Wining and dining in Vienna

It's perfect weather for a bowl of Tafelspitz, and the only place to go is Plachutta. I am terribly jealous. e.

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"winemonger" in news: snipped-for-privacy@posting.google.com...

I think we might argue about that. Plachutta can be very good -- I have their menu on file here in Califnrnia -- and is well established for this specialty, but it is hardly the only option.

I will of course defer to Hr. P on this matter, he is a genuine authority. I recall his writings when I used to subscribe to the Viennese food-wine magazine _Falstaff,_ in the United States in the 1990s.

(You have read Wechsberg's immortal essay on Tafelspitz, I hope. It's in _Blue Trout and Black Truffles_ and other sources.)

M.

It's not the only one (Sacher is at least as good), but it's a good one. Note that the core plate is excellent QPR, and that they gauge you on extras, e.g. "Frittaten" for the soup (EUR 2.00 for one tablespoon). Be sure to avoid all extras, since the dish itself has anything you need.

M.

Ok, so by "only one" I was just being dramatic. There's just something about the place which appeals. And I agree that extras only detract in this case. e.

Oh! And what would you pair with Tafelspitz? Zweigelt? Hmmm.