"Parking Space" Restaurants in Vienna
What Juan Amador creates in the country's only three-star restaurant is a brilliant performance. The highest level in every dish, great new interpretations ("Ajoblanco" with oyster leaves).
What Markus and Lukas Mraz send out of the kitchen is a sensation, course after course. Add to this a relaxed atmosphere, perfect service, fantastic wines and voilà: one of the best addresses in the city.
Juicy and perfectly cooked cuts land on your plate. The meat is of the highest quality: Wagyu, Chateaubriand or bison. Oysters and caviar make a worthy entrée, with cheesecake as the finale.
The restaurant in the Kempinski Hotel ‘am Ring’ held a Michelin star for several years. This year, the ownership changed and 34-year-old Paul Gamauf took over as head chef at the end of the previous year.
The award-winning interior design creates the ambience for fine dining. Precious products (sea urchin, label rouge salmon) are transformed into gastronomic masterpieces in Stefan Speiser's show kitchen.
It can be loud and wild, but always cosmopolitan and good. Pizza meets signature cauliflower from the oven, accompanied by Levantine-hearty spices that are best served to share.
Kim has been cooking her interpretation of Korean recipes for many years. She is considered a pioneer of modern, high-quality Asian cuisine in Vienna. Daily fresh products are skilfully prepared.
It's not easy to concentrate on the plates with the breathtaking view, whether at breakfast or dinner. The latter can include Asian pork belly, but also Mediterranean dishes.
At the front is the restaurant with wood panelling, and at the back, an enchanted garden that you wouldn't expect from the outside. A picture-book restaurant with reliably good food: from Grammelknöderl to Zander-Szegediner.
Upscale cuisine in a design hotel. In terms of cuisine style, the focus is on modern interpretations of Austrian cuisine as well as international creations. Remarkable: large selection of Champagnes.
Relaxation on the outskirts of the city, after-work drinks and exotic street food creations based around the house specialty: snails. Andreas Gugumuck provides an insight into their fascinating world.
A beautiful inn straight out of a picture book. The kitchen in the suburb serves no-frills Viennese dishes (veal shoulders) of a high standard. Wonderful garden with old trees.
Traditional Austrian cuisine with the necessary portion of creative pepper and plenty of ingenuity. "Eugen's Classics" are perennial favourites, truffled cheese spaetzle and roast pork are also popular.
The idyllic location on the waterfront alone is worth a visit to the outskirts of Vienna, where you can enjoy familiar dishes from the local cuisine alongside Mediterranean fare: boiled beef or grilled octopus?
The unconventional name is deceptive, as the cuisine is almost elfishly light. Here you can choose between multi-course menus or à la carte. High-quality products merge with exclusive specialties.
In the past, the restaurant on the seventh floor of the Grand Hotel was known as Le Ciel by Toni Mörwald. Today, it serves a new interpretation of Viennese cuisine in a sophisticated setting.
The look is stylish and chic, and the menu also demonstrates taste: modern Austrian cuisine, complemented by influences from Asia and the Mediterranean. Accompanied by good wines and the restaurant's own gin.
Unique ambience in a beautiful old inn on the edge of the Vienna Woods. In addition to local classics, the focus is on Styrian specialities such as Klachl soup or pumpkin seed schnitzel.
On the 22nd floor, you can look out over the city and far beyond from the Wienerberg, accompanied by modern international cuisine that is also impressive. The "Skyline Brunch" is also popular.
Modern urban Japanese cuisine centred around "fancy" sushi rolls, buns, and ramen. The bento boxes are particularly popular during office hours. In the evening, the special menu with "The Best of Iki" comes into play.