Gourmet ragout of veal lungs and heart in a refined cream sauce.
5 top-rated spots found
Chef Jürgen Wolf is a renowned specialist in 'Innereien' (offal). His Beuschel is celebrated for its perfect balance of acidity and creaminess, using high-quality veal lungs and heart that are cut with surgical precision.
📍 Große Neugasse 20, 1040 Wien, Austria · View on Maps
As the casual sister to the world-famous Steirereck, the Meierei offers a 'Salon' version that is the epitome of elegance. The setting in the middle of Stadtpark provides a bright, airy atmosphere that contrasts beautifully with the hearty dish.
📍 Am Heumarkt 2A, 1030 Wien, Austria · View on Maps
This restaurant carries the legacy of Heinz Herkner, once the undisputed king of Beuschel in Vienna. The current owners have preserved the legendary recipe while elevating the service and wine pairings to a Michelin-selected standard.
📍 Dornbacher Str. 123, 1170 Wien, Austria · View on Maps
Located in the Grand Ferdinand hotel, this restaurant is a temple to 'Alt-Wiener' cuisine. The open kitchen allows you to see the precision of the preparation, and the interior feels like a high-end 19th-century salon.
📍 Schubertring 10-12, 1010 Wien, Austria · View on Maps
While famous for Tafelspitz, Plachutta's Beuschel is the benchmark for consistency. It is the 'gold standard' for many locals because you know exactly what you will get: a perfectly balanced, high-quality classic every single time.
📍 Wollzeile 38, 1010 Wien, Austria · View on Maps