"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.
At first glance, the “Stern” in Simmering might look like your average Viennese restaurant. But nothing here is ordinary. It starts with a peek into the refrigerator in the entrance area, where a hare chili is always in stock among the dishes displayed across the aisle. The trail leads to owner Christian Werner, who is as crazy about hunting as he is about wine. His second passion is to thank for a wine list featuring nearly 700 entries. Actually, that’s not quite right—there are two wine lists, one for reds and one for whites. Elsewhere, Prosecco as an aperitif is considered the height of luxury; here, you can even enjoy a glass of Roederer Cristal at a reasonable price. And following Peter Zinter’s departure for the “Gogosch” in Donnerskirchen, here’s the next unusual twist: The new chef is Armin Hagenhenrich, originally from Münster. He conceived the unusual Austrian-German restaurant “Die Botschaft” in Copenhagen and also cooked at the iconic Berlin spot “Clärchens Ballhaus.” Now it’s Vienna’s turn: “It’s always been on my list. You can still make a difference here.” He wants to streamline the menu to focus on precision. Here’s what that tastes like: When owner Werner has 200 pheasants on hand, Hagenhenrich turns them into 15 liters of consommé, served with egg yolk and sherry—simply brilliant. Also new: “Organic veal tongue salad,” subtly Asian-marinated and served with frisée. Recently added to the “tasting menu” (6 courses for a reasonable 95 euros): brain baked in a delicious French langoustine bisque. And recently announced on Facebook: “Pierre Koffmann” pork trotter—a legendary dish by the French chef from his former three-star restaurant in London’s Knightsbridge. Hagenhenrich clearly still has plenty of plans in store.
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".