Restaurants in Austria
Expect plenty of hearty, meat-centric dishes on the menu at the restaurants in Austria. While Austria isn’t typically known for its culinary prowess, the nation is seeing a culinary renaissance, and the stick-to-your-ribs, meat-and-potatoes dishes that characterize Austro-Hungarian cuisine are expertly prepared at Austrian restaurants. Prepare for a calorie-fest with popular dishes like wiener schnitzel (boneless meat fried in a coating of flour, egg and breadcrumbs), goulash (a hearty soup or stew of meat and vegetables), and fresh apfelstrudel (apple strudel).
Some of the best restaurants in Austria include Motto am Fluss in Vienna, which serves Austro-international cuisine prepared with organic cuts of meat in a stylish but low-key setting; Steirereck im Stadtpark in Vienna, a Michelin-starred establishment helmed by chef Heinz Reitbauer that offers a modern twist on Austrian classics, like barbecued Alpine beef served with Viennese figs and celery, pan-fried grayling fish with sesame, and a cheese trolley that boasts hundreds of cheese varieties; Magazin in Salzburg, where chef Richard Brunnauer serves dishes inspired by seasonal offerings like scallops with vine-ripened peaches or venison medallions in porcini sauce; and El Gaucho in Graz, an exceptional Argentine steakhouse that will make you swear you’ve been transported to another continent.
Come in for pitch-perfect thin-crust pizza.
Brave the Helmut Newton-style photographs of women wearing grapes instead of underwear and order the semolina-filled strudel, cooked in broth, bathed in butter, and served with a vinegary salad of green beans and red onions.
Dapper in black tie attire for more than 100 years, the famous tuxedo-clad waiters at this legendary Fourth District restaurant have been serving Austrian specialties — in high style — since Johann Figlmüller opened for business in 1905.
The mountaintop restaurant serves local specialties (pig’s knuckle with honey-infused sauerkraut, followed by Kaiserschmarren, a crêpelike dessert).
In the heart of poppy territory, Mohnwirt uses the seeds in noodles, dumplings, to crust fish, essentially everything. Try the Viennese-style torte, seven five-millimeter layers interposed with a mixture of whipped cream and poppy seeds.
The food here is exceptional, especially the headcheese and clear beef broth with crêpe slivers. The trouble is everybody who works there knows it. There can be an attitude problem.
Marked by a larger-than-life milk bottle statue, this café is housed in a restored 1903 milk bar in the Wiener Stadtpark (Viennese City Park).
Formerly a wine tavern and now a modern take on the traditional beisl, or pub, Gasthaus Wild serves traditional Viennese fare in a welcoming, neighborhood-like atmosphere. The interior is dominated by sturdy, dark wood tables and chairs, and yellow walls brighten the space.
The restaurant has a ravishing stone terrace where you dine amid old-fashioned roses, mixed borders, wisteria vines, and an emerald lawn with a velour pile. The waitresses wear checked dirndls, buttoned bodices, and smocked aprons and don't even look ridiculous.
Though it’s welcomed plenty of tourists over its 137 years—not to mention habitués like Freud, Lenin, and Trotsky—the utterly grand café inside the majestic Palais Ferstel is known among pastry-obsessed Wieners for serving the best, flakiest strudel in town.
Owned by celebrated Steirereck alum Helmut Österreicher, this namesake restaurant is housed inside the Museum für Angewandte Kunst (MAK), or Museum of Applied Arts.