"Mediterranean Cuisine" Restaurants in Vienna
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.
"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.
Even after the new takeover and renovation, the restaurant remains true to the traditional Croatian cuisine. Great: a whole tuna is regularly carved here. Exceptionally good wine selection.
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!
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.
Bistro meets pub: former Steirereck chef Danijel Duspara combines Viennese cuisine with French accents and serves up feel-good cuisine with taste and high standards in his small restaurant.
THE address for upscale fish cuisine à la Méditerranée: oysters, langoustines, octopus and other delicacies from the seas are expertly prepared, and the restaurant also knows a thing or two about wine.
With "Mama Konstantina", Konstantin Filippou also covers the down-to-earth, traditional cuisine of Greece in addition to the fine dining restaurant of the same name and the great second restaurant "O boufés".
Konstantin Filippou is increasingly living out his Greek side here. Fish and seafood dominate the menu - see salmon trout taramas or trout Müllerin. Huge selection of natural wines!
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.
If you can't decide on a dish, let yourself be surprised by the Chef's Choice menu - the upscale restaurant cuisine is always creatively executed and of the finest quality.
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.
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.
Front-row seats and St. Stephen's Cathedral within reach. A sparkling aperitif on the terrace sets the tone for the gourmet evening. Mediterranean cuisine at a high level - quality that always delights.
Fish lovers are in the right place here: top quality, wild catch and reliable cuisine. In summer, the Schanigarten is a must - Takan's seafood platter plus a good bottle of wine and the evening is off to a good start.
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.
The nautical blue of the entrance alone whets the appetite for the sea and more. Otto Wagner's magnificent Art Nouveau building shines with oysters, seafood, all kinds of fine seafood and international wines.
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.
The attention to detail is not only evident in the furnishings, but also in the kitchen, which is cosmopolitan and creative: goose gyoza, Asian tuna or would you prefer truffle tagliatelle?
A pleasant restaurant for the evening hours: relaxed and with high quality food and wine. The Tenha Chaos table menu takes you across country - and across the sea. Just let yourself drift.