Vienna Restaurants

Vienna has tried hard to shed its image of a town locked in the 19th century, and nowhere is that more evident than in the kitchens of the top-notch Austrian chefs who dominate the culinary scene here. They have turned dining from a mittel-europäisch sloshfest of Schweinsbraten, Knödeln, and Kraut (pork, dumplings, and cabbage),
Vienna has tried hard to shed its image of a town locked in the 19th century, and nowhere is that more evident than in the kitchens of the top-notch Austrian chefs who dominate the culinary scene here. They have turned dining from a mittel-europäisch sloshfest of Schwei
Vienna has tried hard to shed its image of a town locked in the 19th century, and nowhere is that more evident than in t

Vienna has tried hard to shed its image of a town locked in the 19th century, and nowhere is that more evident than in the kitchens of the top-notch Austrian chefs who dominate the culinary scene here. They have turned dining from a mittel-europäisch sloshfest of Schweinsbraten, Knödeln, and Kraut (pork, dumplings, and cabbage), into an exquisite feast of international flavors.

No one denies that such courtly delights as Tafelspitz—the blush-pink boiled beef famed as Emperor Franz Josef's favorite dish—is delicious, but these traditional carb-loaded meals tend to leave you stuck to your seat like a suction cup.

The dining scene of today's Vienna has transformed itself, thanks in part to a new generation of chefs, such as Heinz Reitbauer Jr. and Christian Petz, who've worked hard to establish an international brand of Viennese cooking, Neue Wiener Küche (New Vienna cuisine). They have stepped onto the stage, front and center, to create signature dishes, such as fish soup with red curry, which have rocketed to fame; they have fan clubs, host television shows and publish top-selling cookbooks, such as Neue Cuisine: The Elegant Tastes of Vienna; there are star Austrian chefs the way there are in New York and Hollywood, and these chefs want to delight an audience hungry for change.

Schmaltzy schnitzels have been replaced by prized Styrian beef—organic meat from farm-raised cattle—while soggy Nockerl (small dumplings) are traded in for seasonal delights like Carinthian asparagus, Styrian wild garlic, or the zingy taste of common garden stinging nettle. Wisely, Vienna has also warmly welcomed into its kitchens chefs from around the world, who give exotic twists to old favorites.

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  • 1. Café Central

    $ | 1st District | Café

    Made famous by its illustrious guests, the Café Central is right up there with Florian's in Venice. With soaring ceiling and gigantic columns...Read More

  • 2. Café Landtmann

    $ | 1st District | Café

    A century-old favorite of politicians and theater stars (the Burg is next door), this was Sigmund Freud's favored café. Burt Lancaster, Hillary...Read More

  • 3. Hansen

    $ | 1st District | Mediterranean

    This fashionable establishment, in the basement of the 19th-century Vienna Stock Exchange, shares an enormous space with the flower shop Lederleitner...Read More

  • 4. Melker Stiftskeller

    $ | 1st District | Wine Bar

    Down and down you go, into one of the friendliest cellars in town, where Stelze (roast pork) is a popular feature, along with outstanding...Read More

  • 5. Vestibül

    $$$ | 1st District | Austrian

    Attached to the Burgtheater, this was once the carriage vestibule of the emperor's court theater. Today, the dining room with marble Corinthian...Read More

  • 6. Zattl

    $ | 1st District

    In a delightful tree-shaded courtyard, this Biergarten has quickly become immensely popular. Zattl is the owner and he loves his beer, and...Read More

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