Pub restaurants in Vienna
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Figlmüller
Vienna, and the Viennese, would simply be at a loss without Figlmüller. This famous Beisl has some of the biggest – and best – schnitzels in the business. Sure, the rural decor is contrived for its inner-city location, and beer isn’t served (only wine from the owner’s own vineyard), but it’s a fun Viennese eating experience and one you won’t find anywhere else in the world.
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Zu Den Zwei Liesln
A classic, budget Beisl of legendary status, Zu den Zwei Liesln has been serving celebrities, politicians, office workers and students for decades. Six varieties of schnitzel crowd the menu (the Haus Schnitzel, filled with Gorgonzola, ham and pepperoni, is killer bee), but there are other Viennese options, and even two vegetarian choices. The wood panelling, simple wooden chairs and chequered tablecloths create a quaint and cosy interior, complemented by a tree-shaded inner courtyard.
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Gasthaus Wickerl
Wickerl is a beautiful Beisl with an all-wood finish and a warm, welcoming mood. 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 offerings of Tafelspitz,Zwiebelrostbraten (steak with onions) and veal and pork schnitzel.
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Amerlingbeisl
Serving solid Austrian fare (and a sprinkling of Italian pasta dishes), Amerlingbeisl is a lovely place situated in the pedestrian quarter of Spittelberg, an old-worldly spot of tight cobblestone streets and quirky shops. The inner courtyard of this Beisl is a lush oasis, and on balmy summer nights the roof slides back to create a lovely outdoor feel.
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Haas Beisl
This small, very traditional Margareten Beisl doesn’t have the revamped, streamlined culinary edges of a neo-Beisl, but Haas is absolutely genuine and a place where you can enjoy decent food and soak up a very local atmosphere. Classics like offal and sweetmeats are prepared the way your grandmother might have done them, but local pundits often head straight for the celery soup. Above the bar are football (soccer) trophies won by the gentlemen players at Haas who have exceeded their own football prime (but not by much, as the trophies testify). The toilets have an ‘art’ touch.
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Hollmann Salon
Situated inside the extraordinarily beautiful Heiligenkreuzerhof, Hollmann Salon combines the rural flavour of a country homestead with urban chic. Its succulent organic meats come from the Waldviertel north of the Danube and its menu changes every month, ensuring the very best of seasonal produce from local producers. A four-course menu might begin with filet of hare or offer the alternative of hare as a main dish. Seating is mostly at communal tables, and last orders are at 9pm. Book ahead in the evening. Cakes and breads are homemade and there’s outstanding outdoor eating in summer.
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Quell
Time stands still at Quell, a traditional Beisl in suburban Rudolfsheim-Fünfhaus. The panelled-wood interior looks untouched for years, the 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 frequenting the place for decades. The menu is thoroughly Viennese, with Schweinskotelett (pork cutlets) and schnitzel featuring heavily, but there’s also a surprising number of fish and vegetarian options. Genial staff and quiet streetside seating add to the attractions.
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Zum Alten Fassl
With its private garden amid residential houses, and a polished wooden interior (typical of a well-kept Beisl ), Zum Alten Fassl is worth the trip just for a drink. But while here sample the Viennese favourites and regional specialities, like Eierschwammerl (chanterelle mushrooms) and Blunzengröstl (blood sausage with fried potato). When it’s in season, Zanderfilet (fillet of zander) is the chef’s favourite. Between 1974 and 1982 the singer Falco lived upstairs in this building – a plaque marks the spot.
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Silberwirt
This atmospheric neo-Beisl offers traditional Viennese cuisine, mostly using organic and/or local produce. Tuscan cordon bleu (with prosciutto, mozza-rella and basil; €10.40), Wiener Schnitzel (€13.40), local trout with pumpkin-seed butter and fresh herbs (€12.80) and Styrian corn-fed chicken drumstick (€8.40) are complemented by some liver, vegetarian and Austrian noodle dishes. Don’t miss the garden area out back – it’s one of the best in Vienna! Alongside Silberwirt is a pizza restaurant (open from noon to midnight).
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Beim Czaak
Beim Czaak has a genuine and simple interior. As you would expect, meat dishes dominate the menu, with choices like 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. In summer, take advantage of the umbrella-shaded tables on the tiny square out front.
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Goldmund
Goldmund is one of the new breed of Beisl in the city. It's light, bright and breezy ambience extends to its cooking; plenty of basil and olive oil in dishes 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 round things off nicely. Reservations aren't necessary but are advisable, particularly if you're set on a table outdoors in summer.
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Griechenbeisl
As the oldest guesthouse in Vienna (dating from 1447), and once frequented by the likes of Ludwig van Beethoven, Franz Schubert and Johannes Brahms, Griechenbeisl quite rightly aims at the tourist trade. It is a lovely haunt, with vaulted rooms, age-old wood 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 pole position.
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Gasthaus Wild
Gasthaus Wild, formerly a dive of a Beisl, has in recent years morphed into a great neo-Beisl. Its dark, wood-panelled interior retains a traditional look, and the menu includes favourites like goulash and Schnitzel mit Erdäpfelsalat (schnitzel with potato salad), but also veal filet with dumplings spiced with blood sausage. The menu changes regularly, the ambience is relaxed, the staff welcoming and the wine selection good.
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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 (roast pork) 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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Glacis Beisl
Hidden downstairs behind the buildings along Breite Strasse (follow the signs from MUMOK) in the MuseumsQuartier, Glacis Beisl does an authentic goulash, an accomplished Wiener Schnitzel and some very decent other Austrian classics, which you can wash down with excellent Austrian reds and whites. If you’re staying immediately in the area, the chances are high this one will evolve into your regular Beisl.
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Tancredi
This former Beisl serves lovingly prepared regional and fish specialities, seasonal fare, organic dishes and an extensive range of Austrian wines. The harmonious surroundings are the icing on the cake: warm, pastel-yellow walls, stripped-back wooden floors, fittings from yesteryear and a tree-shaded garden that fills up quickly in summer. The entrance is on Rubengasse.
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Schöne Perle
Schöne Perle (beautiful pearl) has a simple look and serves everything from lentil soups through Tafelspitz to vegetarian and fish mains, and all are created with organic produce. Wines are from Austria, as are the large array of juices. Unusually for a Viennese restaurant, dogs are forbidden and kids welcome.
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