Best Restaurants in Vienna 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