The best taverns in the 8th district in Vienna
Dark wood panelling, old bar - it couldn't be more rustic. Chunky goulash or crispy pork schnitzel is the question? Plum strudel or Grießflammeri with raspberries? On tap: Hubertusbräu!
No “kummer” (sorrow) at Heidenkummer. Daily changing menu, emphasis on environmental commitment not convenience. Viennese cuisine including offal such as Beuschel, kidneys and liver. Legendary: Powidltascherl (plum jam turnovers)
Austrian specialties with a Mediterranean touch in a classic ambience: Ibérico rice meat, creamy asparagus, tomato or prawn risottos. Weekly delicacies and a pretty garden.
Michael Vogel, son of the legendary Kottan actor, has been serving Viennese home cooking such as liver dumpling soup, baked meat, boiled beef and beef goulash at the Fromme Helene for 30 years. Rustic ambience.
This prince eats with Viennese schnitzel, fried chicken, roast onion, supplemented by risotto and fish, obviously with a sense of tradition. Austrian wines, hot meals all day, idyllic garden.
Sophisticated restaurant in the heart of Josefstadt. The gastronomic focus is on a mix of refined Viennese cuisine and modern, creative dishes. Quiet courtyard garden.
The 300-year-old monastery cellar houses a restaurant with a genuine imperial and royal ambience, with an adjoining wine vault from the imperial era. You can sample old Austrian cuisine and enjoy the historical flair.
As the name suggests: the Zavadil family's restaurant focuses on traditional dishes from the crown lands of Bohemia and Moravia. Plus a good selection of beers on tap. Small pub garden in front of the building.