Austrian restaurants in Vienna
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A
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.
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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.
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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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C
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.
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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.
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E
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.
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Café Restaurant Landtmann
This elegant old dame has sidelong views of the Burgtheater from its lovely covered outdoor area. Staff bustle about taking orders for classic Austrian cuisine outside or in the lavish wood-panelled interior.
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Steman
Run by the same people as Café Jelinek, Steman serves traditional food for young and old in a nicely restored and unpretentious interior, with a few tables outside in summer.
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Summer Stage
A diverse range of restaurants set up shop over the summer months at Summer Stage, a covered area overlooking the Danube Canal near the Rossauer Lände U4 stop.
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Lusthaus
A former Habsburg hunting lodge where you can combine a Prater walk with an elegant ambience.
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Österreicher Im MAK
Located in the Museum für angewandte Kunst (Museum of Applied Arts), Österreicher im MAK is the brainchild of Helmut Österreicher, one of the country’s leading chefs and a force behind the movement towards back-to-the-roots Austrian flavours. He goes beyond strictly classical Viennese dishes such as Tafelspitz by complementing them with exotic or non-regional ingredients. These are served in two sections of the restaurant – a lounge and bar area up front where you can also get breakfast from 8.30am until 11am, and the more formal restaurant out back. Inside sleek architectural lines create a modern flourish.
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