Falstaff Restaurant Guide 2026: The best Viennese bistro
Beisl, but hip: Julian Lechner dusts off pub favorites such as baked meat and offal with flair and verve, while Simon Schubert always has just the right bottle at the ready.
For decades, authentic tavern cuisine has been served in a rustic inn atmosphere. The best basic products form the basis, and beloved classics from Krautfleckerl to Beuschel are the result.
Under the aegis of Martin Pichlmaier and thanks to refined dishes by Roman Artner, the Herkner is experiencing a real heyday. Fantastic, leafy inner garden. Tip: four- or five-course menus. Great wines!
A fixed star in the Viennese tavern sky: cuisine like back then, with a wide variety of offal and almost always game at the pass. A real rarity: Styrian "scallops" (bull testicles), baked, with chili mayo.
Only a few inns can boast 110 years of tradition. The Pruscha family runs their cozy and rustic restaurant with a very personal touch. Great wine selection! Tip: Only cash is king here.
Rustic dining rooms, shady garden. Michael Kantor and his team run the restaurant with a sense of tradition and gentle innovation. Specialties: Fried chicken, veal liver, fish soup. Great wine selection.
Even after the successful takeover by Janette and Alexander Civic, the Meixner has remained what it always was: a restaurant for everyone and all occasions. Top: the tripe and the wine selection.
In the middle of the city and yet just like in the country, when the oleander is in bloom and vines twine across the courtyard. Fried liver sausage wreath with cabbage, rösti, mustard and horseradish - this is what Viennese cuisine tastes like.
Exemplary pub in the middle of Favoriten. The best of Viennese cuisine is always on the menu and is supplemented seasonally by chef Metin Yurtseven - sometimes asparagus in spring, sometimes game in fall.
Extremely pleasing rescue of the former Stafler inn. The team at the former saddlery offers lots of baked goods, "Andauer Beuschel", veal tongue aspic and an exceptional wine list.