The Best Restaurants with 4 Falstaff-Gabel(n) in Vienna
What Juan Amador creates in the country's only three-star restaurant is a brilliant performance. The highest level in every dish, great new interpretations ("Ajoblanco" with oyster leaves).
The overall work of art remains a gold standard, especially when it comes to service (from "Brot-Andi" to the cheese trolley). The world-class cuisine, especially when it comes to vegetables, puts surprising things on the famous menu.
What Markus and Lukas Mraz send out of the kitchen is a sensation, course after course. Add to this a relaxed atmosphere, perfect service, fantastic wines and voilà: one of the best addresses in the city.
Silvio Nickol stands for fine dining without limits. He mostly uses seasonal products and draws on the whole world when it comes to preparation and combinations. Legendary wine cellar!
Culinary perfection in its purest form. In several acts (up to nine courses), a journey of the senses and a display of flavour contrasts and consistencies await. The highest level!
Fabian Günzel's multi-course menus celebrate the art of reduction. Pink radicchio meets Gruyère, turbot meets Osietra caviar, Piedmontese veal meets spinach. Top wine list with a focus on France.
Paul Ivić has firmly established himself as a figurehead of upscale vegetarian cuisine. He shows how to take plant-based cuisine - always creative and varied - to a truly top level.
The exceptional chef Wolfgang Zankl-Sertl celebrates fine dining cuisine with a Michelin star in his restaurant. A combination as rare as the ingredients (sea urchin) and preparation (fermented asparagus).
A fixed star in the Viennese gastronomic firmament: Italian cuisine of the highest standard (from gamberi to truffles), sensational wines and an elegant ambience are the ingredients that continue to make Fabios so popular.
In the Glasswing restaurant of the luxury boutique hotel The Amauris, top young chef Alexandru Simon serves dishes such as Norway lobster with hollandaise and caviar. Noble ambience.
A family atmosphere prevails in Rosita and Piero's small vaulted cellar, where top-quality Calabrian delicacies are served: homemade pasta, excellently prepared fish and fine wines.
Patron Joji Hattori has created something of his own. Sushi, especially O-Toro, is rarely better in Vienna, but the true mastery lies in the creations of this meticulous kitchen.