Accommodation – restaurants in Vienna
Silvio Nickol stands for fine dining without limits. He mostly uses seasonal products and draws on the whole world when it comes to preparation and combinations. Legendary wine cellar!
In the Glasswing restaurant of the luxury boutique hotel The Amauris, top young chef Alexandru Simon serves dishes such as Norway lobster with hollandaise and caviar. Noble ambience.
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.
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.
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.
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.
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.
Sushi prepared à la minute and specialties from the Robata grill are almost a minor matter in the legendary location with its surreal and spectacular "close-up view" of the Steffl - but only almost.
Bernd Schlacher has brought a romantic piece of Paris to Vienna. The poached eggs with spinach are soft as wax, the coq au vin is full of red wine and the seafood is fresh. Served with crémant or Champagne.
The season reigns supreme in the kitchen of the beautiful glass house with its stylish interior. Their treasures are presented with a light hand and a lot of creativity, and the wine book is legendary anyway.
Restaurant evergreen in a privileged location. DO & CO's flagship restaurant is almost as famous in Vienna as St. Stephen's Cathedral opposite. A mix of Asian and Austrian dishes.
Graceful ambience and high-quality cuisine worthy of the Sacher name. Austrian gastronomic classics are skilfully brought to the highest level. A vegetarian menu is also available.
Thanks to oil paintings, crystal chandeliers and dark red damask, the view towards the opera makes you feel like you're back in imperial times. If it weren't for the Austrian cuisine in an exceptionally harmonious, modern interpretation.
It can be loud and wild, but always cosmopolitan and good. Pizza meets signature cauliflower from the oven, accompanied by Levantine-hearty spices that are best served to share.
The tiny restaurant with its six tables has an intimate atmosphere and everything revolves around Chef Daan de Val's sophisticated cuisine, full of creativity, which runs wild in his menu. Rare beers!
Voted the "most popular brunch restaurant" in the city by the Falstaff community. Head chef Parvin Razavi produces a menu that is celebrated by her fans as refined and feminine.
Luxury is everywhere at the Hotel Imperial: Werner Pichlmaier transforms the best produce - from scallops to truffles and wagyu - into a harmonious menu. The veggie options are also impressive.
It's not easy to concentrate on the plates with the breathtaking view, whether at breakfast or dinner. The latter can include Asian pork belly, but also Mediterranean dishes.