"Dogs allowed" Restaurants in Vienna
Each course is a precisely composed revelation of exciting product worlds, fine aromas and harmonious textures. Plus bread and cheese trolley. Great wine list. An exceptional overall experience.
Style and purism dominate in the Gewölbe, and the same applies to Fabian Günzel's creative cuisine. He is clearly interested in top products, perfect preparation and a touch of playfulness. Great wines!
See, be seen and enjoy some formidable Italian food - since it opened in 2002, there has hardly ever been an empty seat at prime time. Serving "food with character". Excellent service.
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.
The open kitchen in the modern restaurant serves a choice of five or seven courses - with extremely creative cooking from around the world. Exceptionally good service. And a very good wine selection.
Ever since Joji Hattori, a violinist, conductor, and gourmet of Japanese descent, opened his “Shiki” in 2015, the restaurant has offered two concepts: brasserie-style cuisine with a sushi bar in the front and fine dining with a set menu in the quiet back rooms. The restaurant was once awarded a Michelin star, which it later lost. Perhaps this was partly because—as Hattori put it—“European food crept in too often.” In addition, due to bureaucratic red tape, Hattori was never allowed to hire a chef from Japan. Following the departure of longtime co-head chef Alois Traint, the time had come to revamp the main restaurant—the excellent “Shiki Omakase” was added in late 2025. Together with Executive Chef Gerhard Bernhauer, Hattori developed a new, much “more Japanese” menu and did away with the old zoning system—everything is available everywhere. Some of the innovations: Tuna toro sashimi—top quality—with summer truffles in a tsukuri soy emulsion, or, for vegetarians, a truly harmonious carpaccio of zucchini and kohlrabi with akazu vinegar, soy, dashi, and soybean oil. The main courses take a purely minimalist approach, focusing on the pure flavors: Sea bream fillet steamed with sake, served with homemade ponzu sauce and daikon radish; or French free-range chicken marinated in miso for 24 hours, grilled, and served with Saikyo miso sauce. The most original new creation: Since—pardon the expression—the extremely expensive Wagyu beef used for steaks always leaves offcuts, the chefs invented highly aromatic panko-fried balls made from a ground mixture of Japanese and Australian Wagyu, with jalapeño and teriyaki cream. We must also mention Mr. René’s expertise in wine.
One of the best Italian restaurants in Vienna for some time now. Creative cuisine is left to others - here you can look forward to "Variazione di pesce crudo" or "Branzino in crosta di sale". Good wine selection.
In the former halls of the Dorotheum Fünfhaus, Sören Herzig celebrates large and small creative fine dining menus with a nice portion of wit and charm ("bikini toast"!). Great wine selection!
The restaurant has been around for some time. Now it has been redefined as a high-end steakhouse with an exceptional wine selection - from good table wines to Pétrus, Cheval Blanc or Romanée-Conti.
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.
Beisl, but hip: Julian Lechner dusts off pub favorites such as baked meat and offal with flair and verve, while Simon Schubert always has just the right bottle at the ready.
Sicilian star chef Ciccio Sultano has a good eye on his branch at the Ritz-Carlton Hotel in Vienna. Excellent seafood and pasta dishes, among other things. Great service, legendary wine list.
Restaurants come and go, changing owners and names. What “Hansen” owner Leo Doppler conceived in 2000—and which Sister Veronika and her husband Christian Domschitz later took over—has been going strong for 26 years. Architect Luigi Blau transformed the Burgtheater’s imperial carriage entrance into the “Vestibül.” In 2009, Domschitz came up with the idea of a “Viennese brasserie.” Now another step has been taken in this direction, brought to life by the formidable Christoph Schuch. After all, Domschitz hasn’t been in the kitchen for years. The smartest innovation: making Viennese cuisine “light.” Because the heartiness of many dishes usually makes it impossible to enjoy a multi-course meal. Outstanding: roasted wild boar served as a glazed roll with kimchi napa cabbage, ash nut, and local wasabi. Baked veal head is served with a fresh side of asparagus salad and Pommery mustard sauce. Fresh pasta is topped with shaved homemade “Viennese Alpine bottarga” made from smoked salmon trout roe—a dish we thoroughly enjoyed, even in a large portion. Most of the courses can be enjoyed in even smaller portions as part of a set menu. Also new: Snacks from the bar menu are available until just before midnight. A classic that some had forgotten is making a strong comeback.
Peter Friese has succeeded in making the new Beletage restaurant look as if it had always been there. The menu is divided into two parts: classics plus a seasonal offer from chef Werner Pichlmaier.
International fusion cuisine with Latin American accents is a sensory experience. The unagitated restaurant lets the plates take center stage: spectacularly composed and full of excitement.
While Marcel Ruhm prepares great sushi and creative Nikkei cuisine in the kitchen, his brother Sascha provides the appropriate wine and sake accompaniment - both with noticeable passion.
For decades, authentic tavern cuisine has been served in a rustic inn atmosphere. The best basic products form the basis, and beloved classics from Krautfleckerl to Beuschel are the result.
Under the aegis of Martin Pichlmaier and thanks to refined dishes by Roman Artner, the Herkner is experiencing a real heyday. Fantastic, leafy inner garden. Tip: four- or five-course menus. Great wines!
"Brasserie deluxe" is the motto of the hotel restaurant in the former cashier's hall of the Länderbank. There is onion soup and pâté en croûte, but also "Styrian" tuna tataki or hamachi ceviche.
Daniel Horner serves contemporary creative cuisine in six courses from his kitchen, using both local and Asian flavors. Exciting: instead of wine, there's also a tea accompaniment!