Arrive in Vienna. Afternoon at the Kunsthistorisches Museum (KHM) — one of the world's great art collections, built by Emperor Franz Joseph I. The Vermeer, Brueghel, Titian and Raphael collections are without equal. Evening at the Café Central. Overnight in Vienna.
Morning: Lower Belvedere and the Orangery. Afternoon: Upper Belvedere — the world's greatest Klimt collection: The Kiss, Judith, the Beethoven Frieze, the Secession Building (where the Beethoven Frieze is permanently displayed). Overnight in Vienna.
Full day in the Museums Quartier (MQ) — one of the world's ten largest cultural complexes. The Leopold Museum (world's largest Egon Schiele collection), the MUMOK (Museum of Modern Art), the Kunsthalle Wien. Evening at the trendy Neubau (7th district) bars. Overnight in Vienna.
Morning: Schönbrunn Palace. Afternoon: the Albertina — one of the world's most important graphic arts collections, with the extraordinary Batliner Collection of Impressionism and Modernism (Monet, Picasso, Chagall) and the world's largest Dürer collection. Overnight in Vienna.
Morning: Belvedere 21 — Vienna's museum of contemporary Austrian art in a spectacular 1958 exhibition pavilion. Afternoon: the Vienna Secession Building (1898, designed by Joseph Maria Olbrich) — the revolutionary Gesamtkunstwerk of the Vienna Secession movement, housing Klimt's extraordinary Beethoven Frieze. The nearby Naschmarkt for dinner. Overnight in Vienna.
Final morning: the extraordinary Vienna Museum on the Karlsplatz, the Karlskirche (Fischer von Erlach's Baroque masterpiece) and the extraordinary Kunsthistorisches Museum café. Transfer to Vienna Airport.
A classic case of culinary exchange; this originally Hungarian dish has evolved to have a unique character in Austria; the hearty, slow-cooked stew is filled with tender beef, onions and spices like sweet paprika and caraway; often served with buttered or egg noodles or bread dumplings.
Tracing its fame back to the royal tables of the Austro-Hungarian Empire; this elegant dish features prime cuts of beef simmered to perfection in a vegetable and spice broth; traditionally served with apple and horseradish sauces, every mouthful is a refined, flavorful experience.
A world-famous Austrian dish consisting of a flattened veal cutlet coated in flour, beaten egg and breadcrumbs, then fried until golden brown; it is traditionally served hot with a lemon wedge and a side dish of potato salad or parsley potatoes.
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