For me, Plachutta is the first address for authentic Viennese Tafelspitz. Whether at the Wollzeile location or at the Gasthaus zur Oper, it is served exactly as tradition dictates in Vienna: in a copper pot, with a rich broth, tender meat, and all the classic side dishes that simply belong with it. The Plachutta family has made Tafelspitz famous far beyond Vienna, and Ewald Plachutta’s cookbooks can be found in countless Austrian kitchens. Anyone who wants to understand why this dish has almost achieved cult status in Vienna should take a seat right here.