"Good Room Acoustics" 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.
Untouched by the renovation of Palais Coburg, Silvio Nickol holds his position as one of Austria's most decorated chefs. He calls his luxurious eight-course menu a "journey of pleasure". Legendary: the wine cellar.
In addition to his main job as a vegetarian gourmet chef, head chef Paul Ivic is also an authority on plant-based food and sustainability. Menu of seven or nine courses, great wine list.
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.
Until now, Shiki was a brasserie in the front and fine dining in the back. Now the spatial separation has been abolished. You can now order either à la carte, sushi, sashimi or the large menu in all areas.
The Mast has long been a "must" not only for aficionados of fine wine juices. The food is also something special. For example: cauliflower, hour egg, lentils, Cajun. Tip: the tasting menus with wine accompaniment.
Maria Zarl-Eckel is the third generation of her family to cook not only down-to-earth dishes such as natural schnitzel and boiled beef, but also exquisite dishes: her reputation precedes her lobster dishes. The desserts also leave nothing to be desired.
One of the most beautiful places in the city. Beuschel, schnitzel and co. come from the same kitchen as the dishes in the three-star restaurant above. Excellent cheese selection, freshly baked pastries, great terrace.
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 elegant setting: 143-year-old Lobmeyer chandeliers, Faistauer paintings, Herend porcelain and deep green. The cuisine: great classics, such as poularde de Bresse with puff pastry or sole à la meunière.
In the color coding system of the Hotel Sacher Wien, red stands for the Viennese restaurant in the building. With a view of the opera, you can enjoy baked country egg with caviar, braised beef roulade, boiled beef or sole.
At ground level, you can immerse yourself in the social life of the city. Standing or sitting, you can enjoy an all-day repertoire from sandwiches to ham and shrimp cocktail to schnitzel.
Stefano Patelli and Francesca De Rossi bring refreshingly light-footed Italian cuisine to Vienna. Steak is combined with mozzarella, Cacio e Pepe comes here without pasta. There are three menus to choose from.
One of the favorite places of the Viennese hipsteria, because not only the kitchen can be creative, casual and extremely tasty: Behind the bar, too, the focus is on home-made and home-prepared food.
The season sets the tone in Sonja Simandl's kitchen - ambitious classic cuisine is accompanied by international dishes. The wines are local, but no less high-quality.
A reliable address for friends of fine Chinese cuisine for years. Spicy mapo tofu, iconic Chinese burger with braised pork belly, large wine list. Tip: the surprise menu.
The unusual concept: casual fine dining in a relaxed atmosphere with a (often changing) six-course "Chef's Choice" menu. Tip: When making a reservation, specify your wishes and intolerances!
Just a few meters from the picturesque Nussdorfer Platzl, you can dine on Tafelspitz, schnitzel and many other Plachutta specialties in the usual ambience and quality.
With its sophisticated, refined pub cuisine, the Schnattl has been a Josefstadt institution for many years. Connoisseurs love the vitello tonnato. It is open exclusively for groups on Fridays.
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.