The Best Restaurants in Vienna
Great cinema in Austria's only three-star restaurant. Star chef Juan Amador impressively demonstrates here what a unique and well-tested menu at the highest level should look like.
His bank of classics (char in wax) is expanded by Heinz Reitbauer's elaborate novelties. Jerusalem artichoke tartlet, for example, is only deep in name, but the service sets the highest standards.
From the aperitif to the digestif - an concept with fancy dishes, selected ingredients and courteous service. Creativity was inherited from father Markus to his sons. Perfect trio!
The gourmet restaurant in the Palais Coburg is like a pleasure trip through all the continents. Silvio Nickol has rightly won countless awards and shines with creative cuisine and daring creations!
Meat is increasingly playing a supporting role, such as duck liver as a flavour enhancer for char. To do this, the relaxed team lines up one gem after another from the sea and river at the table. Chapeau!
The tasty dishes make do with few high-quality ingredients and components. Fabian Günzel reduces everything to the essentials: the best food, exquisite wines and elegant setting.
Guests make a pilgrimage to sommelier Hermann Botolen and his wine knowledge, which is of course is reflected in the fantastic drinks menu. The kitchen complements with wonderfully smooth dishes. Top!
Paul Ivić has cured not just a few foodies from the prejudice of "bland" vegetable cuisine. He surprises with combinations such as cabbage with clove root - a trait he shares with the sommelier team.
Even the seats at the bar are coveted in this trendy place. Exclusive setting and equally classy food and drink selection (paccheri with baby octopus). The wine list alone is 50 pages.
Where hotel and restaurant are named after butterflies, the cuisine also cultivates lightness. Branzino and Norway lobster are accompanied by masterful sauces made my Alexandru Simon. A fine newcomer to the ring!
The duo Simon Schubert and Julian Lechner pull off the feat of a truly contemporary inn - with beetle bean hummus, "Styrian Fried Chicken" and extra-fine wines. Doesn't get any better than this!
Lobster ragout with Wagyu yolk foam: It's creations like these that give Shiki its reputation. Alois Traint and Gerhard Bernhauer are obsessed with detail, even when it comes to the rare real wasabi.
The best of both worlds: when it comes to fine dining in a cosy atmosphere, the kitchen decides what's on the menu. Guests would do well to trust it completely. The wine list is also a testament to taste.
A real osteria with Calabrian specialities and variety. All dishes are prepared in front of the guest in the show kitchen. Rosita Barbieri and Piero Corapi convey an Italian attitude to life.
In the small downtown trattoria, take a seat next to the wine and delicatessen shelves and then let Mario Lorenzetti spoil you with Tuscan specialities (Chianina beef steak).
A family business that deserves its numerous awards. Traditional pub classics such as schnitzel, plus the extensive drinks menu with excellent wines and spirits.
Name giver Marcus Duchardt follows in the footsteps of the legendary Walter Bauer. He does so with lasting quality, a love of experimentation in the kitchen and the courage to do something special (back from the fresh).
People like to dig deep, but word has spread that in addition to top onion soup and excellent hand-chopped tartare, you'll also find wonderful seafood (oysters!) here. Vive la Banque!