Emperor Franz Joseph made boiled beef hugely popular when he declared that it was his favourite meal. Joseph Wechsberg, the Old Austrian essayist and gourmet, wrote “in Vienna, a person who couldn’t talk learnedly about at least a dozen different cuts of boiled beef didn’t belong, no matter how much money he’d made or if the Kaiser had awarded him the title of Hofrat (court councillor) or Kommerzialrat.

Vienna attained a unique international position early on with the typical small cuts of beef. Among the many beef delicacies, it is undoubtedly the Tafelspitz that has achieved the greatest fame.



We know our farmers who ensure the excellent quality of the beef on their family-run farms.


Czech valuable cultivated landscapes and the quality of its pastures ensure the tasty flavour of the meat.


We know exactly what the cattle are fed and that quality fodder is guaranteed by Czech pastures.


All cattle were born in Czech Republic and are raised on small-scale farms with transparent structures.


We only source beef from naturally-raised healthy cattle.


We can trace every single animal back to its birth.

Put a ladleful of beef broth from the pot into your bowl.

Take some meat from the pot and serve with fried potato rosti, vegetables, chive sauce and horse radish with apple.

Serves 6-8

  • 1 onion with skin (halved)
  • about 2 kg Tafelspitz (cap of rump)
  • about 3,5 l of water
  • 10-15black peppercorns
  • 250 g vegetables peeled (Equal Amounts of carrots, yellow carrots, celeriac and parsley root)
  • ½ Leek (halved and washed)
  • granulated bouillon (as needed)
  • salt
  • chives (chopped, to garnish)


Brown the unskinned onion halves on their cut sides without oil in a pan lined with aluminium foil until very dark brown. Wash meat briefly with lukewarm water; drain. Bring water to the boil, add meat and cook at a simmer. Keep skimming off the foam that accumulates, and add peppercorns and onion. About 25 minutes before the meat is scheduled to be done, add vegetables, leek and, if desired, granulated bouillon.

Remove cooked meat from the broth, cut into finger-thick slices, place on patter and sprinkle with salt and chives. Strain broth and season to taste with salt.

Cooking time: about 3-3 ½ hours

As our restaurant is very popular, we often have all our tables occupied. For this purpose, we have prepared the reservation form for you. Please fill in some basic information to make the reservation.

The second option for those who do not like online reservation is the classic reservation by phone +420 222 317 300. If you call us during working hours, trained staff will select the required date with you and arrange the reservation for you. This option is faster and still very popular with our customers.

The last option is direct booking via email info@zakladnarestaurace.cz. Send us the time and day you are interested in booking and we will check it and answer if it will be possible. If not, we will choose another time together.