"Classic & Traditional Cuisine" Restaurants in Vienna
What Juan Amador creates in the country's only three-star restaurant is a brilliant performance. The highest level in every dish, great new interpretations ("Ajoblanco" with oyster leaves).
The wine list is impressive, but you can also simply ask "wine pope" Hermann Botolen for advice. The cuisine also impresses with fine products and seasonal dishes such as lamb. Cozy guest garden.
Simon Schubert and head chef Julian Lechner have created an interface between old and new with this restaurant. Particularly recommended: the Cordon bleu - and a look at the wine list.
Roman Artner shows what he can do in Hernals. And that's a lot: the classics - Bröselkarfiol! (breadcrumbed cauliflower) - taste as they should, the modern interpretations are surprising without being overwhelming. Wirtshaus 2.0!
Marcus Duchardt clearly loves what he does and works in his kitchen with a sure hand and a free spirit: his seasonal creations (loup de mer with lentils) are testament to his great art.
An evergreen restaurant. For decades, the Grünauer has been the epitome of upscale Viennese food culture (goulash!). It is run by Christian Grünauer and his wife Katja, the third generation to do so.
A Viennese legend: home-style cooking in a class of its own, a wine list with an exceptional depth of vintages, friendly service and an idyllic garden. What more could you want? Tip: veal and butter schnitzel.
The beautiful vaulted ceiling provides the setting for extremely creative cuisine. Classic tavern fare meets Mediterranean and Asian creations (catfish tempura). The focus is always on the region and the season.
Before, after or in between shopping at the market, you can stop off at the friendly stall, where the neighbours' produce is used creatively and according to the season (game). On Saturdays, fresh roast meat comes out of the oven.
Anyone who only knows the - admittedly legendary - bread rolls is missing out on one of the best Viennese cuisines. Because whether it's veal wangerl or pancakes, the classics are alive and well here. The starter is set with leg ham.
Even if the name sounds a little Italian, the Appiano is a genuine Viennese pub in appearance alone. This gem of a pub has been one of the most popular restaurants in the first district for years.
Markus Artner's modern restaurant shines with an upscale "Schweinerei". The focus is on exquisite Viennese pork delicacies, but the menu naturally has even more to offer.
Janette and Alexander Civic took over the inn in 2022 and are continuing the tradition, the Meixner family's life's work. That's a good thing! The Malakofftorte also remains on the menu.
Twelve tasty cuts of beef - including cured tongue - are on offer at this address, which is rightly known as the "Home of Tafelspitz". Connoisseurs are bound to enjoy the unrivalled beef soup beforehand.
At the front is the restaurant with wood panelling, and at the back, an enchanted garden that you wouldn't expect from the outside. A picture-book restaurant with reliably good food: from Grammelknöderl to Zander-Szegediner.
Where it says "Schnitzel Love" on the label, there is not only love, but also expertise inside: In the show kitchen, soufflé is cooked to perfection. Tafelspitz and other classics are also delicious.
<p>Nur wenige Minuten Fussweg entfernt von der Endstation U3 Simmering liegt seit 2008 das Gasthaus Stern. Spezialisiert auf österreichische Küche, bietet das Stern hervorragende Speisen in gemütlichem Ambiente, abseits des touristischen Treibens. Vor allem die Innereien-Karte lockt Liebhaber aus ganz Wien und Umgebung. Aber auch der Rest des umfangreichen Angebots ist einen Besuch wert. Die Produkte stammen von heimischen Bio-Bauern, die Qualität liegt daher auf allerhöchstem Niveau. Begleitet werden die Speisen von einer liebevoll ausgewählten Weinkarte.</p> <p><em>Da das Stern längst kein Geheimtipp mehr ist, empfiehlt sich vor allem abends und am Wochenende eine Tischreservierung.</em></p>
The creamed veal, always freshly cooked, is one of the house specialties. In general, the focus is on upscale tavern favourites. Top wines are also available by the glass at the original bar counter.
A perennial favourite when it comes to wholefood cuisine. A loyal regular clientele enjoys dishes such as curry vegetable soup with coconut or three-grain risotto with sautéed mushrooms and wild herbs.
Fine dining without a strict dress code, because the focus is on feeling good all round. We recommend the "Chef's Choice" menu with wine and, optionally, a perfectly coordinated non-alcoholic pairing.