"Parking Space" Restaurants in Vienna
Carabinero. Jabugo. Escabeche. Juan Amador, who now also works as a painter, regularly lets his Spanish roots shine through. The ambience in the vaulted cellar is a little outdated.
The Mraz family has been proving for years that it is possible to create star cuisine in a relaxed yet precise manner. The surprise menu is cult. Just getting a table is difficult.
At the new Mandarin Oriental Vienna, Carinthian Thomas Seifried - who previously spent eleven years at the Ritz-Carlton on the Cayman Islands - creates an exceptional menu dominated by first-class seafood.
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.
The small, fine restaurant at the Anantara Palais Hansen has just been given a facelift. Head chef Paul Gamauf provides creative and seasonal "carte blanche" menus with five to nine courses.
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.
High above the city, the kitchen also demonstrates vision: Guests at the window enjoy both the menu and the à la carte offerings full of local and international flavors. Good breakfast!
A culinary world changer: Eyal Shani fuses influences from Asia to the Orient to create new taste experiences. Daily changing dishes, lots of vegetables, always full of finesse and imagination.
The selection in the restaurant with its beautiful garden is impressive - Panasia classics or lesser-known dishes such as Dongpo knuckle of pork and pork intestine? It's best to order in a large group!
Kim has been cooking her interpretation of Korean recipes for many years. She is considered a pioneer of modern, high-quality Asian cuisine in Vienna. Daily fresh products are skilfully prepared.
Europe, Asia and South America enter into a harmonious symbiosis in the elegant interior of the Grand Hotel: ÖKKEI combines Austro and Nikkei cuisine, uniting local and exotic flavors.
In the middle of the city and yet just like in the country, when the oleander is in bloom and vines twine across the courtyard. Fried liver sausage wreath with cabbage, rösti, mustard and horseradish - this is what Viennese cuisine tastes like.
A place like a vacation. In the idyllic greenery by the enchanting natural pond, you can enjoy prawns and calamari, pasta and a plate of Styrian fried chicken. The only problem: you don't want to leave.
The Spoerri painting in the entrance area sets the pace. Here, the walls breathe history, while Viennese and international guests feast on schnitzel and boiled beef. Fantastic veranda!
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.
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.
The creations of head chef Christopher Haas are served in either three or five courses, with the chef focusing on the season and region and also likes to present rethought classics.
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.
Behind the old walls with a new extension in a beautiful excursion location, pub standards meet Asian flavors, burgers and steaks from local pasture-raised beef. The wine cellar is well stocked.
Twice a month, the gala menu in the small bistro is called "From farm to table" - and chef Jürgen Winter can then draw on the full range of products: in addition to snails, all kinds of other things also thrive.