup inlays, such as Fritatten (thinly sliced pancake) and Griessnockerl (semolina dumplings).
For your main course, the waiter takes the beef from the big copper pan and serves it right on your plate. The meat itself comes with side dishes such as potato rösti or creamy cabbage. If your cholesterol levels allow, try the bone marrow on toasted dark bread with a pinch of salt.