"Warm Dishes" Street Food Restaurants in Vienna
Run by the successful "mochi makers", the Kikko Bā is designed as an izakaya (Japanese pub). Space here is limited (be sure to book!). Food, the plates, the platters are shared. Large selection of wine (also natural), flint plus selected sake.
They call it "slurping love" at the market when the steaming bowls of ramen are served. The names "Mushroom Miso 2.0" or "Bouillabaisse Ramen" already signalise unusual (often seasonally inspired!) recipes. Also harmonious: Drinks such as the "Yuzu Spritz".
A jewel that actually consists of three parts: the design shop, the food shop and the counter, which presents new gastronomic creations every day. These range from soups to financiers, from ham hock to taboulé. Knowledgeable and friendly advice in a timelessly beautiful space.
The Thai street food experts have long since earned a loyal fan base in Vienna. The light summer rolls with various fillings and the cruchy, acid-fresh salads are particularly popular. Tip: communicate the degree of spiciness when ordering.
The expansion of the Back-Zone has developed into a restaurant in its own right. Viennese snacks (goulash made from Höllerschmid meat) meet fresh vegetables from the Ströcks' farm-to-table garden. Daily specials and, of course, pastries add to the variety.
The expansion of the Back-Zone has developed into a restaurant in its own right. Viennese snacks (goulash made from Höllerschmid meat) meet fresh vegetables from the Ströcks' farm-to-table garden. Daily specials and, of course, pastries add to the variety.
Fresh from the display case, the catch is placed on the grill, in the oven or in the pan - grilled, braised or in a salt crust, in any case always exactly as desired. Mediterranean and international cuisine that stands out for its quality. Cosy pub garden with a lively market atmosphere.
It's really all about the preserves here: fermented food brings out depth, exciting aromas and all five flavours. Whether plant-based, with fish or meat, they always have that certain something and are also absolutely healthy. Kombucha or sour beer are the perfect refreshment.
Refreshing Cambodian and Vietnamese cuisine meets Austrian meat from Hödl, Sulmtal chicken or Tullnerfeld beef in this modern-styled restaurant. Tip: the highly flavoursome Cambodian dishes. Please note: everything is freshly prepared, so please allow for some waiting time!
Stylish ambience, long dough processing and baked delicacies from handmade cakes to "La Marianne" bread. This is what Joseph stands for - from breakfast to gourmet specialities, an elite place to go. Or as the bakery "vom Pheinsten" would put it: it's all fantastic.
Stylish ambience, long dough processing and baked delicacies from handmade cakes to "La Marianne" bread. This is what Joseph stands for - from breakfast to gourmet specialities, an elite place to go. Or as the bakery "vom Pheinsten" would put it: it's all fantastic.
The Kent's good reputation precedes it: Turkish and Levantine cuisine, authentic and uncompromisingly fresh. Homemade mezze, halal meat straight from the spit, fine fish dishes and plenty of veggie options. The flatbread comes warm from the oven and is grilled over charcoal - just as it should be.
Unkai on the seventh floor of the magnificent Grand Hotel on the Ringstrasse has always been a favourite meeting place for friends of sophisticated Japanese food culture. In contrast to the many-course kaiseki menus on the seventh floor, the bar on the ground floor specialises in sushi.
One of two restaurants run by the Casolaro brothers from southern Italy. Antipasti and pizzas are part of the standard programme, but the wide selection of delicious panini is anything but usual. And they also mix pretty good cocktails here.
The world centre of the most Austrian bread roll (ham and horseradish) has much more to offer than this iconic snack. Between sparkling wine and Champagne, you can reach for "lentils with ham cubes", the colourful "corn and mandarin" or "red cabbage with tuna". A cultural asset!
Typically Neapolitan: pizzas ranging from classic favourites to creative but always tradition-conscious seasonal specials from the pizzaiolos. Whether with tomato sauce, pesto or "bianchi", every variation is a feast for the palate. The secret lies in the 72-hour fermentation of the dough.
Food brings people together - and it is precisely this feeling of "sei a casa di amici", or being at home with friends, that takes centre stage. The best ingredients make all the difference: flour from Naples, San Marzano tomatoes and a handful of Parmigiano in the dough. And a little extra on top never hurts.
Southern Italian cuisine in a small street food restaurant. Sicilian Carmelo Valenti and Neapolitan Antonio Mungiguerra serve guests arancini al ragù and polipetti alla Luciana (baby octopus with capers) - and of course cannoli alla siciliana.
Neapolitan pizza is given a stage here that deserves applause. Fragrant, steaming and a real eye-catcher on the plate, it whets everyone's appetite. The star: the "Pizza Estiva" with buffalo mozzarella, lemon pesto, tomatoes and grana. It rightly receives a standing ovation.
After working in renowned international restaurants, Viola Waldeck and Lukas Stein opened their breakfast and lunch bar in 2024. Szechuan cabbage fritters are an example of the exciting fusion of Vietnamese influences with local ingredients. Plus: Vietnamese filter coffee!