Wiener Schnitzel
A veal escalope beaten thin, breaded and fried until the crust puffs up in golden ripples. It comes with lemon and potato salad, and it should hang over the edge of the plate.
Where to try it

Emperors, plagues and legends in the shadow of St Stephen's.
Vienna began as a Roman camp on the Danube and was the Habsburg capital for more than six centuries. In its old town, imperial palaces stand alongside medieval lanes haunted by monsters and devils, and squares that keep the darkest pages of the 20th century. Three free routes to discover it on foot, at your own pace.
Choose your free tour
All routes are free and can be combined. If it’s your first visit, start with the mixed route.

A Roman camp, the first Babenberg court, a destroyed ghetto, Metternich's office and the square where Hitler announced the Anschluss.

Mozart's last home, a tree trunk bristling with nails, a pact with the devil, a street named after blood, a monster in a well and a piper who climbed out of a plague pit alive.

The cathedral, the plague column, the gateway to the Hofburg, the museum on the city wall, the Opera and the great Baroque church: Vienna's highlights in one walk.
The map
The routes cross in the old town. Tap a point to see which story awaits you there.
Filled points already have a published article; the rest are in the works.
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A day in the city
Link the three routes and you will see the best of the city on foot, for free: the mixed route in the morning, history in the afternoon and legends as the sun goes down.
Morning
Afternoon
Early evening
Where to eat. Try Wiener Schnitzel at Figlmüller.
What to eat
The dishes you can’t leave without trying, and the classic spots that have been serving them for years.
A veal escalope beaten thin, breaded and fried until the crust puffs up in golden ripples. It comes with lemon and potato salad, and it should hang over the edge of the plate.
Where to try it
Beef rump simmered slowly in broth, said to have been Emperor Franz Joseph's favourite dish. First you drink the soup, then eat the meat with apple-horseradish sauce and sautéed potatoes.
Where to try it
A dense chocolate sponge with a thin layer of apricot jam under a glossy chocolate glaze. Franz Sacher created it in 1832, and for years its recipe set the Hotel Sacher and the Demel patisserie against each other in court.
Where to try it
Pastry stretched until it is almost transparent, rolled around apple, cinnamon, raisins and toasted breadcrumbs. It is served warm, dusted with icing sugar and sometimes with cream or vanilla sauce, in the grand cafés.
Where to try it
Soft yeast buns baked snugly together in one tray and filled with plum jam. At Café Hawelka they are served warm from the oven, dusted with sugar.
Where to try it