The Best Restaurants in 1010 Vienna
Silvio Nickol stands for fine dining without limits. He mostly uses seasonal products and draws on the whole world when it comes to preparation and combinations. Legendary wine cellar!
Culinary perfection in its purest form. In several acts (up to nine courses), a journey of the senses and a display of flavour contrasts and consistencies await. The highest level!
Paul Ivić has firmly established himself as a figurehead of upscale vegetarian cuisine. He shows how to take plant-based cuisine - always creative and varied - to a truly top level.
A fixed star in the Viennese gastronomic firmament: Italian cuisine of the highest standard (from gamberi to truffles), sensational wines and an elegant ambience are the ingredients that continue to make Fabios so popular.
In the Glasswing restaurant of the luxury boutique hotel The Amauris, top young chef Alexandru Simon serves dishes such as Norway lobster with hollandaise and caviar. Noble ambience.
A family atmosphere prevails in Rosita and Piero's small vaulted cellar, where top-quality Calabrian delicacies are served: homemade pasta, excellently prepared fish and fine wines.
Patron Joji Hattori has created something of his own. Sushi, especially O-Toro, is rarely better in Vienna, but the true mastery lies in the creations of this meticulous kitchen.
There are plenty of gastronomic delights on offer at these beautiful premises: hand-cut tartare, steaks grilled on the lava stone, perfectly fresh seafood and desserts from the in-house patisserie.
Noble brasserie in the Hotel Rosewood Vienna. In addition to an open kitchen and a Josper grill, the restaurant also has its own seafood bar – and an unusual view of the first district.
Juicy and perfectly cooked cuts land on your plate. The meat is of the highest quality: Wagyu, Chateaubriand or bison. Oysters and caviar make a worthy entrée, with cheesecake as the finale.
Marcus Duchardt clearly loves what he does and works in his kitchen with a sure hand and a free spirit: his seasonal creations (loup de mer with lentils) are testament to his great art.
The restaurant in the Kempinski Hotel ‘am Ring’ held a Michelin star for several years. This year, the ownership changed and 34-year-old Paul Gamauf took over as head chef at the end of the previous year.
The daily dose of Italianità is already available at lunchtime, and with the large menu in the evening, even more Sicilian greetings from the kitchen arrive: Aranzini as a starter, parmigiana and superb pasta await.
Joji Hattori's Japanese fine-dining oasis has long been a fixed star in the gastronomic firmament, and the more relaxed brasserie is no less enjoyable. Way ahead in the race for the best sushi in town.
The treasures of Tuscany are transported to the first district and expertly prepared there: home-made pasta of particularly good quality, fish and meat, accompanied by the best wines. Molto bene.
Sushi prepared à la minute and specialties from the Robata grill are almost a minor matter in the legendary location with its surreal and spectacular "close-up view" of the Steffl - but only almost.
Christoph Schuch's dishes are at home in Austrian cuisine, but open themselves up to the flavours of the world. His lobster bisque sits alongside Domschitz's legendary lobster rump.
Unfortunately, it was not possible to maintain last year's high rating, but it is still good and well worth a visit. With wonderful pasta, fish or bistecca from Chianina, you can dream yourself away to Tuscany.
Bistro classics with a gentle Austrian touch are - at this level - reason enough to visit. The evening menu (scallops to baba au rhum) cements the first impression: more of everything, please!