The Best Restaurants with 4 Falstaff-Gabel(n) in Vienna
Each course is a precisely composed revelation of exciting product worlds, fine aromas and harmonious textures. Plus bread and cheese trolley. Great wine list. An exceptional overall experience.
Carabinero. Jabugo. Escabeche. Juan Amador, who now also works as a painter, regularly lets his Spanish roots shine through. The ambience in the vaulted cellar is a little outdated.
At lunchtime, you can explore Konstantin Filippou's top cuisine from three courses for an entry-level price. In the evening, the ingredients are more sophisticated and the menus longer. Always there: the signature dish brandade with caviar.
The Mraz family has been proving for years that it is possible to create star cuisine in a relaxed yet precise manner. The surprise menu is cult. Just getting a table is difficult.
Untouched by the renovation of Palais Coburg, Silvio Nickol holds his position as one of Austria's most decorated chefs. He calls his luxurious eight-course menu a "journey of pleasure". Legendary: the wine cellar.
Wherever you see “Mochi,” you can count on quality and great flavor—and that goes for the Japanese soup kitchen at the Vorgartenmarkt, too: Rich broths and authentic noodles combine with a variety of toppings to create classics like tonkatsu ramen, but they also offer creative, seasonal dishes.
Chef Alexandru Simon creates excitingly good menus from top products at the Ringstrasse hotel The Amauris. Exclusive "Wine & Dine" evenings are held here on an ongoing basis. Great cinema!
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!
Nine in the morning isn't quite the end of the workday, but the "End-of-Workday" Eggs Benedict taste especially good to start the day. The snack menu also features Viennese classics like goulash made with Danube Valley beef or Sacher sausages from Höllerschmid. Afterward, apple strudel or Obstfleck?
Nine in the morning isn't exactly the end of the workday, but the "End-of-Workday" Eggs Benedict taste especially good to start the day. The snack menu also features Viennese classics like goulash made with Danube Valley beef or Sacher sausages from Höllerschmid. Afterward, apple strudel or Obstfleck?
If you take a seat in the stylish, dark restaurant, you can watch Stefan Doubek finalizing spectacular fine-dining dishes in the open kitchen and you will see that the awards are justified.
See, be seen and enjoy some formidable Italian food - since it opened in 2002, there has hardly ever been an empty seat at prime time. Serving "food with character". Excellent service.
In addition to his main job as a vegetarian gourmet chef, head chef Paul Ivic is also an authority on plant-based food and sustainability. Menu of seven or nine courses, great wine list.
While a few floors up, guests dine on Japanese cuisine in an elegant setting, the atmosphere on the ground floor is more casual—but no less upscale: top-quality sushi and donburi bowls (recommended: unagi!), paired with Japanese Kirin beer on tap and a great selection of sake.
Refined cooking is served in the uncomplicated atmosphere of a pub. Vegetables are the main protagonists of the exclusively multi-course menus, together with rare wines from small producers, creating a total work of art.
At the new Mandarin Oriental Vienna, Carinthian Thomas Seifried - who previously spent eleven years at the Ritz-Carlton on the Cayman Islands - creates an exceptional menu dominated by first-class seafood.