"Warm Dishes" Street Food Restaurants in Vienna
Wherever you see “Mochi,” you can count on quality and great flavor—and that goes for the Japanese soup kitchen at the Vorgartenmarkt, too: Rich broths and authentic noodles combine with a variety of toppings to create classics like tonkatsu ramen, but they also offer creative, seasonal dishes.
Originally founded as a spice shop, Das Schwarze Kameel continues to add a touch of flavor to Vienna’s culinary scene today: with open-faced sandwiches—featuring curry egg, red cabbage and tuna, or ham on the bone—diplomat sandwiches (salmon & quail egg, spinach & caviar), and canapés.
Nine in the morning isn't quite the end of the workday, but the "End-of-Workday" Eggs Benedict taste especially good to start the day. The snack menu also features Viennese classics like goulash made with Danube Valley beef or Sacher sausages from Höllerschmid. Afterward, apple strudel or Obstfleck?
Nine in the morning isn't exactly the end of the workday, but the "End-of-Workday" Eggs Benedict taste especially good to start the day. The snack menu also features Viennese classics like goulash made with Danube Valley beef or Sacher sausages from Höllerschmid. Afterward, apple strudel or Obstfleck?
Delicate classics of Thai cuisine—from delicious summer rolls to aromatic wok dishes and red curry—all prepared fresh, authentically, and with a generous amount of chili. Of course, we’re happy to accommodate diners who are sensitive to spice upon request.
A little bit of that harbor vibe among the market stalls: take a seat, enjoy a drink, and then maybe some oysters, mussels, lobster, or langoustines. The selection is excellent, and the freshness is remarkable. The focus is on the ingredients, quality, and preparation—that’s all it takes!
If you've never tried Vietnamese coffee with condensed milk, you should definitely do so at this charming little café—but not before sampling the creative cuisine, which blends Vietnamese flavors with Mediterranean and local tastes (spicy omelet with Asian salad).
The finest Austrian ingredients (such as Sulmtaler chicken, pork from Hödl, and Tullnerfelder beef), combined with homemade sauces and spice blends, are transformed into fresh, flavorful dishes (including vegetarian options). Tip: Soups, appetizer platters (for two or more people).
Traditional craftsmanship is being preserved; the “Ur-Gut Initiative” is reviving heirloom grain varieties, and the sourdough bread is just as it should be: deliciously crispy and flavorful. In a stylish setting, you can enjoy a lovely breakfast and snacks like salmon-trout bread.
Traditional craftsmanship is being preserved; the “Ur-Gut Initiative” is reviving heirloom grain varieties, and the sourdough bread is just as it should be: deliciously crispy and flavorful. In a stylish setting, you can enjoy a lovely breakfast and snacks like salmon-trout bread.
Soups, curries, and finger foods are just a few of the Thai classics served at the restaurant next to the theater. All the dishes are a hit flavor-wise, and the vegetarian options available across the entire menu are great; some dishes are even vegan!
The Kent restaurants, which evolved from a Turkish teahouse in the 16th district, are a Vienna institution: here, Turkish-Levantine cuisine is celebrated. In addition to meze and grilled dishes, fish dishes such as hamsi tava—pan-fried anchovies—are a crowd favorite.
The new hot pot specialist in “Little China” near the Naschmarkt impressed not only with an impressive selection of ingredients (sea bass!), but also with broth simmered for hours—here, in three varieties per bowl! For the adventurous: pork brain and intestines or beef tripe.
While a few floors up, guests dine on Japanese cuisine in an elegant setting, the atmosphere on the ground floor is more casual—but no less upscale: top-quality sushi and donburi bowls (recommended: unagi!), paired with Japanese Kirin beer on tap and a great selection of sake.
Antipasti, pizza, and pasta—in other words, plenty of that Southern Italian vibe—are what the Casolaro brothers bring to their restaurants in the Third and Fourth districts. There are 14 different panini alone—including the “Milano” with salami and the “Torino” with bresaola—as well as excellent pasta carbonara. And to top it all off, the cannoli is a real treat!
At “The Young Italian Woman” at the Johann-Nepomuk-Vogl Market, it’s all about the authentic taste of Neapolitan pizza. For the warmer months, the menu features summer pizzas, such as those topped with ricotta and corn or yellow tomato sauce and anchovies. Pair them with a craft beer.
Greek platters, Turkish eggs, and Middle Eastern shakshuka are the regulars’ favorite dishes. The bread comes from Kasses, the meat from Höllerschmid, the coffee from Calabria, the olive oil from Mani, and the feta from a family-run farm. A “Bloody Mary” is (jokingly) recommended as a hangover drink.
Greek platter, Turkish eggs, and Middle Eastern shakshuka are the regulars’ favorite dishes. The bread comes from Kasses, the meat from Höllerschmid, the coffee from Calabria, the olive oil from Mani, and the feta from a family-run farm. A “Bloody Mary” is (jokingly) recommended as a hangover remedy.
“Ciao amici!” “Italy on a plate” is Riva’s motto. At several locations throughout the city, they celebrate authentic Neapolitan cuisine. Part of that means that every pizza is topped with a handful of Parmigiano Reggiano for that extra burst of flavor. Buono!
“Buono come a casa”—as good as home—is the authentic Southern Italian cuisine that brings to mind Nonna’s favorite recipes. In addition to charcuterie platters featuring exceptional delicacies—from prosciutto to pecorino—the homemade gnocchi and branzino al forno are sure to delight.