The Best Restaurants with 3 Falstaff-Gabel(n) in Vienna
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.
In the former halls of the Dorotheum Fünfhaus, Sören Herzig celebrates large and small creative fine dining menus with a nice portion of wit and charm ("bikini toast"!). Great wine selection!
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.
For years, it has been at the top when it comes to wine, and the food is in the same league. Head chef Michael Gubik stands for a creative, product-focused line of cuisine. Multi-course menus. Or simply perfect chili liver cheese.
Beisl, but hip: Julian Lechner dusts off pub favorites such as baked meat and offal with flair and verve, while Simon Schubert always has just the right bottle at the ready.
Head chef Mike Feierabend has settled in well. The finest products, from sole to sturgeon and pheasant, creatively presented, accompanied by exquisite wines from patron Hermann Botolen's magnificent collection.
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.
Kommod is an intimate place to linger with clear dishes: For example: trout, pumpkin seed, blackberry. Multi-course menus (also vegetarian), great wine list, cheese from the Tölzer Kasladen.
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.
International fusion cuisine with Latin American accents is a sensory experience. The unagitated restaurant lets the plates take center stage: spectacularly composed and full of excitement.
While Marcel Ruhm prepares great sushi and creative Nikkei cuisine in the kitchen, his brother Sascha provides the appropriate wine and sake accompaniment - both with noticeable passion.
For decades, authentic tavern cuisine has been served in a rustic inn atmosphere. The best basic products form the basis, and beloved classics from Krautfleckerl to Beuschel are the result.
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.
Under the aegis of Martin Pichlmaier and thanks to refined dishes by Roman Artner, the Herkner is experiencing a real heyday. Fantastic, leafy inner garden. Tip: four- or five-course menus. Great wines!
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 Mochi team combines Asian and Italian cuisine - and thanks to the sharing concept, you can try out how well this works: hand-tossed cavatelli with raw prawns or tonno crudo with ponzu and kombu.