Plachutta has popularised Tafelspitz — boiled beef in clear broth, served in a copper pot with marrow bones and root vegetables — as Vienna's other defining dish after the schnitzel. The Wollzeile branch near Stephansdom is the original. The whole production comes to the table in stages: first the broth with marrow on toast, then the meat with horseradish and apple-and-chive sauces.
Tafelspitz is what Emperor Franz Joseph supposedly ate every day, and it remains the iconic Habsburg dinner. Around 30 euros for the dish. Reservations strongly advised.