The Best Restaurants in 1060 Vienna
Fabian Günzel's multi-course menus celebrate the art of reduction. Pink radicchio meets Gruyère, turbot meets Osietra caviar, Piedmontese veal meets spinach. Top wine list with a focus on France.
Fried crossover dishes and drinks. Ceviche or sausage? Cauliflower or poppy seed udon noodles? There's everything here and much more. Ingenious cocktails, quirky natural wines. Just make sure you make a reservation!
Bernd Schlacher has brought a romantic piece of Paris to Vienna. The poached eggs with spinach are soft as wax, the coq au vin is full of red wine and the seafood is fresh. Served with crémant or Champagne.
Radek Simecka has recently started cooking à la carte instead of fixed menus, and the dishes still come from the casual fine dining corner. They go wonderfully well with the liquid delicacies in the house. Cool!
Chef and fisherman Andrea comes from Grado, partner Carmela from Napoli. Starters such as grilled artichokes, bell peppers with tuna and cod cream; wild-caught fish from Italy, Croatia and France.
Hotspot in the middle of the market since 2007. Oysters, mussels, octopus and fish of all kinds (display case!). Specialty: generous fish platters for two - also with lobster. Tip: Smaragd from Hirtzberger.
The mix of restaurant, bar and store combines the favourite activities of every connoisseur. The kitchen serves refreshingly modern dishes with a veggie focus, such as fennel tacos or tempura cauliflower.
A dream for all carnivores: in the Texan smoker, everything from brisket to Ibérico is infused with smoky flavours and a buttery-soft texture. Even Wagyu is kissed by the flame on the grill.
Simple design plus young art meets very creative cuisine. Narrow but fine evening menu with Levante influence. Changing daily specials such as organic roast pork, venison ragout or salmon trout.
Brunch, lunch, dinner - it's all here! The eclectically furnished stadt.Allee is a spacious restaurant with plenty of greenery for all occasions. Good quality meat (beef tartare!), homemade sauces to go with the grilled food.
With the panorama lift to the panorama view. Dishes from Blunzengröstl to curry. Breakfast menu: fluffy omelettes, perfectly poached Eggs Benedict, fine Osietra Alpine caviar. Attentive service.
The Saigon was one of the first Vietnamese restaurants in the city and has a correspondingly large number of regulars. Large selection, rich phởs. Crunchy summer rolls, also to roll yourself. Hot food all the time.
Dark wood, lots of red lanterns on the ceiling, candles and vases, dark floor: this must have been what it looked like in old Shanghai. Discreet private rooms, fine sushi, Peking duck on pre-order.
The classic way: dark brown Lamperie, green bar, spacious dining room, Viennese cuisine. Tip: Schinkenfleckerl, Wiener Schnitzel, liver, goulash. Three different beers on tap, impeccable draught wine.
Colorful starters, but Mama's specialty is hot pot aka fire pot. Fresh vegetables, meat or fish are cooked directly at the guest's table in the soup fired by the gas stove. Also available in vegan.
The whole of Vienna celebrates here! Platzhirsch Erkan Umar has created a gastronomic powerhouse at the colourful Naschmarkt with his fish restaurant. Various oysters, fish (including wild-caught) and the finest wines.
Vienna's only gluten- and lactose-free restaurant, according to the restaurant itself. Peter Jancek serves meat from Höllerschmid and beyond-meat burgers. Popular: breaded schnitzel and apricot pancakes.
Modern interpretation of Japanese-Chinese cuisine plus bar on Wienzeile. Asian breakfast, creative rolls, main courses such as lamb liver with pepper or corn-fed chicken with noodles. Popular brunch.
Chef Zhang Fajun attaches great importance to chili and tingling Szechuan pepper. Fine selection of starters, "spicy" main courses, homemade dim sum. Signature dish: fish and seafood platter.
Green and white awnings, retro illuminated lettering and Italo sounds create a pure vacation feeling. The pizza here is Neapolitan - crispy crust plus fluffy core. Also available vegan or with salsiccia.