Globally known as the temple of fine schnitzels, Vienna’s Figlmüller needs little introduction. The humble city center tavern, which opened in 1905, has since ballooned into a restaurant empire with six locations, hundreds of employees, and an annual turnover in excess of €30 million. Today, Figlmüller is a restaurant for tourists – a big and successful commercial enterprise. Most of my Viennese friends have never been, preferring smaller family restaurants with comparable food.

If you do decide to try it, know that pork schnitzel is the name of the game; the thinly pounded, tender loin arrives enclosed in a crunchy crust and dangling off the plate. The potato salad on the side is less memorable than the main act, which is indeed among the best schnitzels in Vienna (together with the side, it comes out to €27, a bit pricier than elsewhere).

The original location, Figlmüller Wollzeile, is rustic and cramped, while Figlmüller Bäckerstraße, just steps away, is more spacious and modern with a wider menu.

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