Beer Selection – restaurants in Vienna
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!
As a classic inn, the gastronomic focus is on Viennese cuisine. Offal, schnitzel (including pheasant) and snails are among the specialties. Venison is supplied by the chef himself!
Austrian fusion cuisine, regional produce from small producers and "wild bites", i.e. tapas such as pork belly with cabbage or heart tap steak. Lots of vegan and vegetarian dishes as well as cocktails.
You simply have to love this tavern legend: rustic dining rooms, friendly service and pub classics in generous portions - including rare dishes such as sweetbreads.
When it comes to steaks, this is one of the best addresses in the city and far beyond. Fantastic meat from New Zealand, USA and Uruguay. The Chateaubriand in a salt coating is spectacularly "uncovered" at the table.
At Max, craft beer from Huth Basement Brewery (a "tasting tray" makes perfect sense) meets Viennese cuisine and steaks from the Josper grill. Only matured Black Angus beef finishes up on the charcoal grill.
Backhenderl or fried meat? Roland Trappmaier has turned the Leopoldstadt restaurant with its unreal, beautiful interior into a place of pilgrimage for fans of authentic Viennese cuisine.
Unique ambience in a beautiful old inn on the edge of the Vienna Woods. In addition to local classics, the focus is on Styrian specialities such as Klachl soup or pumpkin seed schnitzel.
The Laskowsky family of restaurateurs knows a thing or two about pub culture: The menu functions as a veritable directory of traditional Viennese dishes, with additional items added depending on the season. Good wines!
Everything a really good pub needs: an atmospheric interior from a bygone era, service with flair and down-to-earth pub dishes with taste. The reputation of the beef goulash precedes it.
For three generations, they have been serving down-to-earth classics of Austrian tavern cuisine, complemented by seasonal specialties and heavenly desserts such as poppy-seed noodles with apple sauce.
An insider tip in Margareten, not just for lovers of offal cuisine. Here, it's not about the appearance of a fine beer, but - much more important! - the tasty "software", such as the cabbage dumplings.
The flat iron steak, the underdog among the cuts, and the burger patties are kissed by the flame at 1000 degrees - the roasted flavours say hello! Served with classic sides and house beer.
You find yourself wishing "Dobar tek!" in this Czech-Phaeacian haven of hearty old Austrian cuisine, where the butcher's counter is well stocked and the Budweiser runs from the tap (!).
The tavern tells of a piece of Viennese cultural history, and not just from the gastronomic side. Although - with roast beef and dill beans just like grandma used to make - it also evokes a sense of nostalgia.
This charming corner pub with its rustic interior is completely dedicated to tradition. So it's all the more pleasing that cordon, schnitzel, plum dumplings and more are also available in gluten-free versions.
The Beisl Beim Czaak has been around since 1926, and the bar and Lamperie are still part of the restaurant's charm today. Classic old Viennese home cooking is served: from roast pork to Kaiserschmarren.
Traditional beer pub of the Fuhrgassl-Huber dynasty in the wine tavern town of Neustift am Walde. It offers a large selection of down-to-earth dishes and vegan food. The best place to sit is in the courtyard garden.
It's a fact that fans divide the year into months with and without Schweizerhaus. Because even if there doesn't have to be raw slices and stilton every day: They always have to have an old school Budweiser.
Between the romantic alleyways you will find the city centre restaurant, which delights young and old as well as Viennese and foreigners with home-style cooking. Goulash, "Fleckerl" and pancakes are always in high season.