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| Figlmüller Wollzeile |
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| Ottakringer Radler |
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| Clear Beef Broth with Samolina Dumpling |
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| Panfried Sweetbreads with Tartare Sauce |
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| Pike Perch on creamy leaf spinach with parsley potatoes |
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| 110 years old recipe |
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| Figlmüller Schnitzel |
1905 is the year the legendary Schnitzel was born. It was back then that Johann Figlmuller opened a small wine tavern on Wollzeile, right behind St. Stephen Cathedral. The pork tenderloin weighs 250 grams and is pounded dutifully by hand until the meat is wafer-thin and ready for egg and flour coating. Final coating with breadcrumbs before frying.
Figlmüller Wollzeile restaurant is very popular and booking is required if you are eating here. They have multiple branches just in Vienna alone but still overcrowded. My Schnitzel was almost the same size as my plate. It is recommended that you order it with the mix salads on the side. Its very dry to it the schnitzel on its own.
The pike perch was really good and flavorsome creamy spinach!
Pictures by MSW
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