Austrian restaurants in Austria
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Meierei im Stadtpark
Attached to Steirereck im Stadtpark, Meierei im Stadtpark serves a bountiful breakfast until noon, with set breakfasts costing from €18.50 to €22.50. Between 11.30am and 4.30pm from Monday to Friday only, it does a selection of Viennese classic fare (mains €9.50 to €14.50) with unusual twists, some based around fresh vegetables. It’s most famous, though, for its goulash (weekdays only) and selection of 120 types of cheese. A four-course menu (€39) is served from 5pm weekdays and from 11.30am on weekends.
reviewed
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Stomach
Stomach has been serving seriously good food for years. The menu brims with meat and vegetarian delights, such as Styrian roast beef, cream-of-pumpkin soup, and, when in season, wild boar and venison. The interior is authentically rural Austrian, and the overgrown garden creates a picturesque backdrop. The name ‘Stomach’ comes from the rearrangement of the word Tomaschek, the butcher’s shop originally located here. Reservations are highly recommended.
reviewed
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Landhauskeller
What started as a spit-and-sawdust pub in the 16th century evolved into an atmospheric, high-quality restaurant serving specialities like its four different sorts of Tafelspitz (prime broiled beef). Flowers, coats of arms and medieval-style murals pack a historical punch, and in the summer outside tables look onto the stunning Landhaus courtyard.
reviewed
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Schloss Concordia (Kleine Oper Wien)
The gigantic stone Jesus that greets diners to Schloss Concordia is a fitting welcome mat, given the Zentralfriedhof directly opposite. It also sets the scene for inside; the bare wooden floors, gargantuan mirrors and stained-glass roof are suitably dated, and when lit by candlelight in the evening it all creates a rather eerie picture. The overgrown garden at the rear adds to the effect. The menu, which is crowded with schnitzels , will suit meat lovers; for a memorable experience, try Degustationsmenü, a hefty plate of different kinds of schnitzel. Thankfully there’s a smattering of vegetarian options, too.
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Urbanek
Stepping inside Urbanek is to enter a world of cured meats in all their different varieties – smoked, salted, cooked or raw. The atmosphere is rarefied but relaxed as you squeeze into a corner and enjoy a glass of wine (about €5) and perhaps delicately cut slices of Mangalitza pig – a woolly variety prized for its delicious ham. The roast beef is organic, as are many other offerings here, and the selection of cheeses is just as good. Although there’s scarcely enough room to swing a cat inside, it’s well worth finding an empty few square inches to enjoy some of the finest cuts around.
reviewed
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Neu Wien
Neu Wien is a plush new restaurant on the edge of the Innere Stadt's medieval quarter, with the look and feel of a lounge bar (low leather seats, well-stocked bar). The cuisine harks back to the days of the Habsburg empire, with the likes of roasted fillet of zander, fillet of Alp ox, and proper veal Wiener schnitzel filling the menu, but there are a few unusual dishes too, like mushroom Gulasch (goulash). After the meal, head downstairs to KIK (Kultur im Keller) for cabaret and live music.
reviewed
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Stern
This lounge and restaurant gets a clientele from the very young hanging out on the psychologist’s couches and postmodern sofas during the day to a mixed crowd that comes here to feed on steak – its speciality (though Stern also does wok and salad dishes). The steaks are fine, but don’t always live up to the lengthy check list you fill out to order one, and the chef certainly doesn’t mess around with his meat when you tick ‘well done’.
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Flein
Every day brings a new, creative menu to Flein. Zucchini quiche and Eierschwammerl risotto may, for instance, be served up for vegetarians, while grilled calamari and herbed lamb Stelze (hocks) will please the meat eaters. The small garden, backing onto the French Cultural Institute, is peaceful and secluded despite busy Währinger Strasse. In summer, book ahead.
reviewed
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Brod
Situated in a lovely baroque house, this quality restaurant has the attraction of courtyard seating for warm summer nights. Austrian wines, especially those from Burgenland, feature prominently on its long wine list. Upmarket renditions of Austrian classics such as Tafelspitz or Kalbskopf (calf’s head) share a place with delicious new cuisine.
reviewed
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Knapp am Eck
Down the cobbled lane and beside the fast-flowing Steyr River is this gorgeous tavern with a boho feel. The menu places emphasis on seasonal, local produce; flavours like sage-stuffed pork and lamb with polenta are served at chunky wooden tables. By night, candles and lanterns illuminate the ivy-covered walls, trailing roses and chestnut trees in the secluded garden.
reviewed
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Obauer
Karl and Rudi Obauer cook up a storm in this Michelin-starred restaurant. Everything here strikes the right chord, from the sleek design to the creative cuisine and locally sourced ingredients (most of the fruit and herbs are grown in the garden). Signature dishes include tender Werfen lamb, trout strudel and catfish with capers.
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Wirtschaft Zum Schützenhaus
Wirtschaft zum SchützenhausSchiessen und Geniessen (shoot and enjoy) is the motto at this half-timbered tavern, where lederhosen-clad staff bring humungous schnitzels to the table. The tree-shaded beer garden has prime views of the castle and a pet corner with fluffy rodents to keep kids amused.
reviewed
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Mörwald Kloster Und
Mörwald is most central of a crop of restaurants run by Toni Mörwald outside Vienna; it offers exquisite delights ranging from roast pigeon breast to beef, poultry and fish dishes with French influences. A lovely yard and an impressive wine selection round off one of the best restaurants in the Wachau.
reviewed
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Hobl & Scher
At street level Hobl & Scher is a restaurant, but downstairs it’s a vaulted cellar Vinothek where you can enjoy a drink after, say, a hearty steak with potato wedges or one of the vegetarian pasta options. The wine selection is quite good, with New World as well as Austrian and other European wines.
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Ikarus
Hangar-7, the spacey complex at Salzburg airport, shelters the exclusive Ikarus restaurant, where each month different celebrity chefs are invited to put their creative stamp on the menu. Be sure to head for some after-dinner drinks in the Hangar-7’s hi-tech May Day Bar.
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Restaurant Pasta Bistro
This restaurant and vinothek set in a cosy, vaulted room offers an unusual menu of fish specialities alongside fresh, gourmet baguettes (as a main course) and a selection of salads and pastas (with about 16 different sauces). There are also a couple of meat and vegetarian dishes available.
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Alte Welt
Opening onto an inner courtyard, Alte Welt is a bit of a Jekyll and Hyde: by day it serves hearty fare such as crispy roast pork and potato gnocchi, while by night it becomes a haunt for students, artists and musicians (the cellar hosts jam sessions, live jazz and plays).
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Mettnitzer
Zellot is a hard act to beat all round, but Mettnitzer – the finest eatery in town – does it from the purely gastronomic standpoint. It has a strong focus on steaks, and you can also get one of our favourites – a salad with beef strips (€8.90).
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Jell
Occupying a gorgeous stone house, Jell is hard to beat for a rustic atmosphere and fine wine from its own vineyard. The game goulash is a bit rich, but Jell has good food on the whole. It’s friendly staff also adds to a great regional experience.
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Nova Bräu
Copper vats gleam at this cavernous brewpub, cranking out hearty fare like Tafelspitz (boiled beef) washed down with Fohrenburger beer (from the brewery opposite). At the front, Arche Nova bar is a ship complete with palms and fish lights.
reviewed
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Metzgerei Kröll
This family-run butchery is famed for its unique Schlegeis-Speck ham, cured in a hut at 1800m for three months to achieve its aroma. There are a handful of tables where you can sample this speciality and the delicious homemade sausages.
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Brauhaus Mariazell
This lovely, rustic microbrewery does one light and one dark beer, both unfiltered (with a shelf life of four weeks); the food is also some of the best Styrian cuisine in these parts and there’s a garden out back and a few rooms upstairs.
reviewed
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Krebsenkeller
Krebsenkeller does inexpensive regional cuisine – which means lots of pumpkin oil – and appeals to locals and tourists alike, not only for its home-style cooking, but also for a lovely inner courtyard and traditional atmosphere.
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Hotel Schrofenstein
Schrofenstein’s restaurant dishes up Austrian classics from veal goulash to spinach Spätzle (egg noodles) in wood-panelled surroundings. When the sun’s out, pull up a chair on the chestnut tree-shaded terrace.
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Konditerei Lewandofsky
Konditerei Lewandofsky per slice €2.30; 8am-8pm Mon-Sat, 9am-8pm Sun, till 10pm Jul & Aug) The favoured place in town for coffee and cake or a post-work tipple on an outside terrace alongside the Kurpark.
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