"Breakfast" Restaurants in Vienna

"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.

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.

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.

Elegant restaurant where gourmet cuisine and design speak the same language. "Modern Art for All Senses" means here: Art in the room, art on the plate - an experience that makes a lasting impression.

Although breakfast alone is worth a visit, the fine bistro cuisine in an uncomplicated ambience is equally impressive: the seasonal specials are complemented by a wide range of galette variations.

The boutique hotel near the Albertina offers one of the most pleasant restaurants with an all-day menu. Here you can enjoy breakfast, business lunches, brasserie classics and delicacies from the hotel's own bakery.

In hardly any other cosmopolitan city is the relationship between residents and hotel restaurants characterized by such cautious restraint as in Vienna. While in London or Paris, the local public naturally also enjoys frequenting the starred or trendy restaurants, this tends to be the exception in Vienna - "Ritz-Carlton", "Park Hyatt" or "The Amauris" enjoy good to excellent bookings. Others like this one have a harder time despite their premium location. In "The Leo Grand", which opened in 2022, the DOTS Group was initially responsible for catering. After the group was largely dissolved, the "Lenikus Group" now runs the hotel's catering itself. Head chef István Törzsök previously worked at the nearby "The Bank" and is supposed to cook cosmopolitan food here according to the motto "Make fine dining sexy again" borrowed from the MAGA people - whatever that means. Here's what's on the plate: an unobtrusively seasoned sea bass ceviche with daikon, fennel, cucumber and grapefruit. Mild veal tartare with shiitake and lime. An amiably small and good piece of fluffy langoustine with crème fraîche, spring onion, onion chutney and a little mountain cheese slicer is imaginatively priced at 19 euros. "Red duck" (34 euros) consists of two slices of pink breast with beet mousse and very firm slices in sweet and sour cranberry jus and three leaves of sorrel. Although everything is quite red and tastes earthy, it is difficult to discover a successful flavor chord. The wine list naturally includes a lot from the owner's organic vineyard, the rest is a rather confusing hodgepodge, with the bombastic sparkling wines being particularly eye-catching.