Wienerschnitzel of veal
Veal – with peas, gravy, and a ferry boy
A Wienerschnitzel must be made from veal. That’s how we’ve always made it - 200 g of juicy veal, pounded thin and butter fried until golden brown.
A real wienerschnitzel is made from veal. That’s how it was made in Vienna back in the day, and that’s how we make as well: 200 grams of veal, pounded thin, dipped in egg and breadcrumbs, and butter fried until golden and the breading is crispy and the meat is still juicy.
We serve it with peas, sautéed potatoes, and a gravy made from scratch. And then comes the “ferry boy” on top - our own version of the classic garnish: anchovies, horseradish, lemon, and capers mixed with butter. That’s what makes all the difference. It slowly melts over the hot schnitzel, giving the dish saltiness, acidity, and a kick all at once.
We cook it just like our mother did, with a focus on craftsmanship. Not because it’s the easiest way, but simply because it tastes the best.
Wiener Schnitzel at the Ferry Café
200 g veal thigh
Served with peas, sautéed potatoes, gravy, and a boy (garnish)
Kitchen opening hours
Mon–Thu: 11:30 a.m.–3:30 p.m. & 5:30 p.m.–9:00 p.m.
Fri–Sat: 11:30 a.m.–3:30 p.m. & 6:00 p.m.–9:30 p.m.
Sun: 11:30 a.m.–3:30 p.m. & 5:30 p.m.–8:00 p.m.
What is a ferry boy?
A “boy” is the old name for the garnish on a schnitzel - the thing that takes it from good to great. Here, of course, we call it a “ferryboy,” and it consists of anchovies, horseradish, lemon, and capers.
Welcome on board
You’ll find us at Strandgade 50 in Christianshavn, just a few minutes’ walk from the metro. Take a seat in our cozy dining room or aboard the ferry, and let us take good care of you.
We recommend making a reservation - especially on weekends.
