In Austria, Tafelspitz means the national dish, boiled beef in its broth served with horseradish. But is means a different one in Beijing and is a featured restaurant. The restaurant elevates these humble-sounding beginnings in both execution and presentation with a rump cut simmered into submission, carved tableside in its shiny copper pot, accompanied by its marrow and smaller pots of house-made apple horseradish, bread horseradish, and silky creamed spinach.

By its nature, the flavor of the beef itself is mild, picking up the taste of the aromatics used in the cooking process, and serves as a hearty canvas for the bracing horseradish. Where Tafelspitz excels is in finding the balance between the traditionally heavy Austrian cuisine and contemporary cooking methods, capturing classic flavors in novel preparations.

Address: 4/F, Nali Patio, 81 Sanlitun Bei Lu

Tel: 52086171

Web: www.tafelspitz.cn

Source: Cityweekend