Bar Guide 2026: The best cocktail bars in Austria
There are many details that give away the quality even before the first sip. Fine wood, jazzy music and a cocktail menu that lists punch bowls as a matter of course. Heinz Kaiser and his team know all about "liquid intake" in both large and small doses. They're also great with rum, as in the "Kaiserin".
With the addition of the bar (for Champagne and rare whisk(e)ys), the exceptional pub is entering its second decade. Minimalism is the trump card. Metaxa, oregano and a few drops of Sarmakinas olive oil are used to create a fascinating drink. It is an example of how anything is possible apart from compromising on quality.
The strong team performance under the aegis of Philipp Ernst is constantly developing the bar further. The greeting from the old homeland, Signatures with exclusively Styrian ingredients, was the best proof of this. And the now iconic espumas are still a favourite in cocktail Vienna. In short: a "modern classic".
Discover the most unusual cocktails and play music bingo at the same time? At Kan Zuo, this is no contradiction. The atmosphere can be loud, the menu must be witty and there has been no shortage of exquisite creations since this wonderland opened its doors almost 20 years ago. Bob Dylan would say: "Forever young"!
The duo "JoJo" Luger and Attila Szelhoffer know just as much about discussing Hungarian apricot brandies and anime as they do about mixing. The broad pop-cultural arc is translated into the glass, and the remodelling gives this exceptional mixology an even finer setting. A great place without any pretence, but full of class!
The guiding theme, not to say the guiding index, has remained the same under the new bar team: Financial topics are creatively translated into seasonal cocktail menus - most recently with the five investor types, for example. "Innovation", "Independence" and "Opportunities" are not just capitalised as cocktail names. Great bar food!
The unofficial embassy of the Black Forest Gin also has the monkey in its coat of arms - and the mischief often comes through in Jan Masek and Michael Kreuzer's drinks. For example, when "Greek wine" is served. The flair of the old building is history: Now, in the lofty heights, the fun-loving vivid sets the tone.
The bar menu is a colourful carousel, with two creative fire spirits behind it, Laura Peez and Sigi Schot. In addition, there are signature cocktails from the entire team, often with pop-cultural mischief or art-historical allusions as garnish. An open, inclusive and, above all, damn good place to drink.
The world belongs to the brave - this is what the cool location advocates with the "Mini of the Week", tastings without prior explanation. The fact that they always taste good is testament to the expertise of the excellent team, who prefer to work without chichi, but with a keen sense of nuances and flavours. Top address!
You wouldn't immediately recognise from the Tyrolean appearance that one of the most unusual bars in the country is waiting behind. Even the "Zwetschken Bellini" or the "Rote Bete Colada" - as good as they are - do not prepare you for Andi Hotter's treasure: the gigantic realm of spirits in which he masterfully navigates.
A few steps separate the Lände from the Land of Marco. Because different rules apply here. You are an accomplice to the night and enjoy refreshments mixed with US whiskey. LP music plays from hidden speakers while someone else enjoys their first "Thai massage".
The cocktails are at least as impressive as the glamorous ambience of the "D" aka "Discovery" bar. The high quality and professional bartenders turn every signature drink into the perfect guest experience. One of the flavour highlights: "Isla Verde" with rum, avocado, coconut, wasabi and whey.
The bar's fifth birthday showed just how international the team's friends are. The fruit wines, for which David Barbist has a knack, are a USP. Chef Kostas Karvounis complements the tinkerer as an always cheerful host. Together they bring individualistic ingredients to life (also visually appealing).
Damir Bušić delves deeper and deeper into the world of Tyrolean flavours to fuse them with international recipes. The most recent example: the taming of the infamous "Krautinger", which only the master himself could achieve. If you want to entrust your own diary with unusual drinking adventures, you have to go to the Diary!
The anarchy of the eternal children is in charge here. But the bar, which is based on natural ingredients - preserved in the sweat of the summer season - is not just a fun project. The fun of deep piling - outstanding flavours, simple appearance - combines cuisine and cocktails. And then there's the selection of natural wines ...