Vegetarian Options – restaurants in Vienna
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.
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.
A Viennese legend: home-style cooking in a class of its own, a wine list with an exceptional depth of vintages, friendly service and an idyllic garden. What more could you want? Tip: veal and butter schnitzel.
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.
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.
We now know that vegetarian-vegan and fine dining are not mutually exclusive. However, Jonathan Wittenbrink's surprise menus are further proof of this.
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.
Seasonal, regional, sustainable - these are the backgrounds against which the magic is created from morning to night. Especially for dinner - whether à la carte or as a menu with a vegan option - the following applies: great class!
The Gastrothèque cooks with alpine-maritime creativity, creating dishes such as "Vitello forello" - just about anything the creative minds can think of. Plus: a wide selection of drinks.
Small, puristically furnished restaurant with consistently successful Mediterranean-Austrian cuisine on beautiful plates: Klachel soup stands next to pulpo carpaccio. Fine dining doesn't have to be fancy!
A perennial favourite when it comes to wholefood cuisine. A loyal regular clientele enjoys dishes such as curry vegetable soup with coconut or three-grain risotto with sautéed mushrooms and wild herbs.
Upscale cuisine in a design hotel. In terms of cuisine style, the focus is on modern interpretations of Austrian cuisine as well as international creations. Remarkable: large selection of Champagnes.
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 sometimes have to fight for a table on the Danube Canal. In keeping with the genius loci, the wonderful dishes of modern oriental cuisine are complemented with plenty of fish. More than ever: sharing is caring!
A special version of Viennese cuisine - no wonder, after all, only the best regional produce and old family recipes are used. Whether it be Blunzen-Radln or Zwiebelrostbraten: this is how it should taste.
Homemade, artisan, regional, seasonal: the modern pub cuisine in this friendly restaurant has to meet a number of standards. You can taste a lot of love for the cause with Langos with salmon, tartare and the "Schnitzi".
The branch of the best vegetarian restaurant also offers excellent meat-free cooking. Paul Ivić sets the tone, at the "Sharing Chef's Garden" you can feast on everything from radicchio to chestnuts.
If you want to eat authentic Greek food and evoke vacation feelings: this way! It's best to order as many mezedakia as possible to start with, then continue with stews or octopus.
In the past, the restaurant on the seventh floor of the Grand Hotel was known as Le Ciel by Toni Mörwald. Today, it serves a new interpretation of Viennese cuisine in a sophisticated setting.
Indian cuisine is also served in this splendid location and makes use of international nuances. The house chicken curry with beet alone contains 65 spices!