Sunday Opening – 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).
Despite the top quality of the food and drink, the atmosphere in this wine bistro is relaxed. Matthias Pitra and Steve Breitzke are true wine connoisseurs, while Lukas Lacina provides unpretentious cuisine.
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 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.
The Meierei offers Steirereck quality down to the smallest detail - from the fine breakfast to the multi-course evening menu. In a prime location in the city park, it has become one of the city's gastronomic hubs.
The grandeur of the Florentine winegrowing aristocracy obliges! Outstanding risottos, truffle pasta and, of course, bistecca are celebrated here. And the cellar is a trademark anyway.
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.
Harald Brunner knows the local gastronomy and cuisine scene better than most, and you can taste this in his upscale tavern cuisine with clear Francophile influences. Fantastic guest garden!
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.
New but very charming restaurant with just a few seats. The host is Max Wimmer; Italian Cristian Vespucci is at the stove and creates wonderful dishes from Italy, Spain and Portugal.
Anyone who only knows the - admittedly legendary - bread rolls is missing out on one of the best Viennese cuisines. Because whether it's veal wangerl or pancakes, the classics are alive and well here. The starter is set with leg ham.
Twelve tasty cuts of beef - including cured tongue - are on offer at this address, which is rightly known as the "Home of Tafelspitz". Connoisseurs are bound to enjoy the unrivalled beef soup beforehand.
Well-known flagship store of Wein & Co in a prime location. Solid kitchen performance with dishes such as Wiener schnitzel and steaks. But what goes above and beyond here is the wine selection - also by the glass!
The excellent stone-oven pizzas are a great way to stave off hunger while strolling through the city centre. However, it would be a mistake to miss out on the antipasti and homemade pasta at patron Aki Nuredini's restaurant.
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.