Griechenbeisl is worth a visit, as much for the architecture and history of the building as for the food. Part of the building dates from 1200, and it is has been an inn since the 1500s, when it was called Zum Gelhen Adler, or The Yellow Eagle. It is the oldest building in Vienna and over the centuries has welcomed guests such as Beethoven, Schubert, Wagner, Strauss, Brahms, and even Mark Twain, who has a room named after him. The interior is like a rabbit maze, with narrow halls, low ceilings, and many small dining rooms, each seating between 10 to 40 people.The room in which we ate had dark wood paneling, wooden plank floors, tapestry cushions, and a low arched doorway that felt like we were entering a hobbit’s home.
The menu echoed past centuries with entrees like boiled Styrian ox, veal, calves liver, roasted sirloin, baked fish, and taflespitz, which was supposedly a favourite of Emperor Franz Josef. After we ordered, our waiter brought us a basket of bread served with a chive-flavoured cream cheese spread. Bea and Tracey went with roast sirloin, and it was served with battered onion rings, steamed asparagus, and a potato and dill pickle garnish. I had taflespitz - prime rib that was so VERY well-done that prime rib aficionados would weep in their au jus. It was served with steamed julienne carrots and rutabagas, boiled grated potato seasoned with onions and pepper, sliced dill pickles, fresh horseradish and sour cream. I enjoyed my meal, but Bea and Tracey would have preferred meat much less well-done. We did all agree that the level of service was just right – friendly and efficient but unobtrusive.
Entrees average €14. The restaurant is open every day from 11am to 1am, although food service is only from 11:30am to 11:30pm. Fleischmarkt is a narrow street with little, if any, parking available, so take a taxi to get here or ride the metro to Schwedenplatz and then walk a few blocks up from the Danube Canal.