The Best Restaurants in 1060 Vienna
Style and purism dominate in the Gewölbe, and the same applies to Fabian Günzel's creative cuisine. He is clearly interested in top products, perfect preparation and a touch of playfulness. Great wines!
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.
One of the favorite places of the Viennese hipsteria, because not only the kitchen can be creative, casual and extremely tasty: Behind the bar, too, the focus is on home-made and home-prepared food.
Luxurious tasting menus with Prunier caviar, fresh truffles and certified Kobe and Wagyu beef of Japanese provenance. Champagne, drinks and wines are also in the same league.
Tropical fruits, manioc, black beans. Kias Burget's diverse Brazilian cuisine is best experienced through six- to seven-course menus. Alex Burget has the right wine to go with it.
“How do you think we compare to ‘Cucina Cipriano’?” asks Gaetano Brancato. “At least as good,” one can reply without hesitation to the Neapolitan, who appears most politely in an elegant double-breasted suit. The previous owners closed the restaurant at the end of 2025 for family reasons. The new owner—who also runs three pizzerias—named his “Partenope” after the patron saint of his hometown. The focus on seafood remains—with a natural emphasis on southern Italy. The exception: the tender and flaky “Etrusco” prosciutto from Tuscany. But then chef Mario Farina presents this: “Triglia alla parmigiana,” a seafood take on the eggplant casserole featuring red mullet in a red Livorno-style cacciucco sauce—cooked so delicately that it does justice to the slender little fish. Also a rare treat: a creamy musky octopus ragout in a clay pot, baked in a bread crust all around. Or the thick scialatielli pasta with diced potatoes, scampi, and friarielli, a Neapolitan variety of cabbage. The day’s fresh catch of whole fish is presented on a tray; you can choose between “al forno” or “all’acqua pazza” preparations—in the latter, the fish are gently poached in a broth made with three varieties of Vesuvius tomatoes. For those who prefer more elaborate dishes—turbot fillet “alla mugnaia” with Zeller purée, Swiss chard, and a drizzle of pumpkin seed oil is a great option. You’ll need to set aside some time to study the wine list—more than a dozen sparkling wines, exciting selections from the Karst region, a few big names from Italy, and a fantastic selection of reds from Bordeaux and the Rhône. Few Italian restaurants have more to offer in this regard.
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.
Fish restaurant in the center of the Naschmarkt with a spacious pub garden, where oysters are cracked, fish platters are eaten and selected Austrian wines are poured in an often exuberant atmosphere.
The oldest restaurant on Vienna's Naschmarkt keeps history and tradition alive. On the plates: honest Austrian home cooking. And now almost iconic: the legendary Viennese juice goulash.
The food and drink are as eclectic as the velvety green ambience of the bar, restaurant and store. Olives and focaccia, rib-eye and saffron chicken. A feast for the eyes: the Italian marble bar.
"Something for everyone" could also be the motto high up in the Haus des Meeres, as the kitchen caters to all tastes - from bowls and pasta for lunch to veal cheeks and steak for dinner.
Modern, international cuisine is served amidst the colorful club atmosphere; cod croquettes and veal cheeks are also suitable for sharing. US prime beef is also available during the steak weeks.
Cool Asian restaurant with a large bar and modern interpretations of dishes such as Szechuan corn-fed chicken or chicken liver in black pepper. Weekend brunch and outdoor seating area with a view of the Naschmarkt.
Visitors to the Naschmarkt can look forward to traditional local dishes: Blunzenradln are baked to start, followed by Alt-Wiener Backfleisch and a sweet finish with delicious pancakes.
Even the old bar promises an original pub feeling and invites you to linger; this also applies to the menu: Krautfleckerl, Backhenderl and Blunzengröstl exude cozy nostalgia.
If you love fish cuisine, you can't go past Erkan Umar. His Naschmarkt stall is a real scene address. The sumptuous fish platter is recommended for connoisseurs, and oysters and a glass of fizz for those in a hurry.
The fiery "Hot Pot", the house specialty, offers a choice of four soups as well as meat, seafood or vegan dishes. But there is also a three-course wagyu menu (Japanese wagyu, grade: A3, sake)!
Neither lactose nor gluten are allowed in the kitchen, but regional products from selected suppliers. This results in feel-good cuisine with a vegan-vegetarian focus, but also meaty options.
Here you are whisked away to the culinary worlds of Vietnam: mixed plates invite you to taste your way through - a play of colors, scents and textures. The drinks menu is also full of surprises.
Under a sea of lanterns, the twilight creates a very special evening atmosphere. The cuisine gets to the heart of Asia - with a first-class peking duck that is a real rarity in Vienna.