Tafelspitz

Emperor Franz Joseph’s favourite dish — a classic Viennese boiled beef made by simmering prime cuts of beef (topside or rump) slowly in a rich broth with root vegetables. Served with creamy horseradish sauce (Semmelkren) and apple-horseradish relish (Apfelkren), alongside rösti-style fried potatoes. A cornerstone of traditional Viennese cuisine, best enjoyed at old-style Gasthäuser in the city’s inner districts.