uvamd

Hello all; just back from Vienna. Wonderful trip even with snow and a couple of rather cold days. First restaurant: Figlmuller, our first night unreserved dining experience was here with the Schnitzel and though the experience was great the schnitzel was like cardboard. I would just order one(huge) and split it and try other menu items as a group. Second: Ofenloch, a little hard to find but well worth the search. Though I had made reservations by phone they didn't have them but accomodated us anyway and were very gracious. Moderate prices and wonderful Viennese food. Also, have resonable apts. but does not respond to e-mail. Not very far from the Cathedral. Third: Plachutta, a little more upscale easy to find restaurant with Austrian fare. At first the server was standoffish but warmed up nicely as the meal progressed. Fourth: Altwienerhof, the best in my book. So much so I am including the directions. Take the U6 toward Siebenhirten and exit at Gumpendorferstrabe. The station is old but don't be nervous. Just walk up and out toward the main street and look up for their sign on the main street to the left that will direct you a block down a side street. Couldn't be easier or better. They were the most helpful and attentive of all. The cost was 40-50E each with Kir Royal, Foie Gras, large and best filet ever in Europe(the girls loved their fish), bottle of wine, and dessert sampler. We also ate at the Gulashmuseum which is a better lunch venue. I can also recommend Cafe Diglas near the Cathedral for lunch though a little pricey. I will check for followup questions. Have a great trip.

elaine

We had considered Figlmuller before our trip last year, finally avoided it after reading reviews elsewhere,in the fear of it being a tourist trap.
Sounds like we made the right decision.

Do you have addresses for Offenloch and Plachutta?

Patrick

How interesting. I'll be the first to agree Figlmuller is very touristy and a bit gimicky as they don't even usually give you a menu just ask what you want to drink, etc.
But we've been twice and I found the schnitzel to be as good as any I've had anywhere in Austria (and I've had it a lot)-- melt in your mouth tender and delicious. It's been several years now. Has it actually gotten bad?

Since you've made this post though, I'll mention my favorite in Vienna, which I think may also be the oldest -- since 1455? It's Griechnbeist. Absolutely beautiful old decor and great food with flawless service. Again, we've been twice.

uvamd

Elaine,
Ofenloch is at Kurrentgasse 8, www.ofenloch.at Take Schulerstr. from Stephansplatz and it will be on a small side street off the right several blocks from the cathedral. Plachutta (www.plachutta.at) is on Wollzeile 38 the same street as Figlmuller ( Wollzeile 5 or Baeckstrabe 6-second location.) I don't think you missed much with the schnitzel. I read there are better schnitzel restaurants that are not mass produced. The natural unbreaded schnitzel probably has more taste though everyone is different. We did not try the pricey hotel restaurants like Korso(Bristol Hotel), Imperial or Satcher. There are many great choices. I was only disappointed at Figlmuller. If you go try to see the most expensive piece of furniture in the world-- The Badminton Cabinent at The Liechtenstein Museum that will be on display beginning next week. Unfortunately we missed it.

bettyk

I have to agree with Patrick on the Griechenbeisl. You can find their website by doing a search on google. I think I even made our reservation online. If it's open, check out the lovely Greek church next door.

viennajenny

If you want good food that is not rediculously expensive hit up Frascati. It is right next to Mariahilfekirche off the U3. The best pizza in town and such a great atmosphere. Give my regards to Tiberio.

Patrick

"I don't think you missed much with the schnitzel. I read there are better schnitzel restaurants that are not mass produced."


Uh-oh, now I sound like I'm going to be defending Figlmuller as something really special, and I'm not. But I sure don't get that statement above. One of the neatest things was going by the kitchen of Figlmuller and watching them taking pieces of meat and pounding them and pounding them until they were paper thin (it sounded from the front like they were building a cathedral back there) and two men were employed for this sole purpose, then someone would dip them in batter, roll them in crumbs, and they were individually fried in skillets. It may have been quite a production line and was as much fun to watch as guys twirling pizza crusts, but hardly what I'd call "mass produced".

uvamd

Patrick,

Does all the pounding of that tough veal make your hands hurt??