Figlmüller

Figlmüller opened on Wollzeile in 1905 and has stayed in the same family across four generations. The room's argument is one dish: the Wiener Schnitzel — veal, pounded thin enough to overhang a standard plate by several centimetres, breaded in fresh breadcrumbs and fried in a clarified-butter-and-vegetable-oil mix to the texture of a wafer that crackles audibly when cut. The kitchen makes nothing else of significance; the pickled potato salad with lamb's lettuce that comes alongside is the canonical accompaniment. The Wollzeile original is a narrow seven-table room down an alleyway; the larger Bäckerstraße branch around the corner takes the overflow without any drop in standard. Family-run, cash-friendly, no airs.