Plachutta

For many Austrian and international customers, Plachutta is the quintessence of the Viennese quality cuisine, especially because of their first-class beef specialties. Plachutta is renowned for only using high quality meat from selected farmers and the best ingredients, Ewald Plachutta and his topnotch team would not comprimise on anything less for their customers.

Local gourmets willing to introduce their international guests to the real Viennese cuisine are always seen at Plachutta, the only place where the most authentic Austrian specialties can be found.

Star restaurateur Ewald Plachutta has become famous mostly thanks to the restaurants legendary Viennese Tafelspitz. Typical Austrian dishes such as Schulterscherzel, Mageres Meisel, Hüferscherzel, Tafelstück, Gustostückerln (an exquisite selection of different beef cuts) as well as the more substantial variations of Beinfleisch (thin ribs), Kruspelspitz (pot roast), Kavalierspitz (rib roast) or the Lueger Topf (with ox meat, calf head and cow tongue) and also salted tongue are served in a copper pan with substantial portions of beef broth, root vegetables, marrow bone slices, apple with horseradish, chives sauce, roast potatoes and freshly baked brown bread. The famous Wiener Schnitzel from veal and the roast beef with onions, as well as other local specialties, are all available at Plachutta.

And at Plachutta steak fans can also be treated to specialties ranging from the classic pepper steak and tasty churrasco steak to the fine variations such as the ox steak with olives, mozzarella and tomatoes or the fillet steak with exquisite tarragon-butter sauce.

The pleasant ambience at Plachutta fits many an occasion, be it a business
lunch, a family party or a rendezvous for two. The service is friendly and competent and owner Mario Plachutta, son and successor of Ewald Plachutta, takes great pleasure in looking after his customers personally. Plachutta is open daily, hence a trip for a good meal will never end before a closed door.

There are three Plachutta restaurants in Vienna: in the center of the city, in Nussdorf and in Hietzing. The Plachutta family also operates two new restaurant concepts: the modern tavern with a beer garden “Grünspan” in Ottakring and the casual restaurant “Mario” that was opened in 2006 right next to the traditional Plachutta restaurant in Hietzing.

Signature Dishes:

Behind the Stove:

Ewald Plachutta

1954-57: LZ Grandhotel Wiesler-Graz, Hotel Elisabethpark Badgastein; Hotel Laufenstein, Mariazell, Palais Pallavicini, Wiener Rennverein, Vienna

Since 1962: Chef of the Hotel Astoria and Hotel Europa, Vienna and Vice Director Member of the Austrian Gastronomy Tourism board; Operations in the Chamber of Commerce: Hotel Atlantic in Hamburg, Hotel Kempinski in Berlin, Hotel Charlton Bristol in Bournemouth, Restaurant Vienna in Bucharest, Hotel Ritz Barcelona, Hotel Uto Ring Torremar, Hotel Mercury Posen Chairman of the trainee final exams in Vienna from 1968 to 2002. Examiner and lecturer of the chef exams until 1981.

Mario Plachutta

Internship in Canada (Toronto) and France during the school-days

1989 City Club Vienna, Bar

1989-1990 Mandarin Oriental/ Hong Kong, Junior Assistant Manager

1990 Kohl und Plachutta OHG/ Vienna, Sous-maître

1991 Hotel Negresco/ Nizza, Management Trainee

1992 Kohl und Plachutta OHG/ Vienna, Assistant to the manager

1993 Establishment of the Mario Plachutta GesmbH

1993 Opening of the “PLACHUTTA Wollzeile”

1994 Opening of the “PLACHUTTA Nussdorf”

2002 Opening of the “PLACHUTTA’s Grünspan”

2006 Opening of the “Mario”

Plachutta – Facts