The name of the delicious cut of boiling beef that is so well-known from Viennese cuisine is of Bavarian-Austrian origin. While it is basically a simple dish to prepare, a couple of tips and tricks are needed to make sure you get the very best result. Beef that is boiled in water quickly loses its distinctive flavour, so the secret is making sure that you season the stock properly. One well-known lover of Tafelspitz was the Austrian Emperor Franz Joseph I. He could never get enough of the tender cut of beef that is similar to silverside.
Viennese Tafelspitz is served in a bowl together with the stock in which it was boiled. Traditionally, it is accompanied by apple and horseradish sauce.
The picture shows our: Altwiener Tafelspitz with chive sauce, apple and horseradish sauce, pan-fried potatoes and fine creamed spinach
Pssst… our cocktail of the month will also knock your socks off:
Negroni – The Stronger Americano
The origins of the Negroni cocktail can be traced back to Italy. According to legend, Count Camillo Negroni, a well-known man about town, went to his favourite bar one day and asked the barman to make him a stronger Americano. The barman responded by creating this unusual drink which is made of Campari, vermouth and gin. Ever since, this delightful drink has been known as a "Negroni" and in Italy it is especially popular as an aperitif. 
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