Traditions: Fleischerei. The local butcher. Having spent numerous Saturdays walking with my grandmother to her preferred butcher, I certainly appreciate the couple of locales that I frequent here in Vienna.

Fleischerei Ringl has been at this location since 1924, a testimony to their quality (Herr Ringl makes the sausages himself) from free range animals on Waldviertel farms. And like any savvy business,  in order to maintain their success they keep abreast of their customer’s changing palates with offers like the “Extrawurst Ohne Mehl” (a gluten-free sandwich meat kind of, sort of, like American bologna), but still offer classics like “Rindfleisch Gelee” (beef aspic).