"Contemporary Cuisine" Restaurants in Vienna
Culinary perfection in its purest form. In several acts (up to nine courses), a journey of the senses and a display of flavour contrasts and consistencies await. The highest level!
Fabian Günzel's multi-course menus celebrate the art of reduction. Pink radicchio meets Gruyère, turbot meets Osietra caviar, Piedmontese veal meets spinach. Top wine list with a focus on France.
Paul Ivić has firmly established himself as a figurehead of upscale vegetarian cuisine. He shows how to take plant-based cuisine - always creative and varied - to a truly top level.
The exceptional chef Wolfgang Zankl-Sertl celebrates fine dining cuisine with a Michelin star in his restaurant. A combination as rare as the ingredients (sea urchin) and preparation (fermented asparagus).
The restaurateurs Robert Brandhofer and Markus Gould have created an oenophile pleasure spot where food and wine culture are equally inspiring. Quality convinces - from the aperitif to the digestif.
Despite the top quality of the food and drink, the atmosphere in this wine bistro is relaxed. Matthias Pitra and Steve Breitzke are true wine connoisseurs, while Lukas Lacina provides unpretentious cuisine.
There are plenty of gastronomic delights on offer at these beautiful premises: hand-cut tartare, steaks grilled on the lava stone, perfectly fresh seafood and desserts from the in-house patisserie.
Juicy and perfectly cooked cuts land on your plate. The meat is of the highest quality: Wagyu, Chateaubriand or bison. Oysters and caviar make a worthy entrée, with cheesecake as the finale.
The restaurant in the Kempinski Hotel ‘am Ring’ held a Michelin star for several years. This year, the ownership changed and 34-year-old Paul Gamauf took over as head chef at the end of the previous year.
Nikkei cuisine combines the best of Japanese and Peruvian cuisine, a mix that has established itself. Marcel Ruhm also implements it perfectly in the experience kitchen (passionfruit ceviche).
Bright and friendly: the Kommod relies on loving gestures rather than grand staging. The menus are great: Classic, fish or vegetarian. Excellent wine accompaniment and brunch on Saturdays.
The award-winning interior design creates the ambience for fine dining. Precious products (sea urchin, label rouge salmon) are transformed into gastronomic masterpieces in Stefan Speiser's show kitchen.
The daily dose of Italianità is already available at lunchtime, and with the large menu in the evening, even more Sicilian greetings from the kitchen arrive: Aranzini as a starter, parmigiana and superb pasta await.
Bistro classics with a gentle Austrian touch are - at this level - reason enough to visit. The evening menu (scallops to baba au rhum) cements the first impression: more of everything, please!
Fried crossover dishes and drinks. Ceviche or sausage? Cauliflower or poppy seed udon noodles? There's everything here and much more. Ingenious cocktails, quirky natural wines. Just make sure you make a reservation!
The season reigns supreme in the kitchen of the beautiful glass house with its stylish interior. Their treasures are presented with a light hand and a lot of creativity, and the wine book is legendary anyway.
Restaurant evergreen in a privileged location. DO & CO's flagship restaurant is almost as famous in Vienna as St. Stephen's Cathedral opposite. A mix of Asian and Austrian dishes.
The Meierei offers Steirereck quality down to the smallest detail - from the fine breakfast to the multi-course evening menu. In a prime location in the city park, it has become one of the city's gastronomic hubs.
It can be loud and wild, but always cosmopolitan and good. Pizza meets signature cauliflower from the oven, accompanied by Levantine-hearty spices that are best served to share.
In a stylish ambience, Sören Herzig inspires with his finely balanced fine dining creations, which are not limited to a single style. Just as colourful, diverse and wonderful: the wines.