Beef Carpaccio

Carpaccio is an extremely popular starter with a long history.

The original recipe, created by Giuseppe Cipriani in Harry’s bar, calls for the beef to be bright red, raw and thinly sliced. Nowadays it is usually served with an olive oil emulsion, parmesan and rocket salad. This elegant dish goes well with wines with fine tones.

A picture shows beef carpaccio
© AWMB / Thomas Schauer

Pairs nicely with

  • Elegant and medium-bodied Grüner Veltliner; a classic one from a ripe vintage
  • Powerful Pinot Blanc, not dominated by oak
  • Pinot Gris
  • Rosé from Zweigelt, Blaufränkisch or Pinot Noir, sparkling versions also recommended
  • Classic St. Laurent with lots of spice
  • Classic Blaufränkisch, Zweigelt, subtle fruit, tart and spicy