"Beer Selection" Restaurants in Vienna
Refined cooking is served in the uncomplicated atmosphere of a pub. Vegetables are the main protagonists of the exclusively multi-course menus, together with rare wines from small producers, creating a total work of art.
For years, it has been at the top when it comes to wine, and the food is in the same league. Head chef Michael Gubik stands for a creative, product-focused line of cuisine. Multi-course menus. Or simply perfect chili liver cheese.
A fixed star in the Viennese tavern sky: cuisine like back then, with a wide variety of offal and almost always game at the pass. A real rarity: Styrian "scallops" (bull testicles), baked, with chili mayo.
The manageable size of the stylish restaurant contributes greatly to the feel-good factor, while head chef Daan de Val and his wife Evelyn take care of the rest in the service department. The result: relaxed fine dining.
A piece of real "green" Styria in the Vienna Woods: surrounded by nature, there's something delicious for every appetite - cooked with love. Pumpkin seeds are a delight from starter to dessert.
Steak lovers feast on perfectly prepared cuts from the best meat suppliers in the world: Irish tomahawk, rib eye from Uruguay and fillet from New Zealand are served in the stylish restaurant.
This traditional Viennese pub with cozy parlors has been part of Augustiner-Bräu Munich since 2020. On the menu, you'll notice the Obatzten. Otherwise: rarities such as Fiakergulasch or roasted brains.
All of Austria on one plate: hearty goulash, Bauern-Gröstl or an excellent, creamy Beuschel - followed perhaps by apricot dumplings or pancakes. All in all, always a good idea.
The newest and most compact addition to the Plachutta empire. In a small and neatly styled space, a surprisingly large number of guests are served the "best of" Plachutta with astonishing speed.
Don't be fooled by the inconspicuous exterior, because inside you'll find a rustic atmosphere and wonderfully down-to-earth cuisine - and not just the exemplary Wiener Schnitzel.
A pub like it used to be: for over 70 years, traditional old Viennese dishes with a seasonal focus (good game dishes!) have been served here, with retro charm and a cozy atmosphere.
A culinary excursion to Bohemia: Baked Quargel, roasted slices of marrow or a roasted Blunzenkranz bring heartiness to the plate - Powidltascherln are the delightful sweet finale.
Short vacation without a trip: Vienna shows its best side on the Old Danube. The cuisine ranges from modern-Mediterranean to oriental - from porcini mushroom ravioli to vegan Blunzn.
In Margareten, the Beisl tradition is upheld - service and ambience are down-to-earth and honest, as is the cuisine, of course: offal expertise (Nierndln!) stands alongside classic love (Surschnitzel!).
A restaurant that has long enjoyed cult status in Vienna's Prater and is almost an iconic sight. The "Einsermenü" of pork knuckle and beer is a must and should be on every bucket list.
A paradise for meat eaters and beer drinkers. The home-cured steaks and house sausages are great, and the in-house Leberkäse is simply cult. As is the velvety Budweiser drawn from the tank.
The fact that the Laskowsky family knows what is important in Viennese restaurant cuisine is well known in the city. They also pay homage to tradition in Ottakring: Tafelspitz and Rahmbeuscherl at its finest!
While the occasional pint of tasty house beer trickles down your throat, you can see steaks and patties sizzling smoky and aromatic in the open kitchen at 1000 degrees. Homemade popcorn.
The dark wood-panelled pub is classically cozy. Bestsellers: roasts, spare ribs, suckling pig. The spacious beer garden is considered one of the most beautiful places in the city.
Traditional inn with an equally traditional menu. New, however, are gluten-free dishes and gluten-free beer. Speaking of beer: Augustiner is one of the beers on tap here. Tip: Parisian Schnitzel "Nestroy".