Tafelspitz
Gaisburger Marsch
€12.90
Plenum Stuttgart · Stuttgart
Tafelspitz with Spätzle, potatoes and root vegetables.
Nutrition
- Protein52 g
- Fat15 g
- Carbohydrates34 g
- of which saturates
- 9.1 g
- of which sugars
- 7.4 g
- Fibre
- 4.9 g
- Salt
- 2.3 g
Vitamins and minerals, % of reference intake
- Vitamin B12 119%
- Zinc 91%
- Potassium 75%
- Vitamin A 63%
- Iron 52%
- Vitamin C 32%
- Vitamin B1 26%
- Magnesium 24%
- Vitamin E 20%
- Vitamin D 18%
- Folate 18%
Calculated from a standard recipe of this dish and food composition tables; the venue's recipe and portion may differ.
About the dish
Boiled beef served with traditional accompaniments like Spätzle, potatoes, and root vegetables.
- Cuisine
- Austrian
Typical ingredients
- beef
- spätzle
- potatoes
- root vegetables
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Austria
- Origin
- Austria
Read more
Tafelspitz (German Tafelspitz, pronounced [ˈtaːfl̩ˌʃpɪt͡s] ; top of the table) is boiled veal or beef in broth, served with a mix of minced apples and horseradish. It is a classic dish of the Viennese cuisine and popular in all of Austria and the neighboring German state of Bavaria.
Excerpt from the Wikipedia article “Tafelspitz” · version used · CC BY-SA 4.0
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