"Good Room Acoustics" 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.

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.

In addition to his main job as a vegetarian gourmet chef, head chef Paul Ivic is also an authority on plant-based food and sustainability. Menu of seven or nine courses, great wine list.

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.

Ever since Joji Hattori, a violinist, conductor, and gourmet of Japanese descent, opened his “Shiki” in 2015, the restaurant has offered two concepts: brasserie-style cuisine with a sushi bar in the front and fine dining with a set menu in the quiet back rooms. The restaurant was once awarded a Michelin star, which it later lost. Perhaps this was partly because—as Hattori put it—“European food crept in too often.” In addition, due to bureaucratic red tape, Hattori was never allowed to hire a chef from Japan. Following the departure of longtime co-head chef Alois Traint, the time had come to revamp the main restaurant—the excellent “Shiki Omakase” was added in late 2025. Together with Executive Chef Gerhard Bernhauer, Hattori developed a new, much “more Japanese” menu and did away with the old zoning system—everything is available everywhere. Some of the innovations: Tuna toro sashimi—top quality—with summer truffles in a tsukuri soy emulsion, or, for vegetarians, a truly harmonious carpaccio of zucchini and kohlrabi with akazu vinegar, soy, dashi, and soybean oil. The main courses take a purely minimalist approach, focusing on the pure flavors: Sea bream fillet steamed with sake, served with homemade ponzu sauce and daikon radish; or French free-range chicken marinated in miso for 24 hours, grilled, and served with Saikyo miso sauce. The most original new creation: Since—pardon the expression—the extremely expensive Wagyu beef used for steaks always leaves offcuts, the chefs invented highly aromatic panko-fried balls made from a ground mixture of Japanese and Australian Wagyu, with jalapeño and teriyaki cream. We must also mention Mr. René’s expertise in wine.

The Mast has long been a "must" not only for aficionados of fine wine juices. The food is also something special. For example: cauliflower, hour egg, lentils, Cajun. Tip: the tasting menus with wine accompaniment.

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.

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 first glance, the “Stern” in Simmering might look like your average Viennese restaurant. But nothing here is ordinary. It starts with a peek into the refrigerator in the entrance area, where a hare chili is always in stock among the dishes displayed across the aisle. The trail leads to owner Christian Werner, who is as crazy about hunting as he is about wine. His second passion is to thank for a wine list featuring nearly 700 entries. Actually, that’s not quite right—there are two wine lists, one for reds and one for whites. Elsewhere, Prosecco as an aperitif is considered the height of luxury; here, you can even enjoy a glass of Roederer Cristal at a reasonable price. And following Peter Zinter’s departure for the “Gogosch” in Donnerskirchen, here’s the next unusual twist: The new chef is Armin Hagenhenrich, originally from Münster. He conceived the unusual Austrian-German restaurant “Die Botschaft” in Copenhagen and also cooked at the iconic Berlin spot “Clärchens Ballhaus.” Now it’s Vienna’s turn: “It’s always been on my list. You can still make a difference here.” He wants to streamline the menu to focus on precision. Here’s what that tastes like: When owner Werner has 200 pheasants on hand, Hagenhenrich turns them into 15 liters of consommé, served with egg yolk and sherry—simply brilliant. Also new: “Organic veal tongue salad,” subtly Asian-marinated and served with frisée. Recently added to the “tasting menu” (6 courses for a reasonable 95 euros): brain baked in a delicious French langoustine bisque. And recently announced on Facebook: “Pierre Koffmann” pork trotter—a legendary dish by the French chef from his former three-star restaurant in London’s Knightsbridge. Hagenhenrich clearly still has plenty of plans in store.

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.

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.

Stefano Patelli and Francesca De Rossi bring refreshingly light-footed Italian cuisine to Vienna. Steak is combined with mozzarella, Cacio e Pepe comes here without pasta. There are three menus to choose from.

One of the favorite places of the Viennese hipsteria, because not only the kitchen can be creative, casual and extremely tasty: Behind the bar, too, the focus is on home-made and home-prepared food.

The season sets the tone in Sonja Simandl's kitchen - ambitious classic cuisine is accompanied by international dishes. The wines are local, but no less high-quality.

A reliable address for friends of fine Chinese cuisine for years. Spicy mapo tofu, iconic Chinese burger with braised pork belly, large wine list. Tip: the surprise menu.

The unusual concept: casual fine dining in a relaxed atmosphere with a (often changing) six-course "Chef's Choice" menu. Tip: When making a reservation, specify your wishes and intolerances!

Just a few meters from the picturesque Nussdorfer Platzl, you can dine on Tafelspitz, schnitzel and many other Plachutta specialties in the usual ambience and quality.

With its sophisticated, refined pub cuisine, the Schnattl has been a Josefstadt institution for many years. Connoisseurs love the vitello tonnato. It is open exclusively for groups on Fridays.

A piece of real "green" Styria in the Vienna Woods: surrounded by nature, there's something delicious for every appetite - cooked with love. Pumpkin seeds are a delight from starter to dessert.