The Best Restaurants with 3 Falstaff Fork(s) in Vienna
The restaurateurs Robert Brandhofer and Markus Gould have created an oenophile pleasure spot where food and wine culture are equally inspiring. Quality convinces - from the aperitif to the digestif.
The wine list is impressive, but you can also simply ask "wine pope" Hermann Botolen for advice. The cuisine also impresses with fine products and seasonal dishes such as lamb. Cozy guest garden.
The food composition in the stylish new addition is perfectly balanced, the order (up to 16 courses) creates the overall picture. It's hot: cooking takes place in the open fire kitchen. Spectacular!.
Simon Schubert and head chef Julian Lechner have created an interface between old and new with this restaurant. Particularly recommended: the Cordon bleu - and a look at the wine list.
Despite the top quality of the food and drink, the atmosphere in this wine bistro is relaxed. Matthias Pitra and Steve Breitzke are true wine connoisseurs, while Lukas Lacina provides unpretentious cuisine.
Roman Artner shows what he can do in Hernals. And that's a lot: the classics - Bröselkarfiol! (breadcrumbed cauliflower) - taste as they should, the modern interpretations are surprising without being overwhelming. Wirtshaus 2.0!
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.
An evergreen restaurant. For decades, the Grünauer has been the epitome of upscale Viennese food culture (goulash!). It is run by Christian Grünauer and his wife Katja, the third generation to do so.
Nikkei cuisine combines the best of Japanese and Peruvian cuisine, a mix that has established itself. Marcel Ruhm also implements it perfectly in the experience kitchen (passionfruit ceviche).
Bright and friendly: the Kommod relies on loving gestures rather than grand staging. The menus are great: Classic, fish or vegetarian. Excellent wine accompaniment and brunch on Saturdays.
The award-winning interior design creates the ambience for fine dining. Precious products (sea urchin, label rouge salmon) are transformed into gastronomic masterpieces in Stefan Speiser's show kitchen.
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.