The Best Restaurants in 1150 Vienna
In the former halls of the Dorotheum Fünfhaus, Sören Herzig celebrates large and small creative fine dining menus with a nice portion of wit and charm ("bikini toast"!). Great wine selection!
"Europafunk" was the name of a store near Westbahnhof when the Gürtel was still considered the demarcation line to the gray suburbs. Instead of mixers and radios, you now look into a smart room styled by designer Piotr Wiśniewski with brasserie ball lamps and an open kitchen. The "Boca" is part of the hotel "The Companion", run by the team behind the "Superbude" in the Prater and with "25hours Hotels" inventor Kai Hollmann as a partner. The Wilhelminian-style building has been renovated to a high standard, and there is also a fireplace and the "Calypso" bar. Another astonishing feature is that the kitchen is run by a real talent. Born in New Zealand, Lauryn Therin was Ottolenghi's recipe developer in London for three years and then culinary director of the NENI Group. The menu speaks English, as do most of the knowledgeable and remarkably friendly staff. The dishes are a Mediterranean mix with trips to Italy, France and Spain. "Matrimonio", aka "wedding", is a cheerful orange plate with two kinds of Cantabrian anchovies - top-quality fillets marinated in oil and pickled boquerones, served with herbs and olive oil. That's all you need. Fun: "Aubergine Octopus", octopus-shaped fried eggplants with lemon yoghurt and spicy mojo rojo. Tenderly seared tuna skewers with chopped pistachios in a marinade with tahini and sumac. Don't miss the "Seabass Crudo" with Taggiasca olives, sea fennel and slices of tiny green pickled peaches or the butter-tender short ribs with nut butter and cauliflower puree. Have fun eating, less fun drinking. 49 euros for a natural wine, which is available for less than 10 euros, hardly motivates you to buy a second bottle.
The rustic inn has been transformed into a bistro - the charm has remained, the cuisine has been freshly interpreted. In the morning you start with breakfast, also vegan. During the day, modern feel-good dishes inspire.
Although breakfast alone is worth a visit, the fine bistro cuisine in an uncomplicated ambience is equally impressive: the seasonal specials are complemented by a wide range of galette variations.
Philipp Barosch has swapped places. He preferred outside the Gürtel, but much bigger than inside, but tiny - the "Nido" stands for "nest" and was a perfect match for the old location. So his "Nido Bistro" moved from the Spitalsviertel on Alsergrund to Rudolfsheim, not far from Meiselmarkt, to the former "M77" - a fully equipped restaurant that was ready for business "right down to the toothpick". Barosch had previously worked for a long time in the "Gasthaus Seidl", even earlier in the old "Reznicek" and once even in the legendary "Drei Husaren". Someone who can be described as somewhere between a veteran and a veteran. Nevertheless, the frequently changing menu is bursting with original ideas. It reads weird and tastes delicious: sardine hummus with crispy baby octopus and chili cream. Coarsely chopped "Asian" beef tartare with wasabi cream and roasted pointed bell pepper is a refreshingly different version of the ubiquitous classic. In contrast, the goose liver parfait with quince gel and cranberries or the glazed veal liver with apple and nut butter puree are very traditional. If you don't want your tuna steak - here with lemon risotto and pea pods - cooked all the way through, you should probably add that. And patisserie is an art in its own right; the pot soufflé is unlikely to win any prizes, but the Kaiserschmarren will. The wine list is a matter of great importance to the patron and his waiter Thomas Seidl, and here you will also find interesting bottles from less prominent regions such as the Aosta Valley or Franconia. There also seems to be an affection for the Schwarz winery in Andau. In the "Bistro" section, this is certainly one of the most original in the city.
Gian Luca and Marina are known from the traditional Italian restaurant on Kutschkermarkt, but at their new address they serve fine antipasti alongside pizza and classics such as homemade lasagne or saltimbocca.
The name says it all: (almost) everything here revolves around Dalmatian fish, which is served here in the classic way without any frills. Regulars also appreciate the restrained use of garlic.
A fusion of pub and record store. Lots of vinyl and soul food to match. The two owners are record freaks, one is a social pedagogue, the other a chef. A charming combination.
It doesn't get more retro than this: there has been a restaurant on the site since 1896, originally called "Zum guten Hirten". Onion roast, goulash, rice meat and co. are just as good as they were back then.
Once a genuine Viennese inn, the operators of the trendy Café Kriemhild took over here in 2022 and have been indulging in Italian lightness with aperitivo and Neapolitan pizza ever since.
A simple restaurant with a successful mix of traditional Viennese cuisine and international classics such as various burgers and sandwiches.
Potato dumplings on Pannonian cabbage meet red Thai curry. Exciting vegetarian dishes from all over the world. Tip: large starter platters to share. Served with: Kalamansi spritz or sparkling pear wine.
Traditional Viennese pub with down-to-earth classics of Austrian cuisine and retro dishes such as gypsy schnitzel or Mohr im Hemd.
A rather unusual shelter in an allotment site with a large beer garden. The pub is also known for its regular live concerts and serves hearty food with its beer.