The Best Restaurants with 3 Falstaff Fork(s) in Vienna
A very unusual concept: a day bar with a large selection of champagne and snacks at the front. At the back is the intimate "dining room", where Alexander Kumptner serves a seven-course menu at a fixed price.
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!
The restaurant has been around for some time. Now it has been redefined as a high-end steakhouse with an exceptional wine selection - from good table wines to Pétrus, Cheval Blanc or Romanée-Conti.
Unusual for a hotel bar: Here you can dine excellently in an intimate atmosphere. Independent kitchen line with Asian-inspired dishes such as Paprikahendl Tandoori or Gulasch Tantan.
For years, it has been at the top when it comes to wine, and the food is in the same league. Head chef Michael Gubik stands for a creative, product-focused line of cuisine. Multi-course menus. Or simply perfect chili liver cheese.
Beisl, but hip: Julian Lechner dusts off pub favorites such as baked meat and offal with flair and verve, while Simon Schubert always has just the right bottle at the ready.
Head chef Mike Feierabend has settled in well. The finest products, from sole to sturgeon and pheasant, creatively presented, accompanied by exquisite wines from patron Hermann Botolen's magnificent collection.
The main dishes are hearty broths with noodles and all kinds of other ingredients, including a vegan option. In addition, there is a wide variety of rolls and traditional Vietnamese dishes, such as spicy cari (curry) and crispy pork belly “Bun Heo Quay.”
At the second location of this mecca for Japan enthusiasts, the focus is also entirely on outstanding quality: You’ll want (and should!) order your way through the entire menu, because everything here is simply perfect—from crispy takoyaki to spicy salmon don to various udon dishes.
Sicilian star chef Ciccio Sultano has a good eye on his branch at the Ritz-Carlton Hotel in Vienna. Excellent seafood and pasta dishes, among other things. Great service, legendary wine list.
The small, fine restaurant at the Anantara Palais Hansen has just been given a facelift. Head chef Paul Gamauf provides creative and seasonal "carte blanche" menus with five to nine courses.
Kommod is an intimate place to linger with clear dishes: For example: trout, pumpkin seed, blackberry. Multi-course menus (also vegetarian), great wine list, cheese from the Tölzer Kasladen.
Restaurants come and go, changing owners and names. What “Hansen” owner Leo Doppler conceived in 2000—and which Sister Veronika and her husband Christian Domschitz later took over—has been going strong for 26 years. Architect Luigi Blau transformed the Burgtheater’s imperial carriage entrance into the “Vestibül.” In 2009, Domschitz came up with the idea of a “Viennese brasserie.” Now another step has been taken in this direction, brought to life by the formidable Christoph Schuch. After all, Domschitz hasn’t been in the kitchen for years. The smartest innovation: making Viennese cuisine “light.” Because the heartiness of many dishes usually makes it impossible to enjoy a multi-course meal. Outstanding: roasted wild boar served as a glazed roll with kimchi napa cabbage, ash nut, and local wasabi. Baked veal head is served with a fresh side of asparagus salad and Pommery mustard sauce. Fresh pasta is topped with shaved homemade “Viennese Alpine bottarga” made from smoked salmon trout roe—a dish we thoroughly enjoyed, even in a large portion. Most of the courses can be enjoyed in even smaller portions as part of a set menu. Also new: Snacks from the bar menu are available until just before midnight. A classic that some had forgotten is making a strong comeback.
Peter Friese has succeeded in making the new Beletage restaurant look as if it had always been there. The menu is divided into two parts: classics plus a seasonal offer from chef Werner Pichlmaier.
International fusion cuisine with Latin American accents is a sensory experience. The unagitated restaurant lets the plates take center stage: spectacularly composed and full of excitement.
While Marcel Ruhm prepares great sushi and creative Nikkei cuisine in the kitchen, his brother Sascha provides the appropriate wine and sake accompaniment - both with noticeable passion.
For decades, authentic tavern cuisine has been served in a rustic inn atmosphere. The best basic products form the basis, and beloved classics from Krautfleckerl to Beuschel are the result.
Japanese fine dining classic in a luxurious setting. High up on the seventh floor of the Grand Hotel, the art of sushi meets impressive teppanyaki perfection. Great wine and sake selection.
Under the aegis of Martin Pichlmaier and thanks to refined dishes by Roman Artner, the Herkner is experiencing a real heyday. Fantastic, leafy inner garden. Tip: four- or five-course menus. Great wines!
Upscale Italian restaurant with the subtleties and flavors of Tuscan cuisine and a strong wine selection. No run-of-the-mill dishes - pasta and co. are even available with Périgord truffles on request.