The best taverns in the 1st district in Vienna

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.

Fine bistro cuisine here, well-made bistro classics there: The restaurant designed by Hermann Czech enjoys great popularity, and not just thanks to the kitchen line between beef tartare and Wiener schnitzel.

The city branch of the popular Stuwer restaurant in the Stuwer district near the Prater. In addition to Viennese classics, they also serve langos with grilled pulpo or scallops with pak choi and bacon.

There is something appealing about watching your "Wiener Schnitzel" in production before enjoying it golden brown, crispy and perfectly souffléed. Alternatively: boiled beef. Dessert: Salzburger Nockerln.

Green lamperies, intimate wooden boxes - it looks as if it has always been there. Yet the restaurant was only reopened in 2011. Wiener schnitzel, veal liver, Kaiserschmarrn - all the classics are here.

An inn in top form: the multiple souffléed schnitzel (from veal) shows true skill. If you manage to get one of the cozy seating niches in the piano room, you can consider yourself doubly lucky.

This traditional Viennese pub with cozy parlors has been part of Augustiner-Bräu Munich since 2020. On the menu, you'll notice the Obatzten. Otherwise: rarities such as Fiakergulasch or roasted brains.

The classic Austrian menu is mixed with modern accents such as crispy cauliflower, Caesar salad and pasta. It is precisely this mix that guests appreciate, and yet the character remains clearly pub.

The original restaurant of the Huth family's lasting success story, where tribute is paid to the delicacies of the Austro-Hungarian monarchy. Recommendation: the beef dishes.

This is where the city's bohemians once celebrated lavish parties with Austrian cuisine and wine. Today, locals and tourists alike come here for the exemplary Wiener Schnitzel and a spritzer.

The name has remained the same, although Hanno Pöschl - a character actor and excellent chef - has not been the host for a long time. Unchanged: the kitchen line with Viennese classics. Always in stock: Rice meat.

Even at the airport, tourists see the huge, flat pork schnitzel on the baggage carousel for which they are allowed to queue in the city. Alternatively, other Viennese classics are also available.

In the Berkel, San Daniele from a small manufactory awaits and heralds the start of the antipasti series, followed by delicious pasta or typical ossobuco made from the best Friulian products.

If you love historical ambience, it's best to stop off at the birthplace of the Figlmüller empire. Almost everyone has been eating the world-famous, flat and crispy baked pork schnitzel here since 1905.

Operator Christian Wukonigg has created an almost unrivalled institution for artists and media people here. You can also enjoy hearty, down-to-earth pub cuisine in this coffee house.

Also part of the Figlmüller empire, but not quite as crowded as the two pork schnitzel outlets around the corner. Alternatively, you can get the original veal schnitzel and all kinds of other classics here.

Since 1704, this has been one of the last old inns with rustic parlors, huts, vaults and alcoves. The cuisine is traditional, the pub garden quiet, the wine selection very impressive.

Inn cooking at its best - and anything but old-fashioned. The dishes come in a small format, cleverly prepared and interpreted in a modern way. Schnitzel, knuckle of pork, dumplings & co. shine in new splendour - served in an elegant ambience with casual Viennese chic.

Traditional pub in Naglergasse. The menu ranges from Old Viennese soup pot or black beer goulash to Viennese schnitzel, egg dumplings, Styrian fried chicken salad and baked "Blunzn" to haloumi salad, wild boar schnitzel or poacher's pan.

A visit to the traditional pub in the city center is like a trip back in time: The interior and atmosphere are as down-to-earth and straightforward as this is a rarity today. The same goes for the cuisine.

Beef soup, goulash, fried meat and cordon bleu are as much a part of this Viennese inn - which has retained the rustic charm of earlier times - as mayonnaise is to potato salad. Large guest garden!

The menu in this cozy downtown restaurant is unpretentious but ambitious. The schnitzel is a fixed starter, but carp goulash and grilled squid are also on the menu.

Down-to-earth Viennese home cooking is the order of the day in this pleasant pub with its beautifully landscaped garden; after schnitzel, boiled beef and the like, you should also pay attention to the desserts.

This typical Viennese restaurant is located in the immediate vicinity of City Hall, Parliament and the Burgtheater. The cuisine focuses on weekly changing menus, seasonal and regional daily specials and Viennese classics.

Over its almost 100 years of existence, the lovingly designed interior has acquired exactly the patina that a rustic pub needs. The perfect complement to the feeling of well-being is good Viennese cuisine.

The best of traditional Viennese cuisine: Schnitzel, Tafelspitz and Kaiserschmarrn are fixed starters. The service? In full gear, professional and casual at the same time. The seats at the bar are popular.

A downtown pub of an increasingly rare type, with dishes such as baked Mangalitza schnitzel with salad, potato and zucchini pancakes with creamed cucumber salad and, of course, pancakes filled with Uhudler grape confit.

Viennese pub with a beer garden under shady trees. Pilsner can even be tapped directly at the table in the cellar of the pub, with a digital display counting the amount of beer consumed.

Traditional Viennese pub with a beautiful garden. The cuisine focuses on traditional Viennese dishes such as Tafelspitz, Wiener Schnitzel, Fiakergulasch, Alt Wiener Backfleisch, Schulterscherzel or Zwiebelrostbraten.

Family-run since 1962, this rustic restaurant offers Austrian cuisine at a very fair price-performance ratio, especially for the first district. A recommendation would be the nut schnapps made in-house.

For decades - now in its second generation - the traditional Viennese pub culture has been upheld in the city center. Fortunately, because gröstl, offal and roast beef taste just like they did back then.

A traditional inn in a house from the Middle Ages for decades. Here you can still find dishes such as fillet tips à la Stroganoff, but also grilled branzino or prawns on a leaf salad.

Roast pork, roasted veal liver or spinach dumplings are served. A spritz in the glass, the atmosphere is uncomplicated - that's all you need for the perfect pub evening.