This Wiener Schnitzel institution is known for breaded veal and pork cutlets so large they overflow the plate, and it's always packed. The cutlet is so large because it's been hammered (you can hear the mallets pounding from a block away). The schnitzel winds up wafer-thin but delicious, because the quality, as well as the size, is unrivaled (a quarter kilo for each). As the Viennese say, "Schnitzel should swim," so don't forget the lemon juice. Their potato salad is the
best in town, and if you want to try the recipe at home, you can even buy their cookbook. If this location is full, try the one just around the corner on Bäckerstrasse 6.