The best restaurants serving truffle dishes in 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 The ambience in the vaulted cellar is a little outdated.
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.
Refined cooking is served in the uncomplicated atmosphere of a pub. Vegetables are the main protagonists of the exclusively multi-course menus, together with rare wines from small producers, creating a total work of art.
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.
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.
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.
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.
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!
The Marchesi Antinori agency has been a place of Tuscan classics for 35 years. Always in stock: Bistecca Fiorentina. Vintage depth with the company's own top wines such as Tignanello or Solaia.
The high density of regulars shows that Ulrike and Andreas Mikulits are doing the right thing. A great mix of bistro, fine dining and bar. An atout: the good, remarkably fairly priced wine list.
Noble trattoria with a focus on Tuscan gourmet cuisine: fine products, great meat quality, pasta always al dente and everything homemade, of course. Even the espresso is simply perfetto!
In this stylishly designed restaurant, you can indulge your passion for meat: The steaks are always perfect, accompanied by classic and creative side dishes. For those who want to try something new: the "El Gaucho skewer" with four mini cuts.
If you can't decide on a dish, let yourself be surprised by the Chef's Choice menu - the upscale restaurant cuisine is always creatively executed and of the finest quality.
Mario Bernatovic works behind the stove as a convinced cosmopolitan: local dishes, Asian and Mediterranean flavors, but also international standards are part of his creative bistro cuisine.
The creations of head chef Christopher Haas are served in either three or five courses, with the chef focusing on the season and region and also likes to present rethought classics.
A reliable bank when it comes to fish and seafood for many years. A must: Pršut with cheese and olives. Numerous Croatian wines, also by the glass. Tip: Orange Wine from the cult winery Roxanich.
Michele Schianolo Moriello and his team turn fresh fish from the Mediterranean and meat from Austrian breeders into classic Italian dishes in the atmospheric osteria.
An authentic culinary getaway just like in Italy. The only remaining question: after the stuffed calamari on fregola sarda and before the lamb chops, is there still time for a plate of pasta?
A feel-good oasis "à la française" in the middle of the bustling Wollzeile. Croissant and café au lait for breakfast or seafood and crème brûlée for dinner - the brasserie cuisine is simply fun!
The subdued lighting and tasteful furnishings are a perfect match for the unagitated Italian cuisine. Specialties: Fish and homemade pasta in all kinds of variations, accompanied by Italian wines!
Whether enjoyed as a take-away or stay-in, Katrin and Max's soups have quickly gained a fan base. The seasonal toppings - such as the summery "Peanut Butter Ramen" - do the rest. The ramen kits also provide relaxation for home cooks.