Over 200,000 Schnitzels are served up at this celebrity of the Schnitzel place per year, and as you can imagine, there must be a reason for that. It’s previous life was lived as a family-run Heurigen (wine tavern) in Vienna’s outer districts, and today it stands as one of a family-run Schnitzel empire and is one of the most famous restaurants in the city. And it’s earned its name for their Schnitzels that are bigger than the plate they’re served on.
The breadcrumb coating is thin and isn’t weighed down by oil like most schnitzels, while the pork is also beat up in the kitchen until its a thin strip. And while finishing one on your own requires a fasting beforehand, and a hungry determination, it doesn’t leave you with that bloated feeling afterwards that most serves of this deep-fried meal will.
The house speciality Schnitzel at the two Figlmüller locations (see where you’ll find them above) is made out of pork, unlike the traditional Wiener Schnitzel which you won’t find on the menu at their flagship location down Wollzeile, yet is served in their Bäckerstrasse. Their potato salad (which is made fresh, several times a day) has also earned minor fame as an THE accompanying dish to have with their frisbee-looking Schnitzels.
It’s not rare to see a line snaking for miles out the front of Figlmüller, therefore we recommend you try to reserve days in advance.
