The Best Restaurants in 1010 Vienna
At lunchtime, you can explore Konstantin Filippou's top cuisine from three courses for an entry-level price. In the evening, the ingredients are more sophisticated and the menus longer. Always there: the signature dish brandade with caviar.
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.
Chef Alexandru Simon creates excitingly good menus from top products at the Ringstrasse hotel The Amauris. Exclusive "Wine & Dine" evenings are held here on an ongoing basis. Great cinema!
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.
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.
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.
Until now, Shiki was a brasserie in the front and fine dining in the back. Now the spatial separation has been abolished. You can now order either à la carte, sushi, sashimi or the large menu in all areas.
The third Shiki line alongside Brasserie and Fine Dining. Behind the sakethek (fantastic sake selection!), eight guests are seated around the kitchen. A multi-course omakase menu is served, including ingenious nigiri.
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.
A very unusual concept: a day bar with a large selection of champagne and snacks at the front. At the back is the intimate "dining room", where Alexander Kumptner serves a seven-course menu at a fixed price.
The restaurant has been around for some time. Now it has been redefined as a high-end steakhouse with an exceptional wine selection - from good table wines to Pétrus, Cheval Blanc or Romanée-Conti.
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.
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.
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.
Peter Friese has succeeded in making the new Beletage restaurant look as if it had always been there. The menu is divided into two parts: classics plus a seasonal offer from chef Werner Pichlmaier.
Japanese fine dining classic in a luxurious setting. High up on the seventh floor of the Grand Hotel, the art of sushi meets impressive teppanyaki perfection. Great wine and sake selection.
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.
"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.
"Everything once" was the motto when planning the gastronomy of the new Mandarin Oriental Vienna hotel. Because the listed former commercial court spans an entire street block, it was necessary to make use of the spacious atrium. A glass dome now frames the entire culinary area of the hotel. The bar and the fine dining restaurant "Le Sept" are located in the peripheral zones. And in the middle is the all-day eatery "Atelier 7" with the subtitle "Brasserie", which is also a café and breakfast area. Carinthian chef Thomas Seifried is responsible for everything - his eleven years of seafood experience from the Cayman Islands is clearly evident here. The menu also includes meat dishes such as coq au vin and the luxuriously priced steak frites "Oscar" with king crab (75 euros). Seafood - Seifried has nothing to do with freshwater fish - dominates the menu. Even at "Le Sept" next door, a magnificent hamachi dish stands out. Here, Seifried combines the fine animal "crudo" with grapes, Iberico chips and a reduced version of the Spanish almond soup Ajo Blanco. Excellent. Then more brasserie-style: octopus terrine with crunchy green beans and basquaise sauce, a strong tomato, pimiento, onion and garlic sauce. You won't find this anywhere else in Austria, just like the surprisingly successful version of cordon bleu with halibut, ham and Gruyère. If you love sole, there's no getting around the classic "grenobloise" with capers, parsley and lemon emulsion - here prepared by the kitchen. The well-placed service is just a roll of the dice. What remains to be done is something that is considered difficult in Vienna - attracting the local clientele.
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.