4.5 Lizards.
Pictured: Filet Tips in a Chanterelle Cream Sauce, Two Types of Tafelspitz, Cranberry Kombucha.
Plachutta is famous for their Tafelspitz, or boiled beef (I know it may sound gross but I promise, it’s really very good). They also put emphasis on their use of Chanterelle mushrooms.
It’s definitely a new and unique dining experience. They serve the food in copper pots, and place them on heated metallic plates on your table. They serve you the broth from the beef first, as a “soupetizer” if you will. It’s really well seasoned and differs based on the cut of beef you choose. They then come by again and serve you the tender beef with to-die-for fried potatoes, just like Grandpa used to make. It’s very filling with large portions and very delicious.
Next, my order finally came…the filet tips in a creamy mushroom sauce with a side of buttered noodles. The cream was a perfect consistency of creamy without being overly heavy. There were an abundance of whole mushrooms in the sauce, which was a really nice surprise. The tips were cooked well: soft and tendon-less. It was really just a beautiful combination – a piece of beef in creamy mushroom goodness on top of a forkful of noodles. It doesn’t get much better than that. My cranberry kombucha was a nice, crisp, refreshing palette-cleansing addition to the meal.
The only downside? They served the boiled beef dishes significantly before the tips, as the tips took longer to cook. I ended up basically sitting there for about 15-20 minutes before my food came. I wish they had waited to serve the “soupetizer” until the tips were about 10 minutes away from being done. My family was essentially finishing their meal by the time I got mine. Otherwise, great food, friendly staff, beautiful summer garden, and they all spoke English well!
If you find yourself hungry in Vienna, check out Plachutta! But you will need a reservation unless you’re avoiding busy times or want to sit outside in 100 degree weather.
TheElizabethian 