Outdoor Dining Area – 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).
Culinary perfection in its purest form. In several acts (up to nine courses), a journey of the senses and a display of flavour contrasts and consistencies await. The highest level!
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!
The exceptional chef Wolfgang Zankl-Sertl celebrates fine dining cuisine with a Michelin star in his restaurant. A combination as rare as the ingredients (sea urchin) and preparation (fermented asparagus).
A fixed star in the Viennese gastronomic firmament: Italian cuisine of the highest standard (from gamberi to truffles), sensational wines and an elegant ambience are the ingredients that continue to make Fabios so popular.
A family atmosphere prevails in Rosita and Piero's small vaulted cellar, where top-quality Calabrian delicacies are served: homemade pasta, excellently prepared fish and fine wines.
Patron Joji Hattori has created something of his own. Sushi, especially O-Toro, is rarely better in Vienna, but the true mastery lies in the creations of this meticulous kitchen.
The restaurateurs Robert Brandhofer and Markus Gould have created an oenophile pleasure spot where food and wine culture are equally inspiring. Quality convinces - from the aperitif to the digestif.
The wine list is impressive, but you can also simply ask "wine pope" Hermann Botolen for advice. The cuisine also impresses with fine products and seasonal dishes such as lamb. Cozy guest garden.
Simon Schubert and head chef Julian Lechner have created an interface between old and new with this restaurant. Particularly recommended: the Cordon bleu - and a look at the wine list.
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.
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.
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!
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.
Nikkei cuisine combines the best of Japanese and Peruvian cuisine, a mix that has established itself. Marcel Ruhm also implements it perfectly in the experience kitchen (passionfruit ceviche).
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.
Bright and friendly: the Kommod relies on loving gestures rather than grand staging. The menus are great: Classic, fish or vegetarian. Excellent wine accompaniment and brunch on Saturdays.
Joji Hattori's Japanese fine-dining oasis has long been a fixed star in the gastronomic firmament, and the more relaxed brasserie is no less enjoyable. Way ahead in the race for the best sushi in town.
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.