Located in the heart of the second district, Skopik und Lohn is New York bistro meets Viennese Gasthaus. Opening its doors in 2006, it has become a favourite for its seasonal and high quality food, friendly, knowledgeable and intuitive staff, its old world charm, and also for its Wiener Schnitzel.
The tables are covered in starched white tablecloths, cutlery is shined and the waiters wear white dinner coats. Stark black painted lines zig zag and swirl across the restaurant, making you feel like you’re in an art installation. It is a fabulous contrast to the traditional tables and chairs.
The Schnitzel at Skopik und Lohn has become the restaurant’s staple dish. At one point they even considered banishing the traditional dish from their menu, but there was such an outcry that the Schnitzel remained – a bit like the adult child you love but won’t move out. It’s a lighter Schnitzel (not requiring too much Schnapps after) and always comes accompanied by a choice of potato salad or cucumber salad in a dill yoghurt sauce. The portions are big, while the Schnitzel is perfectly crisp on the outside and inside, filled with cut-with-a fork meat: a real veal Wiener Schnitzel. By the way, we dare you try saying ‘real veal Wiener Schnitzel’ 3 times fast. We did while having a mouthful of Schnitzel!
The place fills up quickly so try and make a reservation.