Overview
- The dish is described as a Wagyu fillet breaded in classic Viennese style, finished with 23‑karat gold leaf, 125 grams of premium caviar and a bespoke lemon perfume, with potatoes, lingonberries and green salad on the side.
- The restaurateur promoted the offering on Instagram as a serious reinterpretation of an Austrian staple and insisted it is not a publicity stunt.
- Comments on Instagram ranged from curiosity to criticism, reflecting divided views over the value of such a high‑priced take on a classic.
- TV chef Tim Mälzer has reiterated a detailed cost breakdown showing that a €24 schnitzel can leave roughly €2.40 profit before rent and financing, arguing that very low prices are unrealistic.
- Austrian restaurateur Sepp Schellhorn similarly calculated that a €28 schnitzel would yield about €1 profit, and other recent examples include a €25 schnitzel on Sylt and a €34 currywurst menu on Norderney.