The best restaurants in Vienna in the Premium & luxury Price Category
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.
What Markus and Lukas Mraz send out of the kitchen is a sensation, course after course. Add to this a relaxed atmosphere, perfect service, fantastic wines and voilà: one of the best addresses in the city.
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!
Fabian Günzel's multi-course menus celebrate the art of reduction. Pink radicchio meets Gruyère, turbot meets Osietra caviar, Piedmontese veal meets spinach. Top wine list with a focus on France.
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.
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.
In the Glasswing restaurant of the luxury boutique hotel The Amauris, top young chef Alexandru Simon serves dishes such as Norway lobster with hollandaise and caviar. Noble ambience.
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 food composition in the stylish new addition is perfectly balanced, the order (up to 16 courses) creates the overall picture. It's hot: cooking takes place in the open fire kitchen. Spectacular!.
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.
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 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.
Marcus Duchardt clearly loves what he does and works in his kitchen with a sure hand and a free spirit: his seasonal creations (loup de mer with lentils) are testament to his great art.
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.
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.
The treasures of Tuscany are transported to the first district and expertly prepared there: home-made pasta of particularly good quality, fish and meat, accompanied by the best wines. Molto bene.
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.