This exquisite restaurant, which is located in the Imperial, is one of the finest dining establishments in Vienna. The service is friendly and attentive.
This well regarded restaurant is known throughout Austria for the chef's creative touch, which features a contemporary slant on Viennese haute cuisine. The spacious dining room features wood-paneled walls, beveled glass, and tables set with fine linen. Only the finest and freshest ingredients are used to prepare such dishes as Tafelspitz with Semmelkrenn, which is boiled beef with horseradish. You can also order Felchen, which is a delicate white fish served with glass noodles, or lobster with white beans, arugula, and black polenta. The wine list is superb.
Don't be put off by the facade; what looks like a conventional restaurant almost squeezed into the street, is in fact one of Vienna's premier addresses for good food. Comfortable interior with high ceilings and good lighting creates a relaxed atmosphere. Excellent wine list includes international wines and the best of the Austrians. The mix of international and local continues on the menu: you'll find Carpaccio of Fillet of beef with rucola and grana; consommé with Viennese garnishes; and tortellinis with asparagus and herbs.
Create your own 4-, 5- or 6-course menu, or indulge in the full seven courses. Enjoy the vibrant green and black Jugendstil design as you sit among a collection of paintings by the 19th century Salzburg artist Anton Faistauer, hung on wood-paneled walls and lit by Vienna's first electric chandeliers. Menus change regularly but your meal could include glazed saddle of rabbit with tarragon, noodles and morels, or essence of oxtail with goose liver bread. If you're lucky, the original Sachertorte will be on the dessert menu.
There are no deep-fat fryers or microwaves in the kitchen; the cakes, pastries and breads are all made by hand; all the ingredients are organically farmed and the meat comes from selected small local farms. In the dining areas, guests share long tables and the staff do their utmost to create a homely, welcoming atmosphere. The lunch menu changes daily. For dinner you can enjoy dishes like garlic catfish from Neusiedler lake with vinegared radishes and spring-herbs salad.
Recently relocated to the Stadtpark on the banks of the Danube, the name Steirereck has been synonymous with fine dining in Vienna since the 1970s. This new restaurant is in a former milk depot and, as part of the 5 million renovation, a section of the restaurant, the "Meierei," was built in honor of this previous function. Now, as well as serving breakfast and afternoon pastries, it offers patrons 120 different cheeses. In the colorful main dining area, you can eat a la carte or choose between a 5- or 6-course menu. The a la carte menu includes steamed Huchen (a type of salmon native to the Danube) with spinach, red peppers and orange.
From breakfast through to dinner, in its selection of cheeses and wines, with its view along the Graben, Meinl is a wonderful gastronomic experience. As well as offering local fare, there is a Mediterranean flavor to the menu. Plush interior with parquet flooring, comfortable chairs and red upholstered sofas lining the walls.
Relaxed ambience in a pea-green, timber paneled dining area. The chef, Willy Schnattl, has a reputation for being anything but relaxed and is known as a bit of a character. His gastronomic creations have also earned a reputation for individuality, combining local favorites – especially from Schnattl's Styrian homeland – with unusual flavors and accompaniments: think deer praline and duck liver with a red beet and apple chutney.
With nearly 400 years' history, this is one of the city's most famous establishments. As well as the excellent restaurant, there is a delicatessen and wine shop, bar, club rooms, and a sandwich shop which produces popular open-sandwiches with dozens of toppings, from simple ham, cheese and eggs to roast beef with artichoke hearts.