AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstFrankfurter mit Senf
Thin scalded sausages of pork and beef
Where it comes fromVienna's own
Johann Georg Lahner, a butcher from Franconia, came to Vienna in 1798 and opened his shop at Schottenfeld. In 1805 he made a thin scalded sausage of pork and beef and named it after Frankfurt.
Sources: Wien Geschichte Wiki; BMLUK register no. 160.
At Gasthaus Haller
A pair among the inn's small dishes, with mustard, or with goulash juice if you'd rather; a quick lunch we would order alone or before a main.
From Gasthaus Haller's own menu and pages, as we read them in October 2026.
Also on our table
- A goulash soup beside it
Gasthaus Haller
Austrian · Gasthaus (Viennese inn) · Viennese classics · Brigittenau, Vienna
Wallensteinstraße 49, 1200 Wien
A plain neighbourhood inn on Wallensteinstraße, cooking for Brigittenau for four decades.
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