The Best 10 Great Value priced Restaurants in Vienna
Wherever you see “Mochi,” you can count on quality and great flavor—and that goes for the Japanese soup kitchen at the Vorgartenmarkt, too: Rich broths and authentic noodles combine with a variety of toppings to create classics like tonkatsu ramen, but they also offer creative, seasonal dishes.
Nine in the morning isn't quite the end of the workday, but the "End-of-Workday" Eggs Benedict taste especially good to start the day. The snack menu also features Viennese classics like goulash made with Danube Valley beef or Sacher sausages from Höllerschmid. Afterward, apple strudel or Obstfleck?
The main dishes are hearty broths with noodles and all kinds of other ingredients, including a vegan option. In addition, there is a wide variety of rolls and traditional Vietnamese dishes, such as spicy cari (curry) and crispy pork belly “Bun Heo Quay.”
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.
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.