A hearty specialty from old Vienna: the Salonbeuschel

A special dish in the Danube metropolis, which has been rediscovered by many gourmets , is called “Beuschel” by connoisseurs. A meat dish served in the classic way with a napkin dumpling.

What is meant by “Salonbeuschel”, a truly Viennese expression?
“Beuschel ” refers to the upper intestines of slaughtered animals, especially cattle or calves, such as the lungs. This delicacy is a must on the menu of a real Viennese restaurant. Although this dish was neglected for decades, it is currently experiencing a renaissance in Viennese restaurants. To explain: it consists of small pieces of meat in a sauce, served in a soup bowl. A hearty meal that calorie-conscious people tend to steer clear of, but hardly connoisseurs who are familiar with the variety of Viennese cuisine.

A special variation of this dish is known as “Altwiener Salonbeuschel“. In some sources , this name is associated exclusively with veal lung. The “Salonbeuschel ” is often enjoyed on special occasions.

Time Travel Tip: The Gasthaus Wolf in the Große Neugasse and the “Rebhuhn” in the Berggasse, you can enjoy this traditional Viennese dish just like in the old days.

Editor: Michael Ellenbogen