"Accommodation" Restaurants in Vienna
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.
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!
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 open kitchen in the modern restaurant serves a choice of five or seven courses - with extremely creative cooking from around the world. Exceptionally good service. And a very good wine selection.
Unusual for a hotel bar: Here you can dine excellently in an intimate atmosphere. Independent kitchen line with Asian-inspired dishes such as Paprikahendl Tandoori or Gulasch Tantan.
Sicilian star chef Ciccio Sultano has a good eye on his branch at the Ritz-Carlton Hotel in Vienna. Excellent seafood and pasta dishes, among other things. Great service, legendary wine list.
The small, fine restaurant at the Anantara Palais Hansen has just been given a facelift. Head chef Paul Gamauf provides creative and seasonal "carte blanche" menus with five to nine courses.
Japanese fine dining classic in a luxurious setting. High up on the seventh floor of the Grand Hotel, the art of sushi meets impressive teppanyaki perfection. Great wine and sake selection.
"Brasserie deluxe" is the motto of the hotel restaurant in the former cashier's hall of the Länderbank. There is onion soup and pâté en croûte, but also "Styrian" tuna tataki or hamachi ceviche.
"Everything once" was the motto when planning the gastronomy of the new Mandarin Oriental Vienna hotel. Because the listed former commercial court spans an entire street block, it was necessary to make use of the spacious atrium. A glass dome now frames the entire culinary area of the hotel. The bar and the fine dining restaurant "Le Sept" are located in the peripheral zones. And in the middle is the all-day eatery "Atelier 7" with the subtitle "Brasserie", which is also a café and breakfast area. Carinthian chef Thomas Seifried is responsible for everything - his eleven years of seafood experience from the Cayman Islands is clearly evident here. The menu also includes meat dishes such as coq au vin and the luxuriously priced steak frites "Oscar" with king crab (75 euros). Seafood - Seifried has nothing to do with freshwater fish - dominates the menu. Even at "Le Sept" next door, a magnificent hamachi dish stands out. Here, Seifried combines the fine animal "crudo" with grapes, Iberico chips and a reduced version of the Spanish almond soup Ajo Blanco. Excellent. Then more brasserie-style: octopus terrine with crunchy green beans and basquaise sauce, a strong tomato, pimiento, onion and garlic sauce. You won't find this anywhere else in Austria, just like the surprisingly successful version of cordon bleu with halibut, ham and Gruyère. If you love sole, there's no getting around the classic "grenobloise" with capers, parsley and lemon emulsion - here prepared by the kitchen. The well-placed service is just a roll of the dice. What remains to be done is something that is considered difficult in Vienna - attracting the local clientele.
The flagship of the DO & CO Group is also a kind of test stage for dishes that are then served worldwide. Sushi, bouillabaisse, veal butter schnitzel and tom yam gung are a bank.
In the elegant restaurant of the 5-star Rosewood, oysters, caviar and lobster meet schnitzel, steaks and trout Müllerin, a "secret" signature dish. Magnificent view over the rooftops of Vienna.
The narrow terrace (book in advance!) is a great place to watch the hustle and bustle on Stephansplatz. DO & CO guarantees quality, in this case of an Asian nature. Good drinks, DJs in the evening.
Normally, the Viennese hardly ever eat in hotels, but Dstrikt is an exception. They grill beef from Austria and Japan or bison from Canada. Legendary: the wine selection with a monthly focus.
Good French brasserie cuisine in a stylish ambience high above the Mahü - even higher up, the wonderful roof terrace beckons with a small menu, but all the more views and fine drinks.
High above the city, the kitchen also demonstrates vision: Guests at the window enjoy both the menu and the à la carte offerings full of local and international flavors. Good breakfast!
The elegant setting: 143-year-old Lobmeyer chandeliers, Faistauer paintings, Herend porcelain and deep green. The cuisine: great classics, such as poularde de Bresse with puff pastry or sole à la meunière.
In the color coding system of the Hotel Sacher Wien, red stands for the Viennese restaurant in the building. With a view of the opera, you can enjoy baked country egg with caviar, braised beef roulade, boiled beef or sole.
"Europafunk" was the name of a store near Westbahnhof when the Gürtel was still considered the demarcation line to the gray suburbs. Instead of mixers and radios, you now look into a smart room styled by designer Piotr Wiśniewski with brasserie ball lamps and an open kitchen. The "Boca" is part of the hotel "The Companion", run by the team behind the "Superbude" in the Prater and with "25hours Hotels" inventor Kai Hollmann as a partner. The Wilhelminian-style building has been renovated to a high standard, and there is also a fireplace and the "Calypso" bar. Another astonishing feature is that the kitchen is run by a real talent. Born in New Zealand, Lauryn Therin was Ottolenghi's recipe developer in London for three years and then culinary director of the NENI Group. The menu speaks English, as do most of the knowledgeable and remarkably friendly staff. The dishes are a Mediterranean mix with trips to Italy, France and Spain. "Matrimonio", aka "wedding", is a cheerful orange plate with two kinds of Cantabrian anchovies - top-quality fillets marinated in oil and pickled boquerones, served with herbs and olive oil. That's all you need. Fun: "Aubergine Octopus", octopus-shaped fried eggplants with lemon yoghurt and spicy mojo rojo. Tenderly seared tuna skewers with chopped pistachios in a marinade with tahini and sumac. Don't miss the "Seabass Crudo" with Taggiasca olives, sea fennel and slices of tiny green pickled peaches or the butter-tender short ribs with nut butter and cauliflower puree. Have fun eating, less fun drinking. 49 euros for a natural wine, which is available for less than 10 euros, hardly motivates you to buy a second bottle.
A culinary world changer: Eyal Shani fuses influences from Asia to the Orient to create new taste experiences. Daily changing dishes, lots of vegetables, always full of finesse and imagination.