Schweizerhof Restaurants

Culinary indulgence in the heart of St.Moritz

The speciality of the house:
Casual indulgence

The Habsburg Emperor Franz Joseph I ruled the Austro-Hungarian Empire from 1848 until 1916, and is said to have been an extremely frugal, not to say miserly, man. That’s fortunate for us, because without his thrift, we might have missed out on one particular culinary delight – Tafelspitz.

Tafelspitz

Instead of opulent multi-course menus, the emperor ordered vegetables to be served with the meat. It may not sound very exciting, but creative solutions are often borne from necessity. And so the chefs in Vienna embellished the dish in a very distinctive way, with dumplings, apple and horseradish, and rich, creamy sauces.

By the way, it wasn’t just Franz Joseph I who memorialised Tafelspitz – Joseph Roth did too, and you can read his book “Radetzkymarsch” (The Radetzky March) in our library before or after dinner.

Küchenchef Christian Ott's Tafelspitz-Recipe

Ingredients for 6 servings:

- 1 Tafelspitz (2 kg with light fat cover)
- 750 g beef bones
- 3 carrots
- 3 turnips (yellow)
- 1 celery (small)
- 1 onion
- 2 bay leaves
- 10 peppercorns
- 2 juniper berries
- Salt
- Chives
- Roasted potatoes
- Chive sauce
- Apple horseradish

PREPARATION

First fil a pot with 5 litres of cold water. Rinse the bones and toss them into the water. Boil.
Remove tendons, but leave the fat on the Tafelspitz. Now add the meat, the bay leaves, peppercorns, and juniper berries and let simmer for 2 to 2.5 hours at low heat, just below the boiling point. Skim off the foam repeatedly.

Halve the unpeeled onion and fry in a (old) pan without oil until dark brown. Cut vegetables into large cubes and add them to the meat together with the onion. Let simmer for another hour until the meat is really tender.

Take the meat out of the pot, strain the broth and let the meat rest for a while in the broth.
Then cut the Tafelspitz with the classic sides into slices, arrange on warmed plates, add some broth and sprinkle with salt and chives. Serve with crispy roasted potatoes, chive sauce, and apple horseradish.

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