Falstaff Restaurantguide 2024: The best Restaurants in Vienna
Carabinero. Jabugo. Escabeche. Juan Amador, who now also works as a painter, regularly lets his Spanish roots shine through. The ambience in the vaulted cellar is a little outdated.
Each course is a precisely composed revelation of exciting product worlds, fine aromas and harmonious textures. Plus bread and cheese trolley. Great wine list. An exceptional overall experience.
The Mraz family has been proving for years that it is possible to create star cuisine in a relaxed yet precise manner. The surprise menu is cult. Just getting a table is difficult.
At lunchtime, you can explore Konstantin Filippou's top cuisine from three courses for an entry-level price. In the evening, the ingredients are more sophisticated and the menus longer. Always there: the signature dish brandade with caviar.
Untouched by the renovation of Palais Coburg, Silvio Nickol holds his position as one of Austria's most decorated chefs. He calls his luxurious eight-course menu a "journey of pleasure". Legendary: the wine cellar.
Style and purism dominate in the Gewölbe, and the same applies to Fabian Günzel's creative cuisine. He is clearly interested in top products, perfect preparation and a touch of playfulness. Great wines!
In addition to his main job as a vegetarian gourmet chef, head chef Paul Ivic is also an authority on plant-based food and sustainability. Menu of seven or nine courses, great wine list.
Refined cooking is served in the uncomplicated atmosphere of a pub. Vegetables are the main protagonists of the exclusively multi-course menus, together with rare wines from small producers, creating a total work of art.
Chef Alexandru Simon creates excitingly good menus from top products at the Ringstrasse hotel The Amauris. Exclusive "Wine & Dine" evenings are held here on an ongoing basis. Great cinema!
One of the best Italian restaurants in Vienna for some time now. Creative cuisine is left to others - here you can look forward to "Variazione di pesce crudo" or "Branzino in crosta di sale". Good wine selection.
Ever since Joji Hattori, a violinist, conductor, and gourmet of Japanese descent, opened his “Shiki” in 2015, the restaurant has offered two concepts: brasserie-style cuisine with a sushi bar in the front and fine dining with a set menu in the quiet back rooms. The restaurant was once awarded a Michelin star, which it later lost. Perhaps this was partly because—as Hattori put it—“European food crept in too often.” In addition, due to bureaucratic red tape, Hattori was never allowed to hire a chef from Japan. Following the departure of longtime co-head chef Alois Traint, the time had come to revamp the main restaurant—the excellent “Shiki Omakase” was added in late 2025. Together with Executive Chef Gerhard Bernhauer, Hattori developed a new, much “more Japanese” menu and did away with the old zoning system—everything is available everywhere. Some of the innovations: Tuna toro sashimi—top quality—with summer truffles in a tsukuri soy emulsion, or, for vegetarians, a truly harmonious carpaccio of zucchini and kohlrabi with akazu vinegar, soy, dashi, and soybean oil. The main courses take a purely minimalist approach, focusing on the pure flavors: Sea bream fillet steamed with sake, served with homemade ponzu sauce and daikon radish; or French free-range chicken marinated in miso for 24 hours, grilled, and served with Saikyo miso sauce. The most original new creation: Since—pardon the expression—the extremely expensive Wagyu beef used for steaks always leaves offcuts, the chefs invented highly aromatic panko-fried balls made from a ground mixture of Japanese and Australian Wagyu, with jalapeño and teriyaki cream. We must also mention Mr. René’s expertise in wine.
See, be seen and enjoy some formidable Italian food - since it opened in 2002, there has hardly ever been an empty seat at prime time. Serving "food with character". Excellent service.
For years, it has been at the top when it comes to wine, and the food is in the same league. Head chef Michael Gubik stands for a creative, product-focused line of cuisine. Multi-course menus. Or simply perfect chili liver cheese.
Head chef Mike Feierabend has settled in well. The finest products, from sole to sturgeon and pheasant, creatively presented, accompanied by exquisite wines from patron Hermann Botolen's magnificent collection.
If you take a seat in the stylish, dark restaurant, you can watch Stefan Doubek finalizing spectacular fine-dining dishes in the open kitchen and you will see that the awards are justified.