The best taverns in the 1st district in Vienna
Even if the name sounds a little Italian, the Appiano is a genuine Viennese pub in appearance alone. This gem of a pub has been one of the most popular restaurants in the first district for years.
Hermann Czech's interior design has always exuded brasserie flair, and now the cuisine complements Viennese classics (the schnitzel is at the top of the best list!) with Francophile flavours. Très leiwand!
The classic tavern dishes on the menu are all handmade and homemade, and the ideal snack between meals comes in the form of langos with a fine accompaniment, such as pickled salmon trout from Gut Dornau.
Where it says "Schnitzel Love" on the label, there is not only love, but also expertise inside: In the show kitchen, soufflé is cooked to perfection. Tafelspitz and other classics are also delicious.
This Plachutta branch is always "booked out", and not just because of its location - right next to the opera. It is also due to the quality of the Wiener schnitzel and, of course, the succulent beef dishes.
The "best of Viennese cuisine" is promised - and delivered with verve, as rare delicacies such as cabbage soup and catfish are also available in good quality. Then, of course, apple strudel!
You simply have to love this tavern legend: rustic dining rooms, friendly service and pub classics in generous portions - including rare dishes such as sweetbreads.
The fact that Viennese cuisine tastes even better in a rustic interior may be a delusion. In any case, the pub's ambience ensures a cozy atmosphere and the kitchen serves hearty dishes ranging from goulash to roast pork.
The Huth family's flagship restaurant focuses on pub classics: Tafelspitz and roast beef are a lesson in old Viennese cuisine as it should be. The wine cellar complements the dishes.
A special version of Viennese cuisine - no wonder, after all, only the best regional produce and old family recipes are used. Whether it be Blunzen-Radln or Zwiebelrostbraten: this is how it should taste.
Despite its prime location the restaurant has retained the charm of a village inn; down-to-earth kitchen classics from roast onions to natural schnitzel meet a friendly atmosphere. Reliably good!
Additions have made the restaurant quite spacious. The crowds are often enormous because the legendary pork schnitzel plays the leading role here. But there are also other classics, such as the veal liver.
Gourmets appreciate the gastronomic delights of Friuli. The recipes are authentic, with ham from San Daniele and Montasio cheese as well as original salsiccia. Rustic Italian ambience!
This is where the journey to schnitzel paradise began almost 120 years ago. The ambience is pleasantly old school. In addition to the famous "Wieners", all kinds of other tavern favourites are served.
Operator Christian Wukonigg has created an almost unrivalled institution for artists and media people here. You can also enjoy hearty, down-to-earth pub cuisine in this coffee house.
A parade of Viennese cuisine classics is a matter of course with this name, but the menu now also includes steak sandwiches, burgers and bowls. For amateur chefs: the Schnitzel Academy.
The well-known inner-city inn was first mentioned in 1704. Today, it is not only tourists who appreciate the mixture of doll's house ambience and home-style cooking. They serve veal liver and trout Müllerin.
Paradise for the indecisive! The Austrian and Viennese classics all come in mini format. Perfect for sharing, but also for trying out, true to the motto "a little bit of everything".
In the Minoritenstüberl in the basement of the Ministry of Education, Andreas Wojta, who became famous as a TV chef, serves the building's civil servants as well as guests from outside. The best Viennese cuisine.
Traditional pub in Naglergasse. The menu ranges from Old Viennese soup pot or black beer goulash to Viennese schnitzel, egg dumplings, Styrian fried chicken salad and baked "Blunzn" to haloumi salad, wild boar schnitzel or poacher's pan.
A slice of "oide Wien", as if from the Hans Moser or Kurt Girk repertoire. Offal, portions to fill you up, crisp wine and a "speech" that guests love on its own.
Gourmets have been following the call of down-to-earth cuisine for 100 years - and then feast on old Viennese classics from baked meat to veal liver. The oven-fresh roast pork is particularly good.
A collection of dishes ranging from down-to-earth to exquisite, all impeccably presented and tasty to the point. The Giorgina is a guarantee for good cuisine - from the lunch menu to the lamb crown.
The spacious dining room and beautiful garden are both inviting. The traditional restaurant consistently scores with fried chicken, roast onions and old Viennese cuisine without the drive to modernise. Rare beauty!
This typical Viennese restaurant is located in the immediate vicinity of City Hall, Parliament and the Burgtheater. The cuisine focuses on weekly changing menus, seasonal and regional daily specials and Viennese classics.
The Beisl Beim Czaak has been around since 1926, and the bar and Lamperie are still part of the restaurant's charm today. Classic old Viennese home cooking is served: from roast pork to Kaiserschmarren.
A bourgeois inn and family business since 1952, this restaurant does not want or need to reinvent anything, but consistently focuses on straightforward home cooking with many classics of Viennese cuisine.
A downtown pub of an increasingly rare type, with dishes such as baked Mangalitza schnitzel with salad, potato and zucchini pancakes with creamed cucumber salad and, of course, pancakes filled with Uhudler grape confit.
Viennese pub with a beer garden under shady trees. Pilsner can even be tapped directly at the table in the cellar of the pub, with a digital display counting the amount of beer consumed.
Traditional Viennese pub with a beautiful garden. The cuisine focuses on traditional Viennese dishes such as Tafelspitz, Wiener Schnitzel, Fiakergulasch, Alt Wiener Backfleisch, Schulterscherzel or Zwiebelrostbraten.
Family-run since 1962, this rustic restaurant offers Austrian cuisine at a very fair price-performance ratio, especially for the first district. A recommendation would be the nut schnapps made in-house.
It's not just the interior that promises unadulterated cosiness. The menu also gives you a nostalgic feeling: roast onions, old fashioned Viennese fried meat and roasted liver are classically good.
Veal goulash, bacon lentils, quark pancakes - the Viennese delicacies are only translated for the many tourists near St. Stephen's Cathedral. There are no concessions in terms of taste. That's a good thing!