Tafelspitz (Beef or Veal Boiled in Broth With Vegetables)

Another local specialty for meat lovers is Tafelspitz, a quintessentially Austrian dish made with tender filet of beef or veal gently boiled in broth. Typically served with seasonal vegetables or with applesauce and horseradish, this dish is enjoyed all across the country, especially in fall and winter.

Accompanied by a good Austrian white or spicy red wine, Tafelspitz is a great alternative for those wishing to taste one of the country's national dishes but is looking for a healthier option.

Where to Try It: Plachutta Wollzwille, a historic restaurant near the St-Stephens Cathedral, is well known for its version of this iconic dish. Restaurant Ofenloch has also received rave reviews from travelers for its Tafelspitz. Many other traditional restaurants in the city include it on their standard menus as well.