The Best 10 Great Value priced Restaurants in Vienna
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.
The selection in the restaurant with its beautiful garden is impressive - Panasia classics or lesser-known dishes such as Dongpo knuckle of pork and pork intestine? It's best to order in a large group!
The Peking duck is marinated for 24 hours, marinated and carefully basted before being carved at the table. Perfectly crispy on the outside, juicy on the inside - a festive dish that is always served here.
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.
Extremely pleasing rescue of the former Stafler inn. The team at the former saddlery offers lots of baked goods, "Andauer Beuschel", veal tongue aspic and an exceptional wine list.
Seasonal and regionally rooted, yet open to new ideas: The kitchen serves Austrian classics with an extra dose of cosmopolitanism. Real eye-catchers visually, top taste.
Both Vietnamese and Khmer (Cambodian) cuisine are prepared with local products such as Sulmtal chicken and beef from the Tullnerfeld: rich in flavor, versatile, delicious.
The kitchen not only produces exceptionally good dumplings and hand-pulled noodles to perfection, but also a large selection of starters and the classic Peking duck.
The old bar has been given a fresh coat of paint and the pub has been revitalized - rustic but revitalized. The menu remains as classic as ever. Be sure to try the Powidl pancakes.
Jing Chen is still the operator. Opening chef and Wolfgang Puck student Mike Köberl, on the other hand, has already left. Some of his colorful mixture of dishes remain.
Whether you go for gongbao chicken, silken tofu or softshell crab, or prefer something more exotic like lamb kidneys from the wok - most dishes can be "softened" on request.
The farm store sells and processes the Michlits family's Demeter-certified products, among other things. Great breakfast, homemade baked goods (cinnamon buns!), small dishes and vegan natural wines.
The TIAN philosophy is a casual mix of gourmet bistro and street food. Vegetarian-vegan is the basic principle. The "Sharing Chef's Garden" menu showcases the full diversity of green cuisine.
Stefanie Herkner brings life to her restaurant. She is always on the move, with humor, charm and heart. Her cuisine is honest and approachable, her cabbage rolls made according to grandma's recipe are simply irresistible.
Students meet for lunch in the stylish industrial interior near the university, and in the evening it's best to share as many of the fine tapas with an Austro or international flavor as possible.
Popular Italian restaurant with a focus on southern Italian cuisine from Apulia. Tips: Sfincione, the Sicilian version of pizza, and arancini, the delicious fried balls.
Small but mighty: after several years in the restaurant business, Marco Pizzato has fulfilled his dream of opening his own restaurant. He specializes in multi-course "pleasure trips" and is passionate about fish cuisine.
Unique location in the middle of Türkenschanzpark! Culinary delights are also on offer: in addition to the obligatory Wiener Schnitzel, the restaurant serves contemporary, fresh dishes made from the best produce, adapted to the season. The Vitello Tonnato (actually a "Maiale Tonnato") of Duroc pork fillet is wonderful.
Sommelier and founder Sebastian Georgi proves just how effective the supposedly simple combination of pizza Napoletana and wine can be with the best ingredients and wines from "natural" to "traditional".
Everything here revolves around homemade pasta in numerous varieties and amazing color combinations. It's worth taking a look at the counter and choosing your favorite pasta (also to take home).