Last updated on 07/01/2026
An original Wiener Schnitzel may only call itself that when thinly pounded veal swims in an airy, golden breading that lifts away from the meat like a little tent. That is exactly what you can argue about splendidly in Berlin, because the city has several addresses that want to take on Vienna. At Nussbaumerin in Charlottenburg the schnitzel comes to the table with warm potato and cucumber salad, and just around the corner Ottenthal serves the classic version. Anyone who likes it more central will find a specimen at Lutter & Wegner in Mitte that is often ranked among the best outside Vienna. We cut our way through breadings, checked the crispness and compared the veal quality. Which schnitzel comes closest to the original?
Ellen Mehrhoff-Roddewig
I recognize a good Wiener Schnitzel by the sound when the fork hits the breading. For this list I paid attention to what counts: real veal instead of pork, a breading that ripples and does not stick to the meat, fresh clarified butter instead of old fat and a potato salad that sits alongside, lukewarm and tangy. And of course inns where you simply feel at ease.
In Charlottenburg, just off the Ku'damm, Johanna Nußbaumer has been cooking since 2008 as if she simply brought Salzburg with her. Her small restaurant in Berlin stands for uncompromising Austrian cuisine: veal Wiener Schnitzel, Tafelspitz, and Kaiserschmarrn based on family recipes, accompanied by wines from her home country.
Since 1994, Ottenthal in Charlottenburg has stood for authentic Austrian cuisine without alpine kitsch: consistent quality, seasonal regional products, and a veal Wiener Schnitzel on Kantstraße that is second to none.
Opposite the Schiller Theater in Charlottenburg, Österelli serves modern Alpine cuisine without country house kitsch: crispy pan-fried veal Wiener Schnitzel, handmade dumplings, and Käsespätzle in an ambiance of pink marble and Scandinavian design.
Located at Gendarmenmarkt in Mitte, Lutter & Wegner has stood for German-Austrian cuisine of the highest standard since 1811. The Wiener Schnitzel made from milk-fed veal, fried in clarified butter and praised by the New York Times as the best schnitzel outside Vienna, has long been a Berlin legend. Those who stop here immerse themselves in true city history.
In a quiet backyard in Mitte, Schnitzelei serves the original Wiener Schnitzel with a serious yet relaxed approach: veal from sustainable farming, crispy homemade breading, accompanied by German tapas and a complimentary welcome beer.
Near Savignyplatz in Charlottenburg, Jules Verne has been serving one of Berlin's most famous Wiener Schnitzels since 2000: made from veal loin, golden-brown and crispy, with a dill-cucumber salad or homemade potato salad. A brasserie that combines world cuisine and Berlin coziness under one roof.
EINSTEIN Unter den Linden in Mitte has been one of Berlin's most reliable addresses for Austrian cuisine since 1996. Viennese coffee house culture right by the government district, a view of the Brandenburg Gate, and a Wiener Schnitzel that consistently brings regular guests from politics, journalism, and culture back to this table.
Those looking for the original Wiener Schnitzel in Berlin will find it in Wannsee. Wirtshaus Halali in Berlin-Wannsee stands for upscale Austrian cuisine: handcrafted, honest, and with the coziness of a true Viennese tavern.
Since 1993, Austria in Kreuzberg's Bergmannstraße has stood for no-frills Austrian cuisine: rustic hunting lodge-style ambiance, a Wiener Schnitzel that literally overflows the plate, and a hospitality that brings Vienna to Berlin.
In Kreuzberg, directly on Fichtestraße, Wirtshaus zum Mitterhofer stands for South Tyrolean cuisine with true tavern character. The original Wiener Schnitzel from veal is considered a house classic here, portions are generous, and the beer garden in summer makes a visit an evening with added value.
