"Sunday Opening" Restaurants in Vienna

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.

Unusual for a hotel bar: Here you can dine excellently in an intimate atmosphere. Independent kitchen line with Asian-inspired dishes such as Paprikahendl Tandoori or Gulasch Tantan.

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.

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.

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.

"Everything once" was the motto when planning the gastronomy of the new Mandarin Oriental Vienna hotel. Because the listed former commercial court spans an entire street block, it was necessary to make use of the spacious atrium. A glass dome now frames the entire culinary area of the hotel. The bar and the fine dining restaurant "Le Sept" are located in the peripheral zones. And in the middle is the all-day eatery "Atelier 7" with the subtitle "Brasserie", which is also a café and breakfast area. Carinthian chef Thomas Seifried is responsible for everything - his eleven years of seafood experience from the Cayman Islands is clearly evident here. The menu also includes meat dishes such as coq au vin and the luxuriously priced steak frites "Oscar" with king crab (75 euros). Seafood - Seifried has nothing to do with freshwater fish - dominates the menu. Even at "Le Sept" next door, a magnificent hamachi dish stands out. Here, Seifried combines the fine animal "crudo" with grapes, Iberico chips and a reduced version of the Spanish almond soup Ajo Blanco. Excellent. Then more brasserie-style: octopus terrine with crunchy green beans and basquaise sauce, a strong tomato, pimiento, onion and garlic sauce. You won't find this anywhere else in Austria, just like the surprisingly successful version of cordon bleu with halibut, ham and Gruyère. If you love sole, there's no getting around the classic "grenobloise" with capers, parsley and lemon emulsion - here prepared by the kitchen. The well-placed service is just a roll of the dice. What remains to be done is something that is considered difficult in Vienna - attracting the local clientele.

The flagship of the DO & CO Group is also a kind of test stage for dishes that are then served worldwide. Sushi, bouillabaisse, veal butter schnitzel and tom yam gung are a bank.

In the elegant restaurant of the 5-star Rosewood, oysters, caviar and lobster meet schnitzel, steaks and trout Müllerin, a "secret" signature dish. Magnificent view over the rooftops of Vienna.

The narrow terrace (book in advance!) is a great place to watch the hustle and bustle on Stephansplatz. DO & CO guarantees quality, in this case of an Asian nature. Good drinks, DJs in the evening.

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.

The Marchesi Antinori agency has been a place of Tuscan classics for 35 years. Always in stock: Bistecca Fiorentina. Vintage depth with the company's own top wines such as Tignanello or Solaia.

Normally, the Viennese hardly ever eat in hotels, but Dstrikt is an exception. They grill beef from Austria and Japan or bison from Canada. Legendary: the wine selection with a monthly focus.

Good French brasserie cuisine in a stylish ambience high above the Mahü - even higher up, the wonderful roof terrace beckons with a small menu, but all the more views and fine drinks.

Even after the new takeover and renovation, the restaurant remains true to the traditional Croatian cuisine. Great: a whole tuna is regularly carved here. Exceptionally good wine selection.

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.

At first glance, the “Stern” in Simmering might look like your average Viennese restaurant. But nothing here is ordinary. It starts with a peek into the refrigerator in the entrance area, where a hare chili is always in stock among the dishes displayed across the aisle. The trail leads to owner Christian Werner, who is as crazy about hunting as he is about wine. His second passion is to thank for a wine list featuring nearly 700 entries. Actually, that’s not quite right—there are two wine lists, one for reds and one for whites. Elsewhere, Prosecco as an aperitif is considered the height of luxury; here, you can even enjoy a glass of Roederer Cristal at a reasonable price. And following Peter Zinter’s departure for the “Gogosch” in Donnerskirchen, here’s the next unusual twist: The new chef is Armin Hagenhenrich, originally from Münster. He conceived the unusual Austrian-German restaurant “Die Botschaft” in Copenhagen and also cooked at the iconic Berlin spot “Clärchens Ballhaus.” Now it’s Vienna’s turn: “It’s always been on my list. You can still make a difference here.” He wants to streamline the menu to focus on precision. Here’s what that tastes like: When owner Werner has 200 pheasants on hand, Hagenhenrich turns them into 15 liters of consommé, served with egg yolk and sherry—simply brilliant. Also new: “Organic veal tongue salad,” subtly Asian-marinated and served with frisée. Recently added to the “tasting menu” (6 courses for a reasonable 95 euros): brain baked in a delicious French langoustine bisque. And recently announced on Facebook: “Pierre Koffmann” pork trotter—a legendary dish by the French chef from his former three-star restaurant in London’s Knightsbridge. Hagenhenrich clearly still has plenty of plans in store.

High above the city, the kitchen also demonstrates vision: Guests at the window enjoy both the menu and the à la carte offerings full of local and international flavors. Good breakfast!

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.