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Vienna has tried hard to shed its image of a town locked in the 19th century, and nowhere is that more evident than in the kitchens of the top-notch Austrian chefs who dominate the culinary scene here. They have turned dining from a mittel-europäisch sloshfest of Schweinsbraten, Knödeln, and Kraut (pork, dumplings, and cabbage),
Vienna has tried hard to shed its image of a town locked in the 19th century, and nowhere is that more evident than in the kitchens of the top-notch Austrian chefs who dominate the culinary scene here. They have turned dining from a mittel-europäisch sloshfest of Schwei
Vienna has tried hard to shed its image of a town locked in the 19th century, and nowhere is that more evident than in t
Vienna has tried hard to shed its image of a town locked in the 19th century, and nowhere is that more evident than in the kitchens of the top-notch Austrian chefs who dominate the culinary scene here. They have turned dining from a mittel-europäisch sloshfest of Schweinsbraten,Knödeln, and Kraut (pork, dumplings, and cabbage), into an exquisite feast of international flavors.
No one denies that such courtly delights as Tafelspitz—the blush-pink boiled beef famed as Emperor Franz Josef's favorite dish—is delicious, but these traditional carb-loaded meals tend to leave you stuck to your seat like a suction cup.
The dining scene of today's Vienna has transformed itself, thanks in part to a new generation of chefs, such as Heinz Reitbauer Jr. and celebrity-chef Christian Petz, who've worked hard to establish an international brand of Viennese cooking known as Neue Wiener Küche (New Vienna cuisine). They have stepped onto the stage, front and center, to create signature dishes, such as fish soup with red curry, which have rocketed to fame; they have fan clubs, host television shows, and publish top-selling cookbooks, such as Neue Cuisine: The Elegant Tastes of Vienna; there are star Austrian chefs the way there are in New York and Hollywood, and these chefs want to delight an audience hungry for change.
Schmaltzy schnitzels have been replaced by prized Styrian beef—organic meat from local, farm-raised cattle—while soggy Nockerl (small dumplings) are traded in for seasonal delights like Carinthian asparagus, Styrian wild garlic, or the zingy taste of common garden stinging nettle. Wisely, Vienna has also warmly welcomed into its kitchens chefs from around the world, who give exotic twists to old favorites.
Smack in the middle of of the Naschmarkt, Neni is a perennially-popular spot run by an Israeli-Austrian family, serving up Israeli-Middle-Eastern specialties from tabouli to lamb, plus a few fusion dishes (think bok choy and salmon with sesame tahini). They've beeen so successful that they now have locations in other cities across Europe and a few cookbooks, but this is the original location.
Oma is the word for Grandma in German, and if you ever wished you had one of your own to make you homemade kuchen (cake) or simple, hearty Austrian meals, make a beeline for Vollpension. This delightful cafe-restaurant employs Austrian grandmas (and a few grandpas) who make their favorite cake recipes for you to enjoy. They also serve hearty breakfasts and small but satisfying snacks like sausages with bread and mustard, potato salad, and sandwiches. In addition to coffee and tea you'll find wine, beer, prosecco, and coffee cocktails.
Schleifmühlgasse 16, Vienna, Vienna, 1040, Austria
This bustling restaurant in a stall along the Naschmarkt is a prime place to stop for a bite and watch the crowds go by. The menu is as diverse as the customers, and includes various Turkish mainstays, such as tzatziki and falafel, and a variety of international choices. Some options can include chicken and avocado salad, pumpkin curry with vegetables and cashew nuts over rice, and Moroccan lemon chicken with couscous. The prices are easy on the wallet, and the customers tend toward the young and hip.
Naschmarkt Stand 412–415, Vienna, Vienna, 1060, Austria
This lively cafe-restaurant, conveniently located next to the Naschmarkt, is best known for its breakfast (served until 4 pm every day) and for its classic coffee house feel with contemporary decor (one wall is decorated with ripped posters.) Lunch options like baked sweet potato, homemade sage gnocchi, and Styrian baked chicken (a classic dish from Styria, a region in Austria known for its wine and food) hold their own to brunch favorites like avocado toast with poached eggs and salmon and blueberry pancakes. It's a popular stop for a late-afternoon cocktail or late-night coffee.
With tables set outside amidst flowering plants and trees, in the middle of cobbled Nestroyplatz, it is no wonder this is one of Vienna's favorite breakfast and brunch spots. the menu is huge with plenty of vegetarian options, but if you're here for a leisurely breakfast or brunch, go with the eponymous Ramasuri sandwich, with Madame Crousto bread (from one of Vienna's best bakeries, Öfferl), wildflower cheese scrambled eggs, candied bacon, chard, and sundried tomatoes. Drinks, coffees, and service are excellent, so this is a perfect stop at any time of day.
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