"Austrian Cuisine" Restaurants in Vienna
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.
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 The ambience in the vaulted cellar is a little outdated.
A very unusual concept: a day bar with a large selection of champagne and snacks at the front. At the back is the intimate "dining room", where Alexander Kumptner serves a seven-course menu at a fixed price.
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.
Beisl, but hip: Julian Lechner dusts off pub favorites such as baked meat and offal with flair and verve, while Simon Schubert always has just the right bottle at the ready.
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.
Peter Friese has succeeded in making the new Beletage restaurant look as if it had always been there. The menu is divided into two parts: classics plus a seasonal offer from chef Werner Pichlmaier.
For decades, authentic tavern cuisine has been served in a rustic inn atmosphere. The best basic products form the basis, and beloved classics from Krautfleckerl to Beuschel are the result.
Under the aegis of Martin Pichlmaier and thanks to refined dishes by Roman Artner, the Herkner is experiencing a real heyday. Fantastic, leafy inner garden. Tip: four- or five-course menus. Great wines!
One of the few classic restaurants in Vienna. Marcus Duchardt offers two French-inspired menus, from which you can also choose à la carte. Sometimes available: Lièvre à la royale.
Maria Zarl-Eckel is the third generation of her family to cook not only down-to-earth dishes such as natural schnitzel and boiled beef, but also exquisite dishes: her reputation precedes her lobster dishes. The desserts also leave nothing to be desired.
Benjamin Buxbaum's more intimate restaurant - next to his steak restaurant Boxwood - in the middle of the magnificent Heiligenkreuzerhof offers sophisticated cuisine, evening menus and delicious Austro classics.
The Spittelberg has a heart for game, but also for floating delicacies such as Reinanke - creatively prepared and also from an aromatic point of view with a nuanced view beyond the (Austro) edge of the plate.
One of the most beautiful places in the city. Beuschel, schnitzel and co. come from the same kitchen as the dishes in the three-star restaurant above. Excellent cheese selection, freshly baked pastries, great terrace.
A fixed star in the Viennese tavern sky: cuisine like back then, with a wide variety of offal and almost always game at the pass. A real rarity: Styrian "scallops" (bull testicles), baked, with chili mayo.
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.
At ground level, you can immerse yourself in the social life of the city. Standing or sitting, you can enjoy an all-day repertoire from sandwiches to ham and shrimp cocktail to schnitzel.
Austrian and international cuisine with a twist. For example: crayfish ravioli, bouillabaisse of local fish. The same applies to the wines: Preisinger, Dr. Loosen, Perrin, Dorli Muhr.
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.
Rustic dining rooms, shady garden. Michael Kantor and his team run the restaurant with a sense of tradition and gentle innovation. Specialties: Fried chicken, veal liver, fish soup. Great wine selection.