Falstaff Restaurantguide 2024: The best Beisls in Vienna
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.
An evergreen restaurant. For decades, the Grünauer has been the epitome of upscale Viennese food culture (goulash!). It is run by Christian Grünauer and his wife Katja, the third generation to do so.
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!
Even if the name sounds a little Italian, the Appiano is a genuine Viennese pub in appearance alone. This gem of a pub has been one of the most popular restaurants in the first district for years.
Before, after or in between shopping at the market, you can stop off at the friendly stall, where the neighbours' produce is used creatively and according to the season (game). On Saturdays, fresh roast meat comes out of the oven.
Janette and Alexander Civic took over the inn in 2022 and are continuing the tradition, the Meixner family's life's work. That's a good thing! The Malakofftorte also remains on the menu.
The creamed veal, always freshly cooked, is one of the house specialties. In general, the focus is on upscale tavern favourites. Top wines are also available by the glass at the original bar counter.
The batteries are recharged by the owner Walter, aka the "Hofrat", who guides us through the Viennese cuisine (and wines that must taste good to him personally). That's good, Vienna's District 3 needs a host with wit and kindness.
As a classic inn, the gastronomic focus is on Viennese cuisine. Offal, schnitzel (including pheasant) and snails are among the specialties. Venison is supplied by the chef himself!
The restaurant is a textbook example of how to continue the restaurant culture: the cuisine and atmosphere are down-to-earth, the service is friendly and low-threshold. Wines from the vintners of the month are also served.
Two reasons attract regulars to Währing: the authentic Viennese cuisine (such as boiled beef or veal liver) and Michael Kantor's passion for wine. Chambertin with roast beef? With pleasure!
Unique ambience in a beautiful old inn on the edge of the Vienna Woods. In addition to local classics, the focus is on Styrian specialities such as Klachl soup or pumpkin seed schnitzel.
A slice of "oide Wien", as if from the Hans Moser or Kurt Girk repertoire. Offal, portions to fill you up, crisp wine and a "speech" that guests love on its own.
An institution in the Servitenviertel. A cultivated ambience and successful classics of Viennese cuisine (Schulterscherzl), sometimes in organic quality. The selection of creative salads is also remarkable.