Falstaff Restaurantguide 2024: The best Restaurants in Vienna
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.
The exceptional chef Wolfgang Zankl-Sertl celebrates fine dining cuisine with a Michelin star in his restaurant. A combination as rare as the ingredients (sea urchin) and preparation (fermented asparagus).
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.
A family atmosphere prevails in Rosita and Piero's small vaulted cellar, where top-quality Calabrian delicacies are served: homemade pasta, excellently prepared fish and fine wines.
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.
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.
The restaurateurs Robert Brandhofer and Markus Gould have created an oenophile pleasure spot where food and wine culture are equally inspiring. Quality convinces - from the aperitif to the digestif.
The wine list is impressive, but you can also simply ask "wine pope" Hermann Botolen for advice. The cuisine also impresses with fine products and seasonal dishes such as lamb. Cozy guest garden.
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!.