The Best Restaurants in 1180 Vienna
Austrian and international cuisine with a twist. For example: crayfish ravioli, bouillabaisse of local fish. The same applies to the wines: Preisinger, Dr. Loosen, Perrin, Dorli Muhr.
Rustic dining rooms, shady garden. Michael Kantor and his team run the restaurant with a sense of tradition and gentle innovation. Specialties: Fried chicken, veal liver, fish soup. Great wine selection.
"Wine, Dine, Design" are the pillars on which this beautiful restaurant with its dream garden is built. The dishes such as crispy roast or pumpkin ravioli are all also available in tapas format - perfect for sharing!
This quiet corner in Vienna's Währing district would probably not be described as a high-frequency location. The list of predecessors is correspondingly long: "Feles", "Immervoll", "Herbeck Wein & Bier" and "Das Faber". There has never been a concept like the current one. Peruvian Miguel Ángel Giraldo, formerly a chef at the Mochi Group, started his own business with an unconventional idea. The puristically designed restaurant with old arched windows and witty ceiling frescoes only offers a six-course menu for 145 euros. Two basic ingredients and the method of preparation are listed on the menu, the rest is presented by the waiter and the young ladies in service, who have obviously been trained at short notice and who sometimes slip out a cheerful "Meal time!". In "Chicory & salsify", the former is cooked sous-vide and glazed with limoncello jelly, while the latter is served as a puree plus ash - a complex, subtle course. "Tuna & pear" is a tartare with ponzu, yolk mousse, pear gel and pear potato chips - all very much on the fruity-sweet side. Best course by far: "Morels & Carob" as a vegan ceviche with morels, enoki and shimeji mushrooms in creamy leche de tigre with carob - a course of highly concentrated spice and a perfect balance between acidity and earthiness. A little protein comes in the form of pulled lamb served with soft, half-cooked potato rösti with mint or a larger portion of char, fried very briefly "à la plancha" on the skin and therefore almost raw, with four kinds of wild garlic and ponzu for dipping. The menu changes constantly. The eight expertly selected whites and reds will get you through. Currently the most unusual and daring opening.
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.
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.
Unique location in the middle of Türkenschanzpark! Culinary delights are also on offer: in addition to the obligatory Wiener Schnitzel, the restaurant serves contemporary, fresh dishes made from the best produce, adapted to the season. The Vitello Tonnato (actually a "Maiale Tonnato") of Duroc pork fillet is wonderful.
Regulars at the Sardinian-Italian restaurant in Gersthof appreciate the relaxed, informal atmosphere, the pizzas and risottos ("a Nero Sepia"!), Sardinian pasta and the secluded garden.
Paul (Rittenauer) and Worthmann (David) also celebrate the finest aperitifs with products from their market neighbors. The cuisine: from clams to pork cheeks. The drinks: wine, drinks and champagne.
Depending on the season, the Austrian classics are complemented by friendly service in the beautifully designed restaurant, often with veggie creations such as cream polenta with braised winter vegetables.
A successful liaison between restaurant and wine bar for years. Seasonal dishes such as mushrooms and truffles are served, meat comes from Höllerschmid, the wines from Austria. Tip: Perwolff from the magnum!
Liu Yi took over his parents' restaurant more than a decade ago and turned it into a glutamate-free pan-Asian restaurant serving everything from spicy kimchi to rolls, beef and crispy duck.
Austrian cuisine in tapas format is the basis, but the wine cellar is also well stocked and is given the spotlight at the "wine and delicacies" evenings. There are also regular seasonal menus.
A little chichi here, a touch of fuss there - but it's still pub cuisine, just with extravagance and zeitgeist. Particularly strong: the vegan creations such as the nori carrot tartare.
Now in its second generation, this friendly restaurant is a guarantee for solid Italian cuisine. Thanks to the variety of pizzas, pasta, fritto misto and saltimbocca, there is something to suit every taste.
Traditional Währing inn with a pretty garden. The kitchen serves tried and tested classics of local cuisine as well as contemporary dishes and vegan dishes such as chili sin carne.
The "Wilde Mann" is already an institution in Währing. The spacious restaurant has something for every taste, whether fried or boiled, fish, meat or vegetarian, sweet or sour, traditional or Mediterranean. Own beer garden.