Barrier-free – restaurants in Vienna
What Juan Amador creates in the country's only three-star restaurant is a brilliant performance. The highest level in every dish, great new interpretations ("Ajoblanco" with oyster leaves).
The overall work of art remains a gold standard, especially when it comes to service (from "Brot-Andi" to the cheese trolley). The world-class cuisine, especially when it comes to vegetables, puts surprising things on the famous menu.
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!
Paul Ivić has firmly established himself as a figurehead of upscale vegetarian cuisine. He shows how to take plant-based cuisine - always creative and varied - to a truly top level.
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.
Roman Artner shows what he can do in Hernals. And that's a lot: the classics - Bröselkarfiol! (breadcrumbed cauliflower) - taste as they should, the modern interpretations are surprising without being overwhelming. Wirtshaus 2.0!
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 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.
Daniel Horner recently took over the kitchen and now serves two extremely creative menus with the courage to be modern. Meanwhile, Kira Huber takes care of the wines and service in a very friendly manner.
Christoph Schuch's dishes are at home in Austrian cuisine, but open themselves up to the flavours of the world. His lobster bisque sits alongside Domschitz's legendary lobster rump.
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.
In a stylish ambience, Sören Herzig inspires with his finely balanced fine dining creations, which are not limited to a single style. Just as colourful, diverse and wonderful: the wines.
If you like colonial-style restaurants and have a preference for steaks, this is the place for you. The quality of the meats (including Wagyu beef) is excellent, as are the drinks in the bar next door.
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.
Before, after or in between shopping at the market, you can stop off at the friendly stall, where the neighbours' produce is used creatively and according to the season (game). On Saturdays, fresh roast meat comes out of the oven.
Janette and Alexander Civic took over the inn in 2022 and are continuing the tradition, the Meixner family's life's work. That's a good thing! The Malakofftorte also remains on the menu.