Falstaff Restaurantguide 2026: Austria's best Newcomers
At the new Mandarin Oriental Vienna, Carinthian Thomas Seifried - who previously spent eleven years at the Ritz-Carlton on the Cayman Islands - creates an exceptional menu dominated by first-class seafood.
The third Shiki line alongside Brasserie and Fine Dining. Behind the sakethek (fantastic sake selection!), eight guests are seated around the kitchen. A multi-course omakase menu is served, including ingenious nigiri.
Christian Winkler and his refined cuisine have finally arrived in the intimate and historic setting of the old town hall. An enjoyable experience in twelve courses with corresponding drinks.
1 room, 5 tables, 23 courses - and Bernhard Zimmerl at the center of the action. Cooked live, staged course by course. An intense, personal dining experience that pushes culinary boundaries.
The restaurant has been around for some time. Now it has been redefined as a high-end steakhouse with an exceptional wine selection - from good table wines to Pétrus, Cheval Blanc or Romanée-Conti.
Ralph Kollnitzer moved to the center of Wolfsberg. Regional cuisine with a creative twist, such as imperial trout with pepper crunch and sweet and sour stock. Great petit fours trolley.
Elegant design, first-class cocktails and a fine selection of delicious small dishes make Marie a bar with a unique flair. On some evenings, Hubert Wallner personally spoils you.
Since the recent renovation, Vitus Winkler has separated the fine-dining restaurant Kräuterreich from the inn with its 1928 parlor. Here, too, he mixes the classic and the creative. Newly designed: the Schwarze Stube.
Gourmet hut with alpine charm and modern lifestyle: Gustav Jantscher cooks at the highest level. As a flavor artist, he turns haute cuisine into a sensory journey that will stay in your memory.
In addition to the fine dining Le Sept, the Mandarin Oriental's second restaurant, which is open all day, also has a strong focus on fish and seafood. Dining takes place under an impressive skylight dome.