Showing 1-25 of 25 results
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Amerlingbeisl
Amerlingbeisl's solid Austrian fare (and sprinkling of Italian pasta dishes) won't set your tastebuds alight but when combined with the setting, this is a lovely place to dine. Situated in the pedestrian quarter of Spittelberg, an old-worldly spot of tight cobblestone streets and quirky shops, this Beisl's inner courtyard is a lush oasis. On balmy summer nights the roof slides back to allow more fresh air to enter.
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Beim Czaak
Beim Czaak is a polished Beisl , and one of only a handful left in the Innere Stadt. Meat dominates the menu and difficult choices need to be made between the likes of the Waldvierteler Schnitzel (with fried bacon, onions and mushrooms) and the Haus Schnitzel (weighted down with ham, cheese, mushrooms and onions - yum). Standard Viennese vegetarian, such as Eiernockerl (egg pasta) and Spinatknödel (spinach dumplings), are also options.
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Expedit
With warehouse shelves, simple furniture and an open kitchen, the owners of Expedit have succeeded in creating a laid-back yet smart look. The ever-changing menu offers a mix of divinely prepared Italian classics and creations from whatever is in season.
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Figlmüller
Vienna's namesake culinary speciality, the Wiener schnitzel , is a pork or veal cutlet coated in batter and fried. This place reputably serves the biggest and best schnitzels in town. Though generally packed, it's an entertaining venue, and provides an authentic eating experience.
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Flein
Every day brings a new menu to Flein, but one invariably from the creative school of cooking. When we visited, zucchini quiche and Eierschwammerl risotto satisfied the vegetarians, while grilled calamari and herbed lamb Stelze (hocks) pleased the meat eaters. The small garden, backing onto the French cultural institute, is peaceful and secluded despite busy Währinger Strasse being so close at hand. In summer, book ahead to secure a table.
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Gasthaus Wickerl
Wickerl is a beautiful Beisl with an all-wood finish and a warm, welcoming environment. Seasonal fare, such as Kürbiscremesuppe (cream of pumpkin soup) and Kürbisgulasch (pumpkin goulash) in autumn, Marillenknödel in summer and Spargel (asparagus) in spring are mixed in with the usual Viennese suspects. It's so good the city's top chefs dine here. If you can't make it to Alsergrund, stop in at Wickerl's Naschmarkt outpost, Stand 525-529.
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Gasthaus Wild
Unassuming Radetzkyplatz is home to Gasthaus Wild, a former dive of a Beisl but now a sensational restaurant. Its dark, wood-panelled interior has been scrubbed and polished and its menu upgraded to not only include favourites like Gulasch and Schnitzel mit Erdäpfelsalat (schnitzel with potato salad), but also more imaginative dishes that change regularly. The ambience is relaxed, the staff welcoming and the wine selection good.
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Goldmund
Goldmund is one of the new breed of Beisl in the city. Its light, bright and breezy ambience extends to its cooking; plenty of basil and olive oil creates the flair and taste of the Mediterranean. Vegetarian dishes such as tomatoes with mushrooms and basil pesto are always available and organic juices and select wines compliment nicely. Reservations aren't necessary but are advisable, particularly if you're set on an outdoor table in summer.
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Griechenbeisl
As the oldest guesthouse in Vienna (it first opened its doors in 1447), and once frequented by Beethoven, Schubert and Brahms, Griechenbeisl is firmly on the tourist trail. It's still a lovely haunt, with vaulted rooms, age-old wooden panelling and a figure of Augustin trapped at the bottom of a well just inside the front door. Every classic Viennese dish is on the menu, and in summer the plant-fringed front garden is the best place to be.
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Hotel Riviera
Tucked away in the backstreets of the Innere Stadt, this lovely little restaurant has plenty of charm and charisma. The menu is a creative blend of Italian and Austrian cuisine: Homemade gnocchi with tomato-basil sauce or truffle oil and Parmesan sits alongside grilled zander with carrot strudel. Seasonal vegetables and wild-game dishes feature heavily. Service is fresh and unpretentious, the decor plain and very creamy.
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Il Sestante
Enjoy a slice of Italy in Vienna. Take a seat, order from a long list of mozzarella-based pizzas (including white pizzas - without tomato sauce), watch the skilled pizza-makers spin the base like plates, then sit back with a glass of Montepulciano d´Abruzzo and wait for it to arrive from the wood oven. Choose a table indoors near the animated waiters or one outside on pretty Jodok-Fink-Platz, with Piaristenkirche as a backdrop.
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Immervoll
Even though it changes daily, a menu strong with Austrian standards and a hint of Italian and Asian cuisine consistently greets diners at this esteemed eatery. Inside, the vaulted ceilings and subtle touches of interior design (by Hermann Czech, architect of nearby Kleines Café) create a surprisingly cosy space, but best of all is the seating on Franziskanerplatz in summer.
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Lusthaus
The Lusthaus is a former hunting lodge from the Habsburg days with an abundance of 19th-century elegance. The menu is a mix of hearty Austrian specialities and lighter options: Wienerschnitzel is of course present, but so is Steirischer Backhendlsalat (Styrian chicken salad) and Trüffel-Gnocchi (truffle-gnocchi). Count on plenty of seasonal dishes too. Considering combining your visit with a long walk in the park.
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Neu Wien
A plush new restaurant on the edge of the Innere Stadt's medieval quarter, Neu Wien has 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 roasted fillet of zander, fillet of Alp ox, and proper veal Wiener schnitzel; there are also unusual dishes like mushroom Gulasch (goulash). Afterwards, head downstairs to KIK (Kultur im Keller) for cabaret and live music.
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Piccini Piccolo Gourmet
'Gourmet' is a term all too frequently bandied about. But the term suits Piccini Piccolo perfectly. The finest antipasti restaurant in town, it has around 40 different antipasti rolls, fish treats and stuffed vegetables on offer. It also knows its Brunello from its Vino Nobile which, with 60 varieties of wine available, is a good thing. Its shop next door has been selling imported Italian foods since 1856.
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Quell
Time stands still at Quell. The traditional Beisl's archaic wooden chandeliers and ceramic stoves wouldn't be out of place in the Museum für Volkskunde and some guests look as though they've been dining here since before the war. The menu is thoroughly Viennese, featuring Schweinskotelett (pork cutlets) and schnitzel but there's also a surprising number of fish and vegetarian options. Genial staff and quiet streetside seating add to the ambience.
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Schloss Concordia (Kleine Oper Wien)
A gigantic stone Jesus greets prospective diners, appropriate given the Zentralfriedhof's presence directly opposite and the scene indoors: bare wooden floors, gargantuan mirrors and stained-glass roof are suitably dated and eerie when viewed in the evening by candlelight.The menu is crowded with schnitzels ; meat lovers might try Degustationsmenü , a hefty plate of different kinds of schnitzel. There's a smattering of vegetarian options, too.
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Schweizerhaus
The Schweizerhaus is famous among the Viennese for two things: it's massive, tree-shaded garden and its Hintere Schweinsstelze (roasted pork hocks). These gargantuan chunks of meat on the bone (around €15.30 per kg, 750g minimum), best served with mustard and freshly grated horseradish, taste supremely better than they sound and are best shared. There are other meat dishes, but vegetarians will have to stick to starters and salads.
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Soho
Soho is the Hofburg's canteen, with excellent food at canteen prices. Daily menus - one vegetarian, one meat - are almost invariably European based, with an Asian dish sneaking in now and then. The simple wooden tables, splashes of colour and smattering of paintings create an appealing look, and the service is welcoming and friendly. It's a little hard to find, however: follow your nose past the Schmetterlinghaus and it's directly west.
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Stomach
Stomach's menu includes 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 garden, all overgrown and uneven, has more character than some districts. 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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Strandgasthaus Birner
Like the Schweizerhaus (Eating/East of the Danube Canal), Strandgasthaus Birner is a legend in Vienna. Its sunbathed terrace overlooking the Alte Donau is one of the finest spots in summer and the fish specialities from the kitchen are irresistible; don't pass up a chance to try one of the sublime fish soups. Be aware that summer and winter opening times aren't date-specific but rather determined by the weather.
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Ubl
This much-loved Beisl is a favourite of the Wieden crowd. Its menu is heavily loaded with Viennese classics such as Schinkenfleckerl , Schweinsbraten and four types of schnitzel , and is enhanced with seasonal cuisine throughout the year. You could do worse than finish the hefty meal off with a stomach-settling plum schnapps. The quiet, tree-shaded garden is wonderful in summer.
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Würstelstand Am Hoher Markt
Würstelstand am Hoher Markt attracts people from all walks of life with its consistently good sausages, central location and long hours. Try the Käsekrainer , a hearty sausage infused with cheese; it can be a messy affair, but you won't soon forget it. Order ' Eitrige mit an Buckl ' (loosely translated, the equivalent of 'a hunchback full of pus') and you'l get the sausage with the prized end of the bread loaf - or an unintelligible Viennese insult.
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Zu Den Zwei Liesln
A classic Beisl of legendary status, Zu den Zwei Liesln has been serving celebrities, politicians, office workers and students for decades. There are six varieties of schnitzel as well as other Viennese options and even two vegetarian choices. The wood panelling, simple wooden chairs and chequered tablecloths create a quaint and cosy interior, but the tree-shaded inner courtyard is more inviting in summer.
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Zum Alten Fassl
With its private garden amid residential houses and polished-wood interior (typical of a well-kept Beisl ), Zum Alten Fassl is worth visiting just for a drink. But it would be foolish not to sample a menu loaded with Viennese favourites and regional specialities; when in season, Zanderfilet (fillet of zander) is the chef's favourite and not to be missed. Finish with homemade Topfen Palatschinken (crepes with quark) smothered in vanilla sauce.
Showing 1-25 of 25 results
