The Best Restaurants in 1190 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 The ambience in the vaulted cellar is a little outdated.
Maria Zarl-Eckel is the third generation of her family to cook not only down-to-earth dishes such as natural schnitzel and boiled beef, but also exquisite dishes: her reputation precedes her lobster dishes. The desserts also leave nothing to be desired.
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".
Neon rockets and guitars on the ceiling, very colorful benches and even a magnificent marble floor - five years ago, real estate developer Hermann Rauter redeveloped the run-down Casino Zögernitz in Vienna-Döbling and also opened a restaurant there. He named the ensemble "House of Strauss" as a memorial to the Strauss dynasty with a ballroom and museum. And because Rauter's portfolio also includes the "Neusacherhof" on Lake Weissensee in Carinthia, it made sense to entrust the highly decorated chef there, Stefan Glantschnig, with the development of the Viennese restaurant. It has recently been renamed "Simon" because the local chef is Simon Steindl - a man with a wealth of experience in top gastronomy. The small menu is in the style of "bistronomy" - classics are given a twist. The beef tartare is unusually creamy thanks to the braised paprika emulsion, the nut butter yolk sits on top for you to mix yourself, and shaved Parmesan surrounds the meat. A visually and flavorful plate: pickled mountain trout with pickled ginger pear in a vinaigrette of lamb's lettuce and chives. Then classic braised lamb shank in a rustic chickpea and tomato ragout with hazelnuts from Piedmont. And for fans of combinatorial experiments: roasted, really crispy free-range leg of chicken on pointed cabbage, fregola sarda, tarragon oil and bouchot mussels. The really beautifully "juicy" orange cake "by Simon" with vanilla mascarpone and orange jelly leaves a much less weird overall impression. With the still rather small selection of wines, the drink-friendly pricing is pleasing.
Just a few meters from the picturesque Nussdorfer Platzl, you can dine on Tafelspitz, schnitzel and many other Plachutta specialties in the usual ambience and quality.
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!
In addition to classics such as dim sum or sushi, the elaborate, crispy Peking duck (in three courses, no pre-ordering required!) is a specialty of the magnificent Chinese restaurant on historic Nussdorfer Platz.
The corner restaurant doesn't promise too much from the outside, but the inside is all the more surprising: friendly service, a nice atmosphere and delicious traditional cuisine with a focus on offal and seasonal dishes.
The pretty traditional inn has been serving down-to-earth dishes for well over 100 years, including rare grandma classics such as Stosuppe with Blunzen. Seasonal dishes are also very popular.
Local and Mediterranean cuisine ensure that the pop-up has become popular beyond the Grätzl district. Variety is key: Vitello or Blunzn, followed by veal liver or trofie?
Pizza, pasta and classic secondi from land and sea prove that Grinzing can do more than just quaint wine taverns. Of course, it tastes even better in the tree-shaded garden.
An old Viennese inn where you can sample culinary delights from all over Austria (giant schnitzel!). There is also a large selection of drinks with an extensive range of wines. Tip: Bärenspritzer.
As a change from the wine taverns in the area, this friendly pub not only offers roast pork and veal and butter schnitzel, but also a barbecue in the form of burgers and ribs.
A popular address for fans of genuine Neapolitan pizza. It's preceded by vitello tonnato or carpaccio, perhaps with a spritz. For a change: "Pizza Bianche" - for once without tomato sauce.
Whether it's for a tasty Pfifferl and a goulash or a multi-course menu with wine accompaniment - everyone will be happy here. Vegans love the Krauttascherl, adventurous diners the aromatic Jaipur curry.
Vienna lies impressively at the feet of guests, and the cuisine deserves undivided attention. Pleasingly creative veggie options complement classics with a seasonal twist, such as the venison and butter schnitzel.
Institution in Döbling with creative cuisine such as teriyaki jerk burgers, homemade quesadillas (cheese tortilla) with ham and cheese. But there are also ham dumplings and Edelstoff on tap.
In addition to familiar dishes from the pan-Asian cosmos, the spicy Sichuan specialties deserve attention, and Peking duck is served on advance order. The menu options are ideal for trying out.
The Grinzinger Wirtshaus with its beautiful guest garden has been popular for a long time for good reason, as the boiled beef, fried chicken and other dishes, as well as the seasonal specials, are truly impressive.
The Wiener Gasthaus Grabmüller was opened in 1971. Today it is run by the second generation of the Grabmüller family. Particularly popular: the large suckling pig dinner, which has become a tradition here.