"Service" Street Food Restaurants in Vienna
Delicious Neapolitan pizza in all variations: from the classic Margherita to the elegant Bianca (without tomato sauce). The tartufata with smoked scamorza and truffles is particularly sophisticated. And with individualistic add-ons, every pizza becomes a personal favourite.
A good opportunity to get to know the exciting Filipino cuisine. The national dish adobo, for example, is meat stewed in a marinade of soya sauce, vinegar, garlic, bay leaves and pepper. Spacious pub garden facing Spittelberg.
Crispy golden brown: excellent wild-caught cod in batter with tartar sauce, served in newspaper in proper style, is the star here. For vegans, there's a tasty version with organic tofu in a nori sheet. And, of course, chips are always a must! Fine maritime restaurant!
The list of hot and cold tapas is as long as it is appetising. It ranges from ajo blanco to croquetas de jamón ibérico and the "spicy" empanadas. With matching wines (Rueda, Toro, Rioja) and still plenty of "corazon", the restaurant is now in its 15th year.
A bit of Tyrolean Alpine flair in the centre of Vienna: a "schnapps idea" (in the truest sense of the word!) has become a well thought-out food concept. Schlutzkrapfen & Co show how charmingly you can combine a sense of home with indulgence - the products are top-notch!
Thomas (Fuchs) & Thomas (Rijs) are the brains behind this innovative concept, which has already made many a positive headline. High-quality pub food with purely Austrian ingredients is packed into a box à la Asia style. Favourites: Krautfleckerl & Kaiserschmarren.
A paradise full of flavours and surprises - this is where vegetarian and vegan cuisine really blossom. Organic, fair, regional and seasonal - the vegetables are not only fresh, but also reflect real quality. Fresh bowls and delicious curries tempt you into the garden!
In Japan, ramen, the hot noodle soup, is eaten at any time of day. You can also do this in the hip ramen bar in Vienna. At Tan-Tan-Men or Yuzu-Ramen, for example. Very fine starters such as the classic gyoza, but the chicken "karaage" is also good.
Pizzaiolos are true masters of their trade - traditionally trained and perfect in the art of Neapolitan pizza. Classics like the Margherita are always guaranteed to taste good, and the signature "Sunset" pizza with pistachios and 24-carat gold leaf is the icing on the cake.
Everything good is thrown into a pot here and stirred vigorously in the flavour kitchen. Away from the mainstream, unique curries such as turmeric and apricot lentil are created. The sandwiches - such as the "Coronation Chicken" with Madras chicken and mango chutney - also surprise with their creative preparation.
Ramen, rice bowls, dumplings - it can be so easy to create a compact menu that makes almost everyone happy. The key point, however, is the quality, which is particularly important for the homemade noodles - whether in soup or stuffed (jiaozi).
Georg Leitenbauer now stands behind the stove himself at his former favourite delicatessen. Prosciutto & culatello from Bavaria, meat loaf from cult butcher Hannes Hönegger, black pudding from Dormayer. There is a separate story about the Frankfurters ... Tip: wine bar in the next room.
Authentic Balkan cuisine with specialities from the charcoal grill, oven-fresh bread and exclusively home-made dishes. They don't skimp on the quality of the meat - the spare ribs are an absolute highlight: savoury, smoky, juicy and served with a variety of sauces.
Under the eyes of the Ganesha figure in the restaurant, diners not only eat but also travel to the heart of Indian cuisine. Flavourful, exotic and very veggie-friendly. Extra bonus: homemade paneer cheese! No decorative kitsch, just authentic flair and genuine curry bliss.
The friendly chef Jin Cailin specialises in dishes from his native Shanghai. The house speciality is the layered flatbread "Cong you bing" with spring onions and lard. For the brave: there is also pork blood tofu. Please note: watch out for the spiciness.
Modern restaurant with a pretty garden and a best-of-Asia programme: Vietnamese spring rolls, Hong Kong-style dim sum, soups, Japanese and Thai interpretations. Main courses also in Szechuan style. Lunch menus: five starters, 17 main courses.
The meat comes fresh from the in-house butchery every day, providing the perfect basis for the hearty Balkan grill specialities. Of course, the cevapcici are a top priority. The ambience deliberately emphasises elegance and clear lines - anything but rustic.
A place to linger: Beer & burgers in a living room atmosphere at a location where beer was tapped 100 years ago. Numerous board, parlour and card games. Legendary parties with live music and public football viewing. 41 bottled beers and 14 on tap. "Well, Hawidere!".
Caucasian-Oriental restaurant in the immediate vicinity of the opera. The sumptuous Schesch-Besch mixed platter is one of the house specialities with chicken shish kebab, lamb shish kebab and Lülye kebab as well as grilled lamb chops. A new speciality is the Schesch-Besch veggie burger with sweet potatoes.
Italian concept restaurant specialising in pasta. You choose one of the homemade pasta varieties and the next step is the sauce, from pesto genovese and amatriciana to carbonara and puttanesca. A particular favourite: the homemade strozzapreti.