"Italian Cuisine" Restaurants in Vienna
See, be seen and enjoy some formidable Italian food - since it opened in 2002, there has hardly ever been an empty seat at prime time. Serving "food with character". Excellent service.
One of the best Italian restaurants in Vienna for some time now. Creative cuisine is left to others - here you can look forward to "Variazione di pesce crudo" or "Branzino in crosta di sale". Good wine selection.
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.
Upscale Italian restaurant with the subtleties and flavors of Tuscan cuisine and a strong wine selection. No run-of-the-mill dishes - pasta and co. are even available with Périgord truffles on request.
The Mochi team combines Asian and Italian cuisine - and thanks to the sharing concept, you can try out how well this works: hand-tossed cavatelli with raw prawns or tonno crudo with ponzu and kombu.
The Marchesi Antinori agency has been a place of Tuscan classics for 35 years. Always in stock: Bistecca Fiorentina. Vintage depth with the company's own top wines such as Tignanello or Solaia.
Noble trattoria with a focus on Tuscan gourmet cuisine: fine products, great meat quality, pasta always al dente and everything homemade, of course. Even the espresso is simply perfetto!
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.
As native Italians, the Nuredins know their trade: antipasti, carne, pesce and dolci impress with their clarity and quality. And, of course, fresh stone-baked pizzas are an integral part of the repertoire.
The Croatian restaurant could be located right by the sea thanks to its Mediterranean atmosphere. It is considered one of the best addresses for seafood (source: fish shop Brač). Great: Antipasti "crudo"!
The fine art of Italian pasta dough: pasta fresca in countless shapes, always made by hand. The panzerotti are also a sensation. In summer, it's best to treat yourself to a Campari sorbet.
Things are quieter on the second floor of the popular Bar Campari. You can enjoy "spuntini" from the display case, pinsa, focaccia, risotto and a few main courses with spritz and co. Large selection of dolci.
Italian offshoot of the successful Huth restaurant family. Hand-pulled, crispy pizza "alla romana" from the stone oven, numerous pasta specialties and steaks. Tip: Italian wines and truffle dishes.
The flagship of the Barbaro-Famiglia restaurant group. Daniel Kellner, a student of Gerer, cooks Italian classics and creative variations such as "Vitello tonnato sbagliato" to a high standard.
Fine Italian restaurant in the heart of the city center. No pizza, but: pasta, fish and classics such as veal liver "alla veneziana". Tip: Beef tartare from Piedmontese Chianina beef, seasonally with Alba truffle.
Southern Italian culinary delights with a focus on pizza and pasta. Another specialty: the hearty Neapolitan ragù made from meatballs, beef, salsiccia and bacon. Rare top barolos!
Philipp Barosch has swapped places. He preferred outside the Gürtel, but much bigger than inside, but tiny - the "Nido" stands for "nest" and was a perfect match for the old location. So his "Nido Bistro" moved from the Spitalsviertel on Alsergrund to Rudolfsheim, not far from Meiselmarkt, to the former "M77" - a fully equipped restaurant that was ready for business "right down to the toothpick". Barosch had previously worked for a long time in the "Gasthaus Seidl", even earlier in the old "Reznicek" and once even in the legendary "Drei Husaren". Someone who can be described as somewhere between a veteran and a veteran. Nevertheless, the frequently changing menu is bursting with original ideas. It reads weird and tastes delicious: sardine hummus with crispy baby octopus and chili cream. Coarsely chopped "Asian" beef tartare with wasabi cream and roasted pointed bell pepper is a refreshingly different version of the ubiquitous classic. In contrast, the goose liver parfait with quince gel and cranberries or the glazed veal liver with apple and nut butter puree are very traditional. If you don't want your tuna steak - here with lemon risotto and pea pods - cooked all the way through, you should probably add that. And patisserie is an art in its own right; the pot soufflé is unlikely to win any prizes, but the Kaiserschmarren will. The wine list is a matter of great importance to the patron and his waiter Thomas Seidl, and here you will also find interesting bottles from less prominent regions such as the Aosta Valley or Franconia. There also seems to be an affection for the Schwarz winery in Andau. In the "Bistro" section, this is certainly one of the most original in the city.
Tuscan cuisine has been served at the Vierte for over 20 years. The small, fine selection is always impressive thanks to the seasonal focus. Delicious bistecca, Tuesday is mussel day!
Small but mighty: after several years in the restaurant business, Marco Pizzato has fulfilled his dream of opening his own restaurant. He specializes in multi-course "pleasure trips" and is passionate about fish cuisine.
The dignified ristorante takes no risks and serves what Italian classics have to offer. The selection of secondi - from monkfish to scaloppina - is particularly impressive.