Best Restaurants in Austria 2026: MICHELIN, Gault&Millau and Local Legends on One Map

Landstraße (3rd), Stadtpark · Creative Austrian

Heinz Reitbauer and Michael Bauböck run the kitchen in a steel-and-glass building in the Stadtpark, serving six- or seven-course menus plus à la carte. Michelin singles out the bread and cheese trolleys.

Döbling (19th) · Creative contemporary

Juan Amador cooks a modern tasting menu in the brick-vaulted cellar of the Hajszan Neumann wine estate in Grinzing, with a view into a glass-walled barrel cellar. Michelin cites red mullet with escabeche stock, Amela tomato and razor clam as a signature.

Brigittenau (20th) · Creative surprise menu

Markus Mraz and his son Lukas serve a surprise menu of 13 small courses, each built around one ingredient. Michelin cites a kimchi börek with sika venison and Périgord truffle.

Covered by Time Out

Josefstadt (8th) · Creative fire cooking

Stefan Doubek cooks over four fire sources in an open kitchen with subtle Japanese influences, while partner Nora Pein runs the room. Michelin names the koji-aged French duck, grilled over high heat, as a signature.

Innere Stadt (1st) · Modern seafood-led tasting

The Styrian chef with Greek roots serves a seven- to nine-course tasting menu centred on fish and seafood in a minimalist black-and-grey room.

Innere Stadt (1st), Palais Coburg · Modern fine dining

Silvio Nickol and head chef Florian Daube cook a creative menu in a vaulted dining room at the Palais Coburg, whose six wine cellars hold about 60,000 bottles according to Michelin.

Mariahilf (6th) · Modern creative

Chef Fabian Günzel works in an open kitchen in a minimalist room with brick arches. Michelin highlights charcoal-grilled turbot with New Zealand spinach, trout caviar and warm yogurt.

Innere Stadt (1st) · Vegetarian fine dining

Paul Ivić and Florian Burtscher cook a vegetarian tasting menu in a historic building with modern design, with dishes such as king oyster mushroom with pumpkin and elderflower.

Innere Stadt (1st) · Korean contemporary

A nine-course Korean tasting menu served at an L-shaped chef's counter for a handful of guests, combining Korean flavours with local produce. Michelin cites a gochujang ceviche of Austrian trout.

Landstraße (3rd) · Creative contemporary

Located in the Hotel Am Konzerthaus near the Stadtpark, APRON serves five- or seven-course menus from an open kitchen, with dishes such as scallops with chorizo.

Innere Stadt (1st), Palais Hansen · Modern seasonal

Chef Paul Gamauf cooks vegetable- and herb-focused menus of five to nine courses in the Anantara Palais Hansen hotel. The restaurant is named after the building's architect, Theophil Edvard von Hansen.

Innere Stadt (1st) · Modern international

A small curtained dining room with only a few seats where Alexander Kumptner serves a modern set menu with occasional Italian or Asian touches.

Innere Stadt (1st) · Modern French

In the Hotel The Amauris on the Ring, Alexandru Simon serves a changing seven-course menu grounded in classic French cooking, with many tables facing the open kitchen.

Rudolfsheim-Fünfhaus (15th) · Modern creative

Sören Herzig's restaurant occupies the former auction hall of the listed 1920s Dorotheum building in Fünfhaus, now with a minimalist industrial look.

Innere Stadt (1st) · Vegan tasting menu

Jonathan Wittenbrink cooks a vegan surprise menu from seasonal regional produce while Larissa Andres runs the service; Gault&Millau named her its 2027 Service Award winner. The menu is printed on plantable seed paper.

Alsergrund (9th) · Creative seasonal

A former pub in the 9th district with a relaxed room run by Wolfgang Zankl-Sertl. Michelin cites a pasta-free carbonara of calamari, smoked eel and Parmesan.

Wieden (4th) · Modern South American

Chilean-born chef Diego Briones cooks in an open kitchen with Judith Lergetporer leading service; the name means "together" in Viennese dialect.

Josefstadt (8th) · Neapolitan pizza

50 Top Pizza calls it a reference point for pizza in Vienna, praising a personal, recognisable dough and fresh Italian ingredients.

Mariahilf (6th) · French brasserie

On the seventh floor of the MOTTO hotel, serving French classics such as bouillabaisse and steak tartare.

Innere Stadt (1st) · Viennese schnitzel house

The family's original house near Stephansplatz has served Wiener schnitzel on Wollzeile since 1905, according to Falter, alongside Tafelspitz and veal goulash.

Covered by Falter, Falter and Der Standard

Alsergrund (9th) · Seasonal wine bistro

A wine bar and bistro in a historic townhouse cooking seasonal produce from local suppliers.

Landstraße (3rd), Stadtpark · Austrian classics, cheese

The Reitbauer family's casual restaurant one floor below Steirereck offers around 150 aged cheeses plus Wiener schnitzel and Kaiserschmarrn, with a terrace over the Wien river.

Leopoldstadt (2nd) · Japanese

A busy Japanese restaurant where sushi, yakitori and gyudon are prepared in view of the room; Michelin recommends booking well ahead.

Innere Stadt (1st) · Viennese boiled beef

The flagship of the Plachutta group, known for Tafelspitz and other cuts of boiled beef; Gault&Millau calls it an institution of the city.

Covered by Falter, Der Standard and Saveur

Rudolfsheim-Fünfhaus (15th) · Creative Austrian sharing

Mostly vegetarian sharing plates in the evenings, built on local produce with much fermenting and pickling; Gault&Millau gave it its 2027 Future Award for Vienna.

Neubau (7th), Spittelberg · Vegetarian bistro

The casual sibling of TIAN serves vegetarian and vegan sharing dishes built on regional organic and Demeter produce.

Innere Stadt (1st) · Viennese deli and restaurant

Falter calls it a Brötchen institution whose open-sandwich recipes date from the 1960s, with ham and horseradish among the favourites; there is also a sit-down restaurant.

Covered by Falter, Falter and Der Standard

Landstraße (3rd) · Viennese Wirtshaus

A historic Gasthaus near the Konzerthaus cooking Viennese home-style dishes and offal such as roast liver, plus schnitzel of pork or veal with potato salad.

Covered by Falter and Der Standard

Favoriten (10th) · Neapolitan pizza

A pizzeria on the ground floor of a hotel serving breakfast, then pasta and Neapolitan pizza with a pronounced crust from a rotating oven after 11am.

Neubau (7th) · Roman-style pizza

Roman-style pizza from a long-fermented dough, offered as a tasting of filled leavened bakes with cocktail pairings, starting with fried supplì.

Innere Stadt (1st) · Japanese omakase

An omakase counter inside the Shiki Boutique, with Gerhard Bernhauer listed as head chef by Gault&Millau.

Wien

La Liste places it in its Top 1000 restaurants worldwide, with a score of 96.

Alsergrund (9th), Servitenviertel · Austrian Gasthaus

A rustic Gasthaus beside the Baroque Servitenkirche serving Wiener schnitzel and mushroom goulash, with a weekday lunch special and a shaded garden.

Innere Stadt (1st) · Spanish tapas

A lively tapas bar with high ceilings serving sharing plates from several Spanish regions and a mostly Spanish wine list. Michelin advises booking.

Innere Stadt (1st), Albertina · Sausage stand

A sausage stand beside the Albertina, open until the early hours, best known for its Käsekrainer.

Covered by Falter, Der Standard and Der Standard

Innere Stadt (1st) · Viennese coffeehouse

Leopold and Josefine Hawelka moved their café to Dorotheergasse in 1939; it drew writers such as Friedrich Torberg and is known for its Buchteln, sweet yeast buns.

Covered by Time Out, Falter and Der Standard

Innere Stadt (1st), Ringstrasse · Viennese coffeehouse

A Ringstrasse coffeehouse founded in 1873 near the Burgtheater and Rathaus, run by the Querfeld family since 1976 and long popular with politicians and theatregoers.

Covered by Time Out, CNN Travel and Der Standard

Innere Stadt (1st) · Patisserie and café

The former imperial court confectioner, established in 1786, known for cakes and pralines and a viewing bakery on Kohlmarkt.

Covered by Time Out, CNN Travel and Falter

Neubau (7th), MuseumsQuartier · Viennese Beisl

A Beisl at the MuseumsQuartier with a shaded garden under old walnut trees, serving Wiener schnitzel, goulash and Krautfleckerl with an Austrian wine list.

Covered by Time Out, Falter and Der Standard

Innere Stadt (1st), Palais Ferstel · Viennese coffeehouse

A coffeehouse opened in 1876 in the Palais Ferstel, once frequented by writers and thinkers including Hugo von Hofmannsthal and Adolf Loos.

Covered by Falter and Der Standard

Innere Stadt (1st), by the Opera · Coffeehouse, Sachertorte

The café in the Hotel Sacher is the home of the Original Sacher-Torte; CNN reports the cake was created in 1832 by 16-year-old Franz Sacher.

Covered by Time Out and CNN Travel

Innere Stadt (1st) · Viennese Beisl

A small Wirtshaus in the old town with an interior designed by Hermann Czech, serving Viennese and seasonal dishes.

Covered by Falter and Der Standard

Innere Stadt (1st) · Open sandwiches

A stand-up buffet of small open sandwiches with spreads, founded in 1902 by Franciszek Trzesniewski; the egg spread is among the best known.

Covered by Falter and Der Standard

Salzburg · Creative, rotating guest chefs

Two-star restaurant inside the Red Bull Hangar-7 building at Salzburg airport. Its kitchen team cooks the menus of a different international guest chef each month.

Covered by Time Out

Salzburg · Creative fine dining

Two-star restaurant in the Gusswerk complex on Söllheimer Straße. MICHELIN classes the cooking as creative.

Salzburg · Creative fine dining

One-star restaurant in the Mülln district run by hosts Andrea and Andreas Kaiblinger. AFAR notes it has been open since 2004.

Covered by AFAR and Condé Nast Traveller

Hallwang · Creative fine dining

One-star restaurant run by Iris and Jürgen Vigne in Söllheim, just over the city boundary in Hallwang. Its website now trades as Vigne Pfefferschiff.

Covered by Condé Nast Traveller

Salzburg · Creative fine dining

One-star restaurant in Hotel Schloss Mönchstein on the Mönchsberg, above the Old Town. Executive chef Simon Wagner leads the kitchen, according to the hotel.

Salzburg · Austrian

Restaurant inside St. Peter's Abbey that is said to date back to 803, which AFAR and Condé Nast Traveller cite as a claim to be Europe's oldest restaurant. AFAR highlights the Mozart Dinner concert in its Baroque Hall.

Covered by AFAR and Condé Nast Traveller

Salzburg · Austrian

Austrian restaurant on Getreidegasse, new to the 2026 MICHELIN selection. Condé Nast Traveller listed it in its Salzburg eating guide.

Covered by Condé Nast Traveller

Salzburg · French-influenced

Salzburg restaurant that MICHELIN lists for French cuisine.

Salzburg · Traditional Austrian

Old Town inn listed in the MICHELIN Guide for traditional cuisine, with the kitchen open from morning to late evening.

Salzburg · Austrian classics

Inn run by the Berger family beside Schloss Aigen in the south-east of the city, listed by MICHELIN for Austrian cooking.

Salzburg · Austrian

Inn in the Liefering district in the north-west of the city, listed by MICHELIN for Austrian cuisine.

Salzburg · Farm to table

Salzburg restaurant that MICHELIN lists under farm-to-table cooking.

Salzburg · Country cooking

Restaurant of the family-run Hotel Brandstätter north-west of the centre, and the only Bib Gourmand within Salzburg city in the 2026 guide.

Salzburg · Coffee house, pastries

Coffee house on the Alter Markt that traces its origins to 1700, run by the Tomaselli family from 1852 according to AFAR. Condé Nast Traveller calls it Salzburg's oldest café.

Covered by AFAR, AFAR and Condé Nast Traveller

Salzburg · Beer hall, snack stalls

Monastery brewery and beer hall in Mülln that has brewed since 1621, serving beer from wooden barrels in stone mugs. Food comes from an arcade of stalls, and Condé Nast Traveller notes it has Austria's biggest beer garden.

Covered by Time Out and Condé Nast Traveller

Salzburg · Bosna sausage stand

Takeaway window in a passage off Getreidegasse selling the Bosna, a spiced grilled-sausage sandwich. Time Out warns of queues, and Condé Nast Traveller counts it among the city's gastronomic institutions.

Covered by Time Out and Condé Nast Traveller

Salzburg · Confectionery café

Confectioner and café on Brodgasse, by the Alter Markt, credited with creating the original Mozartkugel chocolate. Condé Nast Traveller calls it the originator of the sweet.

Covered by AFAR and Condé Nast Traveller

Hall in Tirol · Contemporary European

Two-star restaurant in Hall in Tirol, about 10 km east of Innsbruck. MICHELIN lists it for contemporary European cooking.

Telfs · Creative

One-star chef's table inside the Interalpen-Hotel Tyrol at Telfs-Buchen, north-west of Innsbruck.

Neustift im Stubaital · Classic fine dining

One-star gourmet room in Hotel Jagdhof in the Stubai valley south of Innsbruck. MICHELIN lists it for classic cuisine.

Innsbruck · International

Restaurant in the Rathausgalerien on Maria-Theresien-Straße. The Guardian points to its views of the Nordkette and a weekly changing menu.

Covered by The Guardian

Innsbruck · Seasonal cuisine

Restaurant on Maria-Theresien-Straße listed by MICHELIN for seasonal cooking, with Thomas Knittl as chef de cuisine.

Innsbruck · Creative tasting menu

Creative tasting-menu restaurant in central Innsbruck and the only top-price-band entry among the city's MICHELIN listings.

Innsbruck · Modern cuisine

Restaurant café new to the 2026 MICHELIN selection for Innsbruck, listed for modern cuisine.

Innsbruck · Classic cuisine

Innsbruck restaurant listed by MICHELIN for classic cuisine.

Hall in Tirol · Regional cuisine

Bib Gourmand bistro in Hall in Tirol, listed by MICHELIN for regional cooking at moderate prices.

Innsbruck · Konditorei café

Pastry shop and café near the Goldenes Dachl, run by the Munding family since 1803. The Guardian notes it roasts its own coffee and claims to be Innsbruck's oldest Konditorei-Café.

Covered by The Guardian and The New York Times

Lech am Arlberg · Alpine-Mediterranean tasting menu

Restaurant with its own entrance in Hotel Arlberg serving a five- to eight-course 'Monte e Mare' menu that mixes Alpine and Mediterranean cooking, with a vegetarian version. Michelin counts more than 1,000 labels on the wine list.

Zug (Lech am Arlberg) · Modern creative tasting menu

Guests sit at a horseshoe-shaped counter upstairs in the Rote Wand Gourmet Hotel for chef Julian Stieger's modern surprise menu. Stieger received the MICHELIN Young Chef Award in 2025.

Covered by Evening Standard

St. Anton am Arlberg · Modern regional

Family-run restaurant of the Hotel Gletscherblick in quiet St. Jakob, where chef Paul Markovics serves a daily set menu or a fine-dining menu built on regional produce such as Tyrolean venison. Gault&Millau rated it 4 toques in 2026 and 3 in 2027.

St. Anton am Arlberg · Modern Alpine

Boutique-hotel restaurant in Nasserein where chef Dennis Ilies pairs classic technique with modern ideas, offering a set menu or à la carte. Its pastry chef Janina Trogisch is Gault&Millau's Patissière of the Year 2027.

Oberlech (Lech am Arlberg) · Modern international, Japanese touches

Fine-dining room in the Burg Vital Resort in car-free Oberlech, where chef Sebastian Jakob cooks around top produce with subtle Japanese touches. Michelin notes a wine cellar of about 4,500 labels.

Lech am Arlberg · Modern Alpine fine dining

Gourmet restaurant of the Aurelio chalet hotel in central Lech, beside the ski piste. Gault&Millau singles out dishes such as marbled char with fir and buttermilk, and chamois tartare with spruce tips.

St. Anton am Arlberg · Wild Alpine tasting menu

Fine-dining restaurant on the floor above the Arl One après bar, on the piste below the Galzigbahn. Chef Gustav Jantscher, a hunter, cooks a game-led Alpine menu with dishes such as ibex essence and chamois.

• On the mountain, by ski or lift

Hirschegg

La Liste places it in its Top 1000 restaurants worldwide, with a score of 78.

St. Anton am Arlberg · Hut food, après-ski bar

Slopeside après hut above St. Anton, running since 1989, known for dancing in ski boots on the tables. The Independent and Condé Nast Traveller both list it among Europe's best-known après venues.

• On the mountain, by ski or lift
• Winter season only

Covered by The Independent, Condé Nast Traveller and The Independent

Ischgl · Modern takes on tradition

Martin Sieberer has led the kitchen at the Trofana Royal's restaurant since 1996, now with his sons Thomas and Michael, cooking modern versions of traditional recipes. Michelin highlights the wine cellar.

Ischgl · Creative French, modern

Benjamin Parth's restaurant in the Hotel Yscla, the only five-toque Gault&Millau address in Tyrol. Michelin describes plates with few components and vivid flavours in a multi-course set menu.

Ischgl · Après-ski bar

Rustic après bar in the Hotel Silvretta in the village centre, with DJs and dancing into the night. The Guardian's writer named it their favourite of Ischgl's late bars.

• Winter season only

Covered by The Guardian, Fall-Line and Der Spiegel International

Ischgl · Austrian mountain restaurant

Glass-fronted mountain restaurant at the top of the cable car above Ischgl, with a self-service floor and an à la carte room upstairs. All three outlets point to its views across the Austrian and Swiss Alps.

• On the mountain, by ski or lift
• Winter season only

Covered by SKI Magazine, Evening Standard and Fall-Line

Ischgl · Tyrolean hut food

Slopeside hut at about 2,000 m whose on-mountain après, SKI says, usually starts around 2pm with a DJ and outdoor dancing. Fall-Line's local guide recommends it for Tyrolean food such as local cheeses.

• On the mountain, by ski or lift

Covered by SKI Magazine and Fall-Line

Kitzbühel · Modern French brasserie

Kitzbühel branch of a Munich brasserie concept, mixing classics such as pâté en croûte and steak au poivre with more modern plates. There is a champagne bar and a small terrace out front.

Kitzbühel · Regional Tyrolean inn

Inn beside the Streif run and near the Hahnenkamm cable car, run by siblings Martin Huber and Andrea Posch. Michelin mentions regional dishes made with home-grown produce, such as spinach dumplings.

Kitzbühel · English pub, bar snacks

English pub opened in 1976 with live music and DJs, which CNN calls an Alpine institution. Tiroler Tageszeitung reports that Hahnenkamm race winners traditionally celebrate there.

Covered by CNN Travel, Tiroler Tageszeitung, Fall-Line and The Guardian

Kitzbühel · Traditional Tyrolean

Traditional inn outside the town centre run by singing host Rosi Schipflinger, which CNN notes for its food and its host. The Guardian describes onion soup with cheese dumplings there after a night ski tour.

Covered by CNN Travel, The Guardian and Tiroler Tageszeitung

Kitzbühel · Tyrolean hut classics

Rustic hut at 1,206 m on the lower Streif where, CNN reports, the ski World Cup circuit was conceived in 1966. Tiroler Tageszeitung calls it the birthplace of the alpine World Cup.

• On the mountain, by ski or lift

Covered by CNN Travel, Tiroler Tageszeitung and Tiroler Tageszeitung

Sölden · Modern regional

Pine-panelled restaurant in Hotel Das Central serving five- or seven-course set menus, with a vegetarian option, built on local produce such as Längenfeld salmon trout and Sölden fallow deer.

Sölden · Alpine fine dining

Glass and steel restaurant at 3,048 m on the Gaislachkogl, run by Hotel Das Central, which appeared as the Hoffler Klinik in the 2015 Bond film Spectre. Gault&Millau rates it two toques.

• On the mountain, by ski or lift

Covered by National Geographic, The Independent, Wallpaper* and Evening Standard

Sölden · Tyrolean farm-to-table hut

Family-run farm hut at about 2,000 m above Sölden that cooks with produce from its own farm and nearby suppliers. Condé Nast Traveller lists it among the rustic après huts on the Giggijoch side.

• On the mountain, by ski or lift

Covered by Condé Nast Traveller, Evening Standard and SKI Magazine

Hinterglemm · Alpine hut, fondue

Ski hut at the foot of the Zwölferkogel beside the Unterschwarzach gondola. Die Presse describes a weekly afternoon après with DJs and bands on the terrace, and Fall-Line recommends the fondue.

• On the mountain, by ski or lift
• Winter season only

Covered by Die Presse and Fall-Line

Mayrhofen · Après bar, live music

Rustic bar beside Hotel Brücke in Mayrhofen with live bands and DJs during après. A Fall-Line local's guide named it the best bar in town.

Covered by The Independent, The Guardian and Fall-Line

Ehrenhausen an der Weinstraße · Creative, wine-focused

Restaurant run by Fuchs & Zach in the southern Styrian wine country, promoted to two MICHELIN stars in the 2026 guide.

Golling an der Salzach · Innovative Alpine

Two-star restaurant in the family-run Döllerer house on Golling's market square, about 25 km south of Salzburg.

Sankt Veit im Pongau · Alpine, herb-led

Two-star gourmet restaurant in Vitus Winkler's Sonnhof hotel in the Pongau. The hotel describes the cooking as Alpine with a creative edge.

Mautern an der Donau · Modern Austrian

Two-star restaurant with rooms in Mautern, across the Danube from Krems at the eastern end of the Wachau.

Werfen · Austrian fine dining

Two-star restaurant and hotel of the brothers Rudi and Karl Obauer in Werfen, in the Salzach valley south of Salzburg.

Neufelden · Creative fine dining

Two-star restaurant in the Rachinger family's Mühltalhof hotel in the Mühlviertel.

Mieming · Creative fine dining

Two-star restaurant that Joachim Jaud opened in April 2024 in the 1694 main house of the Alpenresort Schwarz on the Mieming plateau, according to the hotel.

Schützen am Gebirge · Pannonian, creative

Two-star restaurant near Lake Neusiedl that has operated since 1984 and calls its cooking Pannonian.

Traunkirchen

La Liste places it in its Top 1000 restaurants worldwide, with a score of 94.

Techendorf

La Liste places it in its Top 1000 restaurants worldwide, with a score of 87.

Bad Gleichenberg

La Liste places it in its Top 1000 restaurants worldwide, with a score of 91.

Purbach am Neusiedler See

La Liste places it in its Top 1000 restaurants worldwide, with a score of 77.

Sankt Andrä im Sausal

La Liste places it in its Top 1000 restaurants worldwide, with a score of 93.5.

Maria Wörth

La Liste places it in its Top 1000 restaurants worldwide, with a score of 93.5.