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.
A family tradition since 1618, Zum Schwarzen Kameel is renowned for its traditional Austrian food. Owner Peter Friese has maintained the restaurant's formidable reputation since 1974, with modern flourishes such as exotic spices taking center stage.
Open since May 2001, Die Halle has drawn art-loving tourists and Austrians alike with its affordable menu (most breakfast and lunch items are under 10 euros).
Though Chef Josef Floh's menu is a little foam-heavy, the arctic char in a creamy, garlicky cucumber sauce, and crispy crêpes piped with parsnip purée redeem him.
Inside the century-old Hotel Bristol next to the world famous opera house, Korso bei der Oper draws after-opera crowds by night for formal, elaborate dinners—and those in search of a more casual lunch, by day.
Julius Meinl am Graben is all about Mediterranean-Austrian fusion cuisine. Tucked behind a grandiose cheese display in his cafe of the same name is this dignified, wood-paneled dining room with white tablecloths and soft lighting.
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.
Come in for pitch-perfect thin-crust pizza.
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.
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 mountaintop restaurant serves local specialties (pig’s knuckle with honey-infused sauerkraut, followed by Kaiserschmarren, a crêpelike dessert).