"Breakfast" Restaurants in Vienna
Nine in the morning isn't quite the end of the workday, but the "End-of-Workday" Eggs Benedict taste especially good to start the day. The snack menu also features Viennese classics like goulash made with Danube Valley beef or Sacher sausages from Höllerschmid. Afterward, apple strudel or Obstfleck?
Nine in the morning isn't exactly the end of the workday, but the "End-of-Workday" Eggs Benedict taste especially good to start the day. The snack menu also features Viennese classics like goulash made with Danube Valley beef or Sacher sausages from Höllerschmid. Afterward, apple strudel or Obstfleck?
Traditional craftsmanship is being preserved; the “Ur-Gut Initiative” is reviving heirloom grain varieties, and the sourdough bread is just as it should be: deliciously crispy and flavorful. In a stylish setting, you can enjoy a lovely breakfast and snacks like salmon-trout bread.
"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.
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.
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.
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.
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.
Stylish accents in a splendid ambience determine the look, the cuisine tends towards the Mediterranean (fine pasta and risottos!), but can also be Austrian with Styrian chicken or Topfenschmarrn.
The Demel repertoire, steak, burgers and schnitzel are available all day. For lunch and dinner, pasta, grilled dishes and a few DO & CO classics from the Haas-Haus. Great breakfast.
It's nice that the culinary delights at the art museum are also impressive. An impressive restaurant with international cuisine; the bouillabaisse with caviar rouille is a highlight. Absolutely instagrammable!
Bar and brasserie near the opera founded in 2024. There are French dishes such as vichyssoise, joue de bœuf and tarte tatin, plus a little something from Italy and Asia. The funny dishes from the start-up phase are gone.
Paul Schödl translates the advantages of French bistro cuisine with local ingredients into refined, minimalist dishes such as: Golden trout/celery/hazelnut. A good glass of wine is a must here.
Opposite the parent company of the beef dynasty, the recently renovated Mario does not focus on boiled beef and the like, but on pasta (fresh daily!) and grill. Be sure to check out the monthly specials.
The rustic inn has been transformed into a bistro - the charm has remained, the cuisine has been freshly interpreted. In the morning you start with breakfast, also vegan. During the day, modern feel-good dishes inspire.
The "open-minded spirit" of the stylish restaurant is reflected in the ambience and cuisine: Parvin Razavi serves her Mediterranean-Oriental dishes in a relaxed, casual manner and with great flair.